Classic Fish and Chips



Prep Time: 35 mins

Total Time: 1 hr

  1. 1 Cut potatoes lengthwise into ½-inch strips.
  2. 2 Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
  3. 3 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.
  4. 4 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.
  5. 5 Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
  6. 6 Place potatoes in single layer on cookie sheet and keep warm.
  7. 7 Repeat with remaining potatoes.
  8. 8 Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
  9. 9 Mix flour and salt.
  10. 10 Mix baking soda and vinegar.
  11. 11 Stir vinegar mixture and water into flour mixture; beat until smooth.
  12. 12 Dip fish into batter, allowing excess batter to drip into bowl.
  13. 13 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.
  14. 14 Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

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