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Classic Fish and Chips
Britain's beloved national dish: flaky, beer-battered cod, fried to a perfect crisp, served alongside golden, double-fried chips. A true taste of British pub culture.
🧂 Ingrédients
- 4 pieces Cod fillets(approximately 200g each, skinless and boneless)
- 4 large Russet potatoes(about 250-300g each, suitable for frying)
- 125 g All-purpose flour(plus extra for dusting the fish)
- 125 g Rice flour(for extra crispiness)
- 240 ml Cold lager or pale ale(must be very cold, straight from the fridge)
- 120 ml Sparkling water(ice cold, for lightness)
- 1 teaspoon Baking powder(optional, for extra lift in the batter)
- to taste Salt(for seasoning potatoes and batter)
- to taste Black pepper(for seasoning batter)
- approx. 1.5-2 litres Vegetable oil or beef dripping(for deep frying, a neutral oil like rapeseed or sunflower is good, or traditional beef dripping for flavour)
- for serving Malt vinegar(essential for authentic flavour)
- for serving Mushy peas(optional, but traditional)
👨🍳 Instructions
- 1
Prepare the chips: Peel the potatoes and cut them into thick-cut chips, about 1.5cm thick. Rinse them under cold water to remove excess starch, then pat them thoroughly dry with a clean kitchen towel. This drying step is crucial for crispiness.
⏱️ 10 minutes - 2
First Fry the Chips: Heat the frying oil in a deep-fat fryer or a large, heavy-bottomed saucepan to 135°C (275°F). Carefully add the dried chips in batches, ensuring not to overcrowd the fryer. Fry for 6-8 minutes until they are softened and pale, but not coloured. They should be cooked through but still floppy. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Let them cool completely for at least 20 minutes.
⏱️ 15 minutes (including cooling) - 3
Make the Batter: In a large bowl, whisk together the all-purpose flour, rice flour, baking powder (if using), salt, and pepper. Gradually pour in the ice-cold beer and sparkling water, whisking gently until you have a smooth, thick batter, similar in consistency to double cream. Avoid overmixing, as this can develop the gluten and make the batter tough. A few small lumps are fine. Place the bowl in the refrigerator to keep it very cold while you prepare the fish.
⏱️ 5 minutes - 4
Prepare the Fish: Pat the cod fillets completely dry with paper towels. Season them lightly with salt and pepper. Place the extra all-purpose flour on a plate and lightly dredge each fillet, shaking off any excess. This helps the batter adhere.
⏱️ 5 minutes - 5
Fry the Fish: Increase the oil temperature to 190°C (375°F). Take the battered fish fillets and dip each one into the cold batter, ensuring it's fully coated. Let any excess batter drip off for a second. Carefully lower the battered fish into the hot oil, one at a time. Fry for 5-7 minutes, depending on thickness, until the batter is crisp, deeply golden brown, and the fish is cooked through. The fish should flake easily when tested. Remove with a slotted spoon and drain on the wire rack.
⏱️ 7-10 minutes per batch - 6
Second Fry the Chips: Once all the fish is fried and draining, return the oil temperature to 190°C (375°F). Carefully add the par-fried chips back into the hot oil in batches. Fry for 3-5 minutes, or until they are golden brown, crispy, and puffed up. Remove with a slotted spoon, drain well on paper towels or the wire rack, and season immediately with salt.
⏱️ 5-7 minutes per batch - 7
Serve: Serve the hot, crispy fish and chips immediately. Accompany with plenty of malt vinegar for sprinkling over the top, and optional mushy peas on the side.
⏱️ 2 minutes
💡 Conseils de pro
- ✓Double-frying the chips is essential for achieving a crispy exterior and fluffy interior.
- ✓Using very cold beer and sparkling water, along with cold flour, helps create a lighter, crispier batter.
- ✓Ensure the oil is at the correct temperature for both frying stages. Too low and the food will be greasy; too high and it will burn before cooking through.
- ✓Do not overcrowd the fryer; fry in batches to maintain oil temperature and ensure even cooking.
- ✓Patting the fish and potatoes completely dry before battering or frying is critical for crispiness and to prevent oil splattering.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- In northern England, haddock is often preferred over cod.
- A side of curry sauce is a popular accompaniment in the Midlands.
- For a lighter batter, substitute some of the beer with extra sparkling water.