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    You are in: Home / Recipes / Classic Fish and Chips Recipe
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    Classic Fish and Chips

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Sweet Southern Bell's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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
      2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
    3. 3
      3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
    4. 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
      5. Fry the potatoes again for 1 to 2 minutes for added crispness.

    Ratings & Reviews:

    • on April 28, 2008

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2006

      55

      This was the best "fish and chips" type fish I've ever had. We didn't make the chips, so I can't rate them. But the fish was absolutely amazing. We loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2005

      45

      Made this with catfish nuggets and the batter was a bit to thick for DH and I but I added beer to the batter and it was delicious. Thanks for sharing your recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Classic Fish and Chips

    Serving Size: 1 (865 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2524.1
     
    Calories from Fat 2009
    79%
    Total Fat 223.2 g
    343%
    Saturated Fat 30.3 g
    151%
    Cholesterol 134.7 mg
    44%
    Sodium 834.6 mg
    34%
    Total Carbohydrate 91.8 g
    30%
    Dietary Fiber 9.1 g
    36%
    Sugars 3.0 g
    12%
    Protein 44.6 g
    89%

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