Fish and Chips
The fish lovers in the room will love that I am presenting a wonderful recipe for Fish and Chips!
All you need is to add. a nice salad and a large bottle of your favorite wine.
The aroma of the fish cooking in the kitchen will bring your family to the table just in time to be served.
I love a meal that the entire family can all eat together at the same time.
This one fits the bill! Try this Fish and Chips wit some malt vinegar or tartar sauce.
these are the INGREDIENTS you will need:
The Batter:
- 1 cup All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1-1/4 cups light beer, very cold
- 1/2 cup extra flour for dredging, chilled
- 1-1/2 pounds fresh cod, haddock or other firm-fleshed white fish , cut into 4 pieces
- 1/4 cup oil for frying or your preference
The Chips:
- 4 large 4 large Russet potatoes peeled, sliced thickly and put in a large bowl of cold water until ready to fry
- 2-4 pinches salt for sprinkling
- 1/4 cup oil for frying or your preference
- quality British Malt Vinegar , for serving
- if desired tartar sauce for serving
these are the INSTRUCTIONS for preparation:
Chips:
- Heat the oven to 200 F.
- Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature.
- Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil is 325 F.
- Carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature.
- Increase the temperature to 375 degrees F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes.
- Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they’re still very hot, and place them in the warmed oven while you’re frying the fish.
Batter the Fish:
- Combine the flour, baking powder and salt in a large flat bowl.
- Pour in the cold beer and whisk until smooth do not let it rest for a while.
- In another large flat bowl add some extra flour for dredging.
- Blot the fish with paper towels to rem
- Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off.
Fry the Fish:
- You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of about an inch.
- Heat the oil to between 350 F and 375 F, using a candy thermometer. Carefully drop the fish into the oil.
- Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2 minutes on each side or until nicely golden.
- Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately.
- Serve with the chips, a sprinkling of quality British malt vinegar .
NOTES:
- Beer contributes flavor to the batter but it’s the carbonation in the beer that is key to achieving a light and crispy batter. If you prefer not to use beer you can substitute fizzy seltzer water.
So what is the answer to making the best batter?
Some say the coating should be thin and light and shatter into crispy shards when you bite into it
Others argue the coating should be thick and puffy and the crispiness should be followed by a touch of chewiness.
Some insist the batter should be dry while others are emphatic that if it isn’t seeping a bit of oil then it isn’t worth eating.
The bottom line is it all comes down to personal preference.
The secret to achieving the best texture is to use beer that’s very cold and to use the batter immediately. If you let it rest for a while like some recipes recommend the fried coating will be heavier and denser.
For the same reason, if possible chill the flour before using it to coat the fish.
Another secret to achieving the perfect fried fish is the temperature of the oil.
If you see the fish cooking more quickly you can raise the temp up a bit. The key is making sure the oil is hot but not too hot.
The final key is to make sure the oil is hot enough. It should be somewhere between 350ºF and 375ºF.
If you’re not using a deep fryer with its own temperature gauge, test it with a candy thermometer.
It is important that the oil is not too hot or the crust will burn before fish is done.
And if the oil isn’t hot enough you’ll end up with a soggy, greasy coating. When the oil is just right you’ll achieve that perfectly dry crispy coating with a tender and moist interior.
The two key ingredients for the best batter are fizzy beer and baking powder. These are key to achieving a batter that isn’t greasy. The beer gives the fish that irreplaceable traditional British flavor.
Following the recipe will allow you to bring the best Fish and Chips to your table!
Fish and Chips
Ingredients
The Batter:
- 1 cup All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1-1/4 cups light beer, very cold
- 1/2 cup extra flour for dredging, chilled
- 1-1/2 pounds fresh cod, haddock or other firm-fleshed white fish , cut into 4 pieces
- 1/4 cup oil for frying or your preference
The Chips:
- 4 large 4 large Russet potatoes peeled, sliced thickly and put in a large bowl of cold water until ready to fry
- 2-4 pinches salt for sprinkling
- 1/4 cup oil for frying or your preference
- quality British Malt Vinegar , for serving
- if desired tartar sauce for serving
Instructions
Chips:
- Heat the oven to 200 F.
- Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature.
- Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil is 325 F.
- Carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature.
- Increase the temperature to 375 degrees F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes.
- Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they're still very hot, and place them in the warmed oven while you're frying the fish.
