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Parker’s Fish and Chips

Last night we decided to go the English route and go pub style and had fish and chips.  My son Joshua had his girlfriend Celeste over so we ended up making enough for everyone.  This was a recipe from my culinary goddess, Ina Garten.  Here is the recipe:

Parker’s Fish and Chips

  • 1 1/2 pounds fresh cod fillets (choose thick ones)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon freshly grated lemon zest
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup water
  • 1 extra-large egg
  • Vegetable oil, for frying


1 recipe Baked “Chips”, recipe follows

Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.

In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.

Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.

Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don’t crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the “chips.”

Baked “Chips”

  • 2 large baking potatoes, unpeeled
  • 2 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 1/2 teaspoon minced fresh garlic
  • 1/2 teaspoon minced fresh rosemary leaves

Preheat the oven to 400 degrees F.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.

Yield: 2 servings

I doubled the fish recipe and quadrupled the chips recipe.  We had leftovers of each.  Enough leftovers of fish and chips for 2 lunches, and enough leftover for fish after that to make fish tacos the next night.

Here’s Shelly and I during the cooking!

This recipe was very easy to make and was very good!  The fish was very tasty and the potatoes were VERY good!  Definitely not your average “chips” due to the rosemary.  I absolutely loved them, everyone did!  I’d give the fish 3 stars and the potatoes 4!  I’d also give the recipe an “easy” on the difficulty scale.  Definitely one to try!


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