Fish and chips is an iconic British dish featuring crispy, golden-battered fish paired with thick-cut, fluffy fries, often served with tartar sauce and mushy peas. Known for its comforting simplicity and satisfying crunch, it’s a beloved staple across the UK, from seaside takeaways to cozy pubs. This detailed recipe guides you through making authentic fish and chips at home, with tips to achieve that perfect pub-style crispiness.
Ingredients (Serves 4)
For the Fish:
- 4 white fish fillets (cod or haddock, 6–8 oz each), skinless and boneless
- 1 cup all-purpose flour (for batter)
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup cold sparkling water (or beer for richer flavor)
- ¼ cup all-purpose flour (for dredging)
- Vegetable oil (for deep frying)
For the Chips:
- 4 large russet potatoes, peeled and cut into thick fries (½-inch wide)
- Vegetable oil (for frying)
- 1 tsp salt
For the Tartar Sauce:
- ½ cup mayonnaise
- 2 tbsp finely chopped pickles (or gherkins)
- 1 tbsp capers, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
For Serving:
- 1 cup mushy peas (canned or homemade, optional)
- Lemon wedges
- Malt vinegar
Equipment Needed
- Deep fryer or large, deep pot
- Large skillet (for chips)
- Wire rack or paper towels
- Mixing bowls
- Tongs or slotted spoon
- Thermometer (for oil)
- Sharp knife
Step-by-Step Instructions
Step 1: Prepare the Chips
Peel the potatoes and cut into ½-inch thick fries. Rinse under cold water to remove excess starch, then soak in a bowl of cold water for 30 minutes to prevent browning and ensure crispiness. Drain and pat dry thoroughly with paper towels.
Pro Tip: Soaking removes starch for fluffier chips; don’t skip this step.
Step 2: Par-Cook the Chips
In a large skillet or deep fryer, heat 2 inches of vegetable oil to 300°F (150°C). Working in batches, fry the potato fries for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Set aside to cool slightly.
Pro Tip: This first fry cooks the interior, setting the stage for crispy exteriors later.
Step 3: Make the Tartar Sauce
In a small bowl, mix ½ cup mayonnaise, 2 tbsp chopped pickles, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tbsp chopped parsley. Season with salt and pepper to taste. Cover and refrigerate until serving to let flavors meld.
Pro Tip: Adjust lemon or pickles for a tangier or brinier sauce to suit your taste.
Step 4: Prepare the Batter
In a large mixing bowl, whisk together 1 cup all-purpose flour, ½ cup cornstarch, 1 tsp baking powder, 1 tsp salt, and ½ tsp black pepper. Slowly pour in 1 cup cold sparkling water (or beer), whisking gently until smooth. The batter should be thick enough to coat the fish but thin enough to drip slightly, like pancake batter. Keep the batter cold by placing the bowl over an ice bath if needed.
Pro Tip: Cold sparkling water or beer adds airiness for a crisp, light batter.
Step 5: Fry the Chips
Increase the oil temperature to 350°F (175°C). Fry the par-cooked chips in batches for 5–7 minutes until golden and crispy. Remove with a slotted spoon, drain on paper towels, and sprinkle with 1 tsp salt while hot. Keep warm in a low oven (200°F/95°C).
Pro Tip: Don’t overcrowd the fryer to maintain oil temperature and ensure even cooking.
Step 6: Prepare the Fish
Pat the fish fillets dry with paper towels to remove excess moisture. Season lightly with salt and pepper. Spread ¼ cup flour on a plate for dredging. Lightly coat each fillet in flour, shaking off excess, to help the batter adhere.
Step 7: Fry the Fish
Heat the oil to 375°F (190°C) in a deep fryer or pot. Dip each floured fillet into the batter, letting excess drip off. Carefully lower into the hot oil, frying 2 fillets at a time to avoid crowding. Fry for 4–6 minutes, turning once, until golden and crispy, and the fish reaches an internal temperature of 145°F (63°C). Remove with tongs and drain on a wire rack or paper towels. Keep warm in a low oven while frying remaining fillets.
Pro Tip: Maintain oil temperature to avoid soggy batter; use a thermometer for precision.
Step 8: Serve
Plate the fish and chips hot, with a generous portion of chips alongside each fillet. Serve with tartar sauce, lemon wedges, malt vinegar, and mushy peas (if using) on the side. For mushy peas, heat canned peas gently or make homemade by simmering cooked peas with butter and salt.
Serving Tip: Sprinkle extra salt and a splash of malt vinegar over the chips for authentic flavor.
Where to Get the Best Fish and Chips in the UK
While homemade fish and chips are a treat, the UK is home to legendary spots serving this classic dish. Here are some of the best places known for their quality, based on culinary reputation:
- The Magpie Café, Whitby, North Yorkshire: A seaside gem renowned for fresh, locally sourced cod and haddock, fried in a light batter with perfectly crisp chips. The homemade tartar sauce and harbor views make it a must-visit.
- Anstruther Fish Bar, Fife, Scotland: Famous for sustainably caught fish, golden chips, and generous portions. Their creamy tartar sauce and commitment to quality have earned national acclaim.
- Poppies, London (Spitalfields or Camden): Offers a retro vibe with sustainably sourced fish fried to order, paired with thick-cut chips and mushy peas. Their attention to detail elevates the classic experience.
- The Golden Hind, London (Marylebone): A historic chippie since 1914, serving crispy battered cod and haddock with fluffy chips. Consistency and tradition keep locals coming back.
- Kerbisher & Malt, London (various locations): A modern favorite with fresh fish, hand-cut chips, and homemade sauces. Their light, crispy batter stands out in the capital’s fish and chips scene.
These spots are celebrated for fresh ingredients, expert frying, and traditional sides, making them top destinations for fish and chips lovers. Check their current hours and offerings before visiting, as quality can vary over time.
Nutritional Information (Per Serving, Approx.)
- Calories: 800–900 kcal (varies by portion size and oil absorption)
- Protein: 30g (from fish)
- Fat: 40g (from frying oil and fish)
- Carbohydrates: 90g (from potatoes and batter)
- Sodium: 1000–1200mg (from salt and tartar sauce)
- Fiber: 5g
Note: Values are estimates and depend on ingredients. Fish and chips is high in calories and fat due to deep frying. Using lean fish like cod and less oil can reduce fat content. Potatoes provide carbs and fiber, but sodium from salt and sauces adds up. Opt for smