Classic British Fish and Chips
Crisp beer-battered cod with thick-cut chips, creamy mushy peas, lemon, and tartar sauce for a classic British supper.
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.
Nutrition
Calories: 760kcalCarbohydrates: 78gProtein: 40gFat: 31gSaturated Fat: 7gCholesterol: 105mgSodium: 1050mgFiber: 8gSugar: 4g