British Fish and Chips Recipe

Why You’ll Love This Recipe

British Fish and Chips is a beloved classic featuring crispy, golden-battered white fish paired with thick-cut fries. Often wrapped in paper and served with a sprinkle of salt and a splash of malt vinegar, this dish is the ultimate comfort food. Its simplicity, satisfying crunch, and nostalgic flavor make it a favorite for family dinners or weekend treats.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white fish fillets (cod or haddock)all-purpose flourcornstarchbaking powdersaltbeer or sparkling water (for the batter)potatoes (russet or Maris Piper)vegetable oil (for frying)malt vinegar (for serving)optional: tartar sauce, lemon wedges, or mushy peas

directions

Peel and cut the potatoes into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Drain and pat the fries dry. Heat oil in a deep fryer or heavy pot to 320°F (160°C). Fry the potatoes in batches for 3-4 minutes until softened but not colored. Remove and drain on paper towels.

Increase the oil temperature to 375°F (190°C).

In a bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add beer or sparkling water, whisking until smooth and thick enough to coat the fish.

Pat the fish fillets dry with paper towels and lightly dust them with flour.

Dip the fillets into the batter, allowing excess to drip off, and carefully lower them into the hot oil. Fry for 5-7 minutes until golden brown and crisp. Drain on paper towels.

Refry the chips at 375°F (190°C) for another 2-3 minutes until golden and crisp. Drain again and season with salt.

Serve the hot fish and chips with malt vinegar and your favorite sides.

Servings and timing

This recipe serves 4 people.Preparation time: 20 minutesInitial frying time: 10-12 minutesFinal frying time: 10 minutesTotal time: 40-45 minutes

Variations

Use gluten-free flour and a gluten-free beer to make the dish celiac-friendly.

Try sweet potato fries instead of traditional chips for a modern twist.

Add chopped fresh herbs like parsley to the batter for extra flavor.

Use sparkling water instead of beer for a lighter, non-alcoholic version.

Season the fries with garlic salt or paprika for a flavor boost.

storage/reheating

Store leftover fish and chips in an airtight container in the refrigerator for up to 2 days.Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes to retain crispiness.Avoid microwaving, as it will make the batter and fries soggy.

FAQs

What kind of fish is best for fish and chips?

Cod and haddock are traditional choices due to their flaky texture and mild flavor.

Can I use frozen fish?

Yes, but thaw and pat it dry thoroughly before battering and frying.

What kind of oil is best for frying?

Vegetable, canola, or sunflower oil works well due to their high smoke points.

Why soak the potatoes?

Soaking removes excess starch, helping the fries crisp up better.

Can I make the batter ahead of time?

It’s best made fresh just before frying to maintain its carbonation and lightness.

Can I bake the fish instead of frying?

You can, but it won’t have the same traditional crispy texture.

How do I avoid soggy batter?

Ensure the oil is hot enough and the fish is dry before battering.

Can I double the recipe?

Yes, just fry in batches to avoid overcrowding the pot.

Are fish and chips healthy?

They’re indulgent rather than healthy, but you can make lighter versions by baking or air-frying.

Do I need a deep fryer?

No, a deep pot with a thermometer works just as well.

Conclusion

British Fish and Chips is a timeless dish that delivers crisp, golden satisfaction with every bite. Whether enjoyed as a cozy meal at home or part of a fun family dinner, this recipe brings the charm of a seaside takeaway right to your kitchen. Serve it hot, with malt vinegar and your favorite sides, and savor a taste of tradition.

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