British Fish & Chips (Printable version)

Golden, crispy fish with thick-cut golden fries seasoned to perfection in a classic British style.

# Ingredient List:

→ Battered Fish

01 - 4 fillets white fish (cod or haddock, approximately 5.3 oz each), skinless and boneless
02 - 1 cup + 1 tbsp all-purpose flour, plus extra for dusting
03 - 2 tbsp cornstarch
04 - 1 tsp baking powder
05 - 1 tsp sea salt
06 - 1 cup cold sparkling water (or beer for beer batter)
07 - 1/2 tsp freshly ground black pepper
08 - Sunflower or vegetable oil, for deep frying

→ Chips

09 - 28 oz russet or Maris Piper potatoes, peeled and cut into thick fries
10 - 1 tsp 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 kitchen towel.
02 - Heat oil in a deep fryer or heavy pot to 300°F. Fry the potatoes in batches for 4 to 5 minutes until tender but not browned. 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 thick enough to coat the back of a spoon.
04 - Increase oil temperature to 375°F. Fry the potatoes 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 brown and crisp. Drain on a wire rack or paper towels.
06 - Serve the hot battered fish alongside the crispy chips. Accompany with malt vinegar or lemon wedges and optional tartar sauce or mushy peas.

# Expert Advice:

01 -
  • The double-fry method for chips creates that impossible contrast—shatteringly crisp outside, fluffy cloud inside—that explains why you keep coming back for one more.
  • The batter stays crispy even after it cools slightly, which means you can actually enjoy eating without racing the clock.
  • It feeds four people without feeling like you're cooking all evening, and somehow tastes like you've been frying professionally for years.
02 -
  • Temperature control is everything—oil too cool gives you greasy, soggy results; oil too hot burns the outside before the fish cooks through, so invest in a thermometer and trust it.
  • Wet fish means splattering oil and soggy batter, so pat your fillets bone-dry and be patient with this step, even though it feels fussy.
  • The moment you pull food from the oil, it continues cooking slightly from residual heat, so remove chips when they're just shy of your perfect golden color.
03 -
  • Beer batter using a pale ale or lager adds subtle depth and creates slightly airier crispness, though you lose the delicate color if you use dark beer.
  • Frying in batches is slower but essential—overcrowding the oil drops temperature and creates steam that makes everything soggy instead of crispy.
  • Reuse your frying oil multiple times for better results, as oil develops seasoning that creates deeper flavor, though strain it through cheesecloth between uses.
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