Recipe by GREG IN SAN DIEGO
This is my favorite fish and chips recipe. The fish is extra crunchy! For an extra-special abundant seafood dinner, serve this with my Shrimp and Chips and my Onion Rings, with coleslaw. You'll love this meal! It's easy to prepare and your guests will think you're a professional chef! Try it! Important Note: Use a deep fryer. It is too dangerous to use even a deep skillet!
Top Review by Southern Transplant
Very good; I will make this again and again. I love the fact that it's so easy to remember! I sprinkled the fish with a little Old Bay and salt before battering. I fried a lb. of fish and had plenty of batter left--I think this recipe would probably be enough for 2 lbs. of fish. Thanks Greg in San Diego!
- 1⁄2 lb white fish fillet (cod or halibut)
For the batter
- 1 cup beer (not dark)
- 1 cup flour, and a little more for dusting
- 1⁄2 teaspoon baking powder
- 1 pinch salt
- 1 pinch fresh ground black pepper
Directions See How It's Made
- Combine all batter ingredients in a mixing bowl.
- Cut the fillets into desired sized pieces.
- Dust fillets with flour.
- Dip the fillets in the batter.
- Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
- Drain fillets on paper towels or brown paper bags from the grocery store.
- Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).