Crispy Fish and Chips

"Use Cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.I like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (Onion Rings) ** Thes are accepted for the Cajun Region based on the seasonings used as they are very indicative of the way Fish and Chips is made in Louisiana**"
photo by lazyme photo by lazyme
photo by lazyme
photo by breezermom photo by breezermom
photo by Lavender Lynn photo by Lavender Lynn
photo by AZPARZYCH photo by AZPARZYCH
photo by Wildflour photo by Wildflour
Ready In:


  • 12 cup flour
  • 12 cup cornmeal
  • 4 -6 ounces beer
  • 18 teaspoon salt
  • 12 teaspoon Old Bay Seasoning
  • 4 cups vegetable oil (for frying)
  • 4 large russet potatoes, cut potatoes in even, finger-sized pieces
  • 2 lbs fish fillets, cut in half, crosswise


  • Preheat oven to 250°F.
  • Prepare batter: Mix flour, cornmeal, old bay, and salt together.
  • Add ale and mix well.
  • Batter should be thin.
  • Heat oil in deep fryer.
  • The potatoes and the fish will cause the oil to bubble.
  • Allow room for the oil to rise.
  • Cook 1/4 of the potatoes until golden brown, about five minutes.
  • Drain on paper towels.
  • Place in warmed oven.
  • Repeat process until potatoes are done.
  • Season with salt and pepper.
  • Dip fish in batter, allowing excess to drip off.
  • Fry in batches until golden brown, about 5 to 8 minutes.
  • Drain on paper towels.
  • Keep warm in oven until all fish are cooked.
  • Season with salt and pepper.
  • Serve with a sprinking of malt vinegar.

Questions & Replies

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  1. After experiencing the same issues with another Fish and Chips recipe, we made two adjustments to this: first, we rolled the fish pieces (cod) in dry flour before the batter dip, which helped it cling; second, we blanched the fries: partially cooked them and left them to stand before deep-frying again. We enjoyed these with tartar sauce and malt vinegar; the final result was terrific! Nice crispy crust and great flavor. Made for ZWT8.
  2. Good fish and chips. I didn't have any problems with the batter and they were really good with lots of malt vinegar and tartar on the side. Thanks Rita for a nice meal. Made for ZWT8 - Great Britain.
  3. Great batter! It clings nicely to the fish and produces a nice crispy coating. I actually cut my fish into cubes for the kids, and they loved it. We served it with garlic mayo. Thanks for a definate keeper!
  4. This recipe didn't work out for me. The batter was way too thick so I ended up using almost double the liquid. It was the perfect amount of batter for the fish, but I had a lot of trouble getting it to stick to the fish. The fries never really browned, so I pulled them out and fried them again about 10 minutes later - they were amazing! Not sure what happened with the fish, but I will try it again later in a different pot with different oil to see if that makes a difference since the flavor was great. For ZWT8.
  5. I halved the recipe and didn't have any problems. I loved the batter on the fish....very good. I soaked my potatoes in water with a bit of sugar added to it for an hour before cooking, then drained and patted them dry. Served this with a hearty dousing of malt vinegar and cooked up some hushpuppies to go with it. Delicious. Made for ZWT8.



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