|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 6g||20%|
|*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.|
Classic fish and chips are a British institution and a national dish 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 Ramsden's—or you can make them at home.
Use one pot to fry the chips, then the fish, then the chips again (for that crisp exterior and fluffy interior) to ensure both fish and chips are ready to eat at the same time. Serve with a pint and bring the pub home.
Click Play to See This Classic British Fish and Chips Recipe Come Together
- For the Fish:
- 2 ounces/55 grams all-purpose flour (divided)
- 2 ounces/55 grams cornstarch
- 1 teaspoon baking powder
- Sea 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 quart/1 liter vegetable oil (or lard for frying)
Gather the ingredients.
In a large, roomy bowl, mix all but 2 tablespoons of the flour (set aside) with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
Using a fork to whisk continuously, add the beer and the sparkling 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.
Meanwhile, cut the potatoes into 1-centimeter slices (a little less than a half an inch), then slice these into 1-centimeter-wide chips. Place the chips into a colander and rinse under cold running water.
Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.
Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season lightly with a little sea salt.
Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
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.
Dip into the batter, coating the entire fillet.
Check that the oil temperature is still 350 F. 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.
Once cooked, remove the fillets from the hot oil and drain on kitchen paper. Sprinkle with salt. Cover with greaseproof paper and keep hot.
Heat the oil to 400 F then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
Serve immediately with the hot fish accompanied by your favorite condiment.
- When making this classic version, be sure to use the freshest cod, pollock, or haddock you can find for the best results. Frozen is also fine, but make sure it is thoroughly defrosted and dried with paper towels 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.