Beef, mushrooms, fennel, and ground red pepper are first cooked with chopped tomatoes in beef and mushroom bolognese before being combined with pasta. If preferred, top the food with freshly grated Parmesan.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
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
Instructions
- Place sliced potatoes in a medium bowl and cover with cold water.
- 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.
- Meanwhile, heat oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Drain and pat dry potatoes. Fry in hot oil until tender, about 5 minutes; drain on paper towels.
- 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).
- Fry potatoes again in hot oil until crisp, 1 to 2 minutes; drain on paper towels.
- Nutrition data for this recipe includes the full amount of batter ingredients. The actual amount of batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 782 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 9 g |
| Protein | 45 g |
| Saturated Fat | 4 g |
| Sodium | 861 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Big hit with the Fam.
I tried the recipe and my mom loved it very much thanks for recipe
It was an easy recipe to follow. I dipped the fish fillets in cornstarch first because I did a test just dipping them in the batter and the crispy coating slipped off after when I was handling the fried piece of fish probably because I didn’t have a way to dry the pieces of fish after rinsing them; also one side had the skin still on the fish. I did sprinkle a little salt on the fries too before eating them
Delicious way to make fish and chips. Added smoked paprika to the flour.
I actually made this for my family. The batter came out perfect! The changes I made was to add onion powder and garlic salt…for the spice.
I’ve been using this basic recipe for years with some slight changes. Mix a healthy does of lemmon/pepper seasoning instead of those listed in the recipe for a nice change. Once in a while I’ll pickup some House Autry Hush puppy mix w/onion. Use water or beer for the liquid and judge the amount by eyeball. Mix it to about the consistency in the video. Too thick and it will resemble a corndog when done. Thin batter will come out more like the pictures in recipe. You can further make changes by mixing in something like Tony Chachere’s Original Creole Seasoning.
I did not take a photo of the dish. I like the taste of the batter. However, it did not coat the fillets well. Is it because I used Dory instead of Cod? Or maybe because I did not deep fry, only shallow fried. What could be the possible reasons?
I made it! It’s my very first time deep frying fish and chips. I don’t know why the fries are not crispy (Is it becos I soaked them and the excess starch is gone?). The batter is great but I should have added more salt and paprika it’s quite bland. And the batter is not crispy either even though I followed the instructions exactly.
Simple and easy. So tasty!!!! A big hit in my home.
My fish fell apart while frying. Not sure what I did wrong.
Method doesn’t make sense. If you drench the fish directly in the batter, no matter how much you dry it, the batter will simply slide off. When frying with batter, you have to make sure the batter sticks to what you’re frying. Roll you’re fish lightly in flour, than drench in the batter.
Unfortunately the fish batter didn’t work for me. Once I placed it in the hot oil, the batter separated from the fish, leaving the fish bare. My son came to the rescue and suggested coating the fish with flour, and then dredging it with the batter. Bingo! It worked. The flour coating gave the batter something to bind onto. Hope that helps someone avoid having the same mess I had!
Easy and tasty.
Awesome recipe, only adjustment I made was adding a bit of Johnny garlic
fries were okay. The fish batter fell right off into the oil. finished meal looked very crumbly.
I followed the recipe exactly. The batter did not stick to the fish. It looked beautiful removing it from the fryer but became soggy and fell off the fish almost immediately. Looking for a new recipe.
I cooked shrimp using this recipe and thought it was perfect. Light, crunchy, and not bread crumbs like a lot of other recipes. The batter stays on the meat well. I also made the potatoes as directed, but they were ordinary; this recipe doesn’t treat them differently from most. I followed Tayla’s advice of making sure everything was cold when I fried it. I also kept early fry batches in an oven set to warm as she also suggested. Don’t forget to make sure your baking powder still works–put a pinch in warm water and see if you get bubbles.
I’d trade the milk out for beer, and needs a little more seasoning. Paprika, maybe some curry powder, touch of cayenne maybe? Just a hint of one of these. And seriously a hint. People go either completely mute or miles too far with seasoning. Also, why are we trying the chips first? If you fry them right the first time they come out crispy, just blot them dry and make sure the oil is the right temp and cut the potatoes evenly..I’d prefer to do them last. Just put the fish in the oven when it’s done at low/warm to finish crisping up the batter while the chips are on. And get whatever white fish is local and in season, fresh. That’s just my opinion though. We’re all just a bunch of armchair chefs in the comments section.
It is amazing. It actually tastes good. The fries were a little bit dripping so the oil popped. The fries were good and I added a little bit of salt. I do recommend this dish.
Classic Fish and Chips by Dan. Be sure to use thicker fish.
Yeah, good. Easy as. Pro-tip: Sub milk for an IPA that’s about 2 months past its code date for that authentic F&C shop taste. Don’t forget the chicken salt for the chips!