fish and chips horseshoe bay

Fish & Chips



fish and chips horseshoe bay

Fish & Chips

The tradition in the UK of fish battered and fried in oil came from Western Sephardic Jewish immigrants from Holland. Originating in Spain and Portugal and settling in England as early as the 16th century, they would have prepared fried fish in a manner similar to pescado frito, which is coated in flour then fried in oil. Fish fried for Shabbat for dinner on Friday evenings could be eaten cold the following afternoon for shalosh seudot, palatable this way as liquid vegetable oil was used rather than a hard fat, such as butter. Charles Dickens mentions "fried fish warehouses" in Oliver Twist (1838), and in 1845 Alexis Soyer in his first edition of A Shilling Cookery for the People, gives a recipe for "Fried fish, Jewish fashion", which is dipped in a batter mix of flour and water before frying.
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Course Main Course
Cuisine English, Fish, Fried, Jewish
Servings 4 Servings


For the Chips:

  • 4 large Potatoes
  • Salt

For the Fish Batter:

  • 24 ounces White Fish like Cod Halibut, Tilapia, Bass, Grouper (or whatever is available in your market)
  • 4 ounces All-Purpose Flour
  • 4 ounces Rice Flour
  • 3 ounces very fine Corn Meal
  • 2 tablespoons Corn Starch
  • 2 tablespoons Baking Powder
  • 1 tablespoon Creole Seasoning
  • 1 tablespoon Salt
  • 1 bottle Beer



  • Cut the potatoes into perfect julienne (as per video) rinse under water until the water comes out clear, arrange them into a cookie sheet and place in the fridge or the freezer for about 1 hour until very cold.
  • First Fry: Preheat the Vegetable Oil to 280ºF/137ºC
  • Fry your fries for about 10 minutes until light golden brown. Remove them from the oil and refrigerate for another 60 to 90 minutes (or as long as you need) until real cold.
  • Second Fry: Preheat the Vegetable Oil to 365 ºF /185 ºC
  • Dip the fries a second time until golden brown.


  • Mix all the dry ingredients and add the beer until you have the consistency of a thick pancake batter. Mix well to make sure you do not have lumps.


  • Preheat Vegetable Oil to 365 ºF /185 ºC
  • Dredge the fish in cornstarch or tapioca powder to dry it and dip in the batter. Remove excess batter and dip in the hot oil.


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