Fish and Chips Recipe

Fish and chips is a traditional dish from the United Kingdom made with battered and deep-fried white fish served alongside thick-cut fried potatoes. It became popular in the 19th century and remains one of the most iconic British comfort foods.

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Prep Time 20

Cook Time 30

Total Time 48

Servings: 4 People

Course: dinner, Main Course, Side Dish

Cuisine: British

Calories: 650

Ingredients Equipment Method Notes

Ingredients

4 pieces White fish fillets (like cod)
1½ cups All-purpose flour
1 tsp Baking powder
1 tsp Salt
1 cup Cold beer
4 large Russet potatoes
As needed - Vegetable oil
To taste - Malt vinegar

Equipment

1 Deep fryer or large pot
1 Cooking thermometer
1 Slotted spoon or tongs
1 Wire rack + baking sheet
1 Mixing bowl

Method

Step 1: Prep the Chips

Peel and cut potatoes into thick strips. Soak in cold water for 10 minutes to remove surface starch. Dry completely before frying.

Step 2: Make the Batter

In a bowl, mix flour, baking powder, and salt. Slowly whisk in cold beer until smooth. Don’t overmix — a few small lumps are fine.

Step 3: Fry the Chips

Heat oil to 350°F. Fry chips in batches for 5–7 minutes until golden. Drain on a wire rack and salt immediately.

Step 4: Fry the Fish

Dip fish into batter, let excess drip off, then carefully lower into hot oil. Fry 4–6 minutes per side until golden brown and crispy.

Notes

Dry the fish well before dipping — moisture makes the batter fall off.
Keep batter cold for a lighter, crispier texture.
Maintain oil at 350–375°F for perfect frying.
Do not overcrowd the pan — fry in batches.
Salt immediately after frying for the best flavor.
Drain on a wire rack, not paper towels, to keep it crispy.
Fish is done at 145°F and should flake easily with a fork.