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The Ultimate Fish and Chips

Crispy beer-battered fish with fluffy double-fried chips. The ultimate British classic, golden and delicious.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 4 ​ fresh white fish fillets cod, haddock, or pollock
  • 1 cup all-purpose flour plus extra for dusting
  • 1 cup cold sparkling water or beer
  • 1 tsp baking powder ​
  • ​ ​ Salt and pepper to taste
  • ​ ​ Vegetable oil for frying
  • 4 ​ large russet potatoes ​
  • ​ ​ Malt vinegar tartar sauce, lemon wedges, mushy peas (for serving)

Equipment

  • Deep fryer or heavy-bottomed pot ​

Method
 

  1. Prepare the chips: Peel potatoes and cut into thick strips. Rinse, boil 3 to 4 minutes, drain and dry. Fry at 300°F for 4 to 5 minutes. Set aside.
  2. Make the batter: Whisk flour, baking powder, salt, and pepper. Add cold sparkling water. Refrigerate 15 minutes.
  3. Fry the fish: Coat fillets in flour, dip in batter. Fry at 350°F for 6 to 8 minutes until golden. Drain on a rack.
  4. Finish the chips: Fry at 375°F for 3 to 4 minutes until golden and crispy. Salt immediately. Serve with fish.

Notes

Keep the batter cold for the crispiest coating.
Double-fry the chips for fluffy centers and crunchy outsides.
Do not overcrowd the fryer, as this lowers the oil temperature.