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fish, from fish & chips

Recipe by
Annastiina Salonen
Vanhalinna, Varsinais-Suomi

For the traditional English "fish & chips" fish cod or haddock is used but in their absence the other kinds of light fish can also be tried such as ling or saithe which are also in the cod family. If beer and honey are available then they will add flavor and color. I have also written the recipe in Finnish, here:

yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Deep Fry

Ingredients For fish, from fish & chips

  • 500 g
    light fish fillets (preferably cod), skinless
  • salt
  • wheat flour
  • 300 ml
    wheat flour
  • 1 pinch
  • 1 pinch
  • 1 Tbsp
    baking powder
  • 1
  • 1 tsp
    honey (opt.)
  • 350 ml
    beer or sparkling water, cold
  • canola oil

How To Make fish, from fish & chips

  • 1
    1. If you wish, cut the fillets into the pieces of desired size and salt them. 2. Pat the fish dry with some economy paper, to absorb the excess moisture and salt.
  • 2
    1. Start making the batter by adding the spices and baking power into the wheat flour. 2. Add the egg, honey, and cold beer or sparkling water. Mix it as thick and runny with a whisk. If some clumps remain they won't be a problem. 3. Do not let the batter set for too long. The bubbling ingredient needs to be cold and still active.
  • 3
    1. Heat the canola oil to 180°C. You can try to fry them on the pan as well but they won't be as crispy as when they're deep fried. The crisp is the charm of fish & chips. 2. Roll the fish in the flour first, to help the batter stick better onto them. Let them sink in the batter, lift them up and and let them cook in the oil. 3. If you like the extra batter, it can be sprinkled on while the fish is cooking.
  • 4
    The fish is ready when it's golden brown. Lay them on the economy paper to absorb the excess oil.