Classic Fish and Chips

READY IN: 35mins
Recipe by Sweet Southern Bell

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce." I got this from a magazine.

Top Review by KWB5015

I added a little paprika, dried oregano, garlic and onion powder to my batter for a little extra flavor. My fish was hake, so it was a little delicate in the thick batter, but it still worked just fine (if messy). I served it with a homemade tartar sauce (mayo, chopped pickle, onion, parsley, lemon juice and cayenne) and it even tasted good as leftovers. I reheated the fish directly on my cooking rack in the oven (350 degrees) and placed a cookie sheet on the rack beneath to catch the oil that dripped off (so reheating also reduced calories!). As with all deep frying, it seems the trick is to keep the oil hot-hot-hot so that the batter doesn't absorb all that oil, however, waiting time and again for the oil to regain optimum temperature between batches makes a fish fry/donut fry/corn dog fry even MORE time consuming, so the trade off is putting up with more calories or a slightly oiler-than-optimal meal every once in a while! Thanks, Sweet, for the recipe!

Ingredients Nutrition

Directions

  1. 1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  2. 2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  3. 3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  4. 4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  5. 5. Fry the potatoes again for 1 to 2 minutes for added crispness.

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