Fish and chips is Britain’s classic seaside supper: flaky white fish in a crisp batter alongside thick-cut chips and bright, vinegary accompaniments. It is simple food that depends on good texture and timing.
This version uses a cold beer batter for light crunch and oven-baked chips for a practical home method. Mushy peas and tartar sauce round out the plate without competing with the fish.
Keep the batter cold and fry in small batches. A crowded pot lowers the oil temperature and makes the coating heavy instead of crisp.
Serving Suggestions
Serve immediately with malt vinegar, lemon wedges, tartar sauce, and mushy peas. Wrap the chips in paper for a casual seaside-style presentation.
Recipe Notes
The batter should be mixed just before frying and not overworked. Cod, haddock, or pollock all work well; keep fried fish warm on a rack while the remaining pieces cook.
Classic British Fish and Chips
Equipment
- Large sheet pan
- Deep heavy pot
- Cooking thermometer
- Wire rack
- Whisk
Ingredients
Fish and Batter
- 1 1/2 lb cod fillets cut into large pieces and patted dry
- 1 1/2 cups all-purpose flour divided
- 1/2 cup cornstarch
- 1 tsp baking powder
- 12 oz cold lager or sparkling water
- 1 tsp kosher salt divided
- 1/2 tsp black pepper
Chips and Sides
- 2 lb russet potatoes cut into thick chips
- 1/2 cup frozen peas thawed
- 1 tbsp unsalted butter for peas
- 1 tbsp lemon juice plus lemon wedges
- 1 cup tartar sauce for serving
Instructions
Prepare the Chips:
- Soak the cut potatoes in cold water for 20 minutes, drain, and dry thoroughly.
- Heat the oven to 450 F. Toss the potatoes with a little oil and salt, spread them on a sheet pan, and bake for 30 to 35 minutes, turning once, until golden and crisp.
Make the Batter and Fry:
- Whisk 1 cup of flour with the cornstarch, baking powder, half of the salt, and pepper. Whisk in the cold lager just until smooth.
- Heat 2 inches of frying oil to 350 F in a deep heavy pot. Dust the fish with the remaining flour, dip into the batter, and let the excess drip off.
- Fry the fish in small batches for 5 to 7 minutes, turning once, until deeply golden and cooked through. Drain on a wire rack and season with the remaining salt.
Make the Peas and Serve:
- Warm the peas with the butter and lemon juice, then mash lightly with a fork.
- Serve the fish with the hot chips, mushy peas, tartar sauce, and lemon wedges.
Notes
- Keep the batter cold and mix it shortly before frying.
- A wire rack keeps the fried fish crisp while the remaining pieces cook.
- Use haddock or pollock in place of cod if preferred.