Recipe courtesy of Jean Anderson

Fish and Chips

  • Yield: 4 servings
Save Recipe

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

  1. 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.

Fish Tacos

Fish and Chips

Fish and Chips

Fish and Chips

Fish and Chips

Fish and Chips

Chips and Fish

Fish and Chips