Friday Night Fish & Chips

Friday Night Fish & Chips


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 0   Average: 0/5]


I often will order good old fish & chips when I go out for a quick dinner. The classic English takeout food isn’t elegant, but sinfully delicious. It takes some time to make, as you’ll need to cook in small batches. Fish that can be used are: Dogfish, Blackfish, Catfish, Cod, Haddock, Pacific Pollock, Halibut, or Wolfish.

  • Fish
  • 1 Cup Unbleached Flour (Plus More For Dredging)
  • 1 Teaspoon Baking Powder
  • 1 Cup Water
  • 1 Large Egg
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 1/2 Pounds Cod (Or Other Fish Listed Above)
  • Vegetable Oil (For Deep Frying)
  • Chips
  • 2 Large Potatoes (Peeled)
  • Vegetable Oil (For Deep Frying)
  • Kosher Salt
  1. In a medium-size bowl combine flour and baking powder. Add water and mix well. Add egg and mix until nice and smooth. Let rest 1/2 hour. Add kosher salt and pepper and mix again. Heat 4 inches vegetable oil in large heavy pot or deep fryer. You’ll want oil temperature between 350 to 375 degrees. Cut fish into 3-inch lengths. Dredge in flour and shake off excess. Dip into batter. Allow excess batter to drip off. Carefully add a few pieces of fish at a time to hot oil. When they puff and turn golden, they are ready.
  2. Cut peeled potatoes into long, thin strips. Soak in water. Change water once. Fry half potatoes, in the hot oil, until golden. Remove from frying and place on baking sheet lined with paper towels. Keep warm in low-heat oven. Repeat until all potatoes are fried. Sprinkle with kosher salt.
  3. Serve with malt vinegar, lemon quarters, and tartar sauce.
  4. Serves 4
  5. Prep Time: 40 Minutes Cook Time: 30 Minutes Total Time: 70 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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