Perfect Fish and Chips

Master the British classic with our foolproof recipe for crispy beer batter and golden chips. Restaurant-quality results at home!

⏱️

35 minutes

👥

Serves 4

🔥

Easy

Ingredients

For the Fish:

4 thick white fish fillets (cod, haddock, or plaice), about 150g each
150g plain flour, plus extra for dusting
200ml cold beer (lager works best)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon white pepper
Vegetable oil for deep frying

For the Chips:

1kg large potatoes (Maris Piper or King Edward), peeled
Vegetable oil for deep frying
Sea salt for seasoning

To Serve:

Mushy peas
Tartare sauce
Malt vinegar
Lemon wedges
Buttered bread and butter (optional, but traditional)

Method

Step 1: Prepare the Chips

Cut the potatoes into chips about 2cm thick. Rinse in cold water until the water runs clear, then pat completely dry with kitchen paper.

Heat oil to 140°C in a large, heavy-bottomed pan or deep fryer. First fry the chips for 5-6 minutes (this is called blanching). Remove and drain on kitchen paper. Increase oil temperature to 190°C.

Step 2: Make the Batter

In a large bowl, whisk together the flour, baking powder, salt, and white pepper. Gradually whisk in the cold beer until you have a smooth batter with the consistency of double cream.

Let the batter rest for 10 minutes while the oil heats up. The batter should be thick enough to coat the fish but still drip off easily.

Step 3: Prepare the Fish

Pat the fish fillets completely dry with kitchen paper and season with salt and pepper. Dust each fillet lightly with flour - this helps the batter stick.

Make sure your oil is at exactly 190°C for the best results. If it's too hot, the batter will burn before the fish cooks; too cool and it will be greasy.

Step 4: Fry the Fish

Dip each fish fillet into the batter, allowing excess to drip off. Carefully lower into the hot oil, frying 2 pieces at a time to avoid overcrowding.

Fry for 4-5 minutes until the batter is golden brown and crispy. The fish should flake easily when tested with a fork. Remove and drain on kitchen paper.

Step 5: Final Fry for the Chips

Return the blanched chips to the oil at 190°C and fry for 2-3 minutes until golden brown and crispy. Season immediately with sea salt.

Serve immediately while everything is hot and crispy, with mushy peas, tartare sauce, and malt vinegar.

Chef's Tips

Fish Selection: Cod and haddock are traditional, but any thick white fish works. Avoid thin fillets as they can overcook.
Oil Temperature: Use a cooking thermometer for accuracy. The double-frying method for chips ensures they're fluffy inside and crispy outside.
Batter Secrets: Cold beer and letting the batter rest creates the lightest, crispiest coating. Don't overmix!
Safety First: Never leave hot oil unattended. Keep a lid nearby to smother flames if needed.
Timing: Have everything ready before you start frying. Fish and chips are best served immediately.
Mushy Peas: Traditional accompaniment made from marrowfat peas, butter, and mint.

Nutritional Information (per serving)

650

Calories

35g

Protein

65g

Carbohydrates

28g

Fat