Name: Fish and Chips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 fillets of white fish (cod, haddock or similar), about 150 g each; Salt and pepper; 2 tablespoons of flour (for dusting); 200 g plain flour; 1 tsp baking powder; Pinch of salt; 250 ml cold beer (or sparkling water for non-alcoholic version); 800 g potatoes; Vegetable oil for frying; Salt to taste; Malt vinegar; Lemons; Tartar sauce or mushy peas

Ivan HorvatWednesday, June 4, 2025

A beloved British pub classic – golden, crispy, and always satisfying

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Fish and chips is an iconic meal of British cuisine, dating back to the 19th century. The combination of white fish in a light beer batter and chunky fried potatoes has become synonymous with comforting, well-executed simplicity. While often eaten as takeaway, the homemade version can be even more delicious – made with fresh ingredients and care. Ideal for a weekend lunch, a traditional fish Friday, or whenever you're craving a touch of pub-style comfort at home.

Ivan Horvat

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Cooking Time (min)	30
Overall Time (min)	50
Preparation Time (min)	20
Complexity	Low
Price Range	Medium
Calories	650
Number Of Portions	4
Recipe Cuisine	British
Ingredients	Fish 4 fillets of white fish (cod, haddock or similar), about 150 g each Salt and pepper 2 tablespoons of flour (for dusting) Batter 200 g plain flour 1 tsp baking powder Pinch of salt 250 ml cold beer (or sparkling water for non-alcoholic version) Chips 800 g potatoes Vegetable oil for frying Salt to taste Optional (for serving) Malt vinegar Lemons Tartar sauce or mushy peas
Method	Preparing the Chips Prep the Potatoes Peel and cut the potatoes into thick strips. Rinse under cold water and pat dry with a kitchen towel. Pre-fry the Chips Heat the oil to 140°C in a deep pan or fryer. Fry the chips for 5–6 minutes until softened but not golden. Remove and drain on paper towels. Preparing the Fish Season the Fish Season the fillets with salt and pepper, then lightly dust with flour to help the batter stick. Make the Batter In a bowl, combine the flour, baking powder, and salt. Gradually add the beer and whisk until smooth and thick. Fry the Fish Heat the oil to 180°C. Dip each fillet in the batter and carefully lower into the hot oil. Fry for 6–8 minutes until golden and crispy. Drain on paper towels. Final Fry and Serving Final Fry for Chips Return the pre-fried chips to the oil heated to 180°C and fry for another 3–4 minutes until golden and crispy. Serve Serve the fish and chips hot with lemon wedges, vinegar, tartar sauce or mushy peas on the side, if desired.