Fish And Chips Recipe

No need to go down to your local chippy or search for a restaurant that makes real British-style fish and chips. This British Fish and Chips recipe produces that perfectly crispy and flavorful result you’re craving! Recreate the BEST British Fish and Chips right at home!

This homemade British fish and chips recipe has been a long time coming. Though I lived in England for several years it wasn’t until our two most recent trips to the UK that I was able to finally perfect the batter and technique. And so the time has come to share with you Britains most iconic dish: Fish and Chips!

BEST British Fish and Chips

No need to go down to your local chippy or search for a restaurant that makes real British-style fish and chips. This recipe produces that perfectly crispy and flavorful result you’re craving! Recreate the PERFECT British Fish & Chips right at home!

Prep: 30min

Total: 60min

Yield: 4

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 419 kcal, Carbohydrate 56 g, Protein 38 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 73 mg, Sodium 652 mg, Fiber 4 g, Sugar 1 g

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/4 cups light beer (, VERY COLD **See NOTE)
• extra flour for dredging (, chilled)
• 1 1/2 pounds fresh cod, haddock or halibut
• oil for frying
• use beef tallow instead of oil for the best traditional flavor
• For the Chips:
• 4 large Russet potatoes or other high starch/low moisture potato
• salt for sprinkling
• oil for frying
• quality British Malt Vinegar (, for serving)

Instruction:

1. **SEE BLOG POST Q&A SECTIONS FOR DETAILED TIPS & TRICKS**For the Chips: Heat the oven to 200 F.Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature reaches over high heat until it reaches 325 degrees F (I use this instant read thermometer). Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil is 325 F carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature. Increase the temperature to 375 degrees F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they’re still very hot, and place them in the warmed oven while you’re frying the fish.
2. For the Fish: Combine the flour, baking powder and salt in a large flat bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest for a while). In another large flat bowl add some extra flour for dredging.Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!)
3. For Frying the Fish: You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of about an inch. Heat the oil to between 350 F and 375 F, using a candy thermometer. Carefully drop the fish into the oil.Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2 minutes on each side or until nicely golden. Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately. (If you wait too long to serve the batter will lose its crispiness.)Serve with the chips, a sprinkling of quality British malt vinegar and if desired a serving of authentic British Mushy Peas (click link for recipe). Though not traditional in the UK, you can also eat the fish with the BEST Homemade Tartar Sauce.

Fish and Chips

This easy Fish and Chips recipe is perfectly crispy on the outside and tender and flakey on the inside. Pair it with my homemade tartar sauce and fresh fries for a truly remarkable meal!

Prep: 10min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 222 kcal, Carbohydrate 27 g, Protein 22 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 49 mg, Sodium 259 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 ½ lbs white fish fillets* (, cut into long strips)
• 1 cup all-purpose flour (, plus more for dredging fish)
• 1/2 cup cornstarch
• 1 1/2 teaspoons baking powder
• ¼ teaspoon paprika
• ½ teaspoon salt (, plus more for seasoning fish)
• ¼ teaspoon freshly ground black pepper (, plus more for seasoning fish)
• 1 cup cold light beer*
• Hot cooked Fries ((fried, baked, or air fryer))
• Tartar Sauce (, ketchup, or fry sauce)
• British Malt Vinegar

Instruction:

1. Heat Oil: Add oil to a deep pot—about 1-2 inches full–and heat oil to 350 degrees F. The oil temperature is key to success: Make sure the oil is at the right temperature. Use a thermometer to monitor the oil temp (at least 350 and no higher than 375). If the oil is too hot, the fish wont cook fast enough before the coating is overly crisp. If the oil is not hot enough, the coating will be soggy/soft instead of crisp. Also, don’t overcrowd the pot, which can lower the oil temp, and keep the coating from crisping.
2. Prepare Fish: Depending on the size and shape of your fillets, cut them into strips that are long and at least 1 inch wide. Lay the fish fillets on a paper towel and pat dry. Season them generously with sea salt and pepper and then dredge each filet in a little bit of flour.
3. Make Batter: In a large bowl, mix the flour, cornstarch, baking powder, paprika, salt and pepper. Whisk in the beer (or club soda) to the flour mixture and continue mixing until you have a slightly thick, smooth batter. If it’s too thick, add a little more beer.
4. Batter and Fry: Check oil temperature to make sure it’s about 350 degrees F. Dip prepared fillets into the batter and use a spoon if needed to help coat the entire fillet. Working in small batches so you don’t overcrowd the pans, carefully lower a few dipped fillets at a time into the hot oil. Fry for approximately 5-7 minutes, turning occasionally, until the batter is crisp and golden and the fish is perfectly cooked. I like to cook just one at the beginning to get an estimated cook time, before cooking more. You don’t want to overcook the fish! Keep in mind the fish will continue to cook a little more as it cools off on the paper towel.
5. (If you have any leftover batter, you could also dip and fry onion rings, calamari, or shrimp!)
6. Rest: Once cooked, remove the fillets from the hot oil and drain on paper towels. You can keep the cooked fish warm in a 200 degree oven while you cook it all, if you want.
7. Serve: Use the same pot of hot oil to make French Fries, or make my Baked French Fries or Air Fryer French Fries. Serve with homemade tartar sauce (it can be made days ahead of time!) and malt vinegar, for dipping.

