Super Bowl Bar Food {Recipe: Classic Fish & Chips}

Classic Fish & Chips

I’ll admit it… I don’t watch football. Before my husband and I were married, I pretended like I liked football and would lay around on the couch with him all weekend during the fall and winter acting insanely fascinated by the college and NFL football games. To be honest with you… I could have cared less about the football. The laying around on the couch with him, all cozied up was nice, but the football? Snoozerama. I think now that we’ve been married for 11 years, he looks back and sees right through my “marry me” scheming ways. Oh well… I’ve got him now and he’s a keeper!

I do love football food. You know, your favorite bar type food? Chicken Wings, Tasty Dips, Nachos… all those foods that you are willing to pay more for because you are in the spirit of the game, surrounded by other fans, cheering on your favorite team?

Well, along with football, I don’t really love the bar scene. I mean, sometimes it is alright, but I prefer to sit around in my comfy clothes, munching on my own goodies and not paying out the wah-zoo for every beverage I decide to partake in. A true football celebration happens when I get to cook up the treats, we invite friends over, and enjoy the competition in the comfort of my own home.

My husband’s favorite bar food, hands down, is Fish and Chips. In fact, he loves Fish and Chips so much that he requested that for his recent birthday meal. Since I have my handy dandy new deep fryer, I was more than happy to oblige! If you are cooking up some treats for the Super Bowl coming up soon… (I assume it is soon isn’t it? The blogosphere is all a buzz with super bowl recipes!) give this classic bar food recipe a try!

Recipe: Classic Fish & Chips (Adapted from

  • 4 large potatoes, peeled and cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 cup milk
  • 1 egg
  • 1 quart vegetable oil for frying
  • 1 1/2 pounds Tilapia Loins
  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. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  2. Preheat the oil in a large pot or deep fryer to 350 degrees F
  3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  4. 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. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.

Stay Connected

Subscribe to receive news, updates, and exclusive content from Dine & Dish.

Facebook      Twitter      Pinterest       RSS


  1. says

    Fish and chips is my favorite. I agree, the Super Bowl is all about the bar food that you make at home with the refuge of your computer for when you aren’t so into the game. 😉

  2. says

    you have a deep fryer? so totally jealous! I am a fried food junkie and if I did own my very own deep fryer, I would weigh 300 lbs. and then it would be ME you would see each week on my favorite reality show! your fish and chips are beautiful. you hubby is my kind of guy!

  3. says

    This happens to be my 1st visit to your great blog website. I truly like your approach of publishing. I am bookmarking your web-site regarding the future, continue to keep publishing this sort of instructive articles.

  4. says

    Oh, my. When I lived in England this was my favorite indulgence EVER. Definitely not on my diet now, but oh!

    Real English chips aren’t like fries, though. They were potato chunks, not strips and often they were battered, too. Beyond yummo.

  5. Brian says

    This is a close recipe to Fish and Chips in the UK, I liked it very much. When I think of the UK I always think of Fish and Chips. Good Job guys this well go in my regulars. You could use an alternate flour in Bisquick and subitute milk with buttermilk, this well sweeten the batter and hold it to the fish. When I fixed this dish I dreged the fish in flour alone first, then egg and milk wash, then back into the flour before frying. This gives you a crisy full bodied batter frying the fish. If you want a little heat to the batter for contast add i/8 tsp. of Tigar Sauce to the batter. Again Great Base recipe for the Fish and Chips.


Leave a Reply

Your email address will not be published. Required fields are marked *