Deep Fried Fish and Chips

Deep Fried Fish and Chips

In the mood for some good ol' fish and chips? This recipe for Deep Fried Fish and Chips is a home-cooked version of your favorite pub fare. For delicious results, season with salt and serve with malt vinegar!


  • deep fat or oil
  • 8 medium white fish fillets or 4 large
  • 4 ounces flour
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon butter, melted
  • 3/4 cup milk
  • 2 large potatoes, peeled and cut into batons
  • malt vinegar to taste


  1. Half-fill a deep pan with melted fat or oil.
  2. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
  3. Sift the flour and salt into a bowl.
  4. Beat to a smooth batter with unbeaten egg, butter and milk.
  5. Coat 2 pieces of fish with batter.
  6. Lift into the pan with a fork or kitchen tongs.
  7. Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
  8. Remove from the pan and drain on absorbent kitchen paper.
  9. Repeat with the remaining fish.
  10. Fill a deep pan one-third full with vegetable oil or dripping and heat to 374 degrees F.
  11. When hot, add the potato pieces and cook for 4-5 minutes or until just beginning to color.
  12. Remove the potatoes, reheat the oil to 374 degrees F then cook again for 3 minutes.
  13. Sprinkle both the fish and the chips with salt and malt vinegar to taste.

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