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Classic Fish and Chips

Simple fish and chips made with cod fillets and twice-fried fries. Tastes great as-is or with malt vinegar, lemon, or tartar sauce.

How to Make It

  1. Place sliced potatoes in a medium bowl and cover with cold water.

  2. Mix flour, baking powder, salt, and pepper together in a separate medium bowl. Add milk and egg; stir until batter is smooth. Let stand for 20 minutes.

  3. Meanwhile, heat oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

  4. Drain and pat dry potatoes. Fry in hot oil until tender, about 5 minutes; drain on paper towels.

  5. Dredge cod in batter, one piece at a time, and place in hot oil. Fry fish in batches until golden brown on all sides; drain on paper towels. Monitor oil temperature, increasing the heat as needed to maintain 350 degrees F (175 degrees C).

  6. Fry potatoes again in hot oil until crisp, 1 to 2 minutes; drain on paper towels.

Ingredients

  • 4 large potatoes, peeled and cut into strips

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 cup milk

  • 1 egg

  • 1 quart vegetable oil for frying

  • 1 ½ pounds cod fillets

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