- Preparation time
- 10 mins
- Cooking time
- 10 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 4, 2016
- 3/4 Cup
- Flour - All Purpose
- 1 tsp
- Baking Soda
- 1 Cup
- Water
- 2 lb
- White Fish (Cod, Haddock, Halibut, Flounder, Perch etc...)
- 2 lb
- Potato
Fish & Chips is a time honored tradition in England.
Fish and Chips are served with Salt and Vinegar and in the UK it is common to enjoy them with a side of Mushy Peas or ‘Chip Shop Curry’ which is a sweet curry sauce.
- Mix the flour, baking soda and a pinch of salt in a bowl.
- Make a well in the center and gradually add the water to make a smooth batter.
- If the batter is too thick, add a little more water.
- Allow batter to stand for half an hour before use.
- Preheat deep fryer to 375°F
- Peel the potatoes and cut into thin strips 'Chips' then put them in a bowl of cold water with a little salt. Make sure all chips are covered by the water to prevent them going brown.
- Dry the fish with paper towels then sprinkle each fillet with a little flour and salt.
- Dip the fillets in the batter and deep fry until golden brown, about 5 minutes.
- Drain the cooked fillets and place them on a serving dish. Keep warm in the oven until you are ready to eat.
- Drain the potatoes and pat dry with paper towel.
- Deep fry until golden brown, about 5 minutes.
- Serve Fish and Chips with Salt & Vinegar and a side of Mushy Peas