British fish and chips… there’s nothing quite like it! Even though I prefer to avoid the mushy peas, you can add those on the side if that’s your preference. Having grown up in England, it’s fair to say I grew up enjoying fish and chips, and just the smell emanating from a fish and chip shop makes me drool!
The beer batter on the fish in this British fish and chips recipe gives it a really crunchy texture and this is such a great weekly dinner idea. Not only is this simple to make but it smells amazing while cooking and the flavor is great.
Making your own ‘chips’ (steak fries, whatever you want to call them) means they will be really good and if you usually buy frozen fries then you will appreciate the fresher flavor of homemade ones.
Now, although this recipe calls for cod, you could use any firm, white-fleshed fish, such as tilapia or pollock. Cod is the classic choice although it can be expensive, so if you prefer another fish, by all means go ahead with the alternative choice.
British Fish and Chips: Serving Ideas
Serve this fish and chips recipe with salt and malt vinegar, for an authentic taste of Britain, as well as onion rings or salad if you like, and tartar sauce on the side. Other popular side dishes for this meal in Britain include baked beans, regular or mushy peas, or coleslaw. Swap the lemon pepper in the recipe for cayenne if you want to spice the batter up a bit.
Make sure the oil is the correct temperature; that is very important when making a deep-fried recipe. If it is too hot you will burn the batter and chips. If it’s not hot enough your fish and chips will absorb too much oil and turn out soggy.
Authentic British Fish and Chips: Which Fish to Use
You can’t go wrong with cod, but other nice fish to try include flounder, plaice, haddock, tilapia, halibut, orange roughy, catfish, or pollock.
Use fresh or frozen filets but, if going for frozen, make sure you thaw it well and pat dry with paper towels else the batter won’t stick.Print
British Fish and Chips Recipe
Few meals are as tempting as a traditional British fish and chips recipe, made the authentic way with extra-crunchy beer battered cod. If you’re looking for fish and chips recipes, this one is especially good. It’s easy as well as delicious.
Frying the chips twice ensures they will come out super-crispy. This fine meal can be served with tartar sauce, ketchup, mayo, or any other sauce you want, as well as your favorite hot or cold side dishes.
Many British families enjoy this treat once a week and it is especially popular with the kids. Battering fish seals in the moisture and this recipe shows you how to make a really crunchy batter which is both flavorful and satisfying. Feel free to try different kinds of fish, although cod is the iconic British choice.
- Prep Time: 15 Minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Fried
- Cuisine: British
For the Fish:
- 1½ pounds (680g) cod filets
- 1 bottle cold brown beer
- 2 cups (240g) all-purpose flour (plain flour)
- 1 tablespoon baking powder
- ⅛ teaspoon Old Bay seasoning
- ¼ teaspoon lemon pepper
- 1 teaspoon salt
- Sprigs of parsley, for garnish
- Cornstarch (UK: cornflour) as needed
- Tartar sauce, ketchup or mayonnaise, to serve
- Lemon wedges, to serve (optional)
For the Chips:
- 4 large potatoes
- Oil for deep-frying
- Salt, to taste
- Peel the potatoes, and then slice them.
- Transfer them to a bowl of cold water.
- Whisk the baking powder with the Old Bay, flour, lemon pepper and salt.
- Whisk in the beer and keep mixing until the batter is smooth and lump-free.
- Refrigerate for 15 minutes (you can make it up to an hour ahead.)
- Preheat the oven to 200 degrees F (95 degrees C).
- Heat the oil to 320 degrees F (160 degrees C) in a deep pot.
- Drain the potatoes well and submerge them in the hot oil.
- Fry for a couple of minutes until they are floppy but still pale.
- Remove them from the oil and let them cool to room temperature.
- Heat the oil to 375 degrees F (190 degrees C) and return the fries to the pot.
- Cook for 3 minutes or until golden brown and crisp.
- Drain on a rack and season with salt.
- Keep the fries warm in the oven.
- Bring the oil back up to 350 degrees F (175 degrees C).
- Cut the cod into 1-ounce (30g) strips and dredge them in cornstarch.
- Dip the cod in the batter and then immerse it in the hot oil.
- Cook the fish in batches for a 2 minutes per side or until the batter is crispy and golden brown.
- Keep the finished batches in the warm oven.
- Drain the cod on the rack, and then serve the fish and chips with tartar sauce or mayonnaise for dipping.
- Garnish with sprigs of parsley and/or lemon wedges if liked.
- Side dish options include mushy peas, a mixed green salad or onion rings
- If you’re using frozen fish, make sure to thaw it completely and drain well on paper towels
- No need to head out to the nearest fish and chips shops when you can make authentic British fish and chips so easily in the comfort of your own kitchen
Keywords: british fish and chips, traditional fish and chips, authentic fish and chips, how to make fish and chips