Fish and Chips Recipe

British · Main course · 50 min total

Classic British fish and chips featuring crispy battered cod and thick-cut chips, perfect for a comforting meal at home.

Ingredients

• 4 cod fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cold beer (lager or ale)
• 4 large potatoes (about 2 lbs), peeled and cut into thick chips
• Vegetable oil for deep frying
• Salt for seasoning
• Malt vinegar and lemon wedges for serving

Instructions

1. Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly.
2. Heat oil in a deep fryer or large pot to 325°F (160°C). Fry the chips in batches for 5-6 minutes until cooked through but not browned. Drain on paper towels and set aside.
3. Increase oil temperature to 375°F (190°C).
4. In a large bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in the beer until smooth batter forms.
5. Pat the fish fillets dry and season with salt. Dip each fillet into the batter, allowing excess to drip off.
6. Carefully lower the battered fish into the hot oil. Fry for 5-7 minutes, turning once, until golden brown and crispy. Drain on paper towels.
7. Return the chips to the hot oil and fry for 2-3 minutes until golden and crispy. Drain and season with salt.
8. Serve immediately with malt vinegar and lemon wedges.

Tips

• For extra crispy chips, double fry: first at 325°F, then at 375°F.
• Use a deep-fry thermometer to maintain oil temperature.
• Serve with mushy peas or tartar sauce for a classic touch.

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