- Yield: 2-4
- Prep Time: 35 minutes
- Cook Time: 15 minutes
Fish & Chips
Fish. Beer. Potatoes. Frying Oil. Bring these four items together for some quality pub grub that is simple, quick, and nearly fool proof. So, next time you and your buddies come back from a fishing trip, or you are getting together with some friends and need some deep fried goodness, this recipe for Fish & Chips will be sure to fit the bill. Sit back. Enjoy. And be sure to subscribe for more great tasting recipes.
- 4 large Russet potatoes, cut lengthwise into 1/4 inch strips
- 1 bottle of beer (12 oz)
- 1 cup all-purpose flour
- 1 1/2 lbs Cod fish fillets, skinned with bones removed, and fish cut diagonally into 1 1/2 inch wide strips (5 to 6 inches long)
- 2 teaspoons salt
- 1 teaspoon pepper
- Oil for frying
Prepare the batter:
In a large bowl, mix flour, beer, and 2 teaspoons of salt and 1 teaspoon of pepper. Mix until there are no lumps and refrigerate for 20 minutes.
Prepare the chips:
Add 3-4 inches depth of oil to a large Camp Chef Dutch oven or Camp Chef’s Cast Iron Fry Pot Set. Heat oil to 325 degrees F.
Carefully add chips to hot oil, working in batches if needed to avoid overcrowding. Fry the chips about 6-7 minutes. Remove chips and spread them out on a paper towel lined baking sheet. (Note: Chips are not fully done at this stage.)
Prepare the fish:
Add more oil to Dutch oven or fry pot if needed. Heat oil to 325 degrees F. Remove the batter from refrigerator. Salt and pepper fish to taste.
Working in batches if needed to avoid overcrowding, dip fish in beer batter and allow excess batter to drain off. Carefully add battered fish to hot oil and cook until golden brown, about 6-7 minutes. If using a Dutch oven, turn fish over about half way through. If using the Camp Chef Cast Iron Fry Pot, lift fry basket and shake half way though to avoid sticking. Transfer fish to a paper towel lined baking sheet when done. Lightly salt.
Finishing the chips:
Heat oil to 350 degrees F. Carefully add chips to hot oil and fry until golden brown. Transfer chips back to paper towel lined baking sheet. Lightly salt.
Serve with malt vinegar and/or tarter sauce.