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Tulkoff Fish and Chips

You thought you could, but you can’t enjoy fish and chips without our Spicy Kimchi Aioli!

Prep Time

10 minutes

Cook Time

20 minutes




1 cup All-purpose flour

1 1/2 cup Sweet rice flour, divided use

1 Tbsp Red pepper flakes

2 Tbsp Coarse salt

1 egg, beaten

2 Tbsp Fish sauce

1 ½ cups Beer or seltzer

1 bag (32 oz) Frozen French fries

Vegetable or canola oil, for frying

2 Red snapper, cod, or seabass fillets (about 8 oz each), skinned and cut into 2-inch pieces

1 cup Tulkoff Spicy Kimchi Aioli


Whisk together all-purpose flour, 1/2 cup of rice flour, red pepper flakes, and salt in a large bowl. Whisk in the egg, fish sauce, and beer.

Prepare french fries according to package.

For the fish, heat 1 inch of oil in a large, deep skillet over medium-high heat. Place the remaining cup of rice flour in a shallow bowl. Dredge the fish with rice flour and then dip into the beer batter. C arefully place in the hot oil. Cook for about 1-2 minutes or until brown and crispy. Turn the fish over and cook another 1-2 minutes. Drain on a paper towel-lined plate.

Serve the fish with French fries and Spicy Kimchi Aioli.