Atlantic Style Fish and Chips

Servings: 10


  • 10 8 oz (w) portions of cod, cut on a bias into 3 pieces
  • 2 eggs
  • 24 oz club soda
  • 1 cup rice flour (used for dredging)
  • Bottled malt vinegar for service
  • 3 lemons cut into wedges
  • 10 potions of tartar sauce, placed into 1 oz portion cups
  • 10 portions of fries

Dry ingredients

  • 2 2/3 cups all purpose flour
  • 2 tbsp baking powder
  • 2 tbsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper

Preparation before service (3/4 hour)

  1. Gather all ingredients and prep for mise en place. Keep the fish portions in the fridge until just before service
  2. Ensure the fryer is filled to the minimum oil level (add oil if necessary). Turn on the deep fryer and preheat until 350 F.
  3. Place the rice flour into a shallow pan for dredging the fish.
  4. Mix all of the dry ingredients into a bowl. Have the soda and the eggs ready.
  5. Just before service, add the eggs and the soda to the dry ingredients and mix well until very smooth.

For service

  1. Take one serving of the fish and dredge it into the rice flour. Transfer the fish to the batter and dip until you get an even covering over the portions. Dip each portion slowly into the fryer (allowing the oil to coat the fish to prevent sticking) and fry for 4 minutes.
  2. While the fish is cooking, drop one order of fries into the fryer to cook until completed (about 3 minutes)
  3. Drain both products completely in the baskets.
  4. On a 12" plate, transfer the fries into an even pile in the center of the plate using tongs. Place the three pieces of fish on the fries. Place one portion of the tartar sauce and 2 lemon wedges on the plate and serve immediately.

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.