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Fish and chips may seem like a simple dish, but to pull off a version worth washing down with a pint we're turning to Portland, OR gastropub Raven and Rose. Executive Chef David Padberg loaned us his expert step-by-step technique.  

Fish and chips may seem like a simple dish, but to pull off a version worth washing down with a pint we're turning to Portland, OR gastropub Raven and Rose. Executive Chef David Padberg loaned us his expert step-by-step technique.  

"This is one of our signature lunch items because it is a classic of American and British fare. People love it for a reason, it's crisp, moist, light with the slaw and filling with our thick-cut fries," says Padberg. "We try to source all of our ingredients with good conscience. In the batter, we prefer soda water to beer because it produces a lighter and crisper batter in which the spices can stand out more." 

Here's what you need for 2 servings of gastropub-quality fried fish:

  • 1 ½ cups flour
  • 1 cup cornstarch
  • 1/2 cup rice flour
  • 1 teaspoon baking soda
  • 2 tablespoons salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground fennel seed
  • 1 teaspoon paprika
  • 2 cups soda water
  • 2 6-ounce cod fillets