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Classic Fish and Chips

May 4, 2025Popular
Classic Fish and Chips

This is a classic recipe for fish and chips, a beloved British dish. The recipe calls for white fish fillets and potatoes, with a crisp batter made from flour, cornstarch, and beer. The chips are homemade and fried to perfection.

Ingredients

  • 55 grams all-purpose flour, divided
  • 55 grams cornstarch
  • 1 teaspoon baking powder
  • Fine salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup cold dark beer
  • 1/3 cup cold sparkling water
  • 4 (7-ounce) thick, white fish fillets
  • 2 pounds potatoes, peeled
  • Vegetable oil, as needed for frying

Instructions

  1. Set aside 2 tablespoons of all-purpose flour. In a large bowl, combine the remaining flour, cornstarch, and baking powder. Season with a pinch of fine salt and freshly ground black pepper.
  2. Gradually add the cold dark beer and sparkling water to the flour mixture, whisking continuously until you have a thick, smooth batter. Let the batter rest in the fridge for 30 minutes to 1 hour.
  3. Meanwhile, cut the peeled potatoes into slices less than 1/2-inch thick, then slice these into 1/2-inch-wide sticks. Rinse the chips under cold water.
  4. Boil the chips in enough water to cover them by about 1 inch. Simmer on low heat for 3 to 4 minutes, then drain and pat dry with paper towels. Keep in the fridge until needed.
  5. Dry the fish fillets with a paper towel and season lightly with salt.
  6. Heat about 3 inches of vegetable oil to 350 F in a deep-fryer or large saucepan. Par-cook the chips in the oil for about 2 minutes (do not brown them), then drain on paper towels and set aside.
  7. Dredge each fish fillet in the reserved flour, shaking off any excess, then dip into the batter, ensuring the entire fillet is coated.
  8. Preheat the oven to 200 F and line a baking sheet with paper towels. Bring the oil temperature back to 350 F and carefully lower each fillet into the hot oil. Fry until the batter is crisp and golden, turning occasionally, for 6 to 8 minutes.
  9. Remove the fillets from the oil, sprinkle lightly with salt, and transfer to the oven to keep warm.
  10. Heat the oil to 400 F, then cook the chips in batches until golden and crisp, about 5 minutes. Drain, season with salt, and serve immediately with your favorite condiment and a cold pint.

Cooking Time: 90 minutes

Servings: 4

Difficulty Level: Medium

Tips: For a twist, try sprinkling the fish and chips with smoked salt or truffle salt instead of regular salt. You can also try using sweet or purple potatoes.