Fish & Chips
Golden battered white fish served with crispy chips and classic accompaniments. A timeless British favourite that delivers crunch, comfort, and nostalgia in every bite.
Ingredients
For the Fish
- 4 white fish fillets (cod, haddock, or pollock)
- 100g plain flour
- 1 tsp baking powder
- 200ml cold sparkling water or lager
- Salt, to taste
- Vegetable oil, for frying
For the Chips
- 1kg potatoes, cut into thick chips
- Vegetable oil, for frying or roasting
- Salt, to taste
To Serve
- Mushy peas
- Lemon wedges
- Tartar sauce
Instructions
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Step 1
Cooking Instructions
Prepare the Chips
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Step 2
Parboil the chips in salted water for 5 minutes, then drain and steam-dry.
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Step 3
Fry or roast until golden and crisp.
Make the Batter
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Step 4
Mix the flour, baking powder, and salt.
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Step 5
Whisk in the cold sparkling water or lager until just smooth.
Batter the Fish
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Step 6
Pat the fish dry and lightly dust with flour.
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Step 7
Dip into the batter, allowing excess to drip off.
Fry the Fish
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Step 8
Heat the oil to 180°C.
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Step 9
Fry the fish for 4–5 minutes until golden and crisp.
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Step 10
Drain on kitchen paper.
Serve
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Step 11
Serve the fish with crispy chips, mushy peas, lemon wedges, and tartar sauce.
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