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Big Fish and Chips Recipe

Big fryFish Recipe Frying up an entire fish or large fillet is an easy way to cook up a crispy and delicious piece of fish. If you make the proper preparations and use the right tools, frying up a whole fish is actually a simple way to cook your catch, and everyone loves a fish fry!



  • 50 percent all-purpose flour
  • 50 percent cornstarch
  • Your favorite brand of seasoned salt such as Lawry’s or Old Bay


  1. Take your full fish or fillet and scale it well. Then thoroughly clean the fish out and give it a good rinse in the sink to make sure all of the scales are removed. Once the fish is clean, score it five times. This will help the fish cook a bit quicker as the oil can penetrate easier during frying.
  2. Mix all of the dry ingredients together and dredge the whole fish in the flour mix. Make sure you get the dredging mix in all of the scores, the mouth and body cavity. Go heavy as much of this will fry off.
  3. Preheat a large pot of oil to 375-degrees then carefully place the fish in the oil and deep fry the fish for 10 minutes. Gently turn the fish over and fry it another 10 minutes. Get someone to help you turn the fish if needed as you’re dealing with a lot of hot oil and you want to prevent any splashing. Depending on the size of the fish, it may take up to four people to lift the fish out of the oil by using long flat spatulas and even pizza spatulas. The main goal is to keep the fish whole for a nice presentation.
  4. Place the fish on a sheet pan and bake for another 60 minutes until the internal temperature hits 145-degrees.
  5. Place the fish on a carving board set up with heat lamps (if you have them) on both sides. You can purchase seaweed salad at most Asian stores or reputable seafood vendors and that makes a great side dish for your fish.
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Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.