[Homemade] Final Boss Fish & Chips Batter

Finally nailed the ultimate fish batter! – even better than Heston’s (and no CO₂ or N₂O required; I tried both).

After cooking my way through the French Laundry cookbook without issues, I still couldn’t get a fish batter that truly satisfied me. I tested and tweaked for months until I landed on this version that checks every single box:

• Super crispy

• Light and airy inside

• Excellent adhesion

• No soggy bottom

• Beautiful golden color

• Stays crunchy way longer than regular pub batter

The secret is a mix of AP flour, cornstarch, rice flour, cold beer, and vodka. The alcohol inhibits gluten development and flashes off quickly for an extra-light, crisp crust.

Dusting (for better adhesion):

• 90 g rice flour

• 10 g Batter Bind (optional but really helps adhesion)

Dry Ingredients:

• 80 g all-purpose flour

• 30 g cornstarch

• 10 g rice flour

• 5 g baking powder

• 4 g turmeric or curry powder (for color)

• 4 g Old Bay seasoning

• 2 g MSG (optional)

Liquids:

• 110 ml very cold lager

• 40 ml very cold vodka

Add right before frying:

• 4 g malt vinegar

Method:

1. Dry-brine your fish with salt and refrigerate for 30 minutes.

2. Sift all dry ingredients together and chill the bowl in the fridge for 30 minutes.

3. Add the cold lager and vodka, then gently whisk until just combined — a few small lumps are good. Don’t overmix.

4. Stir in the malt vinegar right before you start frying.

5. The batter should be the consistency of thin pancake batter.

Frying:

• Best oil: Beef tallow (incredible flavor)

• Alternative: Peanut oil or sunflower oil

Use a Dutch oven or heavy pot, filled no more than halfway. Heat oil to 355–360°F (180–182°C).

Frying Steps:

1. Take fish out of the fridge 10 minutes before cooking and pat completely dry.

2. Lightly dredge in the rice flour / Batter Bind mix.

3. Dip into the batter, let excess drip off.

4. Gently lower into the hot oil using a fork.

5. After ~15 seconds, 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.

6. Maintain temperature (don’t let it drop below 350°F).

7. Flip occasionally and fry until deep golden, about 8–10 minutes depending on thickness.

8. Drain on a wire rack (not paper towels).

9. Position the fish upright on the rack (as it would swim) so steam can escape and the crust stays crisp.

10. Hit it with salt the second it comes out of the oil.

Serve with:

• Fries/chips

• Tartar sauce

• Malt vinegar

• Lemon wedges

Enjoy! This one has been a game-changer for me. THIS IS THE RECIPE…… promise! God bless!

Please try and post back!!!!