Fish and Chips
For the crispiest coating, we needed just four ingredients.
Why This Recipe Works
Crispy fish and chips can usually be found only at a proper English pub, but we wanted to create an authentic version for the home cook. We used a mixture of equal parts all-purpose flour and cornstarch plus a teaspoon of baking powder to mimic that familiar crispy, shell-like coating. Whisking in some beer created a coating that stuck well to the tender pieces of cod and added a malty flavor to each bite. Yukon Gold potatoes worked best for our chips—they were less starchy and more crispy once fried than other potato varieties.
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