BritishMain

Fish and Chips

Name: Fish and Chips
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 1 1/2 lbs cod fillets, cut into 4 portions; 2 lbs russet potatoes, peeled and cut into 1/2-inch thick chips; 1 1/2 cups all-purpose flour, divided; 1 cup cold beer (lager style); 1 tsp baking powder; 1 1/2 tsp sea salt, plus more for seasoning; 1/2 tsp freshly ground black pepper; 1/2 tsp garlic powder; 1/4 tsp paprika; Vegetable or peanut oil for deep frying (about 2 quarts); Malt vinegar for serving; Lemon wedges for serving; Tartar sauce for serving

Golden, crispy batter clings to flaky cod while thick-cut chips emerge perfectly golden and tender inside—a British classic that's all about the contrast of textures. The beer-battered coating creates an impossibly light crust that shatters as you bite through to the delicate fish beneath. Perfect for satisfying comfort cravings or impressing guests with restaurant-quality results at home.

Prep

25 minutes

Cook

35 minutes

Total

1 hour

Serves

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Ingredients

Units

Instructions

1
Rinse the cut potatoes in cold water to remove excess starch, then soak in a bowl of cold water for at least 20 minutes. Drain and pat completely dry with paper towels.
2
Heat oil in a deep fryer or large heavy-bottomed pot to 325°F. Fry the chips in batches for 5-6 minutes until cooked through but still pale. Remove with a slotted spoon and drain on a wire rack. Set aside.
3
In a large bowl, whisk together 1 cup flour, baking powder, salt, pepper, garlic powder, and paprika. Slowly pour in the cold beer while whisking until the batter is smooth with the consistency of heavy cream. Let rest for 10 minutes.
4
Place the remaining 1/2 cup flour in a shallow dish. Pat the cod fillets dry and season lightly with salt and pepper. Dredge each fillet in flour, shaking off excess.
5
Increase oil temperature to 375°F. Dip each floured fillet into the beer batter, allowing excess to drip off. Carefully lower into the hot oil and fry for 6-8 minutes, turning once, until deeply golden and cooked through. Drain on a wire rack.
6
Return the par-cooked chips to the 375°F oil and fry for 3-4 minutes until golden brown and crispy. Drain on paper towels and season immediately with sea salt.
7
Serve the fish and chips hot with malt vinegar, lemon wedges, and tartar sauce on the side.

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Fish and Chips

Prep

25 minutes

Cook

35 minutes

Total

1 hour

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Rinse the cut potatoes in cold water to remove excess starch, then soak in a bowl of cold water for at least 20 minutes. Drain and pat completely dry with paper towels.
2
Heat oil in a deep fryer or large heavy-bottomed pot to 325°F. Fry the chips in batches for 5-6 minutes until cooked through but still pale. Remove with a slotted spoon and drain on a wire rack. Set aside.
3
In a large bowl, whisk together 1 cup flour, baking powder, salt, pepper, garlic powder, and paprika. Slowly pour in the cold beer while whisking until the batter is smooth with the consistency of heavy cream. Let rest for 10 minutes.
4
Place the remaining 1/2 cup flour in a shallow dish. Pat the cod fillets dry and season lightly with salt and pepper. Dredge each fillet in flour, shaking off excess.
5
Increase oil temperature to 375°F. Dip each floured fillet into the beer batter, allowing excess to drip off. Carefully lower into the hot oil and fry for 6-8 minutes, turning once, until deeply golden and cooked through. Drain on a wire rack.
6
Return the par-cooked chips to the 375°F oil and fry for 3-4 minutes until golden brown and crispy. Drain on paper towels and season immediately with sea salt.
7
Serve the fish and chips hot with malt vinegar, lemon wedges, and tartar sauce on the side.

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