cinderellasapron Rose and Crown Pub Fish and Chips Copycat Recipe
A light and crispy fish and chips recipe that reminds me so much of the dish I had at EPCOTS Rose and Crown Pub. Light, flaky fish with a super crispy golden crust, and the best double fried chips. Serve with tartar sauce or malt vinegar!
Credit: cinderellasapron.com
Ingredients
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon each salt and pepper
- 1/4 cup plain seltzer
- 1/2 cup beer (preferably a lager)
- 1/4 cup flour
- 4-6 cod filets (depending on size)
- 2 large russet potatoes, washed and peeled
- vegetable oil for frying
Directions
- In a medium bowl, combine the flour, cornstarch, baking powder, and salt and pepper. Add in the seltzer and beer. Whisk until combined. Refrigerate for 30 minutes to get the batter really cold. 2. Meanwhile, cut the potatoes into 1/2 inch sticks. Rinse under water to remove excess starch. Dry thoroughly on a towel. 3. Preheat vegetable oil in a large pot to 350 degrees F. Fry the potatoes for about 3 minutes, or until just barely golden. Drain on a wire rack. 4. Season cod with salt and pepper. Dredge in flour, then dip in beer batter. Place directly into the oil. Fry until golden brown and crispy, about 5-6 minutes. Drain on wire rack. 5. Add fries into the oil for a second fry. Cook an additional 3 minutes to crisp up the outside and get them nice and golden brown. Serve with tartar sauce, lemon, and malt vinegar.
great post – thanks !!
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