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Crispy Fried Fish and Potato Chips

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Cooking tips and techniques from the nation's finest chefs. Chef James Taylor Stripers Restaurant in Kennebunkport Maine makes authentic English Fish and Chips.
  Boiling potatoes 4 Large
  Vegetable oil 3 Quart (For Deep Frying)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Cold beer 12 Ounce (Preferably Ale)
  Baking powder 1 Teaspoon
  Cod fillets 1 1⁄2 Pound, skinned, pin bones removed, and fish cut diagonally into 1 inch wide strips, 5 to 6 inches long
  Malt vinegar 1 Tablespoon
  Garden peas 1 Pound
  Chopped mint 4 Tablespoon
  Salt To Taste
  Pepper To Taste
  Heavy cream 6 Ounce

Peel potatoes and cut into batons about 2.5” long 1/4'” wide, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer or use deep fat fryer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Increase oil temperature to 375°F. Sift 1 cup flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt and 1 teaspoon of baking powder.

Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Season fish and chips with salt.

Mushy Peas:
Bring a saucepan of salted water to the boil and cook the peas for 3-4 minutes, then drain. Return the peas to the pan, add the heavy cream and mint and mash roughly using a fork or potato masher bring the peas back up to a simmer season with salt and pepper to taste.

Serve immediately with fish & chips

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Recipe Summary

Difficulty Level: 
Very Easy
Deep Fried
High Fiber, High Protein
Watch this amazing video that displays great slicing techniques and an elegant recipe too. The video is impressive and the recipe is really simple and worth trying. Take a look to make a delicious treat for a enjoyable snack time with your family and friends!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 2024 Calories from Fat 686

% Daily Value*

Total Fat 78 g119.9%

Saturated Fat 26 g129.8%

Trans Fat 0 g

Cholesterol 262.8 mg87.6%

Sodium 676.7 mg28.2%

Total Carbohydrates 229 g76.3%

Dietary Fiber 29.7 g118.7%

Sugars 18.9 g

Protein 98 g196.6%

Vitamin A 88.2% Vitamin C 370%

Calcium 51.6% Iron 86.2%

*Based on a 2000 Calorie diet

Crispy Fried Fish And Potato Chips Recipe Video