Fish and Chips

Fish and Chips

  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Serves: 4,Yield: 4-8 white fish fillets

    • About This Recipe

    “Fish and chips is one of Britain’s favourite and most famous take-aways, often accompanied with Chip Shop Curry Sauce. Here is a simple recipe to have that unique melt-in-your-mouth fried fish at home.”

    Ingredients

  • deep fat (for frying) oroil( for frying)
  • 8mediumwhite fish fillets
  • 4ouncesself-raising flour
  • 1/4 teaspoonsalt
  • 1egg
  • 1tablespoonbutter, melted
  • 5fluid ouncesmilk
  • lemon wedge( to garnish)

    • Directions

  • Half-fill a deep pan with melted fat or oil.
  • Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
  • Sift the flour and salt into a bowl.
  • Beat to a smooth batter with unbeaten egg, butter and milk.
  • Coat 2 pieces of fish with batter.
  • Lift into the pan with a fork or kitchen tongs.
  • Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
  • Remove from the pan and drain on unprinted (white) newspaper.
  • Garnish with lemon wedges, and serve with Fish and Chip Shop Curry Sauce (Recipezaar#17175).

    • Reviews

  • “Yum, yum, yum.This was really a good batter!I never seem to get the batter right, but this recipe worked very well.We used catfish, which is in abundance down here.The fish was a little on the heavy side, but still quite good.Thanks for another good one!”

  • “The only one I will use now. My husband was the one who made it. There wasn’t a piece of fish left at all. Delicious.”

  • “I am so pleased that my 1st review is a 5 star one! I choose this recipe for my dad’sBirthday dinner.He is English and he LOVED it! I would not change a thing. I highly reccomend this recipe to others and will be making it again and again.Thanks so much for sharing! A++ 8)”

  • “This is first class. I left out the salt and used thin whiting filets. The batter is, without question, the best I have ever been able to make at home. I’m going to try using it with fresh sea scallops and fresh shrimp, also. This recipe merits every one of the 5 stars I am giving it.”

  • “This was a great batter! I had some friends over and everyone was excited to eat this! I used Blue Whiting, which I discovered is a.k.a. Cod. The thin pieces curled a bit, so I would recommend using thicker pieces. “

  • “These turned out very good.My kids are always asking for fried fish when I buy some at the store.I tried your recipe and this turned out perfect.Thank you for a good fish and chips recipe.”

  • “This was yummy. My DH and I really enjoyed it while my kids were a bit less enthusiastic. I made Recipe #47077 to accompany it, and that was very tasty as well. I used small-medium tilapia fillets and cooked in canola oil for approximately 3 1/2 minutes. I agree with other posters that the fish didn’t have much of a taste, but for us the tasty batter combined with the mild fish and the tartar sauce (ketchup for the kids) worked well. Will likely make again.”

  • “This was absolutely delicious. I didn’t have self-raising flour so i added baking powder and soda to all-purpose flour. I also didn’t have milk so I used coffee creamer and water combination. The end result was excellent.”

  • “These were great! Thanks for this recipe!”

  • “This recipe was a big hit in my house.I added more salt and some pepper and still found it to be a little bland, so next time I will try to punch it up some more!!”

  • “JUST finished eating the fish. This is the first time I’ve tried making this at home, and the coating was quite nice and crispy, but it didn’t stick to the fish 🙁 A big disappoint…but brother really liked the crispy coating anyway!”

  • “I used tilapia. I took a tip from another reviewer who didn’t have self rising flour and used the baking powder. We had this with fries and tomato and lettuce salad. Thank you Miller!”

  • “Amazingly simple and scrumptious! I only had 3 large cod fillets, so there were some batter left. Poured them all into the remaining oil and my husband finished everything!”

  • “Used it on cod & would’nt change a thing.When you’re right–you’re right.”

  • “Tried this last night. It was quite tasty.I modified only a few things….I didn’t have selfraising flour, so I added heaping 1/2 teaspoon of baking powder, and a dash of salt to 1/2 cup of all purpose flour.I also added some garlic powder, and cayenne to the batter for some added flavour.I used red snapper for the fish. We served it with someoven fries, broccoli and homemade tartar sauce.It turned our really well.I’d make a few changes though… next time I’ll reduce the milk to half a cup (4 ounces instead of 5), as I think it would have been better if the batter was a teeny bit thicker, and would definitely season the fish before dipping in the batter.The batter was delicious, but the fish was a bit too mild in flavour for our tastes. I will definitely make again.Thanks!”

  • “I made it tonight for my family with blue gill. It was a huge hit with everyone. I made up a good sized batch, and it is all gone. Thanks for this wonderful recipe!”

  • “Excellent batter. Light and crispy, just the way we like it. I used turbot- which was a little too soft for fish and chips, but the batter was wonderful. Thanks!”

  • “This is the best fish batter recipe! The family raved over it and want me to make it again. Used with Haddock Fillets. Dhis very picky over batter and this one was not to thick of a coating.”

  • “Very, very good.This is a lot like a batter I make.. only mine has an addition of a few spices, and is a bit thicker.This batter is really perfect, and I plan to try it with other types of fish.I used Tilapia fillets (cut in half).I had no problems with this at all… and that is unusual for me because batters are always troublesome for me.I am very happy with this recipe, and I will be using it many more times in the future. Thanks!!!”

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