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!

BEST 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 halibut , (or other firm-fleshed white fish), cut into 4 pieces and patted dry (important for enabling the batter to adhere)
- 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
Sophia Kaufman says
Delicious! Sadly I have an issue with the batter not staying on the fish and getting stuck to the pan, despite my turning it to prevent this. The recipe is perfect and I followed the instructions exactly. Do you have any ways to solve this? Thank you.
Kimberly @ The Daring Gourmet says
Hi Sophia, I’m happy you enjoyed the flavor! The two most critical keys for making the batter adhere to the fish are to pat the fish dry (this will enable the flour to stick) and then to dredge the fish in flour before dredging it in the beer batter.
Tavia says
haven’t made it yet but Chip instructions unclear. rest looks ok. Remember beginner read your recipe and try to figure it out from the bottom.
Kimberly @ The Daring Gourmet says
Hi Tavia, I’m sorry you found the instructions unclear. Please let me know which steps you found confusing and I’ll be happy to help!
Catherine says
Best fish and chips I’ve EVER had. Outstanding!
Kimberly @ The Daring Gourmet says
Thank you so much, Catherine! :)
Mary says
Could you not use the same oil from cooking the potatoes? Can’t wait, we’re trying this tonight!!
Kimberly @ The Daring Gourmet says
Hi Mary, yes you can. Happy cooking!
RO says
I have made this on two occasions and I loved it and so does my family. Delicious, light and crispy, but I didn’t have beer so I used a Truly hard seltzer and it still came out perfectly fine, thank you
Kimberly @ The Daring Gourmet says
Fantastic, RO, thank you so much!
Shanbill says
Absolutely delicious. Followed the recipe including the chilling of the dredging flour and kept the batter on ice so we could also try some onion rings. Thanks for the recipe
Kimberly @ The Daring Gourmet says
Thanks so much, Shanbill, I’m thrilled you enjoyed it!
Derek says
This recipe is legit. I used an ale instead of a lager, absolutely perfect. Bravo from Canada. Better than any fish and chip I can get here.
Kimberly @ The Daring Gourmet says
Fantastic, Derek, thank you so much!
Jen says
Followed the recipe, cooking our fish for a total of 5 minutes and the fish was wonderful! What a crispy, light, and delicious batter. Thank you for a great recipe that works!
Kimberly @ The Daring Gourmet says
Thanks, Jen, I’m so glad it was a success!
Mr soaps says
The fish batter is perfect. I am torn between beer and seltzer – the seltzer produces a cleaner flavor. I prefer Cod for this and fresh neutral oil (safflower is my go to) and the coating is ideal. I also place my fried foods on a wire rack over a sheetpan and find this allows the moisture to escape while preventing sogginess. But hands down you don’t need any other recipe for this particular dish.
Kimberly @ The Daring Gourmet says
Thanks so much for the complimentary feedback, Mr. Soaps!
Glenn Adams says
After having left the UK over 18mths ago to live in Poland, I decided after reading the previous reviews that I would have a go as both my wife and I were desperate for good old fish and chips British style!
What can I say? Let’s try, Thank you, to the Daring Gourmet. This was an easy to follow recipe (despite the mess I made on the worktop) and the end result was absolutely spot on, as good as any fish and chips I’d eaten back home! A great recipe and a nailed on end result!
Kimberly @ The Daring Gourmet says
Thank you, Glenn, I so happy it was a hit and that you and your wife will be able to continue enjoying great British fish and chips in Poland! :)
Reem says
I am looking forward to trying this. Sounds yummy!Thank you.
Question, anyway this can be made in advance? I am hosting a British themed party and would love to make fish and chips but I don’t and can’t fry it on the spot. If I can’t then I profound consider a different option :)
Kimberly @ The Daring Gourmet says
Hi Reem, no, I’m afraid this cannot be made in advance. The crispy texture of the battered fish 100% depends on serving it straight out of the fryer.
Wendy Opetaia-Williamson says
I followed your recipe exactly. It was probably the best fish and chips I have ever made. My family even felt it was better than any restaurant fish and chips we have eaten to date. This will now always be the go to recipe. Thanks so much for sharing!
Kimberly @ The Daring Gourmet says
Thank you so much, Wendy, I’m thrilled that your family gave it the thumbs up! My husband and kids agree, they’d much rather have this than any restaurant version :) Though sometimes the restaurant version is nice so the home cook can have a break, lol! :)
David Gourlay says
Yes indeed you’ve got it ,, ICE COLD BEER ,,, most important. And again beef dripping ( tallow ) there simply is nothing better for frying fish and chips.
Have you seen the ingredients in the ” famous British chef” batter ,,, honey and 300ml. of VODKA ,,, utter nonsense including the hours it takes to make his ” famous ” triple cooked chips.
Your method is perfect ,, good job.
Kimberly @ The Daring Gourmet says
Thank you so much, David, I appreciate the compliment and the feedback! No, I have not seen that recipe calling for honey and vodka but I think I’ll pass on that one!! ;)
Peter Sawler says
I made this with an ice cold Michelob Ultra, added 1/4 tsb white pepper, 1/2 tsb black pepper and 1 TLB of parsley.
5 of us ate and all where completely impressed with this just how good this batter is.
Kimberly @ The Daring Gourmet says
Wonderful, Peter, thanks so much for the feedback!
Shannon says
I used an ice cold Michelob Ultra too! It was all I had on hand and I was worried it wouldn’t work well, but my fish turned out delicious!
PG says
The best fish and chips is at Rock and Sole Plaice in London. Still haven’t found as good a spot in New York. When my wife gets the fever for something British our go to is fish and chips and this is my favorite recipe, thanks for your awesome article as well.
Kimberly @ The Daring Gourmet says
Thank you so much, PG!