Traditional Fish and Chips
Basic Fish and Chips
  • 26-ounce tilapia filetscut in half
  • vegetable oilfor frying
  • 1cup cornmeal
  • 1cup all purpose flour
  • 1tablespoon baking powder
  • 1tablespoon kosher salt
  • 1 or more12-ounce bottles English pale aleor whatever you plan on drinking with your meal
  • 2teaspoons malt vinegar
  • prepared tartar sauce
If serving on a bun as a sandwich (optional)
  • green leaf lettuce
  • rolls or buns
  1. Fill a large, heavy-bottomed pot halfway with oil and heat to 350 degrees (or, you can sprinkle a little of the batter in the oil, and if it sizzles, you know it’s ready).
  2. Stir together the dry ingredients for the batter, and then add the wet ingredients. Mix well.
  3. Season the tilapia pieces with salt and pepper, and then coat in the batter. Add to the hot oil one at a time. Cook for about 4 minutes, flipping each piece over at the two-minute mark.
  4. Transfer the fish to a wire rack to drain, sprinkling a little more salt and pepper over each piece while it’s still hot.
  5. If serving as a sandwich, place one piece of fried fish on each bun and top with a piece of lettuce.
Recipe Notes

Traditional Fish and Chips with Pale Ale |