About the Recipe
Fish and Chips is a quintessential British dish, combining crispy battered fish with golden, fluffy chips (fries). Traditionally served with mushy peas and tartar sauce, it’s a beloved comfort food often enjoyed at pubs or seaside takeaways. The contrast of the crunchy batter and tender fish makes it an enduring classic.1
Ingredients
For the Fish:
4 fillets of white fish (cod, haddock, or pollock), about 6 oz each
1 cup (125g) all-purpose flour
1 tsp baking powder
1 cup (240ml) cold sparkling water (or beer for beer batter)
Salt and pepper, to taste
Vegetable oil, for frying
For the Chips:
2 lbs (900g) large potatoes (Maris Piper or Russet), peeled and cut into thick chips
Vegetable oil, for frying
Salt, to taste
Optional Sides:
Mushy peas (cooked peas mashed with butter, mint, and a splash of cream)
Tartar sauce
Lemon wedges
Preparation
Prepare the chips: Cut the potatoes into thick chips, rinse under cold water, and pat dry. Heat oil in a deep fryer or large pot to 150°C (300°F). Fry the chips in batches for 5 minutes, until pale and tender but not golden. Remove and drain on paper towels.
Make the batter: In a bowl, mix the flour, baking powder, salt, and pepper. Gradually whisk in the sparkling water or beer until you have a smooth, lump-free batter.
Heat oil for the fish: Raise the fryer or pot temperature to 180°C (350°F). Coat each fish fillet in a light dusting of flour, then dip into the batter, letting excess drip off. Carefully place the fish in the hot oil, frying in batches for 5-7 minutes until golden and crispy. Remove and drain on paper towels.
Cook the chips (second fry): Increase the oil temperature to 190°C (375°F). Fry the chips again in batches for 2-3 minutes until golden and crisp. Drain on paper towels and sprinkle with salt.
Serve: Plate the fish alongside the chips. Add a side of mushy peas, tartar sauce, and a lemon wedge for the classic experience. Serve hot!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings