How to make it

  • Combine:
  • 2 cups of flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp paprika or chile powder
  • Dash of Old Bay Seasoning or garlic, onion powder, lemon pepper
  • Mix thoroughly until all ingredients are combined.
  • While stirring slowly add the bottle of Newcastle until thoroughly mixed
  • Cover with a plastic wrap and store in the fridge for about 30 minutes.
  • Prep the Cod by cutting it into 1-ounce strips.
  • (I actually cut mine a little smaller in the picture, but that was a restriction due to the fish cuts I was working with, I usually make mine about the size of a candy bar. )
  • Heat the vegetable oil in a medium sauce pan.
  • (medium heat is fine, turn it down if it starts to smoke)
  • Potatoes:
  • (Optional Skins on the potatoes)
  • Cut the potatoes into wedges or square shaped fries
  • In 4 batches put the fries into the oil and pull them once you see them get a hint of brown
  • Once the 4th batch is done put the first batch back in and fry until crispy
  • Repeat until done
  • lightly shake seasoned salt over the hot fries.
  • Dredging and Frying:
  • Starting from the left and going to the right arrange on the counter the following
  • Fish, cornstarch, batter, heated oil, cooling rack over newspaper or paper towel
  • With your left hand pick up a piece of fish and turn it around in the cornstarch
  • Once it's coated pick it up and drop it into the batter
  • Now with your right hand coat the fish with the batter, making sure to move your fingers to coat the part where your fingers are.
  • with your right hand pick up the finger and drop it into the oil gently.
  • (the batter on your hand will protect your fingers)
  • Place about 3 to 4 pieces at a time in the oil and let them fry, turn them with a pair of chop sticks to brown all sides, and remove with either basket spoon or tongs, don't pierce them though
  • Repeat until finished.
  • Serve with Malt Vinegar and Tarter Sauce.
  • Optional: Buy a 2nd beer at the store and drink it with the meal

Reviews & Comments 8

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  • kigster 9 years ago
    Nice one!
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  • joyplaza 9 years ago
    cooking this next weekend!
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  • 22566 9 years ago
    Will try this on some fish we caught this year.Thank-you for the idea,and the great recipe.
    Kind Regards
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    " It was excellent "
    waterlily ate it and said...
    This sounds absolutely brilliant! Can't wait to try it!
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    " It was excellent "
    zena824 ate it and said...
    Sounds so good to me.....Awesome..
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    " It was excellent "
    wynnebaer ate it and said...
    On the menu for this weekend....:)
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  • krumkake 9 years ago
    Edmund, I enjoyed this post tremendously - I learned several years ago (with an Asian stir-fry recipe) about coating the meat in cornstarch before battering and frying. I remember it seemed to keep the meat from absorbing much of the frying oil, and helped give the batter a wonderful crispiness. I don't deep fry much anymore (except when my husband goes up to the boundary waters and brings home that delicious walleye!), but next time I do, I will remember your recipe. Your fish and chips sound (and look) fantastic, and it's a meal I really enjoy - now I feel I will have success making it at home with your hints and methods. Thank you for sharing your techniques!
    PS - and the "extra beer" is a must with this meal!!!
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    " It was excellent "
    aimee ate it and said...
    The crust on the fish was amazing, light, crispy, but still full-bodied. One of the best things he's made. =P
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