Batter the Fish:
- Combine the flour, baking powder and salt in a large flat bowl.
- Pour in the cold beer and whisk until smooth do not let it rest for a while.
- In another large flat bowl add some extra flour for dredging.
- Blot the fish with paper towels to rem
- Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off.
Fry the Fish:
- You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of about an inch.
- Heat the oil to between 350 F and 375 F, using a candy thermometer. Carefully drop the fish into the oil.
- Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2 minutes on each side or until nicely golden.
- Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately.
- Serve with the chips, a sprinkling of quality British malt vinegar .
Notes
- Beer contributes flavor to the batter but it’s the carbonation in the beer that is key to achieving a light and crispy batter. If you prefer not to use beer you can substitute fizzy seltzer water.
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I hated it
Thanks for your review. And many thanks for trying it.
A stable in our house for sure Marilyn, the kids prefer this to the regular fish version.
I love fried fish. Prepared with the bones in and displayed on the skin just freaks me out. This recipe is a good choice. Enjoy your week!
I love fish and chips!! I remeber as a child my grandmother frying up catfish. It was always a favorite!
Thanks for linking up @LiveLifeWell!
Blessings,
Amy
We used to fish at the lake and eat our catfish right from the gate on the truck. You nailed it. Great memories! Enjoy your week.
saw you on the linky party… have never bread fish before…usually drop it straight from frozen into the oil! but fried anything is my favorite…so I’m not too particular 🙂
For me frozen fish would splatter all over! I am glad you found me at the party. Have a great week.
Yum! True comfort food at its best!!!
Thank you. I love fish and chips for just that reason. comfort food. Have a great week.
Yum, yum! I love good fish and chips and these look good!! Thanks for sharing with SYC.
hugs,
Jann
You are welcome Jann. I am glad the fish and chips appeal to you! Enjoy your week.
Looks fantastic Marilyn! I can’t wait to give this one a try – I LOVE fish and chips.
Thanks so much Chas! I hope you enjoy it. Have a great week.
We love fish and chips. Your batter sounds marvelous. Thank you for sharing at To Grandma’s House We Go.
Thank you Amy. I am glad you like the batter of this fish recipe. Enjoy!
Marilyn, my family would LOVE this recipe for fish and chips! I’ve actually never made it at home but I order it out at restaurants. I’m so excited to try this!
It is worth the try Michele. I found as long as I follow the directions it will taste good even if it doesn’t look the picture. (That happens a lot to me the first few time. LOL.)
This looks delicious Marilyn! I love good fish and chips. Thanks for sharing. I found this post on GRAND Social.
Thank you Christie! I am happy you found this fish and chips recipe talks to you. Enjoy!
Hi Marilyn
Fish and Chips is one of our favorites! Your batter sounds good, and it is all about the batter to make the fish taste nice and crunchy! I’m going to surprise my husband with this meal next time I see some nice codfish in the supermarket. Thanks!
It is all about the batter. When I was a kid we used to fish, clean and cook right at the bak of the river. My uncle had a mix that came in a box and it was delicious. Can;t remember the name, but they don’t make it anymore. This one is almost as good though1 Enjoy.
This is a beautiful meal!! Thanks for sharing at the What’s for Dinner Party!
Thank you Helen. It is a classic. Enjoy your day!
Thanks for the recipe, I may try this for lent, also i never thought about using milk in the batter.
Nina
We use milk all the time! Thanks for coming and have a great week.
Man I love fried fish!!!
Thanks for linking up at #LiveLifeWell
Blessings,
Amy
I do too Amy. I just wish I could add it to my diet more often. Enjoy!
Wish there were a way for me to have these right NOW!! I LOVE fish and chips!!
This may sound weird, but there was a grocery store in Washington that made made-to-order fish and chips with a side of lemon slices, it was shockingly amazing. And it was kind of horrible that it was that readily available to me. 🙂
Sadly/orLuckily, I didn’t give it a try until I was already on my way out of WA, because fish and chips from a grocery store…
Thanks for sharing with us at #MMBH
Anytime you can conquer extravegance and practice self control is a great day! We have Costco and they sell groceries with MANY different tasting areas. It always bothered me when they got into “real cooked” food. Have a great day!
