Homemade Final Boss Fish & Chips Batter
🍳SavoryIntermediate🇬🇧British

Homemade Final Boss Fish & Chips Batter

#fish#batter#frying#crispy#beer-batter#vodka-batter

Finally nailed the ultimate fish batter! This recipe delivers a super crispy, light, and airy crust with excellent adhesion and a beautiful golden color. It stays crunchy far longer than regular pub batter.

70
Prep (min)
15
Cook (min)
85
Total (min)
4
servings
$20.62
Total Cost
$5.16
Per serving
  • 907 g (5¼ cups) Cod
  • 90 g (9 tbsp ¼ tsp) Rice Flour, for dusting
  • 10 g (1 tbsp ¼ tsp) Batter Bind, optional, for better adhesion
  • 80 g (¾ cup) All-Purpose Flour
  • 30 g (¼ cup) Cornstarch
  • 10 g (1 tbsp) Rice Flour
  • 5 g (1 tsp) Baking Powder
  • 4 g (1¼ tsp) Turmeric, or curry powder, for color
  • 4 g (1¼ tsp) Old Bay Seasoning
  • 2 g (½ tsp) MSG, optional
  • 110 g (7 tbsp 1¼ tsp) Lager, very cold
  • 40 g (3 tbsp) Vodka, very cold
  • 4 g (¾ tsp) Malt Vinegar
  1. 1
    Dry-brine your fish with salt and refrigerate for .
    • 907 g (5¼ cups) Cod
  2. 2
    Sift all dry ingredients together and chill the bowl in the fridge for .
  3. 3
    Add the cold lager and vodka, then gently whisk until just combined — a few small lumps are good. Don’t overmix.
    • 110 g (7 tbsp 1¼ tsp) Lager, very cold
    • 40 g (3 tbsp) Vodka, very cold
  4. 4
    Stir in the malt vinegar right before you start frying.
    • 4 g (¾ tsp) Malt Vinegar
  5. 5
    The batter should be the consistency of thin pancake batter.
  6. 6
    Take fish out of the fridge before cooking and pat completely dry.
    • 907 g (5¼ cups) Cod
  7. 7
    Lightly dredge in the rice flour / Batter Bind mix.
    • 90 g (9 tbsp ¼ tsp) Rice Flour, for dusting
    • 10 g (1 tbsp ¼ tsp) Batter Bind, optional, for better adhesion
  8. 8
    Dip into the batter, let excess drip off.
  9. 9
    Gently lower into the hot oil using a fork.
  10. 10
    After ~, briefly lift with a spider strainer and drizzle a little extra batter along the top to create a “mohawk” — this gives those extra-crispy ridges.
  11. 11
    Maintain oil temperature (do not let it drop below 350°F/180°C).
  12. 12
    Flip occasionally and fry until deep golden, depending on thickness.
  13. 13
    Drain on a wire rack (not paper towels).
  14. 14
    Position the fish upright on the rack (as it would swim) so steam can escape and the crust stays crisp.
    • 907 g (5¼ cups) Cod
  15. 15
    Hit it with salt the second it comes out of the oil.
  16. 16
    Serve with fries/chips, tartar sauce, malt vinegar, and lemon wedges.
    • 4 g (¾ tsp) Malt Vinegar
$20.62
Total Cost
$5.16
Per serving

Prices listed are approximate. Actual costs may vary based on store, location, and availability.

Ingredient Costs

  • Cod(Meijer)
    $17.96
  • Rice Flour(Bob's Red Mill)
    $0.61
  • Batter Bind(Modernist Pantry)
    $0.37
  • All-Purpose Flour(King Arthur)
    $0.21
  • Cornstarch(Argo)
    $0.20
  • Rice Flour(Bob's Red Mill)
    $0.07
  • Baking Powder(Rumford)
    $0.07
  • Turmeric(Badia)
    $0.16
  • Old Bay Seasoning(Old Bay)
    $0.10
  • MSG(Accent)
    $0.06
  • Lager(Founders)
    $0.35
  • Vodka(Svedka)
    $0.43
  • Malt Vinegar(Meijer)
    $0.02
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