Recipe By Dan
Rating
Published Feb 9th
Prep 10m Cook 25m Additional 10m Ready In 45m
Servings 4 servings Calories 782.3

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

Recipe Ingredients

  • 4 large potatoes, peeled and cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup milk
  • 1 egg
  • 1 quart vegetable oil for frying
  • 1 ½ pounds cod fillets

Cooking Directions

  1. 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. 2 Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  3. 3 Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  4. 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. 5 Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts

  • Calories 782.3
  • Carbohydrate 91.9 g
  • Cholesterol 124.6 mg
  • Fat 26.2 g
  • Fiber 9.1 g
  • Protein 44.6 g
  • Saturated Fat 4.3 g
  • Sodium 860.7 mg
  • Sugar 5.9 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

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

  1. 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 any other method, and has earned me compliments over the years.
  2. 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 - Read more ...
  3. 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.
  4. 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 to make onion rings.
  5. 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!
  6. 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 suggestions of freezing batter for 20 min, then refrigerating battered fish for 20 min, and it worked - Read more ...
  7. 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 - Read more ...
  8. 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 to be cold as well. Put batter in fridge for the same duration and you will notice that the - Read more ...
  9. 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 keep the temp above 325. Keep fried fish warm in a 200 oven to prevent sogginess. For the fries, - Read more ...
RedCipes