British Fish And Chips (Printable)

Golden battered fish with thick-cut fries, seasoned and crispy for a classic British favorite.

# What You’ll Need:

→ Battered Fish

01 - 4 skinless, boneless white fish fillets (cod or haddock), approximately 5 oz each
02 - 1 cup plus extra for dusting all-purpose flour
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 cut potatoes in cold water and soak for 15 to 30 minutes. Drain and thoroughly pat dry 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 just tender but not colored. Remove and drain on paper towels.
03 - Whisk together flour, cornstarch, baking powder, salt, and pepper in a large bowl. Gradually add cold sparkling water or beer, whisking until 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 dust lightly with flour. Dip each piece into batter, letting excess drip off. Carefully lower into hot oil and fry for 5 to 7 minutes, turning once, until golden brown and crisp. Remove to a rack or paper towels to drain.
06 - Serve hot battered fish with freshly fried chips, adding malt vinegar or lemon wedges and optional tartar sauce or mushy peas.

# Expert Hints:

01 -
  • The double-fry method gives you that impossible contrast: a golden, shatteringly crisp exterior that shatters between your teeth, with a fish so tender it practically melts.
  • Once you've made this at home, takeaway fish and chips will feel like a distant memory.
  • It's the kind of meal that brings people together without pretense—everyone becomes a kid again around this dish.
02 -
  • The oil temperature is everything—too cool and your batter absorbs oil instead of crisping, too hot and the outside burns while the inside stays raw. Use a thermometer; don't guess.
  • The double-fry method isn't a luxury, it's the only way to get that fluffy-inside, crispy-outside chip that's worth eating.
  • Timing matters: serve fish and chips the moment they come out of the oil or they'll start losing that magical texture within minutes.
03 -
  • Save your oil after frying (strain it carefully) and reuse it two or three times for other fried foods—it gets better with use and it's wasteful not to.
  • If your batter keeps sliding off the fish, it's too thin; add a bit more flour. If it's tough and dense, it's too thick; whisk in a splash more cold water.
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