• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fish and Chips

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 6 md Potatoes (about 1 1/2
  • -pounds)


1/2 ts Baking powder
1 1/4 c All-purpose flour
1 tb Vegetable oil
3/4 c Beer
1/4 c Milk
1 Egg white

1 1/2 lb Skinned cod fillets
Lemon, tartar sauce and malt

Adapted from Ann Willan's Look & Cook

Peel potatoes. Square each end and sides. Cut each into 3/4-inch slices.
Stack slices. Cut into 3/4-inch sticks. Place in a bowl of cold water to
soak for 30 minutes. Soaking removes starch, so potatoes will be crisp when
deep fried.

Heat vegetable oil to 350 degrees in a deep-fat fryer.

Drain potatoes, pat dry using paper towels. Remember to dry thoroughly, any
excess water will splatter when they are added to the oil.

Dip frying basket in oil (this prevents potatoes from sticking to it), add
potatoes. Lower basket into oil. Deep fry until just tender when pierced,
and are starting to brown, 5 to 7 minutes. Lift basket out of oil, let
potatoes drain. They are now partially cooked. After fish has been cooked,
place the potatoes back in fryer basket, fry until hot, golden brown, 1 to
2 minutes. Drain on paper towels.

For the fish:

Sift baking powder with flour, place in a large bowl. Make a well in the
middle of the flour, add oil and beer, stir with a wooden spoon. Gradually
add milk until incorporated. Do not over mix. Batter will become elastic.
Let batter stand for 30 to 35 minutes, until thickened.

When ready to batter fish, in a copper bowl, whisk egg whites until stiff
peaks form. Gently fold stiff whites into batter, using wooden spoon, until

Using a two pronged fork, dip a fillet in batter, turning to coat
thoroughly. Hold it over the bowl, so excess batter can drip off. Lower
fillet into hot oil, turning once, fry until golden and crisp, 6 to 8
minutes. Remove to baking sheet lined with paper towel, and keep warm in
the oven as you fry the rest. To serve, sprinkle chips with salt, decorate
fish with lemon wedges. Serve with tartar sauce and malt vinegar.

Yield: 6 servings

Drink: Bass Pale Ale

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?