British Fish & Chips (Printable)

Golden battered fish served with thick-cut crisp fries and a tangy malt vinegar finish.

# Ingredient List:

→ Battered Fish

01 - 4 skinless, boneless white fish fillets (cod or haddock), approximately 5.3 oz each
02 - 1 cup all-purpose flour, plus extra for dusting
03 - 2 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 the cut potatoes in a bowl of cold water and soak for 15 to 30 minutes. Drain and pat dry with a clean towel.
02 - Heat oil in a deep fryer or large heavy pot to 300°F. Fry the potatoes in batches for 4 to 5 minutes until tender but not browned. Remove and drain on paper towels.
03 - Whisk together flour, cornstarch, baking powder, salt, and black pepper in a large bowl. Gradually add cold sparkling water or beer, whisking until the batter is smooth and coats the back of a spoon.
04 - Increase oil temperature to 375°F. Fry the chips again in batches for 2 to 3 minutes until golden and crispy. Drain on paper towels and sprinkle with sea salt.
05 - 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 brown and crisp. Drain on a rack or paper towels.
06 - Serve the hot battered fish with fresh chips, malt vinegar or lemon wedges, and optional tartar sauce or mushy peas.

# Expert Suggestions:

01 -
  • The double-fry method for chips actually works—you get that impossible contrast of fluffy insides and shattering exteriors.
  • Using sparkling water or beer makes the batter light and crispy instead of dense and heavy, and you'll taste the difference immediately.
  • It's faster than ordering takeaway once you understand the timing, and your kitchen will smell infinitely better.
02 -
  • Oil temperature is not optional—too cool and your food absorbs grease instead of crisping; too hot and the outside burns before the inside cooks. Use a thermometer, trust it, and watch it like you're protecting something precious.
  • Battering fish right before frying matters more than you think; if you let a floured fillet sit for more than a minute before battering, the flour gets damp and the batter won't adhere properly.
  • The double-fry method for chips isn't a suggestion—it's the difference between mediocre fries and the ones people dream about.
03 -
  • If your batter seems to be browning too fast while the fish still feels soft inside, your oil is too hot—drop it 10 degrees and try again, because rushing this step ruins everything.
  • Beer batter gives you darker color and slightly deeper flavor, but sparkling water works just as well if you're not a beer drinker or don't want alcohol in your kitchen; both will crisp up the same way.
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