Fish and Chips

Crispy fried fish paired with golden, fluffy chips, this traditional British dish brings together mild white fish and crunchy potatoes for the perfect meal. A classic recipe with beer-battered fish and double-fried chips for an unforgettable taste.

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Servings: 2 Peoples

Course: Main Course

Cuisine: British

Calories: 800

Ingredients Method Notes

Ingredients

2 large cod or haddock fillets fresh or thawed frozen
4 Maris Piper potatoes or other starchy potatoes
1 cup plain flour
½ cup cornflour
1 tsp baking powder
1 cup cold lager or sparkling water
Sea salt to taste
Malt vinegar for serving
Tartare sauce for serving
Lemon wedges
Vegetable or sunflower oil for frying

Method

Prepare the Fish: Pat the fish fillets dry. Set aside.
Prepare the Chips: Peel the potatoes and cut them into thick, evenly-sized chips. Blanch them by boiling for 3-4 minutes, then drain and dry well.
Make the Batter: In a bowl, combine plain flour, cornflour, baking powder, and a pinch of salt. Gradually whisk in cold lager until the mixture is smooth and slightly thick.
First Fry for Chips: Heat oil to 140°C (285°F) and fry the chips for 4-5 minutes until soft but not colored. Remove and drain.
Fry the Fish: Heat the oil to 180°C (350°F). Dip the fish fillets in the batter, shaking off the excess, and fry for 6-8 minutes until golden and crispy. Drain on paper towels.
Second Fry for Chips: Increase oil temperature to 180°C (350°F) and fry the chips again for 2-3 minutes until golden and crispy. Drain.
Serve: Plate the fish and chips together, sprinkle with sea salt, drizzle malt vinegar, and serve with tartare sauce and lemon wedges on the side.

Notes

Make sure the oil stays hot to prevent soggy results.
If you don’t like beer, substitute it with sparkling water for a lighter, non-alcoholic batter.
Double-frying the chips ensures they’re crispy on the outside and fluffy inside, just like at your favorite chip shop!