Fish and Chips

Fish and Chips is one of those dishes steeped in tradition and every Englishman has a secret. If you want the best fish and chips, get on a plane to London and go to the Seashell. Their secret is no secret. They use really fresh fish and have been serving a long line of patrons every day for 75 years. You tend to do things right after so much practice. For the rest of us try this. I have to admit this is a variation on Jamie Oliver’s recipe. Not exact but close enough to give him credit.

Serves 4


  • 4 Russet Potatoes, peeled and sliced into chips
  • 4 Cod Fillets, boned
  • 1 Egg
  • 1 Cup Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 12oz. Beer
  • Pepper
  • 1 Quart Vegetable Oil (about)


  • Deep Pan or Fryer
  • Mixing Bowl
  • Slotted Spoon
  • Mandolin (optional)
  • Chef’s Knife
  • Thermometer
  • Paper Towels
  1. Pour enough vegetable oil into a deep sided pan to have it deep enough that the fish will be completely submerged. Heat to 300.
  2. Wash and Peel the potatoes. Make sure they are dry.
  3. Cut the potatoes in any shape that you like. I like them somewhere between shoestring and chunky. My mandolin has a blade that is perfect but a knife and a little practice work just as well.
  4. When oil is at temperature, fry potatoes until they are soft, but not brown. Usually about 4-5 minutes. Remove to paper towels.
  5. Turn oil up to 350. Make sure there are no remnants floating in the oil.
  6. In a mixing bowl, combine flour, salt, baking soda, a turn or two of pepper and egg. Beat well.
  7. Slowly mix in the beer, having a swig or two as you go. You really only need about 8 ounces.
  8. Dredge the fish and carefully slip into fryer, making sure that they are not crowded. You may need to do this in steps. The fish should only take a few minutes until they are browned. Remove to paper towels.
  9. Add the chips back for another minute or two to brown them.

Serve with malt vinegar, salt and pepper.





This entry was posted in Fish.

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