Fish and Chips

by on September 3, 2011 » Add the first comment.
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You will need peanut oil for frying


  • 2 large russet potatoes
  • salt


  • 4 fillets of white fish ( cod, haddock, halibut, Tilapia)


  • 3/4 tsp Salt
  • 1 tsp paprika
  • 3/4 C AP flour
  • 1 tsp baking powder
  • 1 tsp corn starch
  • 3/4 C ice water
  • 3 TBL beer
  • 1 egg, plus 1 yolk – whisk together in Bowl 1
  • 2 egg whites, plus 1 white – in Bowl 2
  • Peanut oil for deep frying


  • Salt
  • Malt vinegar
  • Ketchup
  • Pickled onions
  • Cucumber slices – Slice extremely thin
  • Lemon wedges


  1. Preheat oven to 300º
  2. Cut fish into 2 – 3 inch pieces across the fillet
  3. Season fish generously with salt
    – set aside
  4. Slice potatoes lengthwise into quarters
    Rotate and cut into quarters again, creating square logs
    NOTE: Some recipes have you par boil the potatoes in salted water for five minutes
  5. Put on paper towel to dry
    – set aside
  6. Make batter in a large mixing bowl
  7. Mix flour and salt
  8. Whisk in egg from Bowl one, water and beer
  9. Whisk until completely smooth
    – set aside for bubbles to subside
  10. In a large cast iron skillet, place potatoes in a single layer
  11. Cover with COLD oil by an extra inch
  12. Turn heat under skillet to high and let oil come to 250º
    – Be sure that you have an instant read thermometer
    – A splatter screen will help too, as it will spatter as the heat increases
  13. Continue cooking until oil comes up to 350º
    – Meanwhile prepare a baking sheet lined with newspaper, with a cooling rack on it.
  14. When heat reaches 350º turn heat to low, and continue cooking potatoes for another 2 minutes or until potatoes are golden
  15. Turn heat off and immediately remove potatoes to drain on the cooling racks
  16. Place in the oven at 300º to keep warm
  17. In a large clean mixing bowl, whisk egg whites until foamy, but not stiff
  18. Whisk both mixing bowls together
  19. Spread flour on a large plate
  20. Dredge fish lightly with flour and put onto a rack for later use
  21. Reheat oil over high heat to 360-365º
  22. Using fork, dip piece of fish in batter until well coated
  23. Shake off excess batter
  24. Carefully put fish into oil, no more than four pieces at a time
  25. Fry until golden brown – About 3 minutes per side
  26. Transfer fish to a drying rack or newspaper to drain
  27. Fry other fish pieces in the same manner
  28. If you are fixing a fair amount of fish, every 4-6 pieces, put it into the oven to keep warm
  29. Serve at once with chips and sides

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