fish and chips

fish and chips

prep time: 45 minutes
cook time: 20 minutes
ready in: 1 hour, 5 minutes

makes: 4 servings, 12 ounces each


  • 1 egg yolk
  • 1/4 cup beer
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 4 medium baking potatoes, peeled
  • canola oil, for frying
  • 1 egg white
  • 1 lb haddock, boned and skinned
  • freshly ground black pepper to taste
  • malt vinegar for serving
  • lemon wedges for garnishes

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a small bowl, whisk together the egg yolk, beer, water and 1/2 teaspoon salt. Whisk in the flour until smooth. Let the batter rest for 30 minutes.
  2. Cut the potatoes into 1/2 inch thick slices and place in a bowl of cold water to prevent discoloring.
  3. Fill an electric skillet, deep fryer or Dutch oven 2/3 full with oil and heat it to 375°F.
  4. While the oil is heating, beat the egg white until soft peaks form, then fold it into the batter to lighten it.
  5. Dip the fish in the batter and fry, in batches, until golden brown, 4-5 minutes. Using a slotted spatula or spoon, transfer the fish to paper towels to drain. Place the fish on a baking sheet and transfer to a 200°F oven to keep warm.
  6. Drain the potatoes and pat dry with paper towels. Strain the oil used to fry the fish. In the same pan, reheat the oil to 375°F. Fry the potatoes, in batches, until brown, 3-5 minutes. Serve immediately with the fish, with malt vinegar and lemon wedges alongside.

per serving: 410 calories, 16g total fat, 2g saturated fat, 120mg cholesterol, 370mg sodium, 41g carbohydrates, 3g dietary fiber, 28g protein