Homemade fish and chips is our favorite way to cook up our fresh catch. We shared about a recent ice fishing trip and how to fillet a fish. We figured we might as well share our favorite recipe for a tasty, wild harvested meal! Deep fried fish and chips is not the healthiest meal option so we don’t eat it more than once a month. We try to fry in coconut oil and somehow that makes me feel like it is a tad bit healthier! 
This recipe can be made with fresh white meat fish like perch or cod. You can also use frozen fish, just make sure it is thawed completely before frying since moisture and hot frying oil do NOT mix. And yes, I’m unfortunately speaking from experience on that one!
We love to eat our fish and chips with a side of homemade tarter sauce. We also occasionally make fried fish and serve it up in fish tacos for a little spin on fried fish. Either way, it makes a tasty meal!
Our Homemade Fish and Chips Recipe
Ingredients:
3-4 medium size baking potatoes
1 pound fish (we use perch or cod)
1 cup flour (we’ve used unbleached white and gluten free buckwheat)
1 cup corn meal
2 eggs
1/2 cup beer
1/2 tsp cayenne (optional)
1/4 tsp salt
1/4 tsp pepper
1 lemon
coconut oil for frying
Directions:
Chips:
1. Scrub the potatoes but leave the skins on.
2. Slice the potatoes into thin slices.
3. Place the potatoes in frying oil heated to 350 degrees.
4. Once the chips start to turn light brown, scoop them out with a metal slotted spoon. Place them on a cloth covered plate so the grease will drain off.
5. Sprinkle with salt to taste.
Fish:
1. Place 1 cup of flour in a bowl and mix in salt, pepper and cayenne (optional). In a separate bowl, place 1 cup cornmeal.
2. Place the eggs and beer in a bowl. Whip with a fork until the eggs are beaten and mixed with the beer.
3. Set up an assembly line with the flour bowl first, the egg/beer mix second and the corn meal last.
4. Place a piece of fish in the flour and shake until coated. Then place the fish in the egg/beer mixture and shake until coated. Finally place the fish in the cornmeal and shake until coated.
5. Once all the fish pieces are coated, place them into the frying oil heated to 350 degrees. The fish breading will turn a slightly darker color when done.
6. Scoop the fish from the frying oil with the metal slotted spoon and place on another cloth covered plate so the grease can drain.
7. Slice the lemon and squeeze fresh lemon juice over the fish and serve with the homemade chips.
Around here almost every restaurant and most grocery stores have take out Fish Fries for Lent… and my husband and I used to get them, and delicious dark beer, almost every Friday. But they are crazy expensive and just never very good. 🙁
Not to mention, being pretty horrible for you!
This, on the other hands, sounds wonderfully healthful, tasty, and fairly frugal!
I’ve already pinned it, and I am definitely going to be trying this one!
Thanks!
~ Christine
A number of years ago when I lived in town I used to love going out to eat for fish and chips. They were quite expensive and a few times they weren’t cooked too well and not very tasty. Now that we make them at home, we know they’re always going to be yummy and made for a fraction of the cost of buying them at a restaurant. I hope you get a chance to try this recipe, it is delicious!
I’ve never really been a fan of fish and chips, but I have ever made any myself. This looks like a good recipe. Thanks for sharing with us at The HomeAcre Hop!
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~Ann
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