Total Time
Prep 35 mins
Cook 25 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

browniepie June 21, 2011

This recipe is the best I have tried. It is very easy and the fish is perfect. I also use the batter to make onion rings which is also perfect. There is no reason to try any other recipe.

still waters January 13, 2017

I'm in Love with is recipe, I only do the fish, its heavenly delicious!

Roberta D. December 04, 2015

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