Classic Fish and Chips

Photo by Lisa M.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • 4

    potatoes

  • corn or peanut oil

  • 1

    lb cod or 1 lb other lean fish fillet

  • 2/3

    cup all-purpose flour

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon baking soda

  • 1

    tablespoon vinegar

  • 2/3

    cup water

Directions

Cut potatoes lengthwise into ½-inch strips. Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees. Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each other.) Skip the next step if you're not using a basket. 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. Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels. Mix flour and salt. Mix baking soda and vinegar. Stir vinegar mixture and water into flour mixture; beat until smooth. Dip fish into batter, allowing excess batter to drip into bowl. Fry 4 or 5 fish pieces at a time (do not use basket) 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.

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