Fish and Chips

Makes 4 servings (serving a crowd?)

1¾ c unbleached flour
1 t baking soda
pinch salt
pinch pepper
approx 1 c water
2 lbs whitefish fillets
flour for dredging (approx ½ cup)
oil for frying fish
2 lbs potatoes
oil for frying potatoes
malt vinegar for chips


Mix the flour, salt, soda in a large mixing bowl. Slowly add the water, stirring until you have a smooth batter. Add water if necessary. Let it stand for an hour.

Meanwhile, scrub the potatoes, and slice into thin discs, storing them in cold water while you heat the fat. Fry until golden (about 5 minutes) in batches, placing the finished chips in paper towel-lined pans. Salt them generously. Reheat as necessary in the oven or microwave.

While the potatoes are cooking, heat the oil for the fish. Dredge the fillets in the flour and dip them in the batter. Fry till golden, again, about five minutes.


Most British recipes call for the peeling of the potatoes. Allow us our idiosyncrasies and leave them unpeeled.

You can use any form of white fish: cod, flounder, haddock. Be thrifty: use what's in season and on sale. If you can find fish with the skin on, all the better. That thin layer of fat under the skin imparts great flavour. We considering serving the fish and chips on newspaper for added authenticity (and flavour), but as Mabinogi has no printing press, we had to do without.



First served: Beltane 1993
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Last modified: © November 2001