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Category: Lunch and Salads
Prep Time: Cook Time: Total Time:
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).
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Fish (Pollock) & Chips
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Category: Lunch and Salads
Prep Time: Cook Time: Total Time:
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).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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