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    You are in: Home / Deep-fried / Crispy Fish and Chips Recipe
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    Crispy Fish and Chips

    Crispy Fish and Chips. Photo by lazyme

    1/7 Photos of Crispy Fish and Chips

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Rita~'s Note:

    Use Cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.I like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (Onion Rings) ** Thes are accepted for the Cajun Region based on the seasonings used as they are very indicative of the way Fish and Chips is made in Louisiana**

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 cup flour
    • 1/2 cup cornmeal
    • 4 -6 ounces beer
    • 1/8 teaspoon salt
    • 1/2 teaspoon Old Bay Seasoning
    • 4 cups vegetable oil (for frying)
    • 4 large russet potatoes, cut potatoes in even, finger-sized pieces
    • 2 lbs fish fillets, cut in half, crosswise

    Directions:

    1. 1
      Preheat oven to 250°F.
    2. 2
      Prepare batter: Mix flour, cornmeal, old bay, and salt together.
    3. 3
      Add ale and mix well.
    4. 4
      Batter should be thin.
    5. 5
      Heat oil in deep fryer.
    6. 6
      DO NOT FILL TO TOP.
    7. 7
      The potatoes and the fish will cause the oil to bubble.
    8. 8
      Allow room for the oil to rise.
    9. 9
      Cook 1/4 of the potatoes until golden brown, about five minutes.
    10. 10
      Drain on paper towels.
    11. 11
      Place in warmed oven.
    12. 12
      Repeat process until potatoes are done.
    13. 13
      Season with salt and pepper.
    14. 14
      Dip fish in batter, allowing excess to drip off.
    15. 15
      Fry in batches until golden brown, about 5 to 8 minutes.
    16. 16
      Drain on paper towels.
    17. 17
      Keep warm in oven until all fish are cooked.
    18. 18
      Season with salt and pepper.
    19. 19
      Serve with a sprinking of malt vinegar.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on August 16, 2012

      55

      After experiencing the same issues with another Fish and Chips recipe, we made two adjustments to this: first, we rolled the fish pieces (cod) in dry flour before the batter dip, which helped it cling; second, we blanched the fries: partially cooked them and left them to stand before deep-frying again. We enjoyed these with tartar sauce and malt vinegar; the final result was terrific! Nice crispy crust and great flavor. Made for ZWT8.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2012

      55

      Good fish and chips. I didn't have any problems with the batter and they were really good with lots of malt vinegar and tartar on the side. Thanks Rita for a nice meal. Made for ZWT8 - Great Britain.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2003

      55

      Great batter! It clings nicely to the fish and produces a nice crispy coating. I actually cut my fish into cubes for the kids, and they loved it. We served it with garlic mayo. Thanks for a definate keeper!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Crispy Fish and Chips

    Serving Size: 1 (874 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2574.4
     
    Calories from Fat 1988
    77%
    Total Fat 220.9 g
    339%
    Saturated Fat 28.8 g
    144%
    Cholesterol 124.8 mg
    41%
    Sodium 278.7 mg
    11%
    Total Carbohydrate 89.1 g
    29%
    Dietary Fiber 9.6 g
    38%
    Sugars 3.0 g
    12%
    Protein 62.2 g
    124%

    The following items or measurements are not included:

    Old Bay Seasoning

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