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Fish and Chips Southern Style

A community recipe by

Not tested or verified by

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I discoverd how to make this guilty pleasure whilst i was working as a model in florence. I find that with a lemon and salmon instead of the usual halibut works as good as well.


Serves: 6

For the Fish

  • vegetable oil
  • 3 cups shredded wheat
  • 1 cup all-purpose flour
  • 1 packet garlic ranch dressing mix
  • 12½ teaspoons salt
  • 1 pound halibut fillets (cut into strips)
  • 2 medium lightly beaten eggs

For the Tartar Sauce

  • ¼ cup sweet relish
  • 1 cup mayonnaise
  • 1 teaspoon mustard
  • ½ lemon juice
  • 1 pinch of salt
  • 1 pinch of pepper


Fish and Chips Southern Style is a community recipe submitted by helenasmith and has not been tested by so we are not able to answer questions regarding this recipe.

  • Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F.
  • Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside.
  • In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets.
  • Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets.
  • Serve with tartar sauce and seasoned chips.
  • Chips

  • 1 (1 pound) bag frozen extra crispy golden crinkles fries No-salt "season-all" seasoning spice
  • Preheat oven to 450 degrees F.
  • Arrange fries in a single layer on a sheet pan. Sprinkle liberally with seasoning.
  • Bake for 15 minutes or until golden and crisp. Seasoning will act as a substitute for ketchup.
  • Tartar Sauce

  • In a small dish, strain relish and discard juices.
  • In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste.
  • Serve with fried halibut.
  • Tell us what you think

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