Once you’ve tasted the perfect Fish & Chips the flavors are burned into your flavor receptors forever! Then begins the insatiable desire for deep fried perfection and I can’t stop thinking about eating them, until I dust off my Fry Daddy and cook up a batch!
I have a few good recipes for Fish & Chips but I still haven’t found the perfect one. So, begins my quest to find the perfect Fish & Chips recipe.
- Link your favorite Fish & Chip recipes to this post, share the challenge badge on your blog, with a link back to my site. Over the next six months, I’ll taste test each submission to see who’s recipe reigns supreme!
Send a photo and your recipe to me at: email@example.com so I can post all of the entries at the end of the contest with links back to your sites.
Tell me all about your favorite family or restaurant recipe or one you’ve made using a famous chef’s recipe. Share anecdotes or fond food memories about eating Fish & Chips, or even write a poem!
My favorite Fish & Chips recipe…thus far!
2 pounds frozen or fresh Cod, Halibut or Sea bass fillets
2 cups flour plus 1/2 cup for dusting
1 bottle Amber Beer
1/2 cup milk
salt and pepper to taste
2 pounds large russet potatoes
1 gallon vegetable or peanut oil for deep fryer
I use either Cod Fillets, Halibut or Sea Bass when making Fish & Chips. Cod and Halibut are much more affordable for a large family or dinner party so I generally steer in that direction, but given the right amount of cash flow Sea Bass is my first choice.
Heat oil in a large deep fryer or other heavy sauce pan until oil smokes then lower heat slightly
Cut russet potatoes into shoe string slices using a mandolin or sharp knife, deep fry until golden brown, place in a 200 degree oven on a large baking sheet, Do Not Add Salt to the fries until ready to serve. Salt will make your fries limp and no one wants to eat a limp fry!
Rinse and dry fish fillets with a paper towel, season both sides with salt and pepper, set aside. Mix dry ingredients in a large bowl, add 1 bottle beer, milk and egg and mix thoroughly, cut fish fillet’s into 4-5 inch portions and dust dry fillet’s in 1/2 cup flour.
Cook filet’s in small batches (3 or 4 pieces). Using tongs, dip floured fillet’s in batter and place in fryer, swish the each fillet in the hot oil for one second so they won’t stick to the fry basket or bottom of sauce pan. Cook until golden brown.
Salt Chips and serve
My family can’t agree on condiments so I serve my Fish & Chips with Ketchup, Malt Vinegar, Tarter and Cocktail Sauce, that way everyone is happy!
1 cup Miracle Whip
1/4 cup Sweet Relish
salt and pepper to taste
1 cup Ketchup
1 tablespoon horseradish
1 teaspoon Worcestershire Sauce
Now it’s your turn….I can’t wait to taste your Fish & Chips
1 entries so far… you’re next!