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Classic Fish and Chips

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Rating: 4   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings
vegetable oil (for deep-frying)
1 cup all-purpose flour
1 cup beer
1 teaspoon salt
1 1/2 pounds cod fillets (about 3/4 inch thick), cut crosswise into 2-inch-wide strips
2 pounds russet potatoes, peeled, cut into 1/2-inch wide strips

Malt vinegar or lemon wedges
Classic Fish and Chips Recipe at
Pour enough oil into deep-fryer to reach depth of 3 inches. Heat oil to 360 degrees F. Add potatoes to deep-fryer and fry until golden brown and crisp, stirring often, about 8 minutes. Using basket, lift out fries and transfer fries to paper towels. Sprinkle with salt.

Meanwhile, whisk flour, beer and salt in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Coat fish in batter. Add fish to deep-fryer and fry until coating is crisp and golden and fish is just opaque in center, about 5 minutes. Transfer fish to paper towels. Sprinkle with salt. Serve fish with fries and vinegar or lemon wedges.

Recipe created exclusively for by Rochelle Palermo, Food Editor at

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Deep Fryer Recipes: Tasty Finger Foods
 Fast Fish Fries
Nutrition Facts per Serving
Yield:   4 servings
Calories: 577
Fat. Total: 15g
Fiber: 5g
Carbohydrates, Total: 67g
Sodium: 690mg
% Cal. from Fat: 23%
Cholesterol: 73mg
Protein: 38g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Roelene Reviewed: 04/13/2009
same recipe I have been using for 50 years
There is one exception: fry half of the potatoes, then fry the fish, THEN fry the rest of the potatoes. The last batch of potatoes will freshen up the oil and the potatoes will absorb all of the fish smell and taste. That's okay because you will be eating the potatoes with the fish. When oil is cool, strain and put into a large glass jar and refrigerate for the next deep fry job.
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