British Fish & Chips Classic (Print View)

Golden, crunchy battered fish paired with thick-cut fries for a satisfying meal.

# Components:

→ Battered Fish

01 - 4 fillets white fish (cod or haddock), skinless and boneless, approximately 5 oz each
02 - 1 cup all-purpose flour, plus additional for dusting
03 - 3 tablespoons cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon sea salt
06 - 1 cup cold sparkling water or beer
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)

# Directions:

01 - Place cut potatoes in cold water and soak for 15 to 30 minutes. Drain and pat dry thoroughly with a clean towel. Heat oil in a deep fryer or large heavy pot to 300°F. Fry potatoes in batches for 4 to 5 minutes until just tender but not colored. Remove and drain on paper towels.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, sea salt, and black pepper. Gradually add cold sparkling water or beer, whisking continuously until smooth and thick enough to coat the back of a spoon.
03 - Increase oil temperature to 375°F. Fry the par-cooked chips in batches for 2 to 3 minutes until golden brown and crisp. Drain on paper towels and season with sea salt.
04 - 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 crispy. Cook in batches if necessary. Remove and drain on a wire rack or paper towels.
05 - Serve hot battered fish alongside fresh chips. Accompany with malt vinegar or lemon wedges and optional tartar sauce or mushy peas.

# Expert Advice:

01 -
  • The batter stays crispy for that first glorious bite, not soggy or heavy like so many homemade versions.
  • Double-frying the chips sounds fussy but actually guarantees fluffy insides and golden, crunchy exteriors every single time.
  • It's restaurant-quality but surprisingly achievable—you'll feel genuinely proud serving this to people you love.
02 -
  • Cold batter is non-negotiable—it's the difference between a light, crispy crust and a dense, greasy coating that slides off.
  • Double-frying is not optional drama; it's the technique that separates restaurant fish and chips from home disappointments, and it actually works every time.
  • Pat your fish dry before battering, as any moisture will make the batter slide off and create splattering oil.
03 -
  • If your batter is too thick, add sparkling water one tablespoon at a time until it reaches the right consistency—too thin and it won't puff, too thick and it won't cook through.
  • Beer batter adds subtle depth, but the sparkling water version is lighter; choose based on your mood and who you're cooking for.
  • Malt vinegar is traditional and brightens everything, but fresh lemon juice works beautifully if that's what you have on hand.
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