fish and chips recipe

Traditional Fish and Chips Recipe (Crispy & Authentic)

Learn how to make the best traditional fish and chips at home. This authentic British recipe gives you crispy battered fish and golden chips, just like the chippy!

Introduction

Nothing says British comfort food quite like traditional fish and chips. Golden battered fish with chunky, fluffy chips—this iconic meal has been a favourite across the UK for generations. Whether you’re missing your local chippy or just craving something hearty and delicious, this easy homemade recipe brings the pub classic to your kitchen.

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Why You’ll Love This Recipe

• Crispy & golden: Light, airy batter that stays crunchy.
• Authentic flavour: Just like the best UK chip shops.
• Simple ingredients: No fancy tools or hard-to-find items.

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Ingredients (Serves 2–3)

For the Fish:

• 2 large cod or haddock fillets (skinless, boneless)
• 120g (1 cup) plain flour (for batter)
• 1 tsp baking powder
• 150ml cold sparkling water or beer
• Salt & pepper to taste
• Extra flour for dusting
• Oil for deep frying (sunflower or vegetable)

For the Chips:

• 3 large Maris Piper or King Edward potatoes
• Salt to taste
• Oil for frying

Optional:

• Malt vinegar
• Tartar sauce
• Mushy peas

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Instructions

Step 1: Prepare the Chips

1. Peel and cut potatoes into thick chips.
2. Soak in cold water for 30 minutes (removes excess starch).
3. Drain and pat dry thoroughly with a towel.
4. Pre-cook in oil at 130°C (266°F) for 5–6 minutes until soft but not coloured.
5. Drain and set aside.

Step 2: Make the Batter

1. In a bowl, whisk flour, baking powder, salt, and pepper.
2. Gradually add cold sparkling water or beer. Whisk until smooth and slightly thick (pancake batter consistency).
3. Rest the batter for 10–15 minutes.

Step 3: Fry the Fish

1. Heat oil to 180°C (356°F).
2. Pat fish fillets dry and lightly dust with flour.
3. Dip in the batter, coat evenly, then carefully lower into hot oil.
4. Fry for 6–8 minutes or until golden brown and crispy.
5. Remove and drain on kitchen paper.

Step 4: Finish the Chips

1. Reheat oil to 180°C.
2. Fry chips again until golden and crisp (3–5 minutes).
3. Drain and season with salt.

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Serving Suggestions

Serve hot with malt vinegar, lemon wedges, mushy peas, or homemade tartar sauce. Best enjoyed with a cold pint or cup of strong tea!

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Tips for Best Results

• Use cold sparkling water or beer for extra crispy batter.
• Double-fry the chips for that fluffy-inside, crispy-outside texture.
• Keep fish warm in a low oven (100°C) while finishing the chips.

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FAQs

Can I use air fryer chips?
Yes! While they won’t be quite as authentic, air-fried chips can be a healthier alternative.

What’s the best fish for fish and chips?
Traditionally cod or haddock. Pollock is a budget-friendly option.

Can I freeze the battered fish?
Not recommended once cooked, but you can freeze raw battered fish before frying.

Conclusion

Now you can bring the magic of the British chippy to your own home. This traditional fish and chips recipe is simple, satisfying, and bound to become a family favourite.

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