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Fish & Chips


4-6 medium size, firm meat, fish fillets

1/2 cup plus 2 Tbsp. flour

2Tbsp cornstarch

1/4 Tsp. paprika

1/4 Tsp. onion powder
(not onion salt)

1/4 Tsp. baking powder

1/2 Cup cold beer or cold water
(may need more if batter is too thick)

1 or 2 potatoes peeled and cut into strips for chips
(chips in England = French Fries in the USA)

Oil for frying


Mix the flour, cornstarch, paprika, and onion powder in a medium bowl until well combined.

Add 1 1/2" of vegetable oil to a heavy bottomed pot and heat to 330 degrees F.

Line wire racks with 2 layers of paper towels.

Fry your Chips
( place on the rack to drain and add salt to them at this point)

Add the baking powder to the flour mixture and whisk together.

Stir in the cold beer or water to the flour mixture and lightly whisk together.

A few small lumps in the batter are ok, just make sure you do not over mix the batter or it will end up as a heavy, gooey mess in the oil.

Dip the fillets in the batter to coat evenly, letting excess drip off and fry them in the hot oil.

Flip the fillets over with tongs when you see the edges start to turn light brown.

Transfer to the prepared rack as they finish frying.

Increase the temperature of the oil to 375 degrees F

Fry the fish a second time at the higher temperature until golden brown. Drain on a rack. Serve the fish with lemon wedges or vinegar and the chips.

You can also fry your chips a second time if you would like them crispier.