British
Fish and Chips
A proper British plate of crisp beer-battered white fish with thick-cut chips, finished with salt and malt vinegar. The chips are parboiled and twice-fried so they are fluffy inside and golden outside.
Ingredients
- Maris Piper or King Edward potatoes700g
- Skinless cod or haddock fillets2 x 170g
- Plain flour120g, plus 2 tbsp for dusting
- Cornflour40g
- Baking powder1 tsp
- Fine sea salt1 tsp, plus extra to serve
- Cold British ale or lager180ml
- Vegetable oil or beef dripping1.5 litres, for frying
- Malt vinegarto serve
- Lemon wedges2
Method
- Peel the potatoes and cut them into thick chips about 1.5cm wide, then rinse under cold water until the water runs mostly clear.
- Put the chips in a saucepan of cold salted water, bring to a gentle simmer, and cook for 6 to 8 minutes until just tender at the edges but not falling apart.
- Drain the chips carefully, spread them on a tray, and let them steam-dry for at least 10 minutes.
- Heat the oil or beef dripping in a deep, heavy pan to 130°C.
- Fry the chips in batches for 5 to 6 minutes until pale and slightly blistered, then lift out and drain on a rack.
- Increase the frying temperature to 180°C.
- Pat the fish fillets very dry with kitchen paper and lightly season them with salt.
- Whisk the plain flour, cornflour, baking powder, and 1 tsp salt in a bowl, then whisk in the cold ale just until you have a thick, lightly lumpy batter.
- Dust each fish fillet lightly with the extra flour, shaking off any excess.
- Dip one fillet into the batter, let the excess drip off, then lower it carefully into the hot oil and fry for 6 to 8 minutes, turning once, until deeply golden and crisp.
- Drain the fish on a rack and repeat with the second fillet, keeping the first warm in a low oven if needed.
- Return the chips to the 180°C oil and fry for 3 to 4 minutes until golden and crisp.
- Drain the chips well, season immediately with salt, and serve with the battered fish, malt vinegar, and lemon wedges.
Common questions
Can I substitute the ale in the batter if I don’t want to use alcohol?
Yes. Use very cold sparkling water or soda water for a lighter batter. It won’t taste quite as malty, but it still fries crisp if the batter is thick, cold, and mixed only briefly.
How long does it take to make fish and chips from start to finish?
Allow about 45 to 60 minutes. The potato parboiling and drying take around 20 minutes, first-fry chips about 6 minutes, and the fish only 4 to 6 minutes once the oil is hot.
Why did my batter go soggy or fall off the fish?
The usual causes are wet fish, batter that’s too thin, or oil not hot enough. Pat the fillets very dry, dust lightly with flour before battering, and fry immediately at about 180°C.
Can I make the chips or fish ahead and reheat them later?
Chips are best fried twice just before serving, but you can parboil and first-fry them earlier, then finish at 180°C later. Fish doesn’t reheat well; it loses crispness and turns dry.
What should I serve with fish and chips besides malt vinegar and lemon?
Classic sides include mushy peas, tartar sauce, and a simple salad or pickled onions. Serve the fish and chips immediately, with plenty of salt, malt vinegar, and lemon wedges on the side.