Per serving · Approximate values estimated by AI
Classic British Fish and Chips
Traditional dish · British
The quintessential British takeaway. Flaky white fish coated in a crisp, golden beer batter, fried to perfection alongside thick-cut, fluffy chips. Served traditionally with malt vinegar and a side of mushy peas.
Ingredients
- Cod fillets4 x 6oz
- All-purpose flour2 cups
- Baking powder2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Lager or ale12 fl oz
- Potatoes (Maris Piper or King Edward)2 lbs
- Vegetable oil or beef dripping for frying6 cups
- Malt vinegarto taste
- Lemon wedgesfor garnish
- Mushy peas (optional)for serving
Steps
- 1
Prepare the chips: Peel the potatoes and cut them into thick batons (about 1/2 inch thick). Rinse them under cold water to remove excess starch, then pat them thoroughly dry.
- 2
Par-fry the chips: Heat the frying oil to 300°F (150°C). Fry the chips in batches for about 5-7 minutes until they are softened but not colored. Remove and drain on paper towels. This par-frying step ensures fluffy interiors.
- 3
Make the batter: In a bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the cold lager until you have a smooth, thick batter, similar to double cream. Do not overmix.
- 4
Prepare the fish: Pat the cod fillets completely dry with paper towels. Season lightly with salt and pepper.
- 5
Heat the oil for the final fry: Increase the oil temperature to 375°F (190°C).
- 6
Batter and fry the fish: Dip each cod fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil. Fry for 5-8 minutes, depending on thickness, until the batter is golden brown and crisp, and the fish is cooked through. Fry in batches if necessary, ensuring not to overcrowd the pan.
- 7
Re-fry the chips: Once the fish is cooked, remove it to a wire rack to drain. Add the par-fried chips back into the hot oil (375°F/190°C) and fry for another 2-3 minutes until golden brown and crisp. Remove and drain well.
- 8
Serve immediately: Plate the hot, crispy fish and chips. Serve with malt vinegar, lemon wedges, and optional mushy peas.
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