Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Fish and Chips  HT  MC  English  20mins

 

 

Serves  4       Hot   Fish    Main Course  England  British  Europe

 

Ingredients

Beef dripping or Vegetable oil for deep frying

4 Large Cod,  Haddock or Huss (Rock salmon, Dogfish) fillets

Seasoned Flour

For the chips

4 Large Waxy Potatoes

(large Baking Potatoes will also work)

For the batter

100g/4oz Plain Flour

150ml/5fl.oz Milk, Water  or Beer

1 level teasp Salt

1 Egg

 

Instructions

 

N.B. It's easier to use two deep fat fryers but this recipe only utilises one.

1. Wash the fish fillets and dry well. Set aside.

 

2. Preheat the deep fat fryer to 170C, 325F and the oven to 180C, 350F, Gas Mark 4.

 

3. Peel the potatoes then cut into 1/2 inch/1cm slices then cut each slice into 1/2 inch/1cm thick sticks (batons).

 

4. Dry the potato sticks well on kitchen paper.

 

5. Fry in the oil for 8-10 minutes without browning too much.

 

6. Meanwhile, place all the batter ingredients in a large mixing bowl and mix together with a whisk until smooth. This should be a fairly thick batter otherwise it won't adhere to the fish.

 

7. Coat the fish fillets in seasoned flour, then dip into the batter to coat well. Leave submerged in the batter until the chips are soft.

 

8. Drain the softened (but not browned) chips and transfer to an ovenproof plate. Cover with aluminium foil and keep warm in the oven whilst you cook the fish.

 

9. Raise the temperature of the oil to 190C, 375F.

 

10. Add the coated fish fillets directly to the oil without the  basket being raised, and cook for 4-6 minutes (depending on the thickness of the fillets).

 

11. Drain the fish from the fat, raise the heat of the fryer to 190C, 375F. Place the fish on crumpled kitchen paper and put in the oven whilst you finish the chips.

 

12. When the fat is at the right temperature, return the chips to the pan, gently lowering the basket into the oil. Cook for 3-4 minutes until browned.

 

13. To serve - drain the chips well and serve immediately with the fish.

 

This is traditionally served with mushy peas with malt vinegar and salt for the chips. NO MAYONNAISE PLEASE! Tomato Ketchup or Brown sauce are optional.

 

More Fish  Recipes  |  General Fish Prep & Cooking Times   |    More English Recipes

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

 

 Follow us 

Share 

 

 

Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

xxx

xxx

 

Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

 Sign up for Free E-Mailings

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos www.fotolia.co.uk