Fish and Chips recipe

fish and chips recipe

Fish and chips—oh, the iconic British dish that’s as comforting as a rainy day in London and as satisfying as a victory at the pub quiz! Picture this: flaky, tender fish encased in a golden, crispy batter, served alongside a mountain of chunky, fluffy chips, all wrapped in paper and begging to be doused in vinegar and salt. This isn’t just a meal; it’s a cultural institution, a Friday night ritual, and a seaside staple that’s been fueling Brits since the 19th century. Whether enjoyed by the pier with seagulls circling overhead or cozied up at home with a side of mushy peas, fish and chips is the ultimate taste of British tradition.

The magic of fish and chips lies in its simplicity and perfection. The fish—usually cod or haddock—is dipped in a light, bubbly batter and fried until it’s shatteringly crisp on the outside and melt-in-your-mouth tender on the inside. The chips, thick-cut and twice-fried, are the perfect balance of soft and crunchy. And let’s not forget the accompaniments: a squeeze of lemon, a dollop of tartar sauce, and maybe even a pickled egg or gherkin on the side. It’s a dish that’s meant to be eaten with your hands, straight from the paper, with no pretensions—just pure, unadulterated joy.

Recipe for Classic UK-Style Fish and Chips:

Ingredients:

  • 4 fillets of cod or haddock (skinless and boneless)

  • 4 large potatoes (Maris Piper or Russet work well)

  • 1 cup all-purpose flour (plus extra for dusting)

  • 1 tsp baking powder

  • 1 cup cold beer or sparkling water

  • Salt and vinegar (for seasoning)

  • Vegetable oil (for frying)

For the tartar sauce:

  • 1/2 cup mayonnaise

  • 1 tbsp capers, chopped

  • 1 tbsp gherkins, chopped

  • 1 tsp lemon juice

  • 1 tsp fresh parsley, chopped

Instructions:

  1. Prepare the chips: Peel and cut the potatoes into thick chips. Rinse under cold water to remove excess starch, then pat dry. Heat oil in a deep fryer or large pot to 130°C (265°F). Fry the chips in batches for 5-6 minutes until soft but not colored. Remove and drain on paper towels.

  2. Make the batter: In a bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the beer or sparkling water, whisking until smooth. Let it rest for 15 minutes.

  3. Fry the fish: Increase the oil temperature to 180°C (350°F). Lightly dust the fish fillets with flour, then dip into the batter, letting the excess drip off. Carefully lower into the hot oil and fry for 6-8 minutes until golden and crispy. Drain on paper towels.

  4. Finish the chips: Return the chips to the hot oil and fry for another 2-3 minutes until golden and crispy. Drain and season with salt.

  5. Make the tartar sauce: Mix all the ingredients in a small bowl and chill until ready to serve.

  6. Serve: Plate the fish and chips with lemon wedges, tartar sauce, and a sprinkle of vinegar. Don’t forget the mushy peas if you’re feeling fancy!

Tips:

  • Keep the batter cold for the crispiest results.

  • Use a thermometer to maintain the oil temperature—it’s key to perfect fish and chips.

  • For extra crunch, add a tablespoon of cornstarch to the batter.

  • Serve immediately for the ultimate crispy, hot experience.