Classic Fish and Chips

READY IN: 1hr
Recipe by -Patrish

My family love these light and crispy filet pieces sprinkled with plenty of Kosher salt and malt vinegar.

Top Review by browniepie

We really enjoyed this. I did dip the fish in flour before dipping in batter. I only made the fish portion of this recipe with "recipe#87421". I did add some garlic powder, chili powder and freshly ground black pepper to the batter. I will be using this recipe again. Thank you!

Ingredients Nutrition

Directions

  1. Cut potatoes lengthwise into ½-inch strips.
  2. Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
  3. Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
  4. other.) Skip the next step if you're not using a basket.
  5. Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
  6. Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
  7. Place potatoes in single layer on cookie sheet and keep warm.
  8. Repeat with remaining potatoes.
  9. Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
  10. Mix flour and salt.
  11. Mix baking soda and vinegar.
  12. Stir vinegar mixture and water into flour mixture; beat until smooth.
  13. Dip fish into batter, allowing excess batter to drip into bowl.
  14. Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
  15. Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a