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Classic Fish and Chips Recipe
Classic Fish and Chips
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Fish and chips is deep-fried fish in batter with deep-fried potatoes, and a popular take-away food. Fish and chips started as meager street food first sold in the 1850s. Both Lancashire and London stake a claim to the origin of the meal. Cod is the most popular fish sold in fish and chips shops, though haddock and other whitefish species such as plaice, hake and whiting are also popular.


kusina ingredients 
  • 500g Pounds Fish Fillets
  • 4 large potatoes, peeled and cut into strips
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup milk
  • 2 pcs egg
  • 1 quart vegetable oil for frying
kusina instructions
1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper.

2. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

3. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

4. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

5. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown.

6. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.

7. Fry the potatoes again for 1 to 2 minutes for added crispness.

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