No need to go down to your local chippy or search for a restaurant that makes real British-style fish and chips. This British Fish and Chips recipe produces that perfectly crispy and flavorful result you’re craving! Recreate the PERFECT British Fish & Chips right at home!
British Fish and Chips Recipe
This homemade British fish and chips recipe has been a long time coming. Though I lived in England for several years it wasn’t until our two most recent trips to the UK that I was able to finally perfect the batter and technique. And so the time has come to share with you Britains most iconic dish: Fish and Chips!
WHERE DID FISH AND CHIPS ORIGINATE?
What we know as fish and chips today originated in England but its origins go back further. The technique of battering and frying fish in oil is thought to have come from Sephardic Jewish immigrants, specifically those from Spain and Portugal where a popular dish known as pescado frito (flour-coated fish fried in oil) had been enjoyed at least a couple of centuries earlier.
And as for the chips, the credit goes to Belgium.
One of the earliest references to fish and chips in England comes from none other than my favorite author, Charles Dickens, who in 1838 noted the “fried fish warehouses” in Oliver Twist. The famous Victorian chef, Alexis Soyer, also noted in his 1845 cookbook a recipe for “Fried Fish, Jewish Fashion.”
On an interesting side note, the first reference to the term “chips” for fries also came from Charles Dickens in A Tale of Two Cities, where he referred to them as “husky chips of potatoes, fried with some reluctant drops of oil”.
The first known fish & chip shop was opened by Joseph Malin, a Jewish immigrant, in London in the 1860’s.
Originally a dish of the working classes, fish and chips have remained a cultural icon in the UK for going on two centuries.
AN INTERESTING HISTORICAL TIDBIT: FISH & CHIPS AND WWII
An article in the Express a few years ago noted some interesting WWII history about the UK’s favorite dish:
“During the Second World War Winston Churchill recognised the crucial role of fish and chips, referring to them as “good companions”. Fish and chips were two of the few foods not subject to rationing because the government feared the dish was so embedded in the nation’s culture that any limit would damage morale. British soldiers identified one another during the D-Day landings by calling the word fish. The response was chips, signifying an ally.”
WHAT IS THE SECRET TO A PERFECT FRIED FISH BATTER?
This is a question that has probably led to more than a few fist fights. Opinions run strong in this arena and everyone has their own. Some say the coating should be thin and light and shatter into crispy shards when you bite into it (that’s what you get with more of a tempura batter and friends, tempura is Japanese, not British). Others argue the coating should be thick and puffy and the crispiness should be followed by a touch of chewiness. Some insist the batter should be dry while others are emphatic that if it isn’t seeping a bit of oil then it isn’t worth eating. Of course it all comes down to personal preference.
I lived in England for nearly seven years, we go back regularly as a family and let’s just say that when it comes to fish and chips, I “get around.” From the northern to the southern tip of England, we’ve hit many a fish & chip joint, more than I care to number. Each we time we go back to the UK for a visit my husband and kids are especially excited to hit the local chippies.
Based on my experience of living in England and eating at dozens upon dozens of different fish & chip joints throughout the country, hands down the best fried fish is perfectly crispy and isn’t overly greasy or dripping with oil. It’s the kind of batter where you both hear and feel it crunch when you bite into it followed by your teeth sinking into the tender white flesh of the fish.
For the perfect fish and chips recipe, one important aspect to achieving the best texture is to use beer that’s very cold and to use the batter immediately. If you let it rest for a while like some recipes recommend the fried coating will be heavier and denser.
For the same reason, if possible chill the flour before using it to coat the fish.
Besides the key ingredients (more on that below), another secret to achieving the perfect fried fish is the temperature of the oil.
I address this in my Traditional German Pork Schnitzel post where the same rule applies, only in the case of fish it cooks more quickly so you can raise the temp up a bit. The key is making sure the oil is hot but not too hot. The final key is to make sure the oil is hot enough – but not too hot. It should be between 350ºF and 375ºF (I usually aim for somewhere in the middle. If you’re not using a deep fryer with its own temperature gauge, test it with a candy thermometer.
