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Classic British Fish and Chips

Embark on a culinary journey to the heart of British comfort food with our Classic Fish and Chips recipe. This iconic dish, beloved in pubs across the UK, features crispy, golden-brown fish fillets paired with perfectly cooked chips. Recreate the magic of a traditional British chippy in your own kitchen with this easy-to-follow recipe.
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The Story

British Fish and Chips is a quintessential dish that combines flaky white fish with a crisp, golden coating and chunky, tender chips. The secret to its success lies in the light and flavorful batter that envelops the fish, creating a satisfying contrast with the fluffy interior of the chips. Serve it with a side of mushy peas and a splash of malt vinegar for the full authentic experience.


4 large white fish fillets (cod or haddock)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold sparkling water
Vegetable oil (for frying)
4 large potatoes, peeled and cut into thick chips
Salt and pepper (to taste)
Malt vinegar (for serving)
4 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 20 Mins

Total TIme:

0 Hrs 0 Mins



Heat the vegetable oil in a deep fryer or large, deep pan to 350°F (180°C).


In a large bowl, whisk together the flour, baking powder, and salt.


Gradually add the sparkling water to the flour mixture, whisking until you have a smooth batter.


Dip each fish fillet into the batter, ensuring it is fully coated.


Carefully place the battered fish into the hot oil and fry for 6-8 minutes or until golden brown and crispy. Fry in batches if necessary.


While the fish is frying, parboil the chips in a pot of salted water for about 5 minutes. Drain and let them air-dry.


Once the fish is done, remove it from the oil and place it on a plate lined with paper towels to absorb excess oil.


Increase the oil temperature to 375°F (190°C) and fry the parboiled chips until golden and crisp.


Season the chips with salt and pepper to taste.


Serve the fish and chips hot, with a side of mushy peas and a drizzle of malt vinegar.

Tips for this recipe

For an extra crispy coating on the fish, dust the fillets with a little flour before dipping them into the batter. This helps the batter adhere better and results in a light and crunchy texture.

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