Traditional Fish & Chips
The ultimate British comfort food — light, crispy golden batter over tender white fish, served with thick-cut chips and tartare sauce.
Ingredients
For the chips:
- 2 lbs (1 kg) Maris Piper or Russet potatoes, peeled and cut into ½-inch thick sticks
- Vegetable oil, for frying
- Salt, to taste
For the fish & batter:
- 4 white fish fillets (cod, haddock, or pollock — about 6 oz / 170g each)
- 1 cup (125g) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) ice-cold carbonated water or beer
- Extra flour, for dusting
To serve:
- Lemon wedges
- Tartare sauce
- Malt vinegar
- Fresh parsley, chopped
Instructions
- First make the chips: Soak the cut potatoes in cold water for 30 minutes to remove starch. Drain and pat thoroughly dry with paper towels — they must be dry for crisp chips.
- Heat oil in a deep pan or fryer to 325°F (160°C). Fry the chips in batches for 5–6 minutes until soft but not browned. Remove and drain. Increase oil temperature to 375°F (190°C).
- Make the batter just before frying: Whisk flour, cornstarch, baking powder, and salt. Stir in ice-cold water or beer — don't overmix, a few lumps are fine.
- Pat fish fillets dry, dust lightly with flour, then dip into the batter letting excess drip off.
- Fry the fish for 6–8 minutes until golden and crisp. Keep warm in the oven while you finish the chips.
- Refry the chips at 375°F (190°C) for 2–3 minutes until golden and crisp. Drain on paper towels and salt immediately.
- Serve the fish on top of the chips, garnished with parsley, lemon wedges, tartare sauce, and malt vinegar.
Chef's Tips 💡
- Keep the batter ice-cold — the temperature difference is what makes it puff up and stay crisp.
- Don't overcrowd the pan — fry in batches so the oil temperature doesn't drop too much.
- Carbonated water or light beer makes a lighter, crispier batter than plain water.