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The Ultimate Fish and Chips

Crispy beer-battered fish with fluffy double-fried chips — the British classic, perfected at home.
Print Recipe
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 4 fresh white fish fillets cod, haddock, or pollock
  • 1 cup all-purpose flour plus extra for dusting
  • 1 cup cold sparkling water or beer for beer-battered version
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 4 large russet potatoes
  • Salt to taste
  • Malt vinegar optional
  • Tartar sauce optional
  • Lemon wedges optional
  • Mushy peas optional

Equipment

  • Deep fryer or large pot for frying
  • Wire rack or paper towels for draining

Method
 

  1. Prepare the chips: Peel potatoes, cut into thick strips, rinse, boil 3–4 minutes, pat dry. Fry at 300°F (150°C) for 4–5 minutes until soft but not golden. Set aside.
  2. Make the batter: Whisk flour, baking powder, salt, and pepper. Slowly add cold sparkling water (or beer) until smooth. Refrigerate 15 minutes.
  3. Fry the fish: Pat fillets dry, dust with flour, dip in batter. Fry at 350°F (175°C) for 6–8 minutes until golden. Drain on wire rack.
  4. Finish the chips: Fry at 375°F (190°C) for 3–4 minutes until golden and crispy. Salt immediately.
  5. Serve: Plate with malt vinegar, tartar sauce, lemon wedges, and mushy peas.