British Fish&Chips Classic (Print Version)

Crispy golden battered fish served with thick fries and a sprinkle of malt vinegar or lemon wedges.

# Components:

→ Battered Fish

01 - 4 skinless, boneless white fish fillets (cod or haddock), approximately 5.3 oz each
02 - 1 cup all-purpose flour, plus extra for dusting
03 - 3 tablespoons cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon sea salt
06 - 1 cup cold sparkling water or beer
07 - 1/2 teaspoon freshly ground black pepper
08 - Sunflower or vegetable oil for deep frying

→ Chips

09 - 28 oz 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)

# Method:

01 - Place cut potatoes in a bowl of cold water and soak for 15 to 30 minutes. Drain thoroughly and pat dry with a clean towel.
02 - Heat oil in a deep fryer or heavy pot to 300°F. Fry potatoes in batches for 4 to 5 minutes until just tender without coloration. Remove and drain on paper towels.
03 - Whisk together flour, cornstarch, baking powder, salt, and black pepper in a large bowl. Gradually add cold sparkling water or beer, whisking until batter is smooth and thick enough to coat the back of a spoon.
04 - Increase oil temperature to 375°F. Fry potatoes again in batches for 2 to 3 minutes until golden and crispy. Drain on paper towels and sprinkle with sea salt.
05 - Pat fish fillets 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 to 7 minutes, turning once until golden brown and crisp. Remove and drain on a wire rack or paper towels.
06 - Serve hot battered fish with chips, adding malt vinegar or lemon wedges, with optional tartar sauce and mushy peas.

# Expert Advice:

01 -
  • The double-fry technique transforms ordinary potatoes into something with a shattering crust and fluffy center that feels almost indulgent.
  • Once you taste fish battered with cold sparkling water instead of beer, you realize how much the simplest choices actually matter.
  • It's the kind of meal that tastes like a celebration without needing any special occasion.
02 -
  • Cold water is non-negotiable—warm liquid starts cooking the flour and baking powder immediately, turning your batter dense and heavy instead of light and crispy.
  • The double fry isn't a tradition for nothing; the first fry cooks the inside while the second fry at higher temperature creates that shattering crust that makes this dish what it is.
  • Don't crowd your pan—frying fish and chips in batches takes longer but keeps your oil temperature stable, which is literally the difference between perfect and disappointing.
03 -
  • If you're using beer instead of sparkling water, make sure it's cold and add it just before you dip the fish—beer goes flat quickly once mixed and loses its lift.
  • Keep a spider strainer or slotted spoon nearby because fishing around in hot oil with the wrong tool is how accidents happen.
  • Save a small amount of batter to test the oil temperature by dropping a tiny bit in—if it sizzles immediately and floats, you're ready to go.
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