British Fish & Chips Classic (Printable Version)

Golden battered fish served with thick-cut, crispy fries and classic seasonings for unmatched crunch and flavor.

# What You'll Need:

→ Battered Fish

01 - 4 skinless, boneless white fish fillets (cod or haddock), approximately 5.3 oz each
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
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)

# How to Make It:

01 - Place the cut potatoes in a bowl of cold water and soak for 15 to 30 minutes. Drain and pat dry thoroughly with a clean towel.
02 - Heat oil in a deep fryer or heavy pot to 300°F. Fry the potatoes in batches for 4 to 5 minutes until 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 smooth and thick enough to coat the back of a spoon.
04 - Increase oil temperature to 375°F. Fry chips 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 lightly dust with flour. Dip each fillet into the batter, allowing excess to drip off. Carefully lower into hot oil and fry for 5 to 7 minutes, turning once, until golden brown and crisp. Drain on a wire rack or paper towels.
06 - Serve hot battered fish alongside fresh chips, with malt vinegar or lemon wedges and optional tartar sauce or mushy peas.

# Expert Tips:

01 -
  • That impossibly crispy exterior with tender, flaky fish inside is addictive in a way that homemade versions rarely achieve.
  • The double-fried chips are the reason your friends will keep asking you to make this instead of going to the pub.
  • It's surprisingly approachable once you understand the two-temperature frying technique.
02 -
  • Cold batter is everything—I once tried a room-temperature batter and got a greasy, thick coating instead of that delicate crispy shell.
  • The double-fry method for chips isn't extra work; it's the difference between soggy disappointment and chips that rival the chippy down the street.
  • Oil temperature fluctuates as soon as you add cold food; using a thermometer removes all guesswork and prevents undercooked or burnt results.
03 -
  • Fry in batches and resist the urge to crowd the pan; overcrowding drops oil temperature and ruins texture.
  • The batter should be used within 10 minutes of mixing—carbonation from sparkling water or beer escapes and the batter won't puff up as beautifully.
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