British Fish Chips Classic (Printable Version)

Golden battered fish served with crispy thick-cut fries, seasoned perfectly for a classic British taste.

# What You Need:

→ Battered Fish

01 - 4 fillets white fish (cod or haddock), skinless, boneless, approx. 5 oz each
02 - 1 cup all-purpose flour, plus extra for dusting
03 - 3 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)

# How To Make It:

01 - Soak cut potatoes in cold water for 15 to 30 minutes, then drain and dry thoroughly with a clean towel.
02 - Heat oil in a deep fryer or heavy pot to 300°F. Fry potatoes in batches for 4 to 5 minutes until tender but not colored. Remove and drain on paper towels.
03 - In a large bowl, whisk flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in cold sparkling water or beer until smooth and thick enough to coat 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 season with sea salt.
05 - Pat fish fillets dry, dust lightly with flour, then dip in batter allowing excess to drip off. Carefully lower into hot oil and fry for 5 to 7 minutes, turning once, until golden and crisp. Drain on a rack or paper towels.
06 - Serve hot battered fish with freshly fried chips, malt vinegar or lemon wedges, and optional tartar sauce or mushy peas.

# Expert Advice:

01 -
  • The double-fry technique means fluffy insides and shatteringly crisp outsides—once you've had it done right, frozen shop versions feel like cardboard.
  • Four fillets feed hungry people without requiring you to stand at the fryer all evening.
  • It's the kind of meal that brings people together, whether it's casual weeknight comfort or impressing guests with something deceptively simple.
02 -
  • The oil temperature is everything—too cool and you get greasy, soggy results; too hot and the outside burns before the inside cooks through, so invest in a thermometer and actually use it.
  • Wet fish is crispy batter's worst enemy, so pat those fillets until they're completely dry, otherwise moisture will create steam and ruin your golden crust.
  • Don't skip the double fry for the chips—that first lower-temperature fry is what gives you the fluffy, creamy interior that makes this dish sing.
03 -
  • A spider strainer or slotted spoon is your friend—it lets you move fish in and out of oil safely and drain it quickly, which is how you preserve that crispy exterior.
  • If you're serving a crowd, set up a warm oven at 60°C to keep early batches hot while you work through the rest, but don't let them sit longer than 10–15 minutes or they'll start to steam and lose their crunch.
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