Fish and Chips made with Rice Flour

Fish and Chips made with Rice Flour

Using rice flour for the coating creates a simple and crispy result that anyone can make! These are egg-free as well, so you don't have to worry about allergies!


White fish (haddock, flounder, etc.)
3 filets
Salt, garlic powder, onion powder
a small amount
Mayonnaise, ketchup, parsley
to taste
Lemon, tomato
as accompaniment
Coating: (The batter should be the same consistency as pancake mix)
Rice flour
4 tablespoons
2 tablespoons
Baking powder
2 teaspoons
100 ml


1. Steam the potatoes in the microwave beforehand.
2. Coat with katakuriko and place in the freezer.
3. Combine the coating ingredients. Add in the beer right before deep-frying the fish. The batter should be about the same consistency as pancake mix. Adjust accordingly.
4. Remove the bones from the fish beforehand. Sprinkle with salt and garlic powder.
5. Completely coat with the batter.
6. Coat with the batter as thickly as possible.
7. Deep-fry in 180°C oil until golden brown.
8. Deep-fry for about 7-8 minutes. Coat the frozen potatoes in the batter and deep fry.
9. Arrange the fish and chips on a plate, and serve with tomatoes and lemon.

Story Behind this Recipe

I wanted to easily make the overseas flavor in Japan, so I made this.
All you have to do is mix the beer and the dry ingredients!