The traditional New England fish and chips just got an upgrade! We’ve put together the crispiest batter that clings on tight and doesn’t blow out thanks to the dynamic fried food duo, EverCrisp and Batter Bind. Your summer fish fry just got a little better.
Difficulty
Beginner
Ingredients
- 2000g (½ gallon) Neutral Flavored Oil
- 125g (1 cup) All Purpose Flour
- 31g (¼ cup + 1 tbsp) EverCrisp
- 50g (¼ cup) Batter Bind S
- 5g (1 tsp) Baking Powder
- 1.3g (¼ tsp) Baking Soda
- 5g (1 tsp) Salt
- 220g (¾ cup + 2 tbsp) Beer or Seltzer Water
- 908g (2 lbs) White Fish, Cut as Desired (Cod, haddock, halibut, etc)
Equipment
- High Temperature Thermometer
- Large Pot for Frying
Timing
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield
2 Pounds
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Prepare Fish and Batter
In a pot, preheat the oil to 350°F.On paper towels pat dry the white fish filets as well as possible.In a separate bowl mix together the AP flour, Evercrisp, Batter Bind S, baking powder, baking soda, and salt.Add the beer or seltzer water and mix until no lumps are present.
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Fry Fish and Serve
Once the batter is made and the oil is hot, you can begin frying.Use a skewer to dip the fish filets into the batter. Allow any excess batter to drip off before placing it in the oil. After about five seconds use another skewer to slide the fish off of the first.Allow the fish to fry for 90 seconds to two minutes per side.Once the fish is golden brown and crispy remove it and blot it dry on some paper towels.This fish can be held under a heat lamp for up to an hour or served immediately.
Summary
Recipe Name
Author Name
Traditional New England Fish and Chips
Modernist Pantry
Published On
Preparation Time
Total Time