How to Make Fish and Chips: A Classic British Favourite

 

By [Foodie Parmod]

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There’s nothing more quintessentially British than a generous serving of fish and chips. Crispy golden batter, flaky white fish, and chunky chips — all brought together with mushy peas or tartare sauce. Whether you’re craving comfort food or want to bring a taste of the seaside to your kitchen, this recipe will guide you step-by-step on how to make fish and chips at home, just like the chippy!

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⭐ What Are Fish and Chips?

Fish and chips is a beloved British dish that traditionally features deep-fried white fish, such as cod or haddock, coated in a light batter, served with thick-cut chips (not to be confused with crisps). It first became popular in the 19th century and is still enjoyed by millions across the UK today.

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🛒 Ingredients You'll Need

For the Fish:

4 skinless cod or haddock fillets

1 cup plain flour (plus extra for dusting)

1 tsp baking powder

1 cup cold sparkling water (or cold beer for beer batter)

Salt and pepper

Vegetable oil for deep-frying

For the Chips:

4 large Maris Piper or King Edward potatoes

Vegetable oil for frying

Salt to season

Optional Sides:

Mushy peas

Tartare sauce

Malt vinegar

Lemon wedges

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🍟 How to Make Fish and Chips at Home

1. Prepare the Chips

Start with the chips, as they take longer:

Peel the potatoes and cut them into thick chips (about 1.5cm wide).

Soak in cold water for 30 minutes to remove excess starch.

Drain and pat dry with a clean kitchen towel.

First fry: Heat oil in a deep fryer or large heavy-based pan to 130°C. Fry the chips in batches for 6–8 minutes until soft but not coloured. Remove and drain on kitchen paper.

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2. Make the Batter

In a large bowl, combine flour, baking powder, and a pinch of salt.

Gradually whisk in the cold sparkling water (or beer) until you have a smooth batter. It should be the consistency of double cream — not too thick or too runny.

Let it rest for 10 minutes.

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3. Fry the Fish

Heat oil in your fryer or pan to 180°C.

Season the fish fillets with salt and pepper, then lightly dust with flour (this helps the batter stick).

Dip each fillet into the batter, letting any excess drip off.

Carefully lower into the hot oil and fry for 6–8 minutes, until golden and crisp.

Remove and drain on paper towels.

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4. Finish the Chips

Increase the oil temperature to 180°C.

Return the chips to the fryer for 2–3 minutes until golden and crispy.

Drain and season with salt.

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🍽️ Serving Suggestions

Serve the crispy battered fish on a plate or in paper wrap, alongside chunky chips. Add a dollop of mushy peas, a spoonful of tartare sauce, and a wedge of lemon for extra zing. Don’t forget a splash of malt vinegar — the traditional British way!

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🔁 Tips and Variations

Beer batter: Use cold beer instead of sparkling water for extra flavour and lightness.

Air fryer option: For a healthier twist, cook the chips in an air fryer and bake the battered fish in the oven.

Vegan version: Try banana blossom instead of fish and use plant-based batter ingredients.

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🧾 Nutrition (Per Serving - Approximate)

Calories: 700–850

Protein: 30g

Fat: 35g

Carbs: 80g

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🔍 

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🏁 Final Thoughts

Making traditional British fish and chips at home is easier than you might think. With the right ingredients and a bit of frying know-how, you can bring a taste of the local chippy to your dinner table. Whether it’s for a Friday night treat or a special family meal, this classic dish is sure to please everyone.

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Want more British recipes? Explore our website for mouth-watering classics like Shepherd’s Pie, Eton Mess, and Sticky Toffee Pudding!

--- write ✍️ by foodie Parmod.