BEST British Fish and Chips

fish and chips recipe authentic traditional British English

Kimberly Killebrew

No need to go down to your local chippy or search for a restaurant that makes real British-style fish and chips. This recipe produces that perfectly crispy and flavorful result you're craving! Recreate the PERFECT British Fish & Chips right at home!

Print Recipe

5 from 160 votes

Prep Time 30 mins

Cook Time 15 mins

Total Time 1 hr

Course Main Course

Cuisine British

Servings servings

Calories 419 kcal

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

* Beer contributes flavor to the batter but it's the carbonation in the beer that is key to achieving a light and crispy batter. If you prefer not to use beer you can substitute fizzy seltzer water.

Nutrition

Keyword Fish and Chips

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