Recipe: Fish and Chips

Very few people try fish and chips and do not love them.  It can be difficult to find authentic and tasty fish and chips so why not make your own with this simple recipe.   Chips taste great doused in malt vinegar much nicer and tastier than ketchup.  

  • 1 3/4 cup of plain flower
  • 1 teaspoon baking soda
  • Salt
  • Approximately 1 cup of water
  • 2 pounds of fresh cod, preferably the thicker cut.  You can use other white fish, but cod is by far the tastiest in this dish.  
  • Oil for deep fat frying


  • Two pounds of potatoes peeled and cut in strips.  Soak in salted water while you prepare the fish and get ready to fry.  This will prevent the chips from discoloring.  

Mix the flour, baking soda and a pinch of salt in a bowl.  Make a well in the center and slowly add the water to make a smooth batter.  Hint: for a golden batter add a little pinch of turmeric.  If it’s too thick add a little more water.  Batter should coat the back of a wooden spoon.  Leave to stand for approx. 1 hour.

Dry the fish with a paper towel and dip in salted flour.  Heat the oil in a deep pan.  Use a chunk of bread to check if the oil is hot enough if it sizzles and goes brown quickly the oil is ready.  Hint: Ensure the oil is hot or you will end up with soggy fish.  

At the same time heat your deep fat fryer for the chips.  Dry the chips sprinkle with salt and add to the hot fat in the fryer. 

Dip your fish in the batter and add to the oil in the pan.  Fry until golden brown about 5 minutes.  Drain the cooked fillets on kitchen paper.  Keep warm until your chips are ready.  Serve the fish and chips with a wedge of lemon and malt vinegar.  Try to have chips and fish ready at the same time for a super fresh taste.

Check out out other recipe this month for Shepherds Pie.

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