Good tasting, simple recipe for New England’s favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.
This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading.
Very good recipe! The batter really brings out the flavor of the fish. I used some pollock I had in the freezer and it came out great.
Very good dish! Enjoyed by the whole family. It did go soggy if it sat for awhile before eating but with the leftovers, we just stuck it in the oven for awhile and it was good again! Will make again.
Ingredients
- 4 large potatoes, peeled and cut into strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
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Ingredients
- 4 large potatoes, peeled and cut into strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup milk
- 1 egg
- 1 quart vegetable oil for frying
- 1 1/2 pounds cod fillets
Directions
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
From: Allrecipes