Here’s a classic British Fish and Chips recipe that brings a traditional taste of the UK straight to your kitchen. This version uses cod or haddock for the fish and a simple, crisp beer batter. Serve with mushy peas and tartar sauce for the full experience.
🇬🇧 Classic British Fish and Chips Recipe
🕒 Prep Time: 20 mins
🍳 Cook Time: 25 mins
🍽 Serves: 4
Ingredients
For the Fish:
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4 cod or haddock fillets (about 150–200g each)
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Salt and pepper
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1 cup (120g) plain flour (for dusting)
For the Batter:
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1 cup (120g) plain flour
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1 tsp baking powder
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1 tsp salt
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1 cup (240ml) cold beer (lager or ale, preferably English)
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Optional: a pinch of turmeric or paprika for a golden color
For the Chips:
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4 large Maris Piper or Russet potatoes
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Salt to season
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Oil for frying (sunflower or vegetable)
Instructions
1. Prepare the Chips
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Peel and cut the potatoes into thick chips (about 1cm/½ inch thick).
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Rinse in cold water to remove excess starch, then pat dry thoroughly.
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Parboil in boiling water for 4–5 minutes. Drain and allow to steam dry.
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Preheat oil in a deep fryer or large pot to 130°C (265°F).
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Fry chips for about 5–6 minutes until soft but not colored. Remove and drain.
2. Make the Batter
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In a mixing bowl, combine flour, baking powder, salt, and optional spices.
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Gradually whisk in the cold beer until smooth and thick enough to coat the back of a spoon.
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Let rest for 10 minutes.
3. Fry the Fish
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Heat oil to 180°C (350°F).
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Pat the fish fillets dry, season with salt and pepper, and lightly coat with flour.
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Dip each fillet into the batter, letting excess drip off.
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Carefully place into the hot oil. Fry for 6–8 minutes until golden and crispy.
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Remove and drain on paper towels.
4. Finish the Chips
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Return chips to the fryer at 180°C (350°F) for 2–3 minutes until golden and crisp.
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Drain and season with salt.
Serving Suggestions
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Serve hot with malt vinegar, tartar sauce, lemon wedges, and mushy peas.
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Optional: a sprinkle of salt and a dash of vinegar over the chips before serving.