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Classic British Fish and Chips
Crisp beer-battered haddock with twice-fried chips for the classic British pub finish at home.
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image field in src/content/recipes/classic-british-fish-and-chips.md Ingredients
Fish
- 4 haddock fillets, skin off
- 150g plain flour, plus extra for dusting
- 1 tsp baking powder
- 200ml cold lager (or sparkling water for a non-alcoholic version)
- Salt and pepper
- Oil for deep frying
Chips
- 4-6 large floury potatoes, peeled and cut into thick chips (about 1.5cm wide)
- Oil for frying
- Salt
Method
Chips - first fry
- Parboil: Boil the chips for 5-6 minutes until just starting to soften but still holding their shape. Drain and leave to steam dry completely.
- First fry: Heat oil to 150C and fry the chips in batches for 5-6 minutes until cooked through but with no color. Drain and set aside.
Batter and fish
- Make the batter: Whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the cold lager until you have a smooth batter the consistency of double cream. Keep it cold for a crisp result.
- Dust the fish: Pat the haddock fillets completely dry with paper towels and dust lightly with flour so the batter adheres.
- Fry the fish: Heat oil to 180C. Dip each fillet into the batter and carefully lower into the oil. Fry for 6-8 minutes until golden and crisp. Drain on paper towels.
- Second fry the chips: Increase the oil temperature to 190C and fry the chips again for 3-4 minutes until golden and crispy. Drain and season with salt immediately.
Accompaniments
- Malt vinegar (white wine vinegar works as a substitute)
- Mushy peas
- Tartare sauce
- Tomato ketchup
Notes
- Keep batter cold and avoid over-mixing.
- Fry in small batches so oil temperature stays stable.
- Double-frying chips gives the best crisp exterior and fluffy interior.
- Serve immediately for best texture.