Classic British Fish and Chips

British fish and chips

The Spruce

  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Rest time for batter: 30 mins
  • Yield: 4 Fillets (Serves 4)
Nutritional Guidelines (per serving)
479 Calories
3g Fat
62g Carbs
47g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Fillets (Serves 4)
Amount per serving
Calories 479
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 111mg 37%
Sodium 870mg 38%
Total Carbohydrate 62g 22%
Dietary Fiber 6g 20%
Protein 47g
Calcium 146mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Classic fish and chips are a British institution, and they are one of the national dishes that everyone can't help but love. You can buy them from one of the thousands of fish and chip shops all over the country - including the world-famous Harry Ramsdens, or you can make them at home.


Click Play to See This Recipe Come Together


  • For the Fish
  • 2 ounces/55 grams all-purpose flour
  • 2 ounces/55 grams cornstarch
  • 1 teaspoon baking powder
  • Salt (to taste)
  • Black pepper (to taste)
  • 1/3 cup beer (dark beer)
  • 1/3 cup sparkling water
  • 4 (7-ounce) fish fillets (thick, white fish, preferably sustainable cod, pollock, or haddock)
  • For the Chips
  • 2 pounds potatoes (peeled)
  • 1 liter vegetable oil (or lard or dripping to cook)

Steps to Make It

  1. Gather the ingredients.

     The Spruce
  2. In a large roomy bowl mix the all but two tablespoons of the flour with the 2 ounces of cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of salt and pepper.

    mix flour with spices
     The Spruce
  3. Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.

    add beer
     The Spruce
  4. Cut the potatoes into 1-centimeter slices, then slice these into 1-centimeter-wide chips. Place the chips into a colander and rinse under cold running water.

    cut potatoes
     The Spruce
  5. Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.

    boil potatoes
     The Spruce
  6. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.

    dry potatoes
     The Spruce
  7. Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.

    season fish
     The Spruce
  8. Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once the chips are slightly cooked remove them from the fat and drain. Keep to one side.

    fry the potatoes
     The Spruce
  9. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.

    coat fish with flour
     The Spruce
  10. Dip into the batter.

    dip fish into batter
     The Spruce
  11. Then carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.

    fry the fish
     The Spruce
  12. Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.

    dry fried fish
     The Spruce
  13. Heat the oil to 400 F then cook the chips until golden and crisp about 5 minutes.

    finish frying the potatoes
     The Spruce
  14. Serve immediately with the hot fish accompanied by your favorite condiment. The debate always rages over what to serve.


  • When making this classic version, make sure to use either Cod, Pollock, or Haddock for the fish.
  • For the best fish and chips, choose the freshest fish you can find. Frozen is also fine, but make sure it is thoroughly defrosted and dried with paper towel first.
  • Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry. This way you will always have a light and crisp snap to the batter.
  • Use a floury potato for the chips; the best varieties are King Edward, Maris Piper, Sante, and Yukon Gold.