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Fish and chips

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Ingredients/Components

salt - 1/2 tsp
flour - 2/3 c
water - 2/3 c
baking soda - 1/2 tsp
vegetable oil - 1 item
vinegar - 1 Tbsp
fish fillets - 1 lb
or 5 potatoes - 4 item
malt or cider vinegar - 1 item

How to make fish and chips:

Cut potatoes lengthwise into 1/2-inch strips. Cut fish into 2 x 1 1/2-inch pieces. Heat oil (2 to 3 inches deep) in deep fryer to 375°. Fill basket 1/4 full with potatoes. Slowly lower into hot oil (if oil bubbles excessively, raise and lower basket several times). Use long handled fork to keep potatoes separate. Fry potatoes until golden, 5 to 7 minutes. Drain potatoes. Place in single layer on cookie sheet (keep warm). Repeat with rest of potatoes.

Pat fish dry with paper towel. Mix flour and 1/2 teaspoon salt. Mix soda and 1 tablespoon vinegar. Stir vinegar mixture and water into flour mixture; beat until smooth. Dip fish into batter. Allow excess batter to drip into bowl. Fry 4 or 5 pieces at a time. (Do not use basket for fryer for fish.) Fry until brown, turning once about 3 minutes. Drain on paper towel.

Set oven control to medium to keep potatoes warm while cooking fish. (Serve with vinegar and salt - optional.)

Recipe categories: Lunch/snacks, Main dish, Fish.

Rating:

3.6

Average rating: 3.6, total votes: 7

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