ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: fish and chips

Misc.
In the early 80's I used a recipe for fish and chips from Joy of Cooking (I think...). Anyway, I am absolutely desperate to get that recipe since I've lost it. The batter was very simple, just flour and salt that was mixed with water, vinegar and soda. It was wonderful!! Please help
MsgID: 0070831
Shared by: Lisa , Vancouver
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Aunt Ellie's Tea Biscuits
  • AUNT ELLIE'S TEA BISCUITS Source: Edna Staebler, Food That Really Schmecks: Mennonite Country Cooking As Prepared by My Mennonite Friend Bevvy Martin, My Mother and Other Fine Cooks, c2006. Aunt Ellie had white hair, ...
  • Ghirardelli Chocolate Caramel Brownies
  • This was a HUGE hit with the troops in Africa. My dad is there, and he said that everyone gushed over them and is begging for more. They seem to have made it there in great shape, despite the heat. GHIRARDELLI CHOCOLAT...
  • Roasted Ham Bone Stock
  • ROASTED HAM BONE STOCK "This is an ideal way to use a leftover ham bone from a roasted ham. There is so much flavor left in the bone after roasting that a stock...
  • Cacciatore Chicken Wings
  • CACCIATORE CHICKEN WINGS 3 to 4 pounds chicken wings - split in half, tips removed 1 (14 ounce) can/jar of spaghetti sauce (or homemade) 2 large garlic cloves, finely minced 1 tablespoon olive oil 1/2 teaspoon basil ...
  • Pistachio Cake with Chocolate Chips (using cake mix)
  • PISTACHIO CAKE WITH CHOCOLATE CHIPS 1 (2-layer-size) cake mix (yellow or white) 1 (4-serving size) pkg. instant pistachio pudding 4 eggs 1/2 cup oil 3/4 cup water 1 (6 oz.) pkg. chocolate chips Preheat oven to 350 de...
  • Grandma's Cream of Tomato Soup
  • GRANDMA'S CREAM OF TOMATO SOUP Place in a saucepan: 1 quart home canned tomatoes (Add, if you like: chopped fresh basil) Heat to boiling and take off stove. ...
ADVERTISEMENT
  • Swiss-Crab Casserole (crock pot)
  • Swiss-Crab Casserole 3 tablespoons butter 1/2 cup chopped celery 1/2 cup chopped onion 1/4 cup chopped green pepper, optional 3 tablespoons flour 3 chicken bouillon cubes 2 1/2 cups boiling water 2 1/2 cups grated Swiss...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: fish and chips
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!