British Fish & Chips (Print version)

Golden battered fish served with crispy thick-cut fries, seasoned and perfectly cooked.

# What You'll Need:

→ 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 - 2 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 - 1.75 pounds 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)

# Directions:

01 - Place cut potatoes in 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 tender but not browned. Remove and drain on paper towels.
03 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add cold sparkling water or beer, whisking until smooth and thick enough to coat the back of a spoon.
04 - Increase oil temperature to 375°F. Fry the chips again in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and season with sea salt.
05 - Pat fish fillets dry and dust lightly 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 and crisp. Drain on a rack or paper towels.
06 - Plate hot battered fish alongside chips. Add malt vinegar or lemon wedges, and optionally serve with tartar sauce or mushy peas.

# Expert Tips:

01 -
  • The double-fry method gives you chips that are impossibly fluffy inside and shatteringly crisp outside—it's the secret nobody talks about until they've failed once.
  • This batter stays crunchy even as it cools, which means you can actually enjoy leftovers the next day without soggy regret.
  • You get a proper pub-style meal without leaving your kitchen, minus the sticky floors and loud sports commentary.
02 -
  • Oil temperature is non-negotiable—too cool and everything absorbs grease like a sponge; too hot and you'll burn the outside before the inside cooks through, so invest in a proper thermometer.
  • The double-fry method isn't a shortcut, it's the entire point—skipping the first fry gives you dense, greasy chips that taste like a mistake, so don't be tempted to rush this.
03 -
  • A spider skimmer or slotted spoon is your friend for fishing items out of hot oil quickly—don't use a fork or you'll splatter oil everywhere and waste precious crispy pieces.
  • If your batter starts to get thin or loose, make a fresh batch rather than adding more water—thick batter coats better and fries up crispier than thin batter ever will.
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