Crispy Fish Fillets with Homemade Fries – Easy and Delicious
Make crispy fish fillets with homemade fries—an easy, delicious, and crispy meal perfect for any occasion.
Ingredients
Scale
- For the Fish:
- 1.4lbs (700g) white fish fillets (e.g., cod, tilapia, snapper, whiting, skinless and boneless)
- For Dusting:
- 1/4 cuprice flour
- For Crispy Batter:
- 3/4 cupall-purpose flour
- 1/4 cuprice flour
- 1 1/4 tspbaking powder
- 1/4 tspsalt
- 1 cupvery cold beer (avoid dark beers)
- For Frying:
- 4–5cups peanut oil (or vegetable, canola, or cottonseed oil)
- For Serving:
- Tartare sauce
- Lemon wedges
- Homemade crispy French fries
- Baked potato wedges
Instructions
- Prepare the Fish: Pat the fish fillets dry with a paper towel. Cut them into strips, about 3 x 1¼ inches each. For thicker fillets, slice them in half horizontally to ensure even cooking.
- Dust the Fish: In a shallow bowl, place 1/4 cup of rice flour. Sprinkle a pinch of salt over 3-4 pieces of fish and coat them with rice flour, shaking off any excess. Set them aside for up to 10 minutes.
- Heat the Oil: In a large, heavy pot, heat 2-3 inches of oil over medium-high heat until it reaches 375°F (190°C).
- Prepare the Batter: In a separate bowl, whisk together the all-purpose flour, rice flour, baking powder, and salt. Slowly add the very cold beer and whisk until just incorporated—do not overmix. The batter should be thin but should coat the back of a spoon.
- Coat the Fish: Dip each piece of fish into the batter, allowing the excess to drip off.
- Fry the Fish: Gently lower the battered fish into the hot oil one piece at a time, being careful not to crowd the pot. Fry for about 3 minutes, turning once after 2 minutes, until golden and crispy. Remove the fish and drain on paper towels.
- Serve: Serve the crispy fish hot with tartare sauce, lemon wedges, and a side of crispy French fries or baked potato wedges.