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
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
Nutrition
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.
