Recipes and Cooking Fish and Chips 4.0 (10) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound fresh or frozen skinless fish fillets, about 1/2 inch thick 1 ¼ pound medium potatoes (about 4) Shortening or cooking oil for deep-fat frying 1 cup all-purpose flour 1 cup beer 2 eggs ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon black pepper Coarse salt (optional) Tartar Sauce(optional) Malt vinegar or cider vinegar (optional) Directions Thaw fish, if frozen; cut into 3x2-inch pieces. Rinse fish; pat dry with paper towels. Cover and refrigerate until needed. 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. 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. Makes 4 servings Matthew Clark Rate it Print Nutrition Facts (per serving) 721 Calories 40g Fat 52g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 721 % Daily Value * Total Fat 40g 51% Saturated Fat 10g 50% Cholesterol 208mg 69% Sodium 454mg 20% Total Carbohydrate 52g 19% Total Sugars 1g Protein 31g Vitamin C 22.4mg 112% Calcium 181.7mg 14% Iron 4.5mg 25% Potassium 1080mg 23% Folate, total 40.3mcg Vitamin B-12 2.3mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.