WHY IS THE RIGHT TEMPERATURE OF THE OIL SO IMPORTANT?
Because if the oil is too hot the crust will burn before fish is done, and if the oil isn’t hot enough you’ll end up with a soggy, greasy coating. When the oil is just right (this is beginning to sound like the story of the Goldilocks and the Three Bears) you’ll achieve that perfectly “dry” crispy coating with a tender and moist interior. And that’s fried fish perfection.
WHAT ARE THE KEY INGREDIENTS TO ACHIEVING THE BEST BATTER?
The two key ingredients that are “musts” are 1) fizzy beer and 2) baking powder. These are key to achieving an “airy” batter. Plus the beer gives the fish that indisputably irreplaceable traditional British flavor.
Some recipes call for adding an egg but unless you prefer a chewier, “cakier” texture, avoid it. (If you do prefer that, use this recipe and beat an egg into the batter). But we’re omitting the egg because what we’re aiming for is crispy perfection.
HOW THICK SHOULD THE BATTER OF FRIED FISH BE?
Another key is the thickness of the batter: Some argue that the batter should be so thin that it’s almost translucent; that you can see the fish through it. Others argue the thicker the better. We like a happy medium. This fish and chips recipe is a guide; feel free to experiment and see what you prefer.
WHAT ELSE CAN I USE THIS FISH BATTER FOR?
This batter is not only perfect for your fish, you can also use it to make fried onions rings, calamari and shrimp. Feel free to throw in some other things and see what yummy battered-and-fried creations you come up with!
WHERE CAN YOU GET THE BEST FISH AND CHIPS?
Well, the jury is still out for me on that one. But my husband’s vote for the best fish and chips goes to Liverpool. Todd lived in Liverpool for a while and is admittedly biased, but I agree that they make some pretty excellent fish & chips. The particular place Todd’s referring to as his favorite closed down since our visit last year. That’s usually not a good sign. But whatever their reason for closing down, they did make some particularly good fish & chips.
But aside from Todd’s vote for best fish & chips, Liverpool is a great city. We’re pretty obsessed with the Beatles and especially love walking around the Albert Docks at dusk. (By the way, growing up in Liverpool Paul McCartney was a huge fan of fish & chips. Well, that is until he became a vegetarian. But that’s another story.) Another nostalgic Liverpool pastime was our family tradition of eating at the Harry Ramsden restaurant each time we visited the city. I’m not sure we ever had fish & chips there, but Ramsden’s restaurant (their West Yorkshire location) earned the Guinness Book of Records title for having served 10,000 portions of fish & chips in a single day!
And food and the Beatles aside, the Scousers are some of the most down-to-earth and best-humored people you’ll find.
WHERE HAVE YOU HAD THE BEST FISH AND CHIPS? TELL US IN THE COMMENTS BELOW!
How to Make British Fish and Chips
Time to get to the fish and chips recipe!
For the Chips:
Heat the oven to 200 F.
Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature reaches over high heat until it reaches 325 degrees F.
Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil is 325 F carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature.
Increase the temperature to 375 degrees F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they’re still very hot, and place them in the warmed oven while you’re frying the fish.
For the Fish:
Combine the flour, baking powder and salt in a large flat bowl. Pour in the cold beer and whisk until smooth. In another large flat bowl add some extra flour for dredging.
Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.
Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!)
For Frying: You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of about an inch.
For the BEST traditional-tasting fish & chips, use beef tallow! Follow this tutorial for rendering your own fat (it’s the same method for beef fat as it is for pork fat).
Heat the oil to between 350 F and 375 F, using a candy thermometer. Carefully drop the fish into the oil.
Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2-3 minutes on each side or until nicely golden.
Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately. (If you wait too long to serve the batter will lose its crispiness.)
Serve with chips and a sprinkling of quality British malt vinegar and if desired some Authentic British Mushy Peas!
