Go Back

Fish and Chips

Crispy golden batter, flaky white fish, and perfectly crispy chips for an authentic pub-style experience at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Fish
  • 4 pieces firm white fish fillets (cod or haddock, 6 oz each) Cod or haddock preferred for traditional taste.
  • 1.5 cups all-purpose flour (divided)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup cold beer (lager works best) Cold beer is essential for crispy batter.
  • to taste Vegetable oil for frying
For the Chips
  • 4 large russet potatoes Cut into thick fries, about ½ inch wide.
  • to taste Vegetable oil for frying
  • to taste Salt For seasoning chips.
Now For Serving
  • to taste Malt vinegar
  • to taste Tartar sauce Homemade recommended.
  • to taste Mushy peas (optional but traditional)
  • to taste Lemon wedges For serving.

Method
 

Preparation
  1. Cut potatoes into thick fries, about ½ inch wide and soak them in cold water for at least 30 minutes to remove excess starch.
  2. Dry the potatoes thoroughly with paper towels to avoid oil splatter.
First Fry for the Chips
  1. Heat oil to 325°F for the first fry.
  2. Fry potatoes in batches for 4-5 minutes until soft but pale.
  3. Remove from oil with a slotted spoon and drain on a wire rack to cool completely.
Making the Beer Batter
  1. In a large bowl, whisk together 1 cup flour, baking powder, salt, and pepper.
  2. Gradually pour in cold beer while whisking until the batter is thick but pourable.
  3. Let the batter rest for 10 minutes.
Battering and Frying the Fish
  1. Heat oil to 375°F. Dredge fish fillets in plain flour, shaking off excess.
  2. Dip floured fish into the beer batter and carefully lower into hot oil.
  3. Fry in batches for 6-8 minutes until deep golden brown, turning halfway through.
  4. Drain on a wire rack and keep warm in a low oven.
Second Fry for Maximum Crispiness
  1. Heat oil back to 375°F for the second fry.
  2. Fry par-cooked chips in batches for 3-4 minutes until golden.
  3. Season with salt immediately after removing.
Plating
  1. Serve chips generously piled, topped with fish, and add lemon wedges, tartar sauce, and malt vinegar on the side.

Notes

Make your own tartar sauce for a fresher taste. Leftover fish can be stored in the fridge for up to 2 days.