Fish and Chips


  • 200 g Flour
  • 200 g White Rice Flour, plus extra for dusting
  • 1 tsp. Baking Powder
  • 1 T Honey
  • 300 ml Vodka
  • 300 ml Lager
  • 4 ea. Large Turbot or other firm fish filets
  • Oil for frying, as needed
  • Salt and Freshly Ground Black Pepper, as needed
  • French Fries, your choice
  • Lemon, for garnish
  • Curry Tartar Sauce, your recipe


Combine flours and baking powder; set aside. Whisk together honey and vodka, and add to the flour to create a batter. Stir the lager into the batter until combined.

Transfer the batter to a jug, then pour it into a siphon. Charge the siphon with three CO₂ charges, and refrigerate for a minimum of 30 minutes. Add enough oil to cover the fish in a large pan, and heat to 428°F.

Rinse and pat dry filets. Season well with salt and pepper; dust with rice flour.

Shake the siphon vigorously, then squirt the batter into a medium-sized bowl, enough to cover a filet. Dip the filet into the foamy batter. When it is completely coated, lower the filet into the hot oil. As the fish fries, drizzle a little extra batter over it to create a crusty exterior. Fry until light golden brown, then turn over and drizzle more batter on top. Drain; place a filet on top of fries, and garnish with salt, lemon and tartar sauce.

Co-owner/Chef Ed Szymanski | Dame, New York City