Fish and Chips

fish and chips

This recipe is just A CLASSIC.



  • 2 liters vegetable oil
  • 950 grams potatoes, peeled and cut into large chips


  • 1 cup plain flour
  • 1 cup beer
  • 2 egg whites, whipped to soft peaks
  • Salt
  • 250 gram fillets haddock or cod, skin on, and pin boned


Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 160 degrees C. Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.

Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 180 degrees C. Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

Drain on kitchen paper and serve with bread, butter and pickled eggs.

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