Classic British Fish and Chips: A Step-by-Step Recipe Guide

Ingredients

4 large russet potatoes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup buttermilk
1 egg
1 quart vegetable oil for frying
4 (6 ounce) fillets of firm white fish (such as cod or haddock)
1/2 cup plain dry bread crumbs
Tartar sauce for serving (optional)
Malt vinegar for serving (optional)

Steps and instructions

Peel the potatoes and cut into thick chips. Soak in cold water for 15 minutes, then pat dry with kitchen paper.
Heat the vegetable oil in a deep fryer or large, deep saucepan to 275°F (135°C). Add the chips and cook for about 5 minutes until soft but not colored. Drain on kitchen paper.
While the chips are resting, mix the flour, baking powder, salt, and black pepper in a bowl. Whisk in the buttermilk and egg to create a smooth, thick batter.
Dip each fish fillet in the batter, ensuring it's fully coated, and then roll it in the breadcrumbs.
Increase the heat of the oil to 375°F (190°C). Fry the fish fillets in batches for 6-8 minutes, or until golden brown and crispy. Drain on kitchen paper.
Reheat the oil to 375°F (190°C) again, and cook the chips a second time for 2-3 minutes, or until golden and crisp. Drain on kitchen paper and sprinkle with a little salt.
Serve the fish and chips together, with tartar sauce and malt vinegar on the side, if desired.

Tools for making

Cutting board - for peeling and cutting the potatoes
Knife - for peeling the potatoes and cutting the fish fillets
Deep fryer or large, deep saucepan - for frying the chips and fish
Kitchen paper - for draining the chips and fish after frying
Bowl - for mixing the batter
Whisk - for whisking the batter ingredients together
Slotted spoon - for removing the chips and fish from the hot oil

Recipe variations

Use a different type of fish such as halibut, tilapia, or pollock.
Try using panko breadcrumbs for a lighter and crunchier crust.
Experiment with different spices and herbs in the batter such as paprika, cayenne pepper, or dill.
Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
For a healthier alternative, bake the fish and chips instead of frying them.
Make it vegetarian by substituting the fish with tofu or tempeh.
Add a twist by incorporating different dipping sauces like garlic aioli, spicy mayo, or chipotle ranch.
Instead of traditional potatoes, try using sweet potatoes or yams for the chips.
Include a side of mushy peas or coleslaw for a classic British accompaniment.
For a spicy kick, sprinkle some chili powder or cajun seasoning on the fish or in the batter.

Recipe overview

This delicious Fish and Chips recipe brings a classic British pub favorite right to your kitchen. Perfectly crisp, golden chips paired with a beautifully fried firm white fish coated with a flavorful batter and breadcrumbs. You'll love the crunch of the coating and the tender, flaky fish inside. Pair it with your favorite tartar sauce and a sprinkle of malt vinegar to truly experience this traditional comfort food. Whether you're hankering for a taste of the UK or looking for a hearty, satisfying meal, this recipe is sure to hit the spot. Cooking fish and chips at home may seem intimidating, but this recipe breaks down the process into simple steps, ensuring you end up with the perfect plate of fish and chips. Enjoy!

Common questions

How long should I soak the potatoes? Soak the potatoes in cold water for 15 minutes.
What temperature should the oil be for frying the chips? Heat the vegetable oil to 275°F (135°C).
How long should I cook the chips initially? Cook the chips for about 5 minutes until soft but not colored.
What should I do while the chips are resting? Mix the batter ingredients together in a bowl.
What temperature should the oil be for frying the fish? Increase the oil temperature to 375°F (190°C) for frying the fish.
How long should I fry the fish fillets? Fry the fish fillets for 6-8 minutes, or until golden brown and crispy.
Should I fry the chips a second time? Yes, after frying the fish, reheat the oil to 375°F (190°C) and cook the chips for another 2-3 minutes until golden and crisp.
What can I serve with fish and chips? You can serve tartar sauce and malt vinegar on the side, if desired.

Serving dishes and utensils

Cutting board - A sturdy surface for chopping and preparing ingredients.
Chef's knife - A sharp knife for cutting potatoes and filleting fish.
Deep fryer or large, deep saucepan - For frying the chips and fish.
Slotted spoon - To remove the cooked fish and chips from the oil.
Kitchen paper - For draining excess oil from the fried food.
Bowl - Used for mixing the batter.
Whisk - To combine the ingredients and create a smooth batter.
Measuring cups and spoons - For accurate measurement of ingredients.
Tartar sauce dish - To serve the tartar sauce, if using.
Serving plates or baskets - For presenting the fish and chips.

Origin stories

Fish and Chips is a quintessential British comfort food. Its origins can be traced back to the 19th century, during the industrial revolution in England. Fried fish was introduced to the British Isles by Jewish refugees from Portugal and Spain. Around the same time, chips — that is, fried potatoes — were becoming popular street food in London. The marriage of fish and chips happened sometime in the middle of the 19th century. The first fish and chip shop opened in London in 1860, and it quickly became a popular and affordable meal for the working class. This iconic dish remains a staple across the UK and has been exported all over the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.