Fish and Chips

Recipe by CJAY8248
READY IN: 1hr 20mins


  • Batter
  • 1
    cup flour
  • 1
    egg yolk
  • 4
    tablespoons beer
  • 14
    teaspoon salt
  • 6
    tablespoons milk combined with 6 tblsp. cold water
  • 2
    egg whites
  • Chips
  • vegetable oil (for deep frying)
  • 2
    lbs baking potatoes, sliced lengthwise into strips 1/2 inch thick by 1/2 inch wide
  • Fish
  • 2
    lbs fresh firm white fish fillets (such as haddock, sole, flounder or cod)


  • Batter:.
  • To prepare the batter, pour the flour into a large mixing bowl, make a well in the center and add the egg yolk, beer and salt.
  • Stir the ingredients together until they are well mixed, then gradually pour in the combined milk and water, and continue to stir until the batter is smooth.
  • For a light texture, let the batter rest at room temperature for at least 30 minutes, although if necessary it may be used at once.
  • In either case, beat the egg whites until they form unwavering peaks on the beater when it is lifted from the bowl. Then gently but thoroughly fold them into the batter.
  • Chips:.
  • To cook the chips and fish, heat 4 to 5 inches of oil in a deep fat fryer to a temperature of 375*.
  • Preheat the oven to 250*, and line a large shallow roasting pan with paper towels.
  • Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches until they are crisp and light brown.
  • Transfer them to the lined pan to drain and place them in the oven to keep warm.
  • Fish:.
  • Wash the pieces of fish under cold running water and pat them completely dry with paper towels.
  • Drop 2 or 3 pieces of fish at a time into the batter and, when they are well coated, plunge them into the hot fat.
  • Fry for 4 or 5 minutes, or until golden brown, turning the pieces occasionally with a spoon to prevent them from sticking together or to the pan.
  • To serve, heap the fish in the center of a large platter and arrange the chips around them.
  • Traditionally, fish and chips are served with malt vinegar and salt.