Fish and Chips Recipe

Name: Fish and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 oz (7g) packet of active dried yeast; 1/4 cup warm (110F/38C) water; 1/4 cup warm (110F/38C) milk; Pinch of sugar; 3/4 cup all purpose flour; 2 lb (900g) baking potatoes, such as russet or Burbank; Vegetable oil, for deep-frying; 1 1/2 lb (675g) skinless cod fillet, cut into 4 serving pieces; Salt and freshly ground black pepper; Parsley sprigs, for serving; Lemon wedges, for serving; Deep-frying basket; Thermometer

Servings: persons

1/4 oz (7g) packet of active dried yeast
1/4 cup warm (110F/38C) water
1/4 cup warm (110F/38C) milk
Pinch of sugar
3/4 cup all purpose flour
2 lb (900g) baking potatoes, such as russet or Burbank
Vegetable oil, for deep-frying
1 1/2 lb (675g) skinless cod fillet, cut into 4 serving pieces
Salt and freshly ground black pepper
Parsley sprigs, for serving
Lemon wedges, for serving
Deep-frying basket
Thermometer

1
To make the batter, sprinkle the yeast over the warm water in a medium bowl.
2
Let stand for 5 minutes.
3
Stir to dissolve the yeast.
4
Stir in the milk and sugar.
5
Add the flour and whisk until smooth.
6
Cover with a towel and let stand in a warm place until bubbling, about 1 hour.
7
Peel the potatoes and cut into sticks about 2 1/2 in (6cm) long and 1/2 in (1cm) wide.
8
Rinse, drain, and pat dry with paper towels.
9
Preheat the oven to 250F (130C).
10
Fill a wide, deep saucepan halfway with oil and heat to 325F (160C).
11
Place half the potatoes in a deep-frying basket and lower carefully into the hot oil.
12
Deep-fry for 5 minutes, or until the potatoes are tender but pale-colored.
13
Drain and transfer to a baking sheet.
14
Repeat with the remaining potatoes.
15
Line another baking sheet with paper towels.
16
Season the cod with salt and pepper and dust with flour.
17
Increase the oil temperature to 375F (190C).
18
In two batches, dip the cod in the batter, carefully add to the oil, and deep-fry until golden brown.
19
Transfer to the sheet and keep warm in the oven.
20
Return all the potatoes to the frying basket and deep-fry for 34 minutes, shaking the basket occasionally.
21
Drain well.
22
Serve hot, garnished with parsley and lemon.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 oz (7g) packet of active dried yeast, 1/4 cup warm (110F/38C) water, 1/4 cup warm (110F/38C) milk, Pinch of sugar, and more.

Yes, Fish and Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish and Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions