Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Fish & Chips

Makes 6 servings (8 oz portion size)

Pre-heat oil to 360°F


  • ½ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp ground garlic
  • Dash cayenne pepper
  • 6 oz beer
  • 6 cod fillets (8 oz-cut in half)
  • All-purpose flour (for dredging)
  • 3 lbs French fries


In a bowl, mix together flour, salt, pepper and cayenne pepper. Gradually beat in beer until batter is smooth. Let set for 10 minutes.

Dredge fish in flour (shaking off excess). Dip fish in batter and drop into a deep fryer. Cook for 6-8 minutes or until golden brown (turn mid-way). Remove with slotted-spoon and drain on paper towels. Serve with fries and tartar sauce.


  • This batter can be used for haddock, flounder, halibut, sole, snapper, shrimp, squid rings and onion rings
  • A dark beer (Ale) is preferable for this recipe
  • Substitute club soda for beer in batter
  • Ensure oil is hot and at 360°F before deep frying


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