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Classic Fish and Chips


  • 4potatoes
  • corn or peanut oil
  • 1lb cod or 1 lb other lean fish fillet
  • 2⁄3cup all-purpose flour
  • 1⁄2teaspoon salt
  • 1⁄2teaspoon baking soda
  • 1tablespoon vinegar
  • 2⁄3cup water


  • Cut potatoes lengthwise into ½-inch strips.
  • Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
  • Fill basket one-fourth full with potatoes. (I don’t have a basket – I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don’t stick to each other.) Skip the next step if you’re not using a basket.
  • Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
  • Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
  • Place potatoes in single layer on cookie sheet and keep warm.
  • Repeat with remaining potatoes.
  • Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
  • Mix flour and salt.
  • Mix baking soda and vinegar.
  • Stir vinegar mixture and water into flour mixture; beat until smooth.
  • Dip fish into batter, allowing excess batter to drip into bowl.
  • Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
  • Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.


  • catherinekerth

    This was wonderful! I think we under cooked the first batch, but every batch after that was fab! The batter was thick crispy and perfect!

  • DomesticatedDiva

    i usually make a beer batter for my fish, but i didnt have any beer on hand so i decided to try this recipe. i was a little skeptical but i was so pleased at the out come of this. it produced a perfect, crisp, but oh so light crust. absoloutly perfect! everyone raved about it. this is now the only batter i will use when making fish and chips. i used it with flounder by the way, and i did dredge the fish in flour before dipping in the batter.

  • Roberta D.

    I'm in Love with is recipe, I only do the fish, its heavenly delicious!

  • browniepie

    We really enjoyed this. I did dip the fish in flour before dipping in batter. I only made the fish portion of this recipe with “Hush Puppies Justin Wilson Style”. I did add some garlic powder, chili powder and freshly ground black pepper to the batter. I will be using this recipe again. Thank you!

  • blanco.uta

    This recipe is so easy to make and sooooo good.<br/>Sometimes I add Indian spices to the flour.

  • lazyme

    Terrific! This batter was light and crispy, just the way we love it. I made the mistake on the first batch of frying the fish in the basket of a deep fat fryer (I know you said not to.) Although the fish was good, the batter stuck to the basket so it looked like scrambled fish by the time I pried it loose, lol. My grandson thought that it was much better than Ivar’s – which is a huge complement around here. Thanks Patrish for a great meal. Made for All You Can Cook Buffet tag.

  • OliveLover

    We liked the lightness of this batter, but no matter how well I dried the fish pieces, it would just slide off. I’ll use the batter again, but might dust the fish with corn starch. I used the traditional double fry for the potatoes.

  • breeayndouthit

    My family loves this fish recipe! Like others have said, it’s a must to dry, dry, dry the fish before dipping in the batter.

  • Gypsy Sage

    Loved it , it was wonderfully light

  • Jen in Victoria, BC

    Great recipe and so easy to make! I followed another poster’s suggestion about dusting the fish with flour before dipping in the batter and it worked great. Thanks!