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Fish and Chips

1 lg Fill haddock or cod
225 g Plain flour; (8 oz)
1 Egg
100 ml Milk
900 g Maris Piper potatoes; (2lb)
Oil for deep fat frying
Salt and pepper

Or For Bread Crumb Based Coa
225 g Breadcrumbs; (8 oz)
2 Eggs
Salt and pepper

Heat the oil to the correct temperature (190C/375F/gas mark 5).

The Batter: Make a well in the centre of the flour and gradually beat in the egg and milk to form a smooth batter, season and leave to one side.

Wipe the fish with kitchen paper and then dip in some flour. Then dip the fish in the batter. Carefully add to the oil and fry for 5-8 minutes until golden. Drain on kitchen paper. For a crumb coating: Dip the fish in egg and then breadcrumbs. Shallow fry the fish for a few minutes.

Deep fry the chips in the oil for 5 minutes until soft, drain on kitchen paper and then re-fry until golden and crisp.

Serve with mushy peas and lemon wedges.

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