Lots of extra calories? Well I don't give a toss!

Most fish n' chips recipes have a beer batter for the fish but because we don't drink, we don't have beer... and we're not about to go out and buy some! SO we found one recipe that didn't call for beer and tried it. It's not the BEST recipe... But it's the best we've found so far. If I ever find something better I will share it! :)

Classic English Fish N' Chips

Non-Beer Battered Fish

Ingredients:

• 1 1/2 pounds cod fillets
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup milk
• 1 egg
• 1 quart vegetable oil for frying

Directions:

1. In a medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let stand 20 minutes.
2. Preheat the oil in a large pot or electric skillet to 350 degrees F.
3. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F temperature. Drain well on paper towels.   

I found this recipe here.

English Chips

Ingredients:

• Potatoes, peeled and sliced into chips
• Oil (Peanut oil is supposed to be the best, but vegetable works just fine!)
• Salt
  

Directions:

1. Put the sliced potatoes in a bowl of cold water to cover them. Leave them to soak while the oil is heating.
   
2. Pour oil into pan or deep frier, making sure that it doesn’t come more than a third of the way up the pan. Heat the oil on a high heat to around 375F.
   
3. When the oil is hot, dry the potatoes thoroughly, place in a frying basket and lower them into the oil slowly. When the chips are covered, and the bubbling has stopped, cover the pan and cook the chips for about 6 minutes. They should not be brown when you stop this, just cooked.
   
4. Take the chips out of the pan and allow the oil to heat back up to around 390F. When the oil has reheated, put the chips back in the pan to brown.
   
5. A soon as they turn golden brown, remove them and place on paper towels. After a few seconds, the excess fat will drain of into the towels. Remove the towels, sprinkle the chips with a little salt and serve hot. They must be served immediately, or they will go soggy.
   
6. Serve with battered fish, and salt and vinegar.

I found this recipe here.