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A Cooking Adventure with Thom

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Fish and Chips

Serves: 2

Fish and Chips


This is the National Dish of England.



3 pounds white-flesh fish, boneless (cod, , haddock, )

1 cup lemon juice

1 tablespoon Worcestershire sauce

teaspoon salt

teaspoon white pepper

2 tablespoons vegetable seasoning

Malt vinegar

Batter (recipe follows)

Chips (French fries), freshly cooked (See below)

cup cornstarch

2⅔ cups flour

1 teaspoon salt

2 teaspoons sugar

⅛ teaspoon white pepper

1 cups water

2 egg yolks

⅓ cup flat beer

2 teaspoons baking powder

6 medium potatoes

Cooking Fat or Oil


Cooking Method

Fish Preparation:

Cut fish into fingers about 2 ounces each and place in a glass or stainless steel pan.

  • Mix lemon juice with Worcestershire sauce, salt, pepper, and vegetable seasoning.

  • Pour over fish and marinate in refrigerator for 1 hour, turning every so often to coat fish.

  • Remove fish from marinade, drain, dip in batter and deep fry in hot oil for about 5 minutes, turning to brown both sides, if necessary.

  • Remove from oil and drain on paper towels.

  • Serve with chips and malt vinegar.

Batter Preparation:
Mix cornstarch, flour, salt, sugar, and pepper.

  • In a separate bowl, beat water, egg yolks, and beer together with a whisk and slowly add dry ingredients.

  • Continue to mix with whisk until mixture is smooth.

  • Stir in baking powder. Makes enough batter to coat 3 pounds of fish.

Chip Preparation:

Wash and peel potatoes slice potatoes lengthwise 4 or 5 times, then slice again into strips 4 or 5 times.

Deep fry in fat or oil until brown, chips should rise near the top when they are done.

Salt to taste.

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