Fish and Chips

Servings: 3-4 | Time: 45 minutes

Fish and chips are a delicious splurge in our house. We don’t typically fry foods and if we are we usually make my husbands east coast favorites- fish and chips, clam cakes, beignets, etc.



In a large bowl add ½ cup of flour.

In another bowl whisk together the flour, 2 tablespoons salt, beer, and seltzer water.

Dry the fish filets and cut them in half on an angle.

Dredge the fish filets into the flour and then add them into the batter.

Cover the filets with the batter and leave them in the batter until you heat the oil to 350 degrees.

When the oil reaches 350 degrees add enough filets to cover the top of the pot but not overcrowded.
Cook the fish for 10-11 minutes, turning frequently.

When the fish is finished lay them on a cookie sheet lined with paper towels and sprinkle them with salt.

Serve with French fries, malt vinegar, tartar sauce and lemon halves.


2 pounds small fish fillets

1 cup ap flour + ½ cup

2 tablespoons salt

1 bottle light lager beer

1 ½ cups seltzer water

1- 64-ounce bottle of vegetable fry oil

Malt vinegar

2 lemons, halved

Kosher salt for seasoning