No-Fuss Fish and Chips Recipe

Fish and chips recipe creates the famous English street food, but it has an undeserved reputation for being too much of a fuss to make at home. It’s easy! Read on!

No-Fuss Fish and Chips Recipe

How To Make No-Fuss Fish and Chips

An English snack staple made easy with our no-fuss fish and chips recipe. Enoy this delicious snack while watching your favorite movie or with friends.

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Serves:

Ingredients

  • 3 cups vegetable oil
  • 4 potatoes, large, peeled and cut into 1-inch sticks
  • 12 oz dark beer
  • 2 cups all-purpose flour
  • 3 lb cod fillets, cut into large strips
  • salt and pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp seafood seasoning
  • malt vinegar
  • tartar sauce

Instructions

  1. Preheat the oven to 200 degrees F then line a baking sheet with parchment paper and place it in the oven.
  2. In a deep pot fitted with a candy thermometer, heat 3 to 4 inches of oil to 325 degrees F.
  3. Place the potatoes in a large bowl of cold water. Soak it for 5 minutes, drain and pat dry.
  4. Fry the potatoes in 3 or 4 batches for 3 minutes per batch or until slightly golden at the edges. Allow the oil to regain its temperature when one batch has finished.
  5. Transfer the partially cooked potatoes to paper towels and let them cool while you prepare the fish.
  6. Heat the frying oil to 375 degrees F. In a medium bowl, whisk the beer into 1 to ½ cups of flour until smooth. Set aside.
  7. Season the fish with salt and pepper. Then, place the remaining ½ cup of flour on a plate.
  8. Dredge the fish in the flour, shake off any excess flour, then dip in the beer batter.
  9. Slowly lower the battered fish into the hot oil and fry, a few pieces at a time for about 4 minutes per batch or until golden brown.
  10. Transfer the fried fish to the prepared baking sheet in the oven and keep warm.
  11. Meanwhile, stir together the chili powder, seafood seasoning, and 1 teaspoon of salt.
  12. With the oil at 375 degrees F, fry the potatoes the second time, in 3 or 4 batches for about 4 minutes per batch until crisp and golden brown.
  13. Remove the chips and transfer them to fresh paper towels to drain.
  14. Immediately season with the spice mixture. Serve the chips with the fish and malt vinegar. Enjoy!

Nutrition

  • Sugar: 1g
  • :
  • Calcium: 65mg
  • Calories: 474kcal
  • Carbohydrates: 59g
  • Cholesterol: 98mg
  • Fat: 2g
  • Fiber: 4g
  • Iron: 4mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 1608mg
  • Protein: 48g
  • Saturated Fat: 1g
  • Sodium: 140mg
  • Vitamin A: 197IU
  • Vitamin C: 30mg
Nutrition Disclaimer
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to