View cart background image
0
items
Free Shipping Over $49
America

Classic Fish and Chips

Source: Cooking.com
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 4 See Reviews
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings
RECIPE INGREDIENTS
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 Cooking.com
DIRECTIONS
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 Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.


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.
107 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.