Fish and Chips
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 175. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 pound fresh or frozen fish fillets
- 3 peeled medium potatoes
- melted shortening or cooking oil for deep-frying
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup beer or milk
- malt cider vinegar, if desired
Instructions
- Thaw fish, if frozen. For chips, cut 3 peeled medium potatoes lengthwise into 3/8-inch-wide sticks. Pat dry.
- In a heavy saucepan or deep-fat fryer heat 2 inches melted shortening or cooking oil for deep-frying to 375°. Fry potatoes in hot fat, about one-third at a time, for 4 to 6 minutes or till lightly browned. Remove and drain on paper towels. Keep warm in a 300° oven.
- Pat fish dry with paper towels. Cut into serving-size pieces. For batter, combine 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add 1 cup beer or milk; beat till smooth. Dip fish into batter. Fry fish in hot fat, 2 to 3 pieces at a time, about 2 minutes on each side or till golden brown. Drain; keep warm in oven while frying remaining fish. Serve with malt cider vinegar, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Fish and Chips Bath, UK.jpg" by Gvjekoslav; license: CC0 (http://creativecommons.org/publicdomain/zero/1.0/deed.en); source: https://commons.wikimedia.org/wiki/File:Fish_and_Chips_Bath,_UK.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.