British Fish & Chips (Printable Version)

Golden battered fish with crispy thick-cut fries, seasoned and cooked to perfection.

# What You Need:

→ Battered Fish

01 - 4 fillets white fish (cod or haddock, approximately 5 oz each), skinless and boneless
02 - 1 cup all-purpose flour, plus extra for dusting
03 - 2 tablespoons cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon sea salt
06 - 1 cup cold sparkling water (or beer for beer batter)
07 - 1/2 teaspoon freshly ground black pepper
08 - Sunflower or vegetable oil, for deep frying

→ Chips

09 - 1.75 pounds russet or Maris Piper potatoes, peeled and cut into thick fries
10 - 1 teaspoon sea salt
11 - Sunflower or vegetable oil, for frying

→ To Serve

12 - Malt vinegar or lemon wedges
13 - Tartar sauce (optional)
14 - Peas or mushy peas (optional)

# How-to Steps:

01 - Place cut potatoes in a bowl of cold water and soak for 15 to 30 minutes. Drain thoroughly and pat dry with a clean towel.
02 - Heat oil in a deep fryer or large heavy pot to 300°F. Fry potatoes in batches for 4 to 5 minutes until tender but not colored. Remove and drain on paper towels.
03 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add cold sparkling water or beer, whisking until the batter is smooth and coats the back of a spoon.
04 - Increase oil temperature to 375°F. Fry the chips again in batches for 2 to 3 minutes until golden and crispy. Drain on paper towels and sprinkle with sea salt.
05 - Pat fish fillets dry and lightly dust with flour. Dip each fillet into the batter, allowing excess to drip off. Carefully lower into hot oil and fry for 5 to 7 minutes, turning once, until golden and crisp. Remove to a wire rack or paper towels to drain.
06 - Serve hot battered fish alongside chips with a sprinkle of malt vinegar or lemon wedges. Add optional tartar sauce or mushy peas as desired.

# Expert Advice:

01 -
  • The double-fry method gives you crispy exterior fries with creamy centers that feel like a small miracle every single time.
  • Once you nail the batter technique, you'll realize fish and chips isn't fancy or intimidating—it's just honest, salty comfort that works.
  • This recipe makes enough for a casual dinner with friends, and everyone secretly wants seconds.
02 -
  • Cold batter is non-negotiable—warm batter will slip right off the fish into the oil instead of clinging and crisping up.
  • The temperature of your oil matters more than you'd think; too cool and you get greasy, soggy results, too hot and the outside burns before the fish cooks through.
  • Serving immediately is not a suggestion; crispy batter starts losing its texture the moment it cools, so plate it and eat it hot.
03 -
  • A thermometer is your friend here—guessing at oil temperature is how batters slip off and fish stays raw in the middle.
  • If you don't have a deep fryer, a heavy-bottomed pot works fine, but make sure your oil is at least 10 cm deep so the fish can float and cook evenly.
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