Fish and Chips Recipe

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fish and chips recipe

I am always looking for good fish recipes – this recipe looked like a little bit of work but I thought I would give it a try anyway. You can use any good quality white fish for this recipe. I decided to use crappies I had caught on a recent fishing trip. This recipe is a complete fish fry recipe with directions on how to prepare the fish and fries.
If you have the time give this Fish and Chips Recipe a try; it’s really good.
(If the fish co-operate blackened lake trout will be the next fish recipe I post)

Fish and Chips Recipe
Recipe type: Main
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ⅛ teaspoon ground black pepper
  • salt
  • 1 teaspoon baking powder
  • 1 to 1 ½ pounds fish fillets (you can use any thickness of fish - just adjust your deep frying time accordingly. I have found for pan fish, that when they are a nice golden brown, they are done.)
  • 1 ½ cups beer (cold)
  1. Place fries in a microwavable bowl and toss with ¼ cup of oil. Cover with plastic wrap and microwave for 6 – 8 minutes or until fries are limp and translucent, stirring half way through the cooking cycle. When uncovering the fries turn the plastic wrap from the side away from you to avoid getting burnt by the steam. Place the fries in a colander to drain any excess oil and rinse with cold water. Place fries in a single layer, on a layer of paper towing or paper bag to dry and reach room temperature (10 to 6o minutes.)
  2. fish and chips fries
  3. While the potatoes are resting in a large bowl whisk together the flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt. Take ¾ cup of the flour mixture and place it in a shallow dish like a pie plate and then mix the baking powder into the bowl ingredients.
  4. Preheat deep fryer to 375F.
  5. fish and chips coating mix
  6. Deep fry fries in batches until golden brown and place on paper toweling to drain.
  7. While the fries are cooking make the batter mix by adding 1¼ cups beer into flour mixture in the bowl. Batter should be thin enough so it runs in a steady thin stream off a whisk or a spoon. (Add more beer if necessary 1 tablespoon at a time).
  8. fish and chips beer batter
  9. Bring deep fryer back to 375, pat fish dry and roll in the dry flour mixture. Dip fillets into the batter letting any excess run off – deep fry until golden brown. (For thicker pieces of fish, like 1 inch or more, I use an instant read thermometer and cook to 140F. just check a piece or two to see where they are at.)
  10. Drain on paper toweling and serve with the fries.

Adaped with a few changes from Cooks Country

Cajun Fried Pan fish Fillets Recipe

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panfish recipe

For whatever the reason, it has been another really good fishing year for me here in upper Michigan. The pan fish have been biting really well and each trip has produced a good number of fish. This has given me the chance to try a number of fish coating recipes. I think this Cajun Fried Pan fish Fillets Recipe is one of the better ones. The combination of seasoning is just right, and doesn’t over power the taste of the fish.
For this recipe I used crappie fillets, but perch, or bluegills, will work just as well. This is a simple and quick recipe to put together, and doesn’t require a lot of prep time. I deep fried the fish with oil in a cast iron pan but you could also use a deep fryer.
The next time you have some pan fish on hand give this Cajun Fried Pan fish Fillets Recipe a try; it’s really good.

Cajun Fried Pan fish Fillets Recipe
Prep time
Cook time
Total time
Recipe type: Main
  • 1 pound pan fish fillets
  • ⅓ cup yellow corn meal
  • 1½ cups all-purpose flour
  • 1 egg (lightly beaten)
  • ½ cup of milk
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • vegetable oil for frying
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  1. Rinse fish fillets and pat dry with paper toweling (remove skin – optional)
  2. Place ½ cup flour in a shallow dish such as a pie plate. In another shallow dish whisk together the corn meal, 1 cup flour, onion powder, garlic powder, paprika, parsley flakes, oregano, cayenne pepper, salt, and pepper.
  3. In a small bowl mix together the milk and egg.
  4. Roll each fillet in the flour, dip in the egg mixture, and then in the cornmeal mixture to finish coating; set aside on a plate.
  5. Cook fish in batches - deep fryer at 375F, or in a large skillet over medium high heat until golden brown on both sides. (My favorite is a cast iron skillet for this)
  6. Place fillets on a plate lined with paper toweling to catch any excess oil.

