Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchenware Information Food & Health Growing Herbs & Veg 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.

 

Share this page 

Find UK Holiday Cottages

 

 

 
   Sign up for Free Monthly Newsletter

 

For ease of reference,  below are direct links to main sections on this site

 

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

 

Recipes4us is a lifestyle website featuring food related articles and sections on travel, culture, sport, health, gardening,  home, history and reference covering all aspects  of understanding, preparing and cooking food.

We are confident that there is something for everyone and we are constantly adding new recipes, articles and other food and cooking related material. All recipes are published for your convenience and are both suitable and tasty enough to be eaten by anyone without  food  allergies,  as  part of a normal diet.

Soups & Starters    Soups Fish  | Other  | Vegetarian

 

Main Courses     Barbecues  &  Picnics  |  Beef  & Veal | Casseroles | Fish and Shellfish   |   Lamb  |  Offal   | Pasta,  Rice  and  Pulses  | Pork and Bacon Poultry and  Game| Quick Main Courses  Salads    |    Stews   |  Vegetarian

 

Side Dishes     Dips and  Dressings  | Jams, Pickles  and  Preserves| Marinades  |   Pasta &  Rice    |    Side Salads    |  Salsas and Relishes |  Sauces   |   Stuffings   |  Vegetables
 

Desserts and  Puddings  Cold Desserts Hot Puddings |Quick Desserts     
 

Cakes & Bakes     Biscuits,   Cookies, Pastries |  Breads  | Cakes

 

International    Worldwide A to Z  | British  | Chinese  |  Indian

 

Special Diets     Dairy Free  |   Gluten Free   |  Vegan   |  Egg  Free

 

Other Recipe Sections     Cooking Videos | Cooking with Alcohol  | Credit Crunch Economical Recipes|  Edible Flowers | Family Recipes Food in Film  | Holidays | Ingredients  | Leftovers |  Meals in Minutes |  Party Food & Cocktails  |  Pressure Cooking  |  Slow Food | Smoothies | Special Days & Holidays | Sport Recipes | Student Recipes  | Summer Recipes Videos  |  Weekday Menus | What's in Season


Reference Pages     5-A-Day Portions  | Cooking Holidays and Schools Conversion Charts  | Directories  | Farmers Markets |  Fish - Types Food &  Health   |  Food Celebration Days  |  Growing Vegetables  |  Growing Herbs  |  Guide to Kitchenware History of  Food   |  Holidays  |  Ingredients   |  Online Shops   |    Preserving Fresh Produce   |  Special days   |  Sport  |  Student Cooking | Table Settings  | UK Food Shopping Directory | Vegetables-General prep & cooking times  | Videos  | What's in Season

All recipes are published for your convenience and are both suitable and tasty enough to be eaten by anyone without food allergies, as part of a normal diet. We advise you to consult a qualified doctor before starting any special diet. If you suffer from and food allergies, always check the ingredients on the label of pre-prepared products. No correspondence can be entered into regarding medical matters.

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000-2011 [Recipes4us] All rights reserved.

 Some Photos ©  www.fotolia.co.uk