Fish and Chips (No Beer)
- Reviews 2
Ready In: 1 hr 35 mins
Serves: 4
Yields: 4
Ingredients
- 4 potatoes
- corn oil
- 1 lb cod or 1 lb haddock or 1 lb other lean fish fillet
- sea salt & freshly ground black pepper, to taste
- 2⁄3 cup all-purpose flour, plus 1/4 cup separated
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 tablespoon vinegar
- 2⁄3 cup water
- malt vinegar (optional, to serve)
- lemon wedge (optional, to serve)
- tartar sauce (optional, to serve)
Directions
- Cut potatoes lengthwise into ½-inch strips.
- Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels, then season with salt and pepper.
- Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375.
- Fill basket one-fourth full with potatoes.
- 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.
- Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
- Place potatoes in single layer on cookie sheet and keep warm.
- Repeat with remaining potatoes.
- Mix 2/3 cup flour and salt.
- Mix baking soda and vinegar.
- Stir vinegar mixture and water into flour mixture; beat until smooth.
- Dredge fish into last of the flour.
- Then dip fish into batter, allowing excess batter to drip into bowl.
- Fry 4 or 5 fish pieces at a time about 3 minutes, turning fish once, until brown. Drain on paper towels.
- Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
- Serve with malt vinegar, lemon, or tartar sauce.
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