This Fish and Chips Recipe is a crispy, golden classic from British cuisine. Tender white fish fillets coated in a light, crunchy beer batter and paired with thick-cut fries. Served with tartar sauce and lemon wedges, it’s the ultimate comfort food for seafood lovers!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
For the Fish:
- 4 white fish fillets (cod, haddock, or pollock)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
- 1 cup cold beer (or sparkling water)
- Salt & black pepper to taste
- Vegetable oil for frying
For the Chips:
- 4 large potatoes, peeled and cut into thick fries
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Prepare chips: Soak potato fries in cold water for 30 minutes, then pat dry. Fry at 160°C (320°F) for 4-5 minutes until soft but not browned. Drain and set aside.
- Make batter: In a bowl, whisk flour, baking powder, salt, pepper, and cold beer until smooth. Batter should be thick enough to coat fish.
- Fry fish: Heat oil to 180°C (350°F). Lightly dust fish fillets with flour, dip into batter, and fry 4-6 minutes until golden and crispy. Drain on paper towels.
- Double fry chips: Return fries to hot oil and cook again for 2-3 minutes until golden and crispy. Season with salt.
- Serve: Plate crispy fish and hot chips with tartar sauce, mushy peas, and lemon wedges.
Tips & Variations
- Use ice-cold beer for extra crispy batter.
- Try sweet potato fries as a twist.
- Add paprika or garlic powder to batter for more flavor.
- Pair with malt vinegar for the authentic British experience.
