Fish and Chips

I love fish and chips but usually they are drenched in oil and I feel heavy and sluggish after eating them. I’ve tried a couple of ways to make it light and airy but in the process the flavor gets lost and you end up with a bland fish. Recently I found this batter recipe in one of Martha Stewart’s magazine which had a twist in the ingredient list. After tweaking and adding some spices of my own I was finally able to make the finest light and flavorful fish accompanied with crisp potato wedges.

Try it, I am sure you will love it too.


  • 1 1/4 cup – Rice Flour and some extra to coat the fish
  • 1 1/2 cup – Club Soda/Sparkling Water
  • 1 – Egg Yolk
  • 1/2 tsp- Coarsely ground Black Pepper
  • 1/2 tsp- Crushed Red Pepper Flakes
  • Salt to taste
  • Fish
  • Potato cut into wedges
  • Oil for frying



  • Cut the potatoes into wedges and put in bowl of cold water for at least 1/2 hour to remove the starch. This will also prevent the potatoes from sticking together
  • Pat dry and fry in small batches making sure not to overcrowd the pot.
  • Once done remove using a spider strainer and put on a paper towel lined dish.
  • Sprinkle salt and sumac when the fries are still hot.



  • In a bowl, add egg yolk and club soda and mix using a whisk.
  • Add rice flour, salt, coarse black pepper and crushed red pepper to the wet ingredients and mix well to make a batter.
  • Coat the fish with rice flour and tap to loosen the excess and then dip in the batter.
  • Fry right away or else the bubbles will fade and you will lose the airy texture.
  • Let the fish fry for 5 minutes.
  • Serve it hot with potato wedges and tartar sauce.
  • Yummy!


Fish and Chips
Egg Yolk
Fish and Chips
Club soda/ Sparkling Water
Fish and Chips
Mix egg yolk and club soda
Fish and Chips
The batter full of bubbles
Fish and Chips
Tilapia Fish
Fish & Chips
Fish and Chips with creamy Tartar Sauce





You may also like

Leave a Reply