Fish And Chips

Need a recipe for lunch? Have a craving for fish? These Fish & Chips is it! Crunchy outside, juicy inside and filling!! Beer battered coating and delicious fries! Try it!


3 russet potatoes, cut into wedges

2 tsp of salt

1 tsp black pepper

1 Tbs of paprika

1 Tbs of Italian seasoning

2 Tbs of olive oil

1 teaspoon kosher salt, plus more to taste

2 lb cod fillets

freshly ground black pepper, to taste

2 ½ cups all-purpose flour, divided

1 teaspoon baking powder

1 bottle beer

fresh parsley, chopped, for garnish

1 lemon, cut into wedges, for serving

tartar sauce, for serving

ketchup, for serving


Preheat oven to 350 degrees.

Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.

Lay out potatoes in a baking sheet. Make sure to pat them dry with paper towels . Sprinkle salt, pepper, paprika and oil. Massage with hands to make sure all potatoes get spices and oil. Spread them out and place in oven. For 25-30 minutes.

Heat oil in a deep skillet over medium high heat.

Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.

Add 1 cup of flour to a plate. Dredge the cod in the flour, shaking off any excess.

In a large bowl, whisk to combine the remaining 1½ cups of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.

Dip the dredged cod in the batter, turning to coat completely.

Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.

Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce and ketchup. Enjoy!

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