Adapted from

Pan Fried Smallmouth Bass Recipe

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smallmout bass recipe

Lake Superior still has ice chunks floating in it, but the inland lakes are starting to warm up. Bass season opened this past weekend so when temps hit the high 80’s on Memorial Day I decided to give it a try; the fishing was spectacular.

I always look forward to the 1st fresh fish fry of the season, because it’s hard to beat the taste of fresh caught fish, especially when the water is still on the cold side.

This Smallmouth Bass Recipe is a simple pan-fried fish recipe that is simple and good. Serve the fish with fries and your favorite vegetable – it doesn’t get much better. Enjoy


2.0 from 1 reviews
Pan Fried Smallmouth Bass Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 2-3
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon water
  • 2 large egg whites (lightly beaten)
  • ½ cup seasoned breadcrumbs
  • 4 tablespoons cornmeal
  • 1 pound bass fillets (skinned)
  • 4 tablespoons vegetable oil
  • 2 teaspoons butter
  • 1 lemon (cut into wedges)
  1. Combine flour, salt, and pepper in a 1 gallon food grade plastic disposable bag.
  2. In a wide dish mix together the seasoned bread crumbs and cornmeal.
  3. in a medium size bowl whisk together the egg whites and water.
  4. Shake fillets one at a time in the flour mixture, and then roll them in the bread crumbs.
  5. Place the oil and butter in a large skillet over medium high heat. Cook the fish until golden brown on both sides and fish flakes easily with a fork.
  6. Serve with lemon wedges


Crispy Fish Sticks with Tartar Sauce Recipe

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Crispy Fish Sticks with Tartar Sauce Recipe

There used to be a time when every Friday was fish fry day at my house. Through the years things have changed, and the Catholic Religion doesn’t practice this anymore, with the exception of the Lent season. I guess because of habit, which can be hard to break, it seems like most of the time that we have fish on the super menu, is on Friday.

I love to fish and usually do a lot of fishing in the summer and fall, but this year has been an exception; I just haven’t been able to make the time. So for this recipe I decided to use Tilapia, but you could use any species of good white fish, like fresh crappie, white fish, or cod. For the Tilapia I just cut the fish fillets lengthwise along the lateral line, if you’re using bigger fish fillets, cut them into one inch strips lengthwise.

This is a simple and mildly seasoned recipe that creates a nice and crispy coating that could easily be spiced up a little more to taste if you wanted to turn it into a Cajun type fish recipe.

The tarter sauce included in this post is a delicious condiment for the fish; give it a try, it’s really good.

Add some homemade fries and create a fish fry everyone will love. Enjoy


1-2 pounds of Tilapia fillets (or other “white fleshed fish” of your choice)

2 cups fresh bread crumbs (4 slices of fresh bread processed in food processor or blender)

16 saltine crackers (crushed into crumbs with a rolling pin)

1/ 2 cup all-purpose flour

2 large eggs

1 cup whipped salad dressing or mayo

1/ 4 cup dill pickles (chopped)

1 tablespoon pickle juice

1 teaspoon capers in Balsamic (minced and rinsed- if you can’t find Balsamic use regular)

Oil for deep frying


Preheat deep fryer to 350F

1. Prepare the bread and crackers, and then mix them together in a shallow dish large enough to coat the fish fillets.

2. Place the 1/4 cup flour in another shallow dish. In a 3rd dish using an electric mixer combine the eggs and 1/4 cup mayo or salad dressing.


fish coating mix

3. Roll the fish fillets lightly in the flour, then the egg mixture, and then press and roll them in the bread and cracker crumbs. Set aside on a plate.

4. To prepare the Tartar Sauce, in a small bowl mix together the pickles, pickle juice, 3/ 4 cup mayo or salad dressing; set aside in the refrigerator.

tarter sauce mix


5. Deep-fry the fish 3-4 minutes on each side or until golden brown. Serve with the tartar sauce.

Serves 3-4

Crispy Fish Sticks with Tartar Sauce