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Fish and Chips

Fish and Chips

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degree-icon Easy
time-icon 15 Minutes
time-icon About 25 Minutes
time-icon N/A
time-icon 4 Fillets
time-icon 1 Filet
diet-icon N/A
degree-icon Easy
time-icon 15 Minutes
oven-icon About 25 Minutes
snow-icon N/A
plate-icon 4 Fillets
dish-icon 1 Filet
diet-icon N/A

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  • 1 lb Cod Fish Fillets (4 fillets)
  • All Purpose Flour
  • 1 tsp Baking Powder
  • Himalayan Salt
  • Black Pepper
  • 1 Cup Lager Beer
  • Canola Oil
  • 1 1/2 lbs Russet Potatoes, peeled and cut into 1-inch wedges

How To

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  • Season the fish fillets on both sides with salt and pepper and dredge in 2 tablespoons flour. Set aside while you make the batter.
  • Add the flour, 1 teaspoon salt, 1/2 teaspoon ground black pepper and baking powder to a large shallow bowl.
  • While whisking, slowly pour in the beer until there are no lumps and it is the thickness of pancake batter.
  • To a high-sided heavy pan, add the oil to 1/3 full with canola oil and bring up to a temperature of 375°F.
  • Place a wire rack on a baking sheet and place in a 275°F oven.
  • Coat 1 fish filet in the batter and hold up to drain off excess.
  • Submerge the fillet and fry for 4-5 minutes, turning halfway until golden brown.
  • Drain and put on the wire rack in the oven. Repeat with the other fillets.
  • While the fish is in the oven, turn down the heat under the oil until the temperature of the oil reaches 350°F.
  • Add the chips and fry, turning often about 8 minutes until golden brown.Drain and serve with the fish and peas.
  • Peel 3-4 russet potatoes and cut into 1 inch wedges.
  • Slowly place the sliced potatoes into the same oil and begin to fry them. Let them sit in the oil until you see them slowly turn a golden brown color.
  • Once crisp, scoop out and sit on a plate lined with paper towel to absorb excess oil.