Crunchy, tasty deep-fried info without all the grease.
deep fried fish and chips



1/2 cup flour
1/2 cup cornmeal
4 to 6 ounces of ale
1/4 tsp salt
4 large Russet potatoes
2 lbs. fish fillets, cut in half crosswise (Cod or Pollack are traditional, but any white fish will do)
4 cups vegetable oil for deep frying


1. Preheat oven to 250° F. Prepare batter by mixing flour, cornmeal and salt together. Add ale and mix well. Batter should be thin.
2. Cut potatoes in even, finger-sized pieces.
3. Heat oil in deep fryer. Do NOT fill to the top, as the potatoes and the fish will cause the oil to bubble and rise.
4. Cook 1/3 of the potatoes until golden brown, about five minutes. Drain on paper towels. Place in warmed oven. Repeat process until potatoes are done. Do not put in too many potatoes at a time because it will cool the oil too much.
5. Dip fish in batter, allowing excess to drip off. Fry in batches until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm in oven until all fish are cooked.

For ultimate authenticity, serve the fish and chips wrapped in a tabloid newspaper shaped like a cone (lined with wax paper, if you're worried about the ink). Serve with a sprinkling of malt vinegar and a side of chip shop curry sauce. Serves: 4

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