1/4 Photos of Classic Fish and Chips
This is great way to get the kids to eat fish. I absolutely love these light and crispy filet pieces sprinkled with plenty of Kosher salt and malt vinegar.
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Units: US | Metric
- 1Cut potatoes lengthwise into ½-inch strips.
- 2Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
- 3Fill 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 other.) Skip the next step if you're not using a basket.
- 4Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
- 5Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
- 6Place potatoes in single layer on cookie sheet and keep warm.
- 7Repeat with remaining potatoes.
- 8Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
- 9Mix flour and salt.
- 10Mix baking soda and vinegar.
- 11Stir vinegar mixture and water into flour mixture; beat until smooth.
- 12Dip fish into batter, allowing excess batter to drip into bowl.
- 13Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
- 14Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
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Nutritional Facts for Classic Fish and Chips
Serving Size: 1 (391 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 333.4
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.2 g
- Cholesterol 48.7 mg
- Sodium 523.6 mg
- Total Carbohydrate 53.1 g
- Dietary Fiber 5.2 g
- Sugars 1.7 g
- Protein 26.6 g