Classic Fish and Chips

Classic Fish and Chips

176

"Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce."

Ingredients

45 m servings 782 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 782 kcal
  • 39%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 861 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  5. Fry the potatoes again for 1 to 2 minutes for added crispness.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

176
  1. 228 Ratings

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Most helpful

This recipe works GREAT provided a few basic frying rules are adhered to: 1) DO NOT fry past the point when no air escapes the food. The minute steam stops coming out grease is getting in. ...

Most helpful critical

Being that I am English, and grew up with outstanding Fish and Chips, it's not really surprising that homemade F&C rarely come close to hitting the mark. With regards to this recipe, the chips w...

This recipe works GREAT provided a few basic frying rules are adhered to: 1) DO NOT fry past the point when no air escapes the food. The minute steam stops coming out grease is getting in. ...

Being that I am English, and grew up with outstanding Fish and Chips, it's not really surprising that homemade F&C rarely come close to hitting the mark. With regards to this recipe, the chips w...

To those all mentioning the soggy fish effect: Whatever liquid you use, be it water, beer, etc., it must be ICE COLD. That keeps the batter light & cooked fish will not get soggy.

In order to make deep frying easier and turn out better is by 1)keep whatever you are battering chilled. Put chicken and potatoes in freezer for about 15 - 20 min just to chill. 2)batter needs...

Long ago I learned from a New Zealand woman to never ever use eggs and milk in a coating batter. Instead, I use cold water and a tablespoon vinegar. This makes fried batter much crispier than ...

this was my first attempt at frying fish, and it turned out fantastic! my boyfriend and i often hit up pubs to get fish and chips, now we'll save money and make it at home. i followed the sugges...

This recipe turned out great! I added Old Bay Seasoning to the dry ingredients for a spicy kick. Other reviewers noted the fish was "greasy" -- fix this by using fresh canola or veg oil, and kee...

Batter stayed on the fish well and crisped up nicely. The flavor was fine, but was missing something. Next time I'll add half milk and half beer. Other than that, this is a great recipe!

I thought this was very good. I put the pieces that are done on a platter in the oven set at 200...this keeps them from getting soggy while I continue frying. I also had much batter left over ...