Michelle's Recipe

Fish (Pollock) & Chips

Category: Lunch and Salads

1 C self-rising flour
2/3 C water
8 frozen pollock fillets, thawed (fresh can be used)
3 - 4 C vegetable oil (or better) for frying*
1-1/2 lbs. frozen shoe-string cut potatoes
1 lemon, cut into wedges
1/2 C cider vinegar (optional)

Combine flour and water in med.-sized bowl and set aside.

Heat skillet over high heat for 3 min., then add oil. Heat oil 2 - 3 min., to 375.

Meanwhile, season fish with salt and pepper. Stir batter and dip fish fillets two at a time, allowing excess to drip off. Fry two or three fillets at a time in the oil over high heat for 3 - 4 min. each side. Be sure to not crowd the pan. Drain fish on paper towels and keep warm.

Once fish is fried, begin frying the shoe-string potatoes according the the package directions. Serve the fish & chips on platter with lemon wedges. Sprinkle the fried fish with cider vinegar if desired.

8 servings

(Fish other than pollock that fries well can used.)

*The recipe originally recommended canola oil, but I do not use canola oil. I use pure olive oil for frying, as it has a higher smoke point than EVO oil, or in a pinch I use vegetable oil for frying (or my home-rendered lard).