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Nutrition Facts
Serving Size 1 (1063g) Recipe makes 2 servings
Calories 1168
Calories from Fat 76		(6%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 214mg		71%
Sodium 1395mg		58%
Potassium 3483mg		99%
Total Carbohydrate 194.8g		64%
	Dietary Fiber 15.1g	60%
	Sugars 4.7g
Protein 70.2g		140%
detailed view... how is this calculated?

Good Ol' English-Style Beer-Battered Fish 'n Chips

Recipe #156769 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Hungry Chefs
Feb 20, 2006

This is a delicious recipe for fish and chips, the old-fashioned English way. White cod is the preferred fish, but flounder works nicely too.

SERVES 2 -3 (change servings and units)

Ingredients

FISH

1 lb white cod fish fillet
2 cups flour
1 egg
5 ounces milk
5 ounces beer, flattened
1 teaspoon salt
vegetable oil
malt vinegar

CHIPS

5 idaho potatoes
vegetable oil

Directions

1
FISH: Mix flour and salt in a large bowl, and mix egg and milk in a separate bowl; pour wet mixture into dry mixture and mix well.
2
Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
3
When oil is up to temperature, mix beer into batter. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. Keep warm in the oven if needed.
4
Sprinkle fish with a little salt and malt vinegar.
5
CHIPS: Peel 5 medium Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375°F
6
Grab a large handful and pat dry with paper towel until fairly dry, to reduce spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.
7
Enjoy!

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Featured Reviews for This Recipe

From: Jackie R.

On Mar 29, 2008

Great recipe, but I think next time I will thin out the batter a little. When it stuck to the fish, it clumped. When I fried it, those "clumpy" areas were a little rubbery. It's a definate keeper in my cookbook!

1 person found this review helpful

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From: YasserTariq

On Nov 29, 2007

Delicious yet very simple. However, I used salmon (as cod is unavailable here) and "non-alcoholic" beer. Thanks.

0 people found this review helpful

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From: Chef #1063227

On Dec 26, 2008

I haven't ever deep-fried anything before, so a little more detail would have been helpful. The batter turns out WAY too thick if you only use 5 oz of milk and 5 oz of beer. I used what the recipe called for and the batter was really sticky during the prep and thick and chewy when it was all done. I'd add some more liquid. I also found out that you can simmer beer on low and whisk it for a minute and it flattens it... in case you didn't plan a few days ahead and leave beer out. I found out on the internet that you can tell oil is ready for frying when you put the handle end of a wooden spoon in it and it bubbles. It was medium on my stove. so, other than not offering much info, I thought it was an ok meal.

1 person found this review helpful

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From: Tish

On Oct 30, 2008

Good recipe but the batter is really thick...definitely needed to be thinned in order to avoid being rubbery. I would suggest adding a couple Tbs of lemon juice also to the batter. Thanks for the recipe.

1 person found this review helpful

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