Fish and Chips


1 pound fresh or frozen skinless perch, cod, haddock or
shortening or cooking oil for deep-fat frying
1 cup beer
1/2 teaspoon salt, plus more to sprinkle on potatoes
1/2 teaspoon black pepper


Thaw fish, if frozen. Cut into 3x2 inch pieces. Rinse fish and pat dry with paper towels. Cover and refrigerate until needed.
For chips, cut the potatoes lengthwise into 3/8-inch-wide wedges. Pat dry with paper towels. In a 3 quart saucepan or deep-fat fryer, heat 2 inches of cooking oil or shortening to 375 degrees F. Fry potatoes, 1/4 at a time, for 4 to 6 minutes or until lightly browned. 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, mix flour, eggs, beer, baking powder, and the 1/2 teaspoon salt and pepper in a medium mixing bowl. Beat with a rotary beater or wire whisk until smooth. Dip fish into batter. Fry fish in the deep fryer or hot oil, 1-2 pieces at a time, until coating is golden brown and fish flakes easily with a fork, turning once- about 3-4 minutes. Drain cooked fish on paper towels, transfer to another baking sheet and keep warm in the 300 degree oven while frying remaining fish.




Serve with tartar sauce or malt vinegar.


8.0 servings


Monday, November 30, 2009 - 6:02pm


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