British Fish & Chips (Printable)

Golden battered white fish served alongside thick, crispy fries with malt vinegar and tartar sauce.

# What You Need:

→ Battered Fish

01 - 4 skinless, boneless white fish fillets (cod or haddock), approximately 5.3 ounces (150 g) each
02 - 1 cup plus 2 tablespoons all-purpose flour, plus additional for dusting
03 - 2 tablespoons cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon sea salt
06 - 1 cup cold sparkling water or beer
07 - 1/2 teaspoon freshly ground black pepper
08 - Sunflower or vegetable oil, for deep frying

→ Chips

09 - 28 ounces russet or Maris Piper potatoes, peeled and cut into thick fries
10 - 1 teaspoon sea salt
11 - Sunflower or vegetable oil, for frying

→ To Serve

12 - Malt vinegar or lemon wedges
13 - Tartar sauce (optional)
14 - Peas or mushy peas (optional)

# Directions:

01 - Place the cut potatoes in a bowl of cold water and soak for 15 to 30 minutes. Drain thoroughly and pat dry with a clean towel.
02 - Heat oil in a deep fryer or heavy pot to 300°F (150°C). Fry the potatoes in batches for 4 to 5 minutes until tender but not colored. Remove and drain on paper towels.
03 - In a large mixing bowl, whisk together the flour, cornstarch, baking powder, sea salt, and black pepper. Gradually add cold sparkling water or beer, whisking until smooth and thick enough to coat the back of a spoon.
04 - Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and season with sea salt.
05 - Pat the fish fillets dry and lightly dust with flour. Dip each fillet into the batter, letting excess drip off. Carefully submerge into hot oil and fry for 5 to 7 minutes, turning once, until crispy and golden. Drain on a rack or paper towels.
06 - Serve the hot battered fish alongside the crispy chips, adding a sprinkle of malt vinegar or lemon wedges. Accompany with tartar sauce or mushy peas if desired.

# Expert Advice:

01 -
  • The batter gets impossibly crispy while the fish inside stays tender and flaky, thanks to the sparkling water creating tiny air pockets.
  • Double-frying the chips gives you that golden-outside, fluffy-inside texture that makes people forget about frozen fries forever.
  • It feels fancy enough to impress guests but simple enough that even a beginner can pull it off with confidence.
02 -
  • The oil temperature is everything—too cool and your batter absorbs oil instead of crisping; too hot and the outside burns before the inside cooks.
  • Never skip the initial soak of your potatoes; that starch removal is what separates soggy homemade chips from actual pub-quality ones.
  • Cold batter hitting hot oil is the entire magic trick; if your batter sits out and warms up, your fish won't be crispy.
03 -
  • Keep a thermometer clipped to your pot or fryer; even a few degrees off changes everything, and guessing will disappoint you.
  • Fry your fish in batches if needed so the oil temperature doesn't plummet when you add each fillet—crowding the pot is the enemy of crispiness.
Go Back