Classic British Fish and Chips
Traditional dish · British
The quintessential British takeaway. Flaky white fish coated in a crisp, golden beer batter, served alongside thick-cut, fluffy-on-the-inside, crispy-on-the-outside chips, traditionally accompanied by mushy peas and tartar sauce.
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Ingredients
- Cod fillets4 x 170g
- Potatoes (Maris Piper or King Edward)1kg
- All-purpose flour200g
- Baking powder1 tsp
- Beer (lager or ale)300ml
- Vegetable oil (for frying)1.5L
- Saltto taste
- Black pepperto taste
- Malt vinegarfor serving
- Mushy peasfor serving
- Tartar saucefor serving
Steps
- 1
Peel and cut potatoes into thick chips. Rinse and pat dry.
- 2
Heat vegetable oil in a deep fryer or large, heavy-bottomed pan to 130°C (265°F).
- 3
Fry chips in batches for 5-7 minutes until softened but not colored. Remove and drain.
- 4
Increase oil temperature to 190°C (375°F).
- 5
While chips are re-frying, prepare the batter. Whisk together flour and baking powder. Gradually whisk in beer until you have a smooth, thick batter.
- 6
Season fish fillets with salt and pepper. Dredge lightly in flour.
- 7
Dip fish into the batter, ensuring it's fully coated. Let excess drip off.
- 8
Carefully lower battered fish into the hot oil. Fry for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove and drain.
- 9
Re-fry the chips in batches at 190°C (375°F) for 2-3 minutes until golden and crisp. Remove and drain.
- 10
Serve immediately with malt vinegar, mushy peas, and tartar sauce.
