Fish and Chips

Although fish and chips are said to have originated in mid-19th century England, it can fairly be said that the sun never sets on lovers of this simple pub fare. In the US the chips are usually rendered as rather ordinary French fires but to be authentic they should be closer to what we know as steak fries.


  • 2 russet potatoes, about 1½ pounds total, peeled
  • 1 fillets of cod or haddock
  • ½ cup flour (rice flour works fine)
  • ½ tsp. baking powder
  • 1 tsp. Old Bay seasoning
  • Beer or ale
  • Oil for deep frying
  • Salt to taste


Heat the oil to 325° in a deep fryer, the larger the better. Cut the potatoes lengthwise into strips about ½ thick. Rinse well and dry in a kitchen towel. Working in two batches, fry the potatoes for 3 minutes. Set aside to drain.

Raise the oil temperature to 350°. Mix the flour, baking powder, and Old Bay seasoning then stir in enough beer or ale to make a thick batter. Dry the fish well, dip into the batter, then fry in the hot oil until golden brown, about 3 or 4 minutes. Set aside and keep warm.

Raise the oil temperature to 375° and fry the potatoes a second time for about 4 minutes or until golden. Season with salt to taste. Serve the fish and chips immediately with tartar sauce and malt vinegar.

Tartar Sauce


  • ½ cup mayonnaise (I use Hellman’s Light)
  • 1 Tbsp. minced dill pickle or dill pickle relish
  • 1 Tbsp. capers, drained and chopped
  • ½ Tbsp. chopped chives or minced onion
  • 1 Tbsp. lemon juice


Mix everything together and allow to rest in the refrigerator for an hour before using.


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