Prefer some tartar sauce with your fish (though not traditional in the UK)? Try our BEST Homemade Tartar Sauce!
For more authentic British recipe try our:
- Fish and Chips
- Yorkshire Pudding
- Mushy Peas
- Cornish Pasties
- Bangers and Mash
- Crumpets
- Sticky Toffee Pudding
- Mincemeat Pie
- Beef and Guinness Stew
- Spotted Dick
- Yorkshire Parkin
- Toad in the Hole
- Chicken Tikka Masala
- Eccles Cakes
- Pickled Onions
- Scottish Shortbread
- Homemade Golden Syrup
- Treacle Tart
PIN ME!
British Fish and Chips
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cups light beer , VERY COLD **See NOTE
- extra flour for dredging , chilled
- 1 1/2 pounds fresh cod, haddock or other firm-fleshed white fish , cut into 4 pieces
- oil for frying
- use beef tallow instead of oil for the best traditional flavor (follow linked tutorial which is the same method for beef fat as it is for pork fat)
- For the Chips:
- 4 large Russet potatoes or other high starch/low moisture potato , peeled, sliced thickly and put in a large bowl of cold water until ready to fry
- salt for sprinkling
- oil for frying
- quality British Malt Vinegar , for serving
Instructions
- **SEE BLOG POST Q&A SECTIONS FOR DETAILED TIPS & TRICKS**For the Chips: Heat the oven to 200 F.Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature reaches over high heat until it reaches 325 degrees F (I use this instant read thermometer). Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil is 325 F carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature. Increase the temperature to 375 degrees F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they're still very hot, and place them in the warmed oven while you're frying the fish.
- For the Fish: Combine the flour, baking powder and salt in a large flat bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest for a while). In another large flat bowl add some extra flour for dredging.Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!)
- For Frying the Fish: You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of about an inch. Heat the oil to between 350 F and 375 F, using a candy thermometer. Carefully drop the fish into the oil.Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2 minutes on each side or until nicely golden. Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately. (If you wait too long to serve the batter will lose its crispiness.)Serve with the chips, a sprinkling of quality British malt vinegar and if desired a serving of authentic British Mushy Peas (click link for recipe). Though not traditional in the UK, you can also eat the fish with the BEST Homemade Tartar Sauce.
Notes
Nutrition
Anonymous says
Where does the beef tallow come in? I didn’t see its use in the recipe
Kimberly @ The Daring Gourmet says
You can use it in place of the oil for frying – or use a combination of oil and some beef tallow.
P. Perry says
Wow – this was delicious! First time making homemade fish and chips and major success!
My hubby and teenagers LOVED it! Looks and tastes amazing! Thank you!
Norman Harris says
I had a huge group over for a new years eve party and we all made this with halibut… and everybody LOVED it…. I had a couple of people who spent a lot of time in England and they said mine aka yours… was as good if not better then over there!!! thanks… I did add paprika to the mix… I did have an issue with the batter sticking to the fish… any ideas why!! anyway thanks for this!!!
Kimberly @ The Daring Gourmet says
Thank so much, Norman, I’m happy it was a hit! There are two things you need to do to ensure the batter sticks: Blot the fish so it is as dry as possible (if it’s wet the batter won’t adhere well). Secondly, you then dredge the fish in flour before you dip it in the batter, otherwise the batter tends to slide off during frying. For an extra thick crust you can repeat that second step twice.
Norman Harris says
I am having a diner for my neighbor…he tasted a sample and insisted on the complete meal!! I will make sure I do that… I had someone help me and they did not do that… Again…I am the hero!!! because of you!!! Have a great day!!!!
Jim says
Tried this recipe for dinner using wahoo fish and onion rings amazing better than any commercial chippy I had in the UK. Thank you.
Kimberly @ The Daring Gourmet says
Jim, that’s wonderful, thank you so much!
Rebecca says
Wow – my husband lived for 15 years in the UK and he was blown away by this recipe…it came out absolutely perfectly and I didn’t even try! cant believe how simple it is, yet an amazing batter. Well done!!!!
