Fish and Chips

Enjoy a taste of the UK with this classic fried fish and chips recipe. Sprinkle on malt vinegar and dunk in tartar sauce for the most authentic battered fish experience.

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Fish and Chips

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4.0 by 8 people

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  • Makes: 4 servings
  • Start to Finish: 50 mins

Fish and Chips

Directions

  1. Thaw fish, if frozen; cut into 3x2-inch pieces. Rinse fish; pat dry with paper towels. Cover and refrigerate until needed.
  2. For chips, cut the potatoes lengthwise into about 3/8-inch-wide wedges. Pat dry with paper towels. In a 3-quart saucepan or deep-fat fryer heat 2 inches of shortening or cooking oil to 375 degrees F. Fry potatoes, one-fourth at a time, for 4 to 6 minutes or until light brown. Remove potatoes and drain on paper towels. Sprinkle lightly with salt. Transfer potatoes to a wire rack on a baking sheet, arranging them in a single layer. Keep warm in a 300 degree F oven.
  3. Meanwhile, for batter, in a medium mixing bowl combine flour, beer, eggs, baking powder, 1/2 teaspoon salt, and the pepper. Beat with a rotary beater or wire whisk until smooth. Dip fish into batter. Fry fish in the hot (375 degrees F) fat, one or two pieces at a time, until coating is golden brown and fish begins to flake when tested with a fork, turning once (about 3 to 4 minutes). Remove fish and drain on paper towels. Transfer fish to another baking sheet; keep warm in the 300 degree F oven while frying remaining fish. To serve, if desired, sprinkle coarse salt over fish and chips and serve with Tartar Sauce or vinegar.
  4. Makes 4 servings
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Nutrition Facts (Fish and Chips)

  • Per serving:
  • 721 kcal ,
  • 40 g fat
  • (10 g sat. fat ,
  • 10 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 208 mg chol. ,
  • 454 mg sodium ,
  • 52 g carb. ,
  • 3 g fiber ,
  • 1 g sugar ,
  • 31 g pro.
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8 Ratings

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