• 10 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw fish, if frozen; cut into 3x2-inch pieces. Rinse fish; pat dry with paper towels. Cover and refrigerate until needed.

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  • 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.

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  • 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.

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  • Makes 4 servings

Nutrition Facts

721 calories; 40 g total fat; 10 g saturated fat; 10 g polyunsaturated fat; 13 g monounsaturated fat; 208 mg cholesterol; 454 mg sodium. 1080 mg potassium; 52 g carbohydrates; 3 g fiber; 1 g sugar; 31 g protein; 0 RE vitamin a; 194 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 2 mcg vitamin b12; 182 mg calcium; 5 mg iron;

Reviews

10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0