Recipe courtesy of Jean Anderson
Fish and Chips
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 312
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 39
- Cholesterol
- 115
- Sodium
- 795
Ingredients
BATTER:
1 cup sifted flour
1 teaspoon salt
3/4 cup cold water
1/4 teaspoon baking powder
CHIPS:
1 recipe French-Fried Potatoes (see below)
1 3/4-2 pounds haddock fillets, cut into 4-inch by 3-inch strips
Shortening or cooking oil for deep fat frying
Directions
- Begin batter first: Mix flour, salt, and water until smooth, cover, and let stand at room temperature 20 to 30 minutes. Meanwhile, prepare potatoes for frying as recipe directs; also pat fish dry on paper toweling. Place shortening or oil in a deep fat fryer, insert thermometer, and begin heating over high heat. When fat reaches 375 degrees, fry potatoes as directed, removing to a paper-towel-lined baking sheet and setting, uncovered, in oven set at lowest temperature to keep warm while you fry fish. Stir baking powder into batter. Dip 2 to 3 pieces fish into batter, allowing excess to drain off. Fry 5 to 6 minutes in 375 degree fat, turning as needed to brown evenly. Drain on paper toweling and set, uncovered, in oven to keep warm while you fry remaining fish. Serve with salt, pepper, and cider or malt vinegar.