RECIPE: Fish & Chips

Super Easy Appetizer, Great Finger Food for any Birthday or Football Party

Credit: An Original Recipe by KDArtStudio©2017


  • 2 Tilapia Fillets* per person + 2 more (Defrosted)
  • (*or cod or whiting
  • 1 Fosters Beer Oil Can
  • 2 Cups all purpose (plain) flour
  • 1 egg
  • 1 tsp bicarb soda
  • 2 handfuls of Crinkle cut fries per person
  • Cooking Oil

I prefer Omega3 Smartbalance but you can use peanut oil, or vegetable oil

I don’t recommend canola oil
and dont ever use olive oil


  1. In a large mixing bowl add flour, beer, bicarb soda and egg
  2. Whisk until smooth
  3. Cut each tilapia fillet into half lengthwise, then cut each piece into 1/3’s
  4. Place fish in beer batter
  5. Chill in fridge for 1 hour
  6. Before you start, get everything you need
  7. Cooking can’t be interrupted once you start
  8. Get a baking pan out to place batches of cooked fish and chips in
  9. If you are cooking for more than 3-4 people, I suggest preheating the oven to 300f before you start to keep cooked batches warm while cooking the remaining batches
  10. If cooked batches start to go cold, you can throw them back in the hot oil and remove immediately as long as they are not salted
  11. Ok, let’s get started!

  12. Heat 1 bottle of cooking oil in large saucepan on high
  13. (or use deep fryer pre-heat oil to 375F)

  14. Cook chips in HOT oil, they will float to the top when ready
  15. remove with slotted spoon and set aside on paper towels to drain inside baking dish
  16. If you are not reheating, sprinkle with salt
  17. If you have a lot to do, do not salt until serving

  18. Carefully place 6-10 pieces of battered fish into HOT oil
  19. Constantly turn over with slotted spoon so they brown on both sides
  20. You are flash frying them

  21. Remove with slotted spoon and set aside in a baking pan
  22. Best if salted immediately unless you have a lot to do and will be reheating

  23. Serve with lemon wedges, malt vinegar and our homemade tartare sauce in little sauce cups

You might also like:
RECIPE: Homemade Tartare Sauce

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©2017 KDArtStudio

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