Classic British Fish and Chips
Crispy beer-battered fish with golden chips, a British pub favorite.
20 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 large white fish fillets (cod or haddock)
- 2 large russet potatoes
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup cold beer
- Vegetable oil for frying
- 1 lemon, cut into wedges
- Tartar sauce for serving
Nutrition Facts
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Instructions
Prepare the chips: Peel and cut the potatoes into thick chips. Soak in cold water for 15 minutes to remove excess starch, then pat dry thoroughly.
First fry the chips: Heat oil in a deep fryer or large pot to 300°F (150°C). Fry the chips for 5 minutes until soft but not colored. Remove and drain on paper towels.
Make the batter: In a bowl, mix flour, baking powder, salt, and pepper. Gradually whisk in cold beer until smooth. Let rest for 10 minutes.
Prepare the fish: Pat fish fillets dry. Season lightly with salt. Dredge in flour, then dip into the batter, letting excess drip off.
Fry the fish: Heat oil to 375°F (190°C). Carefully lower battered fish into the oil. Fry for 6-8 minutes until golden and crispy. Drain on a rack.
Second fry the chips: Increase oil temperature to 375°F (190°C). Fry the chips again for 2-3 minutes until golden and crispy. Season with salt immediately.
Serve immediately with lemon wedges and tartar sauce. Enjoy while hot and crispy.
Chef's Tips
- Fish Selection: Use thick, firm white fish like cod or haddock for best results.
- Batter Tip: Keep the batter cold for a crispier coating. You can even chill the bowl beforehand.
- Oil Temperature: Maintain proper oil temperature - too low makes greasy fish, too high burns the batter.
- Double Frying: The double-fry method ensures perfectly crispy chips with fluffy interiors.
- Drain Properly: Always drain fried items on a rack rather than paper towels to prevent sogginess.
- Vinegar Option: Traditional British style includes malt vinegar sprinkled over the chips.
- Beer Substitute: If avoiding alcohol, use sparkling water in the batter instead.
