Fish and chips from Real Irish Food: 150 Classic Recipes from the Old Country (page 102) by David Bowers

  • potatoes
  • oil
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute lard for oil. See recipe for white fish suggestions, and for oil suggestions.

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Notes about this recipe

  • Eat Your Books

    Can substitute lard for oil. See recipe for white fish suggestions, and for oil suggestions.

  • JimCampbell on January 02, 2024

    The batter for the fish and chips was good. The baking soda added some crunchiness and crispness to the fish coating. We seasoned the fish (rock cod) with Old Bay and let it sit for a 1/2 hours or so prior to dipping it in the batter and frying. The chips we did in a different manner, baking them instead of frying. Olive oil, salt, pepper, 1/2 hour at 450, turning half way through for even browning. We did drop the chips in the oil after the fish were done, for a minute or so, just to do a final crisping.

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