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Fish ‘n Chips Aplenty: The Best Recipe to Make at Home

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On some original Ivar’s menus, the fish-and-chips meals are described as “Fish ‘n Chips A Plenty.” Although we sell our fish ‘n chips in various sizes today (two-piece, three-piece, four-piece, and five-piece), we love the idea of each customer always having just that: plenty!

When it comes to cod, we sold almost two million orders of cod fish ‘n chips last year—and that’s not counting baskets filled with halibut, salmon, clams, and shrimp!

For this recipe, it might surprise you that instead of all-purpose flour, we use a mixture of rice and chickpea flours for a crisp finish on our fish. Keep Clam, they’re easy to find—just look in the specialty flour section of the baking aisle at most large grocery stores.

Fish ‘n Chips Aplenty

Serves 4

Ingredients:

  • Canola or other vegetable oil for deep-frying
  • ½ cup water
  • ⅓ cup plus 1 tablespoon rice flour
  • ¼ cup chickpea flour
  • 1 large egg white
  • 2 tablespoons cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • Four 7-ounce russet potatoes, peeled
  • 1½ pounds cod fillets, cut into 12 two-ounce pieces
  • Malt vinegar
  • Ivar's Famous Tartar Sauce

Directions:

1. Preheat the oven to 200 degrees F. Line a baking sheet with aluminum foil, set a wire rack on the foil, and place it in the oven. 

2. Heat 2½ to 3 inches of oil in a large Dutch oven (preferably 6-quart) over medium-high heat until it registers 375 degrees F on a deep-fat thermometer. Meanwhile, in a medium bowl, whisk together the water, rice flour, chickpea flour, egg white, cornstarch, salt, and baking powder until smooth; set aside at room temperature. 

3. Cut the potatoes into 3⁄8-inch sticks, each 3 or more inches long. Place them in a large bowl, cover with cold water, and stir them to release their starch. Let soak about 15 minutes. Drain the potatoes in a colander, rinse under cold running water, and dry them completely with kitchen towels. Fry the potatoes in batches in the hot oil, 8 to 10 minutes per batch, or until thoroughly browned. Do not crowd them, keep the potatoes turning, and keep the oil temperature at 375 degrees F. With a slotted spoon, transfer the cooked potatoes to the wire rack in the oven to drain and keep warm while you fry the rest. 

4. Line another baking sheet with paper towels. Make sure the oil is still at 375 degrees F. Dip the fish into the batter and shake off any excess. Fry the fish in batches, turning once, for 4 to 6 minutes per batch, until golden brown on the outside and just opaque in the center. Do not crowd them and keep the oil temperature at 375 degrees F. With a slotted spoon, remove the fish and drain on the prepared baking sheet. Serve the fish immediately with the potatoes, malt vinegar, and tartar sauce.

 

This recipe and more are available in Ivar's Seafood Cookbook -- The O-fish-al Guide to Cooking the Northwest Catch available at Ivar's Seafood Bars and full service restaurants.