Classic Fish and Chips Recipe | My Recipe Time

Classic Fish and Chips Recipe

Classic Fish and Chips Recipe | My Recipe Time Fish and chips is a hot dish consisting of fried fish in batter served with chips. The dish originated in England and is an example of culinary fusion, as its two main ingredients were introduced by immigrants.Fish and chips is a common take-away food in the United Kingdom and numerous other countries, particularly in English-speaking and Commonwealth nations.Fish and chips first appeared in the UK in the 1860s, and by 1910, there were over 25,000 fish and chip shops across the UK. By the 1930s there were over 35,000 shops, but the trend reversed and by 2009 there were only approximately 10,000.The British Government safeguarded the supply of fish and chips during the First World War and the Second World War and it was one of the few foods in the UK not subject to rationing during the wars.

Prep:10 mins
Cook:25 mins
Additional:10 mins
Total:45 mins
Yield:4 servings
Fish and Chips Recipe


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
1½ pounds cod fillets


 Step 1
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

 Step 2
Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

 Step 3
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

 Step 4
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.

 Step 5
Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutritional Information

Classic Fish and Chips
Servings Per Recipe: 4
Calories: 782.3
% Daily Value *
Protein: 44.6g
89 %
Carbohydrates: 91.9g
30 %
Exchange Other Carbs: 6
Dietary Fiber: 9.1g
36 %
Sugars: 5.9g
Fat: 26.2g
40 %
Saturated Fat: 4.3g
22 %
Cholesterol: 124.6mg
42 %
Vitamin A Iu: 253.2IU
5 %
Niacin Equivalents: 18.3mg
141 %
Vitamin B6: 1.6mg
98 %
Vitamin C: 74.6mg
124 %
Folate: 137.1mcg
34 %
Calcium: 224.4mg
22 %
Iron: 5.5mg
31 %
Magnesium: 155.8mg
56 %
Potassium: 2405.3mg
67 %
Sodium: 860.7mg
34 %
Thiamin: 0.7mg
73 %
Calories From Fat: 236.2
Percent Of Calories From Carbs: 46
Percent Of Calories From Fat: 30
Percent Of Calories From Protein: 22
Percent Of Calories From Sat Fat: 4
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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