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Classic British fish and chips with crisp battered cod, thick-cut fries, mushy peas, lemon, and tartar sauce.

Classic British Fish and Chips

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Crisp beer-battered cod with thick-cut chips, creamy mushy peas, lemon, and tartar sauce for a classic British supper.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: British
Calories: 760
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large sheet pan
  • Deep heavy pot
  • Cooking thermometer
  • Wire rack
  • Whisk

Method
 

Prepare the Chips:
  1. Soak the cut potatoes in cold water for 20 minutes, drain, and dry thoroughly.
  2. 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:
  1. Whisk 1 cup of flour with the cornstarch, baking powder, half of the salt, and pepper. Whisk in the cold lager just until smooth.
  2. 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.
  3. 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:
  1. Warm the peas with the butter and lemon juice, then mash lightly with a fork.
  2. Serve the fish with the hot chips, mushy peas, tartar sauce, and lemon wedges.

Nutrition

Calories: 760kcalCarbohydrates: 78gProtein: 40gFat: 31gSaturated Fat: 7gCholesterol: 105mgSodium: 1050mgFiber: 8gSugar: 4g

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.