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.

Ingredients

Portions

-

4

+

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

Tags

fishchips

Ivan Horvat

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod, metus eu sodales accumsan, nisi eros dapibus turpis, ac lobortis sem tellus in arcu. Sed ultricies aliquam congue.

Full biography

Full biography

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod, metus eu sodales accumsan, nisi eros dapibus turpis, ac lobortis sem tellus in arcu. Sed ultricies aliquam congue.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod, metus eu sodales accumsan, nisi eros dapibus turpis, ac lobortis sem tellus in arcu. Sed ultricies aliquam congue.

x

View profile

Facebook page Twitter Linked In YouTube Instagram Website Contact author Ivan Horvat

Print

Share:

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.