Crispy Fish and Chips
Flaky white fish fried in a golden, crunchy batter and served with crispy fries. A classic comfort meal that’s perfect with tartar sauce and a squeeze of lemon.
Ingredients
- 1½ pounds cod or any flaky white fish like haddock, pollock, or tilapia
- Kosher salt to taste
- Freshly ground black pepper to taste
- Vegetable oil for frying
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1¼ cups Ginger Ale
- AB’s A Rub
- Tartar sauce Check out my homemade tartar sauce recipe on the site!
- Steak fries Optional, check my site for the perfect recipe!
Instructions
- Cut the fish fillets into individual portions. Pat them dry thoroughly with paper towels. Season both sides with salt and pepper.
- Heat a deep fryer or heavy-bottomed pot with vegetable oil to 375°F (190°C).
- In a large mixing bowl, combine the flour, cornstarch, AB’s A Rub, and baking powder. Gradually whisk in the Ginger Ale until the batter is smooth but not overmixed.
- Dip each fish fillet into the batter, allowing excess to drip off. Carefully lower into the hot oil.
- Fry for 3–4 minutes per side until golden brown, crispy, and cooked through. Remove and drain on a wire rack placed over a paper towel-lined tray.
- Serve hot with steak fries, lemon wedges, malt vinegar, and tartar sauce on the side.