As a Brit where, as you know, Fish and Chips from the Chippy is our staple diet (well actually it’s a now and again treat but we don’t need to tell anyone that!) this looks ‘proper’!
Now that is quite a compliment Julie! Much appreciated. Thanks for commenting and have a great week!
Now I want fried fish!! So tasty!Thanks for linking up another winner to the Friday Frenzy!
Thank you for the kind words Laura. Have a great week!
The perfect Fish Friday meal!!!
I love this recipe. I serve it every Friday in Lent. Have a great week!
These look delicious. I love fish and chips 🙂 Thanks so much for sharing your post with us at Welcome To The Weekend Blog Hop. Have a great weekend and we hope to see you soon! #Weekendbloghop
I am glad the recipe appeals to you! Have a great week!
I love a great classic recipe like this! Thanks for sharing at Friday Frenzy Link Party 🙂 PINNED!
Thank you for the pin Kelly. Have a great week!
I love fish and chips! I make homemade fries now and then, but have made battered fish for some time. Gotta try it!! Thanks for sharing with SYC.
hugs,
Jann
When I was a kid we went fishing in the Everglades. My Uncle cleaned and fried the fish on the tailgate of his truck. I hope you get the opportunity to try this!
I love fish and chips. It always reminds me of when we were younger and my Mom made it for us every Friday. Sadly we don’t eat to much fish any more since my hubby is allergic, but I’m pinning the recipe for when he goes away on business and we’ll treat ourselves. Thanks Marilyn
I eat mostly no meat with occasional fish and chicken. But this time of year id when I indulge on fish. But I am PICKY. No skin, no possibility of bones and no heads! LOL. But at least I try. Have a great week!
I love fish and chips! This recipe sounds so good- especially with Lent!
Thank you Barrie. We eat a lot of fish during Lent and this is one of my favorite recipes. Enjoy!
Goodness they look good.Fish and chips from the chip shop is one of my all time faves.So good I have never even considered doing it myself but this recipe inspires me.They look delicious!
It always is nice to try at home. It will either convince you to do it or appreciate the fine restaurant near you! Have a great weekend!
I love fish and chips but, never try making them at home. I don’t have a fryer. But, we live nearby a local fresh fish shop, and they also make fish and chips, and a few other yummy fish meals. We occasionally visit when craving fried fish. Looks so good. Thanks for sharing at the Inspiration Spotlight party. Sharing
Thart sounds wonderful. We have a local place where the batter tasted like lightly fried bread. I love it. Have a great weekend!
Yum. This all looks so good. We just had Gordon Ramsay Fish and Chips.
Yum!! This is my season to go wild on fish and chips!! Have a great weekend!
We love fixing and eating fish and chips. Found you on Blogger’s Pit Stop Link Party.
well, now I know what I’m fixing this weekend! Can’t wait to try your batter recipe
Thanks Linda. Let me know how it turns out. Enjoy!
We often have fish and chips on a Friday but have to confess I buy it from my local fish and chip shop which is very good.
Just one thing The calorie count seems very low in this recipe and I noticed that there is no oil in the ingredients list apart from the 1/2 tbsp in the batter. Could this be why?
Yes. This is mostly baked and then just “flash” fried 1/2 TBS oil only. It is listed in the batter ingredients. Thanks for asking so I can clarify. Enjoy!
Fish & Chips were an indulgent treat when I was growing up in England (I recall the days when the chip shop was still allowed to wrap them in newspaper!) but my favorite tip from your post was the importance of wine to help forget the fishy smell. A master stroke!
(Visiting from the Hearth and Soul link party)
I remember the newspaper too! And wine is such a great kitchen helper. LOL. Have a great week!
Do you know I’ve never made fish and chips!! This will be perfect for this weekend!!
XOXO
Jodie
I love fish and chips. We had a great little pool hall place that served this and we went there all the time. When they retired I GOT THE RECIPE AND STARTED MAKING MY OWN. Enjoy and have a great week.
I love fish and chips! Thanks for sharing at the What’s for Dinner party.
Thank you Helen! They are so good. Have a wonderful week!
Fish & Chips are my absolute fave! Thank you for sharing your delicious recipe with us on the #SundayDinnerBell
I love them too! Have a wonderful week!
Oh yes! Fish and chips must be served with Malt or Balsamic vinegar. YUM!
There is no other way. No tartar sauce in my house! Have a great week.