How to Deep-Fry Fish and Chips

Follow these simple tips and you'll deep-fry like a pro.

Frying Essentials

To fry at home, use a deep heavy-bottomed pot, like a Dutch oven. Fill the pot two-thirds of the way with a neutral oil, like corn or canola. You want to taste your food, not the oil.

Temperature Control

Temperature is very important. You'll need a deep-fry or candy thermometer. Bring the heat up slowly until the oil is between 350 and 375 degrees F — too low and you'll get greasy food, too high and it'll burn.

The Chips

Cut your potatoes into thick, even slices and cook in small batches until golden brown. They'll continue to darken when you remove them from the oil. A spider is a great tool for this.

Ready to Eat

Dry the chips on paper towels and sprinkle them with salt.

The Fish

First, pat the fish fillets dry. Excess water will cause the oil to splatter.

Batter It Up

Dip the fish in batter. This gives it a delicate crunch and keeps the fish moist during cooking. Drop the fish into the oil away from your body so it doesn't splash.

Color Cues

Remove the fish from the oil when it's golden brown.

Fried Goodness

You probably don't want to deep-fry every day, but when you do, these tips will get you great results. Remember to let the oil cool completely before disposing of it.

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