Fish & Seafood
Southern
Yield: 3-4 people
Author: Tammy Nichols
Fish and Chips - Master Cookbook Recipe # 388

Fish and Chips - Master Cookbook Recipe # 388

This classic Fish and Chips recipe delivers that quintessential crispy, airy crunch we all love. By using a specialized batter made with self-rising flour and cornstarch, the fish stays tender and flaky on the inside while the outside becomes a beautiful golden-brown shell. It's a fun, restaurant-quality meal made right in your own kitchen, complete with extra "crunchies" for that authentic experience.

This is recipe #388 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 4 minTotal time: 19 min
Cook mode Prevent screen from turning off

Ingredients

  • Fish Batter
  • 1 1/2 cups Self-Rising Flour
  • 1/4 cup Corn Starch
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Cayenne Pepper
  • 1/2 cup Water
  • 1/2 cup Milk
  • For Frying
  • 1/2 cup Self-Rising Flour (for initial coating)
  • Corn Oil
  • Fish Fillets (cut into 1-inch strips)

Instructions

  1. Prepare the Batter: In a bowl, combine the 1 1/2 cups flour, cornstarch, onion powder, garlic powder, and cayenne pepper. Use a wire whisk to mix in the water and milk until smooth, then set aside.
  2. Prep the Fish: Cut your fish into 1-inch strips. Dredge each piece in the 1/2 cup of plain self-rising flour to help the batter stick.
  3. Heat the Oil: Fill a skillet with corn oil and heat on medium. Test the temperature by dropping in a bit of batter,if it sizzles and floats immediately, it's ready.
  4. Batter and Fry: Dip the floured fish into the liquid batter, then carefully place in the hot oil. Fry for about 2 minutes per side until golden brown.
  5. The Extras: While the fish is frying, drizzle a little extra batter into the hot oil to create "crunchies."
  6. Drain and Serve: Remove the fish and crunchies and drain on paper towels. Serve hot with your favorite homemade potato chips!

Notes

Tammy’s Tips

The secret to a light and crispy crust is making sure your oil stays at a consistent medium heat; if it's too cool, the batter will soak up oil, but if it's too hot, the outside will brown before the fish is cooked. When you're dipping the fish, make sure to let the excess batter drip off for a moment so the coating isn't too heavy. And don't forget those crunchies,they are often the family's favorite part of the whole meal!

Recommended Products:

As an Amazon Associate, Collard Valley Cooks earns from qualifying purchases.

Thin Flexible & Sturdy Fish Spatula Stainless Steel with Silicone Coated Edge Thin Flexible & Sturdy Fish Spatula Stainless Steel with Silicone Coated Edge 13” Silicone Splatter Screen Pan Cover with Folding Handle, Heat Insulation Cooling Mat, Strainer, Drain Board, Oil Splash Guard for Frying Pan 13” Silicone Splatter Screen Pan Cover with Folding Handle, Heat Insulation Cooling Mat, Strainer, Drain Board, Oil Splash Guard for Frying Pan All-Clad HA1 Nonstick Fry Pan Set with lids, 2-Piece Set All-Clad HA1 Nonstick Fry Pan Set with lids, 2-Piece Set OXO Good Grips Non-Stick Pro Cooling Rack and Baking Rack OXO Good Grips Non-Stick Pro Cooling Rack and Baking Rack

Nutrition Facts

Calories

385

Fat

4 g

Sat. Fat

1 g

Carbs

74 g

Fiber

2 g

Net carbs

71 g

Sugar

2 g

Protein

12 g

Sodium

22 mg

Cholesterol

5 mg