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Authentic Fish and Chips Recipe England, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The national dish of Great Britain, fish and chips is one of the country's favorite takeaway meals, and it's incredibly easy to prepare at home. The traditional recipe calls for fillets of cod or haddock that are first evenly coated in a batter made of just flour, water, and baking soda and then fried in beef dripping or lard, while potatoes, which are cut somewhat thicker than regular French fries, are double fried to make them crispier. For serving, fish and chips are just sprinkled with salt and vinegar and are typically plated with a side of mushy peas. Variations on the recipe include using sparkling water or beer instead of tap water, adding milk or eggs to the batter or frying the fish and potatoes in vegetable oil instead of lard. You can buy fish and chips at more than 11.000 shops colloquially called chippies, that are at present operating in the UK and Ireland.
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Cooking tips
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batter
The most important thing to keep in mind when making the batter is to make sure you capture as much air as possible to give the coating a light, crunchy texture when fried. There are several ways you can do this. As in the traditional recipe, adding baking powder is one way; using beer or sparkling water instead of tap water is another, and some chefs even add yeast. Because you want the batter to ... Read more -
potatoes
To get the best results, use floury potato varieties like Maris Piper, King Edwards, and Desiree. Cut them up thickly, but make sure they are not so thick, or the insides will end up soggy when fried, something you want to avoid. Also, you may want to shortly boil the potatoes, which will help make the outside incredibly crisp. In any case, you should always pat dry your potatoes; you don't want any ... Read more -
fish
The fish of choice are cod and haddock, but any other types of white fish like pollock, coley, plaice, and skate can be used instead. Whether you take the skin off or leave it on is just a matter of personal preference. -
frying
Although today vegetable oils like peanut and groundnut are typically used, if you have the chance, always stick with the traditional recipe, which uses beef drippings or lard. Not only will that impart more flavor, but will also give a crispier texture. When it comes to temperature, various recipes will give you different instructions on how hot the oil for frying should be; for some, it's 160°C/... Read more -
method
Flour the fish before dipping it into the batter; this will help the batter better stick to the fish. Also, try to avoid adding eggs or milk to the batter as they will overpower the taste of fish. One trick used by the professionals to make the coating lighter is to chill the batter or use cold water and chilled flour. -
serving
Originally fish and chips would be served in old newspapers and sprinkled with salt and vinegar, malt vinegar typically used by most chippers. Other traditional side dishes include the indispensable mushy peas and pickles like gherkins, eggs, and onions. Today, more common side dishes include a wedge of lemon to squeeze over the fish, or curry and tartar sauce for dipping. When ordering, you can ask ... Read more
Recipe variations
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Beer-Battered Fish and Chips
Ready in 1hIn this variant, the fish is coated in a beer batter before it's fried, resulting in lots of crunch once fried. The potatoes can be fried using a fryer or in a regular pan but should be fried twice for a crispier texture. When frying, make sure that the oil is at the right temperature with the help of a thermometer.
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Fish and Chips
Ready in 1h 10minThe following recipe is for fish and chips prepared somewhat in a traditional manner, the exception being the potato chips that are baked instead of fried. This recipe also has instructions on how to make mushy peas, a classic accompaniment to fish and chips. One tip — you should prepare the potatoes one to two hours ahead of time so that they can be ready for serving at the same time as the peas and the fish fillets.
Beer-Battered Fish and Chips
PREP 30min
COOK 30min
READY IN 1h
In this variant, the fish is coated in a beer batter before it's fried, resulting in lots of crunch once fried. The potatoes can be fried using a fryer or in a regular pan but should be fried twice for a crispier texture. When frying, make sure that the oil is at the right temperature with the help of a thermometer.
Ingredients
Beer-Battered Fish and Chips
beef dripping or oil, for deep frying
FOR THE FISH
4 x 175g (4 x 6 oz) thick cod or haddock fillets
225g (1/2 lb) self-raising flour, plus extra for dusting
salt and freshly ground black pepper
300 ml (2 1/4 cups) fridge-cold lager
FOR THE CHIPS
6-8 large floury potatoes (depending on how hungry you are)
Preparation
1
Beer-Battered Fish and Chips
Step 1/6
Set the oven to preheat at 150°C/300°F and the dripping or oil in the fryer to 120°C/250°F.
Step 2/6
Now, increase the temperature of the fryer to 180°C/355°F. Season the fish fillets and coat them with flour, shaking off the excess so the batter sticks better to the fish.
Step 3/6
Peel the potatoes and cut them up however big you would want them, then wash them in cold water, drain, and pat them dry with a clean towel. Place the potatoes in the fryer, fry them for 8-10 minutes until they soften up, nevertheless, they should remain pale. Check if they're cooked by piercing them with a small knife. Transfer them on greaseproof paper to cool.
Step 4/6
To make the batter, first, sift the flour and a pinch of salt into a large bowl and then pour in the larger, whisking as you pour. The consistency should be that of a very thick double cream, so add more lager if it's too thick, or add more flour it's too runny.
Step 5/6
Season the fillets with salt, dip them into the batter, and carefully place them in the fryer (two at a time) and fry them for 8-10 minutes or until they are golden and crispy. Then, transfer them to a baking paper-lined sheet. Keep them in the oven while you prepare the remaining fillets and the potatoes.
Step 6/6
Once you've prepared the fillets, return the potatoes to the fryer and fry them for 2-3 minutes or until golden and crispy. Drain any excess fat and sprinkle them with salt before serving with fish. Optionally, when serving, you may also add a side of mushy peas and bread and butter.
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