British Fish & Chips (Printable Version)

Golden battered fish paired with thick fries, seasoned and crunchy, for a beloved British pub classic.

# What You'll Need:

→ Battered Fish

01 - 4 white fish fillets (cod or haddock, about 5.3 oz each), skinless and boneless
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 for beer batter)
07 - 1/2 teaspoon freshly ground black pepper
08 - Sunflower or vegetable oil, for deep frying

→ Chips

09 - 28 oz 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)

# Steps:

01 - Place cut potatoes in cold water and soak for 15 to 30 minutes. 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 browned. Drain on paper towels.
03 - Combine flour, cornstarch, baking powder, salt, and pepper in a large bowl. Slowly whisk in cold sparkling water or beer until batter is smooth and thick enough to coat 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 - Dry fish fillets and dust lightly with flour. Dip fillets into batter, letting excess drip off. Carefully fry in hot oil 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, a drizzle of malt vinegar or lemon wedges, and optional tartar sauce or peas.

# Expert Insights:

01 -
  • The batter stays impossibly crispy hours after frying, a trick most home cooks never discover.
  • Double-frying the chips means fluffy centers and shattering exteriors, no compromises.
  • It tastes like a proper pub meal without leaving your kitchen smelling terrible for days.
02 -
  • Wet fish makes spattering oil and pale batter; dry everything obsessively before it enters the oil.
  • Oil temperature is everything—too cool and you get greasy, soggy results; too hot and the outside burns before the inside cooks, so use a thermometer and respect it.
  • Cold batter is non-negotiable; the temperature difference between cold batter and hot oil is what creates that signature crispy shell and light interior.
03 -
  • Use beer instead of sparkling water for batter with even more lift and a subtle depth that non-drinkers won't consciously notice but will taste.
  • A wire cooling rack draped over paper towels works better than flat towels alone; it lets air circulate under the food so nothing steams itself back to softness.
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