Fish and Chips

    35 minutes

    There is nothing better than the simplicity of fish and chips. Serve with salad, malt vinegar, lemon and/or tartar sauce.

    299 people made this

    Serves: 4 

    • 4 large potatoes, peeled and cut into strips
    • 1 cup (125g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 cup (250ml) milk
    • 1 egg
    • 1 litre vegetable oil, for frying
    • 750g boneless white fish

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Place potatoes in a medium-size bowl of cold water.
    2. In a separate medium-size mixing bowl mix together flour, baking powder, salt and pepper. Stir in the milk and egg then stir until the mixture is smooth. Let mixture stand for 20 minutes.
    3. Preheat the oil in a large saucepan, deep fryer or electric frypan to 180 degrees C.
    4. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
    5. Batter the fish one piece at a time and place in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 180 degrees C temperature. Drain well on paper towels.
    6. Fry the potatoes again for 1 to 2 minutes for added crispness.

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    Reviews in English (230)


    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. 2) Keep finished pieces in a 250 degree oven until the last one is done, right before serving. The heat will keep the oil draining off and the batter crispy. 3) Make SURE the oil temperature is hot enough. The MINUTE the food goes in the oil loses a good 25-50 degrees worth of heat. A great candy/fry thermometer or digital thermister is key to keeping a constant oil temp, and adjusting as needed every time food goes in wll keep the results uniform and the food looking good. This batter is wonderful with beer instead of milk, or in addition to, and small pieces of fish fry more evenly than entire filets. Keep the basic frying rules in mind and it becomes quite simple to make crispy, NOT GREASY fish and chips with ease. The other quick tip I'd give is make SURE the food is good and cold, especially the potatoes, before trying to fry. That will help the them not become limp too.  -  20 Sep 2007  (Review from Allrecipes USA and Canada)


    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 were quite good (make sure you cut them nice and chunky, not skinny little fries). The fish batter, however, wasn't good - bland and oily, and it turned mushy while the other pieces of fish were being cooked. I MUCH prefer the beer batter in the 'Fish Tacos' recipe submitted by Tanya; the batter is light, crispy, flavorful - exactly how it should be. Thanks anyway.  -  27 Sep 2005  (Review from Allrecipes USA and Canada)


    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.  -  16 Feb 2007  (Review from Allrecipes USA and Canada)