Fish and chips

Fish and chips

Fish and chips

Fish and chips photo 1
Fish and chips photo 2
Fish and chips photo 3


  • milk - 1/4 c
  • eggs, separated - 2 item
  • all-purpose flour - 1 c
  • seasoned salt - 1/2 tsp
  • fresh fish fillets sole, flounder, haddock or cod
  • beer - 1/2 c
  • seasoned pepper - 1/4 tsp

How to make fish and chips:

Cut fillets into pieces, about 3 x 1 1/2-inches. Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites stiff but not dry; fold in. Pat fillets dry. Dip into batter, a few pieces at a time; lift out and drain slightly with fork or slotted spoon. Fry in deep fat heated to 375° for 2 to 3 minutes until golden brown and puffed. Drain on absorbent paper. Serve with French fried potatoes.

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

Fish and chips
Average rating: 3.6 of 5, total votes: 8
Cook. Time: PT20M
Total Time: PT20M

Cause of complaint:

Related ingredients:
butter, ritz crackers, mayonnaise, lean ground beef, tomato puree, sea scallops, young tender carrots, 4-inch pickling cucumbers, raw oats, pillsbury crescent rolls 8 roll size
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