Crisp deep-fried white fish in a light beer batter, with thick, soft chips. The quintessential British national dish, which arose in the 19th century from the combination of fried fish and British chips, and is now inseparably linked with a day at the seaside.
Fish and chips
Fish and chips
Method
01
Chips
Peel the potatoes and cut into thick chips (approx. 1.5 cm). Fry in two stages: first 6–8 minutes at 130 °C until soft but still pale, then drain. Raise the oil to 190 °C and fry a second time for 2–3 minutes until golden brown and crisp. Keep the chips warm in a 100 °C oven while you fry the fish.
02
Batter
Whisk the flour, baking powder, salt and the cold beer to a smooth, thick batter without lumps. Leave to rest for 10 minutes.
03
Fry the fish
Pat the fish fillets dry and dust lightly with flour. Dip through the batter and let the excess batter drip off. Fry at 180 °C for 6–8 minutes until golden brown and cooked through, in batches so the oil doesn't cool too much.
04
Serve
Serve immediately with the chips, mushy peas, a wedge of lemon and tartare sauce, or simply salt and vinegar.
Tips & notes
Use ice-cold beer for the batter: the colder, the crisper the result. Cod or haddock are the classic choices; ask your fishmonger for the thickest fillets available, as thin pieces dry out too quickly. Best served immediately and crisp; store leftovers chilled and reheat them in the oven or air fryer (not the microwave) to bring back the crispness.
Variations
- Replace cod with haddock or pollock for an authentic British chippy experience.
- Gluten-free: replace the flour with rice flour and use cider instead of beer.
Contains:
Gluten
Fish
Serve with
- Mushy peas
- Tartare sauce
| Calories | 494 kcal |
|---|---|
| Protein | 45 g |
| Carbohydrates | 71 g |
| Fat | 2 g |
| Fibre | 7 g |
Estimated values, calculated from standard nutritional values per ingredient.
