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Nutrition Facts
Serving Size 1 (899g) Recipe makes 4 servings
Calories 2574
Calories from Fat 1988		(77%)
Amount Per Serving		%DV
	Total Fat 221.0g	339%
	Saturated Fat 28.8g	144%
	Monounsaturated Fat 60.6g
	Polyunsaturated Fat 120.3g
	Trans Fat 0.6g
Cholesterol 124mg		41%
Sodium 278mg		11%
Potassium 2175mg		62%
Total Carbohydrate 89.2g		29%
	Dietary Fiber 9.7g	38%
	Sugars 3.0g
Protein 62.3g		124%
detailed view... how is this calculated?

Crispy Fish and Chips

Recipe #55241 | 45 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: ~Rita~
Mar 1, 2003

Use Cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.I like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (Onion Rings) ** Thes are accepted for the Cajun Region based on the seasonings used as they are very indicative of the way Fish and Chips is made in Louisiana**

SERVES 4 (change servings and units)

Ingredients

1/2 cup flour
1/2 cup cornmeal
4-6 ounces beer
1/8 teaspoon salt
1/2 teaspoon Old Bay Seasoning
4 cups vegetable oil (for frying)
4 large russet potatoes, cut potatoes in even, finger-sized pieces
2 lbs fish fillets, cut in half, crosswise

Directions

1
Preheat oven to 250°F.
2
Prepare batter: Mix flour, cornmeal, old bay, and salt together.
3
Add ale and mix well.
4
Batter should be thin.
5
Heat oil in deep fryer.
6
DO NOT FILL TO TOP.
7
The potatoes and the fish will cause the oil to bubble.
8
Allow room for the oil to rise.
9
Cook 1/4 of the potatoes until golden brown, about five minutes.
10
Drain on paper towels.
11
Place in warmed oven.
12
Repeat process until potatoes are done.
13
Season with salt and pepper.
14
Dip fish in batter, allowing excess to drip off.
15
Fry in batches until golden brown, about 5 to 8 minutes.
16
Drain on paper towels.
17
Keep warm in oven until all fish are cooked.
18
Season with salt and pepper.
19
Serve with a sprinking of malt vinegar.

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Featured Reviews for This Recipe

From: BillieJoeUtah

On Jan 12, 2009

I used haddock for the fish and let me tell you, the crust was delicious and the fish was tender and so flavorful. The chips were a great addition, and we sprinkled Malt vinegar on them then dipped in ketchup. Kids went nuts over them both, and it was a great meal for us! Thanks!

1 person found this review helpful

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From: gwynn

On Oct 17, 2008

Awesome, Awesome, Awesome and Awesome! This is the most crisp fish and fry I have ever tasted. Haven't tried a fish or fry like this in any restaurant! This is just perfect. You want be disappointed to try this. Thanks for sharing this outstanding recipe.

0 people found this review helpful

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From: canarygirl

On Mar 21, 2003

Great batter! It clings nicely to the fish and produces a nice crispy coating. I actually cut my fish into cubes for the kids, and they loved it. We served it with garlic mayo. Thanks for a definate keeper!

7 people found this review helpful

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From: The MysticWood

On Jul 4, 2007

We tried this recently and loved it! The batter was perfect. The only change we made was to the chips. We added some McCormick's Garlic Pepper to them before serving. Fantastic recipe! Thanks for posting Rita!

2 people found this review helpful

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