• Appetizers

Crispy Fish and Chips



  • 1 3/4 cups all-purpose flour (200 g)
  • 1 1/3 cups white rice flour, plus extra for dusting (200 g)
  • 1 teaspoon baking powder
  • 1 tablespoon honey
  • 1 1/4 cups vodka (300 ml)
  • 1 1/4 cups light beer (300 ml)
  • 8 cups peanut oil (for frying) (2 l)
  • 14 oz cod (400 g)
  • Salt and freshly ground black pepper

- For the chips:

  • 1 1/3 lbs Arran Victory or Maris Piper potatoes (600 g)
  • 8 cups peanut oil (for frying) (2 l)
  • Salt to taste


  • Start with the batter. In a bowl, combine the flours, baking powder, honey, vodka, beer, and a pinch of salt. Mix and let it rest in the refrigerator for 30 minutes.
  • Take the cod, remove the skin and any bones, and cut it into pieces about 1.5 oz (40 g) each.
  • Peel the potatoes and cut them into sticks. Rinse them under cold water for 20 minutes to remove the starch. After 20 minutes, dry them with a cloth and fry at 320°F (160°C). Drain and let them rest.
  • Take the cod, coat it in flour and then in the batter. Fry at 340°F (170°C) until golden, about 3-4 minutes. Drain.
  • Fry the potatoes again until they are golden and crispy.
  • Plate the cod and chips as desired, season with salt, and serve with tartar sauce.
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.