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Fish and Chips
Traditional
A classic British takeaway dish featuring flaky, battered fish and thick-cut, crispy chips, traditionally served with mushy peas and malt vinegar.
🧂 Ingrédients
- 4 x 180-200g portions Cod or haddock fillets(Ensure fillets are skinless and boneless. Pat them very dry before battering.)
- 1 kg Potatoes(Maris Piper, King Edward, or other floury varieties are best for chips. Aim for thick-cut, about 1.5cm thick.)
- 150 g All-purpose flour(For dusting the fish.)
- 400 ml Beer batter(A thick batter made with equal parts flour and self-raising flour, plus cold lager or ale and a pinch of salt. See notes for a quick batter recipe.)
- approx. 1.5-2 litres Vegetable oil or beef dripping(For deep frying. Beef dripping provides a more traditional flavour.)
- to taste Salt
- for serving Malt vinegar
- for serving Mushy peas(Homemade or good quality tinned.)
👨🍳 Instructions
- 1
Prepare the chips: Peel the potatoes and cut them into thick chips (about 1.5cm thick). Rinse them under cold water to remove excess starch, then soak them in a bowl of cold water for at least 20 minutes (or up to 2 hours in the fridge). This helps them crisp up. Drain thoroughly and pat them completely dry with paper towels.
⏱️ 20 minutes (soaking) - 2
First fry for the chips: Heat the oil or dripping in a deep fryer or large, heavy-bottomed saucepan to 130°C (265°F). Carefully add the dried chips in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes until they are softened but not coloured. This is the 'blanching' stage. Remove the chips with a slotted spoon and drain on paper towels. Let them cool completely.
⏱️ 15 minutes (including cooling) - 3
Prepare the fish: While the chips are cooling, pat the fish fillets completely dry with paper towels. Lightly dust each fillet with flour, shaking off any excess. This helps the batter adhere.
⏱️ 5 minutes - 4
Second fry for the chips: Increase the oil temperature to 190°C (375°F). Carefully return the blanched chips to the hot oil in batches. Fry for another 5-8 minutes, or until golden brown and crispy. Remove with a slotted spoon, drain on paper towels, and season immediately with salt.
⏱️ 10-15 minutes - 5
Batter and fry the fish: Ensure your beer batter is thick and well-mixed. Dip each floured fish fillet into the batter, ensuring it's fully coated. Let any excess drip off. Carefully lower the battered fish into the hot oil (190°C / 375°F), one or two at a time, depending on the size of your pan. Fry for 6-10 minutes, turning occasionally, until the batter is golden brown and crisp, and the fish is cooked through and flakes easily. Avoid overcrowding the pan.
⏱️ 8-10 minutes per batch - 6
Drain and serve: Remove the cooked fish with a slotted spoon and drain on paper towels. Season lightly with salt if desired. Serve immediately with the hot, crispy chips, a generous splash of malt vinegar, and a side of mushy peas.
⏱️ 2 minutes
💡 Conseils de pro
- ✓For a quick beer batter: Mix 150g self-raising flour, 150g plain flour, and a pinch of salt. Gradually whisk in 400ml of very cold lager or ale until you have a thick, smooth batter. Don't overmix.
- ✓Traditionalists often use beef dripping for frying, which imparts a distinct flavour. Vegetable oil is a good alternative.
- ✓Ensure your oil is at the correct temperature for both frying stages. Too low and the chips will be greasy; too high and they'll burn before cooking through.
- ✓Draining the fish and chips well on paper towels after frying is crucial for crispiness.
- ✓For authentic presentation, serve wrapped in greaseproof paper or even (clean) newspaper, though this is more for show than practicality.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Serve with a dollop of tartare sauce.
- Offer curry sauce or gravy as an alternative to vinegar.
- For a lighter option, consider baking the fish after coating it in panko breadcrumbs, and oven-baking the chips.