British Fish & Chips Classic

There's something about standing in a proper fish and chips shop that transports you instantly—the hiss of oil, the vinegar cutting through the steam, the wrapped paper crackling in your hands. My first attempt at making this at home was a complete disaster: soggy fish, undercooked potatoes, and a kitchen that smelled like a fryer had exploded. But then I learned the secret that changed everything: patience with the double fry and ice-cold batter.

I remember feeding this to my sister's boyfriend on a cold Sunday evening, and watching his face light up when he bit into the fish—he'd just moved to London and was homesick for proper British food. The kitchen filled with that unmistakable aroma, and suddenly my clumsy first tries felt worth it. That's when I realized this dish does more than fill your stomach; it connects you to a place and a feeling.

Ingredients

• White fish fillets (cod or haddock, 150g each): These mild, flaky fish hold up beautifully in a crispy batter and absorb minimal oil—avoid thinner fillets that can overcook before the batter crisps.
• All-purpose flour: The foundation of your batter, providing structure and helping achieve that signature crunch.
• Cornstarch: This is the secret to extra crispiness; it creates a lighter, more delicate crust than flour alone.
• Baking powder: Creates tiny air pockets in the batter that make it puff up and turn golden—essential for that pub-quality texture.
• Sea salt: Sprinkle it on hot chips immediately after frying; it clings better and tastes brighter than table salt.
• Cold sparkling water or beer: The temperature matters hugely; cold liquid keeps the batter light and crispy, while beer adds subtle flavor and extra crispness.
• Russet or Maris Piper potatoes: Starchy varieties break down less and fry up fluffier inside with a golden exterior.
• Sunflower or vegetable oil: Use a neutral oil with a high smoke point; I've learned to avoid olive oil entirely here.
• Malt vinegar: The traditional finish that cuts through the richness in a way nothing else can.

Instructions

Soak your potatoes like you mean it:

Cut your potatoes into thick fries (thicker than you think), then submerge them in cold water for 15–30 minutes. This removes excess starch and gives you that fluffy interior later. I learned this the hard way after making gluey chips that stuck together.

First fry at low temperature:

Heat oil to 150°C (300°F) and fry potatoes in batches for 4–5 minutes until tender but not colored—this is called blanching, and it's non-negotiable. They'll look pale and boring, and that's exactly right.

Build your batter while chips rest:

Whisk together flour, cornstarch, baking powder, salt, and pepper in a bowl. Slowly pour in cold sparkling water or beer, whisking until you get a smooth batter thick enough to coat the back of a spoon—thinner than pancake batter, thicker than milk.

Second fry brings the crunch:

Increase oil to 190°C (375°F) and fry the chips again in batches for 2–3 minutes until golden and impossibly crispy. Drain on paper towels and salt them immediately while still hot.

Prep fish like a professional:

Pat your fish fillets completely dry with paper towels—any moisture will cause the batter to slide off. Dust lightly with flour before dipping into batter.

Batter and fry with confidence:

Dip each floured fillet into batter, let excess drip off for a few seconds, then carefully lower it into 190°C oil. Fry for 5–7 minutes, turning once halfway through, until the exterior is deep golden and crisp.

Drain and serve immediately:

Remove fish to a wire rack or paper towels. Serve everything within minutes while the crispiness is at its peak, with malt vinegar, lemon wedges, and optionally tartar sauce or mushy peas.

Save

The best moment came when my mum tried this version and actually said it was better than her local shop—and I'm not exaggerating, she's not easily impressed. Suddenly this dish shifted from being just dinner to becoming something I could give people that made them genuinely happy.

The Secret to Shop-Quality Results

The difference between homemade fish and chips and authentic chippy-quality versions comes down to three things: temperature precision, timing confidence, and serving instantly. I've learned that a good instant-read thermometer is worth more than any fancy equipment—it removes the guesswork and gives you permission to trust the process. Once you nail the temperatures and the timing, you're not following a recipe anymore; you're executing a technique.

Choosing Your Fish and Oil Wisely

Cod and haddock are traditional for good reason: they're mild, flaky, and forgiving in the fryer. I once splurged on halibut thinking it would be fancier, and it actually broke apart more easily. The oil matters equally—a fresh bottle of neutral vegetable or sunflower oil makes noticeably crisper batter than one that's been sitting around. I've also discovered that reusing oil for multiple batches on the same day is fine, but starting fresh each time you cook elevates the whole experience.

Timing, Serving, and the Joy of Variation

Fish and chips are one of those rare dishes where timing is truly everything—there's almost no window where it's perfect, and a few minutes either way changes everything dramatically. Serve it the moment it comes out of the fryer, wrapped in paper to stay hot, with malt vinegar and lemon on the side so everyone can adjust to their taste. The mushy peas are optional but deeply satisfying on cold days, and a proper English ale or crisp white wine beside this meal doesn't hurt.

• For extra crispiness, try swapping half the flour with rice flour, though traditional all-purpose is always the safest choice.
• Beer batter genuinely tastes better than sparkling water if you want to experiment, and the alcohol burns off during frying.
• Always have extra paper towels ready—proper fish and chips deserve to drain well so they stay crispy rather than steaming soggy in their own moisture.

Save

This dish has taught me that some recipes are worth mastering because they're not just food—they're a memory, a tradition, and a way to make someone's day better with your hands and your care. Every time you get it right, you've earned the right to be proud.

Recipe FAQs

→ What fish types work best for this dish?

Cod or haddock fillets are ideal for their firm, flaky texture that holds well during frying.

→ How is the batter made crispy and light?

The batter combines flour, cornstarch, baking powder, and cold sparkling water or beer, then fried at high temperature for a light, crunchy coating.

→ Why double-fry the chips?

Double frying ensures the fries have a tender, fluffy interior and a crisp, golden exterior for optimal texture.

→ What oils are best for frying?

Sunflower or vegetable oil are preferred for their neutral flavor and high smoke points, ideal for deep frying.

→ How should fish and chips be served?

Serve hot with a sprinkle of sea salt, malt vinegar or lemon wedges, and optional tartar sauce or mushy peas for authentic flavor.

→ Can beer be used in the batter?

Yes, beer can replace sparkling water to add extra flavor and create a crispier batter.