How to make it

  • Heat 3 inches of oil in a deep fryer to 325. Or heat 3 inches of oil in a deep pot.
  • Peel the potatoes and cut into chips, about the size of your index finger.
  • Put the potatoes in oil and fry 2 to 3 minutes, remove from oil & drain on paper towels (don't worry, they're not supposed to be done).
  • Increase the oil temp to 375
  • In a large bowl, combine flour, bakign powder, salt, pepper, and egg. Lightly whisk, then add seltzer and whisk until smooth
  • Spread the rice flour on a plate.
  • Dredge the fish pieces in rice flour , then dip in the batter. Let the excess drip off.
  • Put the chips in the bottom of the fryer basket and put into the hot oil.
  • CAREFULLY wave the fish into the bubbling oil before putting in on top of the chips.
  • Fry the fish and chips about 5 minutes, until crispy and golden brown.
  • Remove from the basket and drain on paper towels.
  • Season lightly with salt.
  • Serve with malt vinegar and/or tartar sauce (preferably in a newspaper cone!)

Reviews & Comments 4

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    " It was excellent "
    valinkenmore ate it and said...
    Yes, fish and chips is big in this part of the country! And yes I have a deep fryer - don't use it much but will for this tasty recipe. Love the idea of seltzer in it. Thanks,
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  • redkitchen 12 years ago
    I remember the newspaper wrapped fish n' chips too. Wow....I'm making some this week....I'd forgotten about the malt vinegar and all that.
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  • juliecake 12 years ago
    Nothing smells as wonderful as fish/chips and tons of malt vinegar all wrapped in newspaper. Such wonderful childhood memories. they still wrap in paper, most likely no, pity.
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  • robertg 12 years ago
    This makes me feel back in England, eating fish and chips outside a wagon. Thanks....Bob
    Was this review helpful? Yes Flag

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