Kimberly @ The Daring Gourmet says
Fantastic, Rebecca, thank you so much!
Peter Rawlings says
Brilliant recipe, I have eaten fish and chips in many parts of the UK and have my favourite places Harbour lights in Falmouth Cornwall and the mermaid in Barmouth north Wales but during locdown we couldn’t get out so I have tried several different online recipes and this is easily the best. I also used it for battered halloumi (my vegeterian wifes favourite) using sunflower oil and she loved it. Keep up the good work, Peter
Kimberly @ The Daring Gourmet says
Thank you so much, Peter, I appreciate it! Cornwall is one of our most favorite areas in the UK and Falmouth was founded by my husband’s ancestors, the Killigrews. So we will most definitely try Harbor Lights next time we’re there, thank you!
Chelsea says
This was delicious!! Made it along with the tartar sauce for my British husband and mother in law and they were both impressed.
Kimberly @ The Daring Gourmet says
I’m so glad, Chelsea, thank you!
Rafaela says
Fish and chips is a MUST when visiting my British family. When visiting Grandma in Southwold, we go to Mark’s for fish & chips to go, and the Nelson for dine-in.
Gary says
My wife is always looking for the next ‘better’ recipe. But after I made these, she said we could stop looking. Both the chips and the fish were perfect. Reminded her of what we ate in England.
Thank you.
Kimberly @ The Daring Gourmet says
That’s fantastic, Gary, thank you so much, I’m thrilled that you both enjoyed them!
Monica Fong says
Best beer batter recipe ever! I’ve used it for fish, and veg and its perfect every time. Thanks for sharing it!
Kimberly @ The Daring Gourmet says
Fantastic! Thanks so much, Monica!
Cindy says
Absolutely the best fish coating recipe, thank you for sharing it! All our guests really loved it and were asking for your recipe. This will be my go to fish coating recipe from now on for sure!
Kimberly @ The Daring Gourmet says
I’m so glad, Cindy, thank you!
John Cooper says
I’ve lived in the UK for the best part of 70 years and have quite some experience of fish and chips both locally (near Liverpool) and when visiting other parts of the UK. I’ve tried to fry fish in batter myself on previous occasions but they’ve never worked out well. However, the price of fish and chips at my local fish and chip shop (which regularly wins awards) is getting prohibitive when buying for the family so I thought I’d have another go. I found a couple of recipes online but the batter was very thick and was soggy after cooking. This recipe worked out perfectly and they tasted even better than my local fish and chip shop. I used a relatively cheap lager, plain (all-purpose) flour, baking powder and just a dash of water to loosen the batter. The results were perfect and I’ll continue to use this recipe in future. I just made fish and chips for two this time and found I had more than enough batter left over for more so I fried another two fish and have frozen them. I’m not sure how they will taste when they’re re-heated but I’m optimistic that they’ll be fine.
Where do the best fish and chips come from in the UK? well that’s subjective but we recently had some in the Black Country Victorian museum, fried in beef fat, wrapped in paper and eaten outside, they were the best I’ve ever eaten, apart from the those from this recipe of course. However, I also have fond memories of eating fish and chips when I was a child on holiday in North Wales too. The very best chips I’ve tasted are cooked using Heston Blumenthal’s triple cooked chips recipe but I only make these on special occasions as there’s an extra step, making them quite time-consuming and the ones in this recipe are more than satisfactory so the triple cooked ones are hardly worth the effort.
A couple of points on a couple of the comments I’ve read here. One said that beer batter is not traditional. Well, I once worked with someone in the 1980’s who had previously owned a fish and chip shop and he recommending making the batter with beer. Also, fish in restaurants is often served with a small side dish of tartare sauce but it’s not common to get it in a fish and chip shop. They usually ask if you want salt and vinegar and maybe a slice of lemon but I’ve never been asked if I want tartare sauce.
If I could make one suggestion, can you also include metric quantities of the ingredients for us Brits?
