Traditional Fish and Chips Recipe – Crispy, Golden, and Totally British!
Meta Description: Master the perfect British fish and chips at home! Crunchy battered cod with golden chips, served with mushy peas and tartar sauce – a true pub-style classic.
📝 Introduction
When you think of iconic British food, Fish and Chips is at the top of the list! 🇬🇧 Whether you’re strolling along a seaside pier or grabbing a takeaway from the local “chippy,” this crispy, flaky, deep-fried delight has been a UK favourite for generations.
Let’s bring this golden pub classic home – with crispy cod fillets, chunky chips, and optional mushy peas for that real-deal experience.
🛒 Ingredients
For the Fish:
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4 cod or haddock fillets (skinless, boneless)
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1 cup all-purpose flour
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1 tsp baking powder
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1 tsp salt
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1 cup cold sparkling water or beer
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Extra flour for dusting
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Oil for deep frying
For the Chips:
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4 large potatoes, peeled and cut into thick chips
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Salt to season
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Oil for deep frying
Optional Sides:
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Mushy peas
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Tartar sauce
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Lemon wedges
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Malt vinegar
👨🍳 Step-by-Step Instructions
Step 1: Prepare the Chips
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Rinse cut potatoes in cold water, then dry.
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Fry at 130°C for 5–6 mins until soft but not coloured.
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Drain and let cool.
Step 2: Make the Batter
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Mix flour, baking powder, and salt in a bowl.
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Whisk in cold sparkling water/beer until smooth and thick.
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Keep cold – this ensures extra crispiness!
Step 3: Fry the Fish
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Heat oil to 180°C.
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Dust fish fillets in flour, then dip into batter.
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Carefully lower into hot oil. Fry for 6–8 mins until golden and crispy.
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Drain on paper towel.
Step 4: Fry the Chips Again
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Increase oil heat to 180°C.
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Fry chips again until golden and crisp.
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Drain and season with salt.
🍽️ Serving Suggestions
Serve hot with:
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Mushy peas
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Tartar sauce
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Lemon wedges
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A splash of malt vinegar for that classic British touch 🍋
🌟 Tips
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Use cold batter – it shocks in hot oil for a perfect crunch.
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Use beer for extra flavour and airy texture.
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Double-frying chips gives them a fluffy inside and crispy outside.
❓ FAQs
Q: Can I use frozen fish?
Yes, but make sure it’s completely thawed and patted dry before battering.
Q: What’s the best fish to use?
Cod, haddock, or pollock are traditional and flaky.
Q: Can I bake instead of fry?
You can bake the chips, but for true flavour, deep-frying is best.
