How to Make Fish and Chips

Hot and crispy fish and chips have been a restaurant favorite for years, and it isn’t hard to make up a fresh, steaming batch in your own kitchen. If you have trouble getting your family to eat fish, this will solve that problem in a hurry.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Potatoes
• Peanut oil or corn oil
• Cod
• Flour
• Baking soda
• Salt
• Water
• Garlic powder
• Cayenne pepper
• Vinegar

1. Slice the potatoes into strips, approximately ½ inch thick. Place the oil in a Dutch oven or deep fat fryer. Use enough oil to cover the potatoes and heat it to 375 degrees.
2. Fill the basket about ¼ full with the potatoes and lower the basket into the oil. If you aren’t using a basket, put the slices in the oil slowly so they won’t stick together. Use a long-handled fork to make sure the potatoes remain separated.
3. Fry the chips for about 6 minutes, until they turn golden brown. Drain them on a layer of paper towels. Lay them in a single layer on a baking sheet and keep them warm. Repeat until all of the potatoes are fried.
4. Slice the fish into pieces about 2-inches square and pat them dry with paper towels so the batter will stick.
5. Mix the flour and the salt in a mixing bowl. In a separate, small bowl, add the garlic salt, baking soda, cayenne pepper and vinegar. Add this mixture to the flour and stir until it’s smooth. Dip the fish pieces into the batter and let the excess batter drip back into the bowl.
6. Fry the fish pieces one at a time, without a basket. Fry for about 3 minutes, turning them once. Drain them on a layer of paper towels. Broil the chips for about 2 to 3 minutes, about 6 inches from the broiler flame.
7. Serve the hot fish and chips together on a plate.