British Fish & Chips Classic (Print Version)

Golden battered fish paired with thick, crispy fries seasoned to perfection, a timeless British favorite.

# What to Use:

→ Battered Fish

01 - 4 skinless, boneless white fish fillets (cod or haddock), approx. 5.3 oz each
02 - 1 cup (120 g) all-purpose flour, plus extra for dusting
03 - 2 tablespoons (15 g) cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon sea salt
06 - 1 cup (8.5 fl oz) cold sparkling water or beer
07 - 1/2 teaspoon freshly ground black pepper
08 - Sunflower or vegetable oil, for deep frying

→ Chips

09 - 1.75 lbs (800 g) 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 Prepare:

01 - Place cut potatoes in a bowl of cold water and soak for 15–30 minutes. Drain and pat dry thoroughly with a clean towel.
02 - Heat oil in a deep fryer or heavy pot to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until just tender without coloring. Remove and drain on paper towels.
03 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold sparkling water or beer while whisking until smooth and thick enough to coat the back of a spoon.
04 - Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden and crispy. Drain on paper towels and sprinkle with sea salt.
05 - Pat fish 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 5–7 minutes, turning once, until golden brown and crisp. Drain on a wire 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 Advice:

01 -
  • The double-fry method gives you chips that are fluffy inside and shattering-crispy outside, a textural contrast that's genuinely addictive.
  • The batter stays crunchy even as it cools because the cornstarch and baking powder create an impossibly light, aerated coating.
  • Once you've made this once, you'll stop ordering takeaway because yours will be better.
02 -
  • If your batter doesn't stay crispy, your oil temperature is wrong or you're not using enough cornstarch—this is the most common mistake, and it's fixable once you commit to the two-step process.
  • Soaking and completely drying your potatoes is not optional; this is where soggy chips come from, and I learned this the expensive way.
03 -
  • Use a thermometer for your oil—guessing leads to disaster, and consistent temperature is what separates restaurant results from kitchen disappointments.
  • If your batter is lumpy, strain it through a fine sieve before frying; lumps cook at different rates and create uneven texture.
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