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Fish & Chips
1-3/4 C all-purpose flour
1 tsp. baking soda
Salt & black pepper to taste
1 TBS white vinegar
1 C liquid (1/2 beer, 1/2 water)
2 LBS fresh white fish filets (cod or haddock)
Vegetable oil (for frying)
In a large bowl, mix together the flour, baking soda, salt and black pepper. In a large measuring cup, mix together the white vinegar, beer and water. Make a well in the center of the flour mixture; gradually add liquid in order to form a smooth batter. If mixture is overly thick, add more water as necessary. Allow batter to stand for about one hour. Add vegetable oil to a deep fryer or large heavy skillet (fill about 1/3 up the side). Heat to 375-degrees F over medium heat. Dredge fish filets into extra flour before dipping into batter mixture. Fry fish for three to seven minutes (depending on thickness of filets) or until golden brown in color, turning once to brown both side evenly. Drain cooked filets on paper towels. Recipe makes about six servings. Substitutions: Use halibut, pollock or tilapia in place of cod or haddock.
Suggestions: Serve with French fries ("chips"), coleslaw, lemon wedges, malt vinegar or Tartar Sauce.
*Fish & Chips image: Jeremy Keith from Brighton & Hove, United Kingdom (2006). Used under the Creative Commons Attribution 2.0 Generic license.^Back to top^
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