Thank you very much for this recipe, I may never go to my local chippy again. I’ve tried batter recipes from well known British chefs but it’s one from an American that’s beaten all of them!
Kimberly @ The Daring Gourmet says
I really appreciate your thoughtful review, John. I’m especially thrilled to get such positive reviews from Brits who have lots of experience eating fish and chips throughout the UK. So thank you very much for the compliment! I lived in England and Germany for far longer than I’ve lived in the U.S. so I’ll happily credit my European heritage and upbringing :) Metric quantities: In the recipe if you look to the right of “Ingredients” you’ll see a red box that says “US Customary”. Right next to it you’ll see “Metric.” Click on that and it will automatically convert the quantities for you. Thanks again, John, and I hope you’ll visit my site again. Have a lovely weekend! Warm regards, Kimberly
John Cooper says
You’re very welcome Kimberly and thanks for pointing out the conversion option. I shall certainly be visiting your site again. I hope that you have had a good weekend too :-)
Joey says
Awesome recipe! My new go-to for fish and chips, especially with fresh wild-caught cod! Just try it…you’ll love it!
Kimberly @ The Daring Gourmet says
Thanks so much, Joey!
Deborah Joling says
I made it and we loved it. Crispy outside perfect inside. Double cooking the chips was perfect too
Kimberly @ The Daring Gourmet says
Awesome, Deborah, thanks so much!
Anonymous says
This is the best fish and chips recipe I’ve made!! Absolutely delicious!! So crispy, tender, and light!
Ed Russell says
Turns out perfectly, exactly like the recipe says. My recipe from now on.
Kimberly @ The Daring Gourmet says
Thanks so much, Ed, I’m glad you enjoyed it!
Wiseguy says
Definitely NOT diet food however this was the BEST Dublin style fish and chips recipe I’ve tried. Even my fat shunning wife scarfed down two pieces without complaining about the “grease”. They were so good, in fact, the meal was “almost” worth the oil splatter clean-up.
I’ll try it again in 6 months after the memory of the mess and over-consumption fades but next time: fresher fish (though 6 months in the freezer didn’t ruin the recipe) and I gotta find a better way to control the temps. I’ll also try using Guinness (plus at least one for me) and a touch less baking soda (I used a generous “1 t”). Oh and red potatoes don’t make the best “chips”.
Kimberly @ The Daring Gourmet says
So awesome, Wiseguy, thanks for the feedback! :)
Michael Jacques says
Regarding temp control, I found using at least 2L of oil created a large enough thermal mass that helped control temp swing. I had to adjust stove setting throughout the cook, and I stayed between 340 to 360. Used a candy thermometer to monitor.
Anonymous says
This was very light and fluffy, I felt like I was back at Covent Garden eating at the Rock and Sole Plaice ( best fish and chips in London).
Steve Watt says
Awesome fish. Authentic British fish and chips recipe that was crisp and tasty, not too greasy. Thanks for the recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Steve, thanks so much!
Magda says
Great recipe! Just finished eating it. It was perfect!!
Kimberly @ The Daring Gourmet says
Thanks so much, Magda, I’m happy you enjoyed it!
Ariel Doyle says
I made this tonight! It came out excellent!! Wish I could post a pic of it!
Kimberly @ The Daring Gourmet says
Wonderful, Ariel, I’m so glad you enjoyed it, thank you! If you have a pic please add it to Pinterest or Facebook, we’d love to see it!
Jeff Baird says
Awesome crunch and texture. You can vary the size of the fish filets if you want darker or lighter batter when done. I’ve seen some Brits use a bit of vinegar to give the batter a bit of tang. Is that a UK thing?
Kimberly @ The Daring Gourmet says
Thanks so much, Jeff, I’m happy you enjoyed it! Some Brits may add a bit of vinegar to the batter (I’ve personally never encountered that) but it’s definitely not the norm. Most commonly the malt vinegar is sprinkled on after the fish is fried just before eating.