British Beer Battered Fish and Chips

How to cook homemade perfect beer-battered fish and chips recipe, crispy, golden battered cod, fantastic flavors, simple recipe, great meal with family & friends. The BEST EVER fish n chip recipe!

Prep: 10min

Total: 30min

Serving Size: 1

Nutrition Facts: calories 991 calories, Carbohydrate 96 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 20 grams fat, Fiber 5 grams fiber, Protein 86 grams protein, Saturated Fat 3 grams saturated fat, servingSize 1, Sodium 896 milligrams sodium, Sugar 6 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 15 grams unsaturated fat

Ingredients:

• Cod, haddock, pollock, whiting,catfish. Any ‘meaty’ thick filleted white fish is good. For this recipe I have used frozen cod as fresh fish is extremely expensive!
• 1 cup flour, seasoned with salt and pepper
• Vegetable Oil for deep frying., calculate amount according to the size of your pan
• Allow approximately 5 oz or 150 g fish per person. Try and get fish fillets about 2 cm or more in thickness
• 1 cup or 100 g All Purpose Flour
• 1 1/2 Teaspoons baking powder
• 7 Tablespoons Milk
• 1/2 Tablespoon Olive oil
• 1 Tablespoon water
• Pinch of salt
• 6 Tablespoons of fizzy lager or beer. . You can use fizzy water instead of beer., A light beer works best
• cm Calculate roughly 2 medium sized potatoes per person, peeled and cut into finger thickness (about 2 thick) chips
• King Edwards, Desiree,Maris Piper all good potatoes for chips
• Salt and Malt Brown Vinegar for serving.

Instruction:

1. If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2. Heat up the oil in your fryer / pan until it reaches 180C / 350F.
2. Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off as we will cook this separately to avoid over cooking. (see shapes of fish in photo). Pat dry with kitchen paper.
3. Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour and shaking off any loose flour.
4. Make up the batter. Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk. Don’t worry if there are lumps in the batter. This is good!
5. Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean tea towel.
6. The potatoes need to be as dry as possible before frying to get them crispy.
7. Carefully place the chips into the fryer / pan, and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale colour. You can check if the chips are cooked by using a sharp knife and feeling if it’s soft inside.
8. Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.
9. TIP: If you don’t have a thermometer, drop a bit of batter or end of a chip in and
10. and see if it sizzles to the surface.
11. Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of a pouring cream or yoghurt. If it is too thick, add a little of your fizzy liquid.
12. Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray. We will use this to place the fish once it’s cooked.
13. We will cook 1 or 2 pieces of fish at a time, depends on the size of your pan / fryer. Taking the end of a piece of fish, place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds. Then gently place it in the hot oil, and cook for 7 – 8 minutes until it becomes crispy and golden brown just like in the photos below. If the batter starts going brown too quickly, turn the temperature down a little.
14. Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven.
15. When you’ve finished cooking the fish, scoop out any bits of batter floating in the pan / fryer.
16. Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy. When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & grease proof paper like in the photos below.
17. Serve whilst still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat out of the paper with your fingers and ENJOY!

Gordon Ramsay Attempts To Make Fish & Chips at Home in 10 Minutes | Ramsay in 10

FAQ

What is the batter on fish and chips made of?

What is the best fish to use for fish and chips?

How does Gordon Ramsay make fish and chips?