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

Dan

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

  • Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

  • 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.

  • Fry the potatoes again for 1 to 2 minutes for added crispness.

Editor's Note:

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.

Nutrition Facts

782 calories; protein 44.6g 89% DV; carbohydrates 91.9g 30% DV; fat 26.2g 40% DV; cholesterol 124.6mg 42% DV; sodium 860.7mg 34% DV. Full Nutrition
Advertisement

Reviews (258)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/21/2007
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. Read More
(1767)

Most helpful critical review

Rating: 2 stars
03/02/2006
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. Read More
(755)
331 Ratings
  • 5 star values: 170
  • 4 star values: 98
  • 3 star values: 28
  • 2 star values: 17
  • 1 star values: 18
Rating: 5 stars
09/20/2007
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. Read More
(1767)
Rating: 2 stars
03/02/2006
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. Read More
(755)
Rating: 4 stars
02/16/2007
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. Read More
(688)
Advertisement
Rating: 4 stars
10/26/2004
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 batter stays on and fries up better. Also, for better fried consistency, keep frying oil moving. When deep frying, move the fish and chips around in the oil. This will give you consistancy. Really great recipe. Read More
(270)
Rating: 3 stars
03/09/2012
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. Read More
(181)
Rating: 5 stars
03/16/2006
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 just fine. instead of frying the chips, i cut potatoes into wedges and tossed them with some olive oil and seasonings then cooked at 525 for 20-25 min for a somewhat healthier alternative to the frying. Read More
(166)
Advertisement
Rating: 5 stars
09/17/2004
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, drain on paper towels, then transfer to a pan or plate and cool to room temp before frying again. Read More
(83)
Rating: 4 stars
09/26/2006
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! Read More
(71)
Rating: 5 stars
01/30/2007
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. Read More
(67)
Advertisement