Fish and Chips Recipe
26th May 2020
Adriana Fuster

Here it is! If you don’t feel like going to a fish and chips shop or to a restaurant, there is no reason why you can’t still try this dish. Recreate the perfect British Fish & Chips from the comfort of your home!

Ingredients (for 4 people)

For the fish

  • 1 cup plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups very cold light beer
  • extra flour for dredging – chilled
  • 1 1/2 pounds fresh cod or haddock – cut into 4 pieces
  • Light in Colour Olive Oil for frying
  • Beef tallow (for the best traditional flavor

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
  • Light in Colour Olive Oil for frying
  • British Malt Vinegar – for serving

Note before making: 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.


For the Chips

  1. Heat the oven to 200 F
  2. Heat the oil in a deep fryer or a large heavy pan
  3. Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. 
  4. Once the oil is very hot (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.
  5. Increase the temperature of the oil (to 375 F approx). 
  6. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. 
  7. Remove the fries with a slotted spoon and 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

  1. Combine the flour, baking powder, and salt in a large bowl. 
  2. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest for a while). 
  3. In another large flat bowl add some extra flour for dredging.
  4. Blot the fish with paper towels to remove excess moisture. 
  5. Thoroughly dredge all sides of the fish in the flour and shake off the excess.
  6. 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!)
  7. In a deep fryer or medium-sized skillet pour the oil to a depth of about an inch.
  8. Heat the oil to (between 350 F and 375 F) – you can use a candy thermometer if you have one. 
  9. Once it has reached the ideal temperature, carefully drop the fish into the oil to fry.
  10. Fry the fish for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2 minutes on each side until nicely golden on both sides. 
  11. 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. ( The batter will lose its crispiness if you wait too long to serve)
  12. Serve with the chips, a sprinkling of quality British Malt Vinegar and if desired a serving of authentic British Mushy Peas. Although not traditional in the UK, you can also eat the fish with tartar sauce.