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Classic Fish and Chips


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Rate this recipe 4.5/5 (20 Votes)


  • 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


Adapted from


Step 1

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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