step by step recipe
Ingredients
* 1 cup all-purpose flour (or a 1:1 gluten-free baking blend)
* 1 cup ice-cold kombucha (original, ginger, or lemon flavour)
* 1 tsp baking powder
* 1 tsp sea salt
* 1/2 tsp garlic powder
* 4 white fish fillets (cod, haddock, or perch)
* High-smoke point oil for frying (vegetable, canola, or peanut oil)
Step-by-Step Instructions## 1. Prep the Fish
* Dry: Pat the fish fillets completely dry with paper towels.
* Season: Sprinkle both sides of the fish lightly with salt.
* Dust: Toss the fish in 2 tablespoons of extra flour, shaking off any excess. This helps the batter stick.
2. Heat the Oil
* Pour 2 inches of oil into a deep pot or skillet.
* Heat the oil to 190°C (375°F).
* Tip: If you do not have a thermometer, dip the handle of a wooden spoon into the oil. If it bubbles steadily, it is ready.
3. Mix the Batter
* Whisk the flour, baking powder, salt, and garlic powder together in a large bowl.
* Pour the ice-cold kombucha into the dry ingredients.
* Whisk gently until just combined. A few small lumps are perfectly fine. Do not overmix, or you will lose the carbonation.
4. Coat and Fry
* Dip a floured fish fillet into the batter, coating it completely.
* Let the excess batter drip off for two seconds.
* Gently lower the fish into the hot oil, dropping it away from you to avoid splashes.
* Fry for 4 to 5 minutes, turning halfway through, until the crust is golden-brown and crispy.
5. Drain and Serve
* Remove the fish with a slotted spoon.
* Place it on a wire cooling rack or a paper-towel-lined plate to drain.
* Serve immediately while roaring hot.
Would you like some ideas for easy side dishes to pair with this, or do you need help troubleshooting your oil temperature?
side dishes please
Classic Sides
* Triple-Cooked Chips: Thick-cut potatoes parboiled, frozen, and fried twice for ultimate crispness.
* Mushy Peas: Marrowfat peas mashed with butter, heavy cream, fresh mint, and lemon juice.
* Classic Tartar Sauce: Mayonnaise mixed with finely chopped capers, gherkins, fresh dill, and lemon.
Tangy & Refreshing Sides
* Apple Cider Slaw: Shredded cabbage and carrots tossed in a sharp, non-creamy vinaigrette.
* Pickled Onions: Thinly sliced red onions quick-pickled in white vinegar, sugar, and salt.
* Kombucha Vinaigrette Salad: Mixed greens dressed with a splash of your leftover ginger kombucha and olive oil.
Warm & Comforting Sides
* Beer-Battered Onion Rings: Thick onion rings fried using a splash of your cold kombucha batter.
* Curry Sauce: Warm, mild British-style chip shop curry sauce for dipping your fries.
* Charred Lemon Halves: Lemons seared cut-side down in a pan to caramelise the juices before squeezing.
Would you like the exact recipe for the chip shop curry sauce, or should we talk about the best dipping sauces to make from scratch?
best dipping sauce, and also, why are my potato chips from scratch always limpy even though twice fried?
Best Dipping Sauces
* Spiced Tartar: Mix mayonnaise, minced dill pickles, drained capers, fresh dill, lemon juice, and a pinch of cayenne pepper.
* Kombucha Remoulade: Blend mayonnaise, Dijon mustard, minced shallots, capers, paprika, and a splash of tangy ginger kombucha.
* Smoky Cheat's Aioli: Combine mayonnaise, grated raw garlic, fresh lemon juice, sea salt, and a dash of smoked paprika.
* Sweet Chili Mayo: Whisk Japanese mayonnaise with sweet chili sauce and a squeeze of lime juice for an Asian-inspired twist.
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Why Your Twice-Fried Chips Turn Out Limp
Even with a double fry, chips turn out soggy if the wrong potato is used, too much surface starch remains, or moisture gets trapped inside. Follow these steps to fix the issue:
1. Wash Away Surface Starch
* The Cause: High surface starch burns quickly on the outside before the inside can properly cook, locking in water.
* The Fix: Cut your potatoes and rinse them in a bowl of cold water until the water runs completely clear.
2. Parboil Before You Fry
* The Cause: Raw potatoes plunged straight into oil form an immediate skin that traps internal moisture, steaming the chip from the inside out.
* The Fix: Boil the rinsed chips in salted water for 5 to 7 minutes until they are slightly tender but not breaking apart.
3. Choose the Right Potato
* The Cause: Waxy potatoes (like Red Bliss or Yukon Gold) contain too much water and sugar, preventing them from crisping up.
* The Fix: Always use high-starch, low-moisture baking potatoes like Russet or Maris Piper.
4. Drop the First Fry Temperature
* The Cause: Frying at the wrong initial temperature fails to create the starch crust needed for the final crisp.
* The Fix: Blanch the parboiled, completely dried chips in oil at 160°C (320°F) for 3 to 4 minutes until pale and soft, then remove.
5. Blast the Second Fry
* The Cause: If the oil isn't hot enough during the final fry, the potato absorbs the oil like a sponge instead of crisping.
* The Fix: Let the chips cool completely, crank the oil up to 190°C (375°F), and flash-fry for 2 to 3 minutes until deeply golden.
6. Ditch the Paper Towels
* The Cause: Piling hot chips onto a flat plate lined with paper towels traps rising steam underneath them, immediately softening the crust.
* The Fix: Drain your hot chips on a wire cooling rack so air can circulate completely around them.
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Summary Checklist for Perfect Chips
Toward the end of the process, ensure you follow this exact sequence:
1. Cut & Rinse: Wash off all excess surface starch in cold water.
2. Parboil: Cook in boiling water until the edges are just softening.
3. Dry Thoroughly: Lay them out flat to evaporate all surface water.
4. Fry 1 (Low): Blanch at 160°C (320°F) until cooked through but pale.
5. Cool: Let them rest completely at room temperature (or in the freezer).
6. Fry 2 (High): Crisp at 190°C (375°F) until golden brown.
✅ Perfect Crispy Chips
By parboiling high-starch potatoes to break down internal structures and allowing the steam to fully escape between temperature-staged frying steps, your homemade chips will retain a rigid, ultra-crispy exterior that stays crunchy even next to your hot fish.
Would you like to know how to freeze your blanched chips ahead of time for easier meal prep, or should we go over the best oil types to reuse for frying?
Go to Full version of this article.
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