This fish and chips recipe is battered white fish and thick fries, fried until crisp. It is not baked fish or a fish sandwich.
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Fish and Chips
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Fish and Chips. From Olivia.
Ingredients
Scale
- 1 1/2 pounds (680g) white fish fillets
- 1 cup (125g) flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) cold beer
- 4 russet potatoes
- oil for frying
- malt vinegar
Instructions
- Cut the potatoes into thick sticks, toss with a little oil and salt, and roast at 425°F (220°C) for 25 minutes.
- Whisk flour, baking powder, salt, and cold beer into a lumpy batter.
- Pat the fish dry, dip it, and fry at 350°F (175°C) for 3 to 4 minutes a side. Serve with vinegar.
Notes
Cold batter fries crisp. A warm batter absorbs oil.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Fish
Cod, haddock, or pollock. Dry it well.
Beer
Cold. It lifts the batter.
Oil
350°F. Cooler oil soaks in.
Fries
Thick. Thin ones cook before the fish is ready.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
No beer?
Cold sparkling water.
Oven fish?
It will not be this crust. Fry the fish.
Salt
Right after frying.
Vinegar
Malt, at the table.