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 cod fillets (or haddock)
- 2 large russet potatoes
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup cold beer (lager or ale)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 liter 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 potatoes into thick chips. Soak in cold water for 15 minutes to remove starch, then pat dry thoroughly.
First fry the chips: Heat oil to 300°F (150°C) in a deep fryer or heavy pot. Fry chips for 4-5 minutes until soft but not colored. Drain and set aside.
Make the batter: Whisk flour, baking powder, salt, and pepper. Gradually add cold beer until smooth. Keep batter chilled until use.
Fry the fish: Heat oil to 375°F (190°C). Pat fish dry, dip in batter, and carefully lower into oil. Fry for 6-8 minutes until golden and crispy.
Second fry the chips: Return chips to 375°F oil and fry for 2-3 minutes until golden and crisp. Drain on paper towels and season with salt.
Serve immediately: Arrange fish and chips on newspaper or parchment. Serve with lemon wedges and tartar sauce.
Chef's Tips
- Fish Selection: Use thick, firm white fish like cod or haddock for best results.
- Batter Tip: Keep the batter ice-cold for maximum crispiness.
- Double Fry: The two-stage frying ensures perfect chips - soft inside, crispy outside.
- Drain Well: Let excess oil drip off by placing fried items on a rack over paper towels.
- Vinegar Tradition: Malt vinegar is the classic British accompaniment.
- Fresh Oil: Use clean oil for frying to prevent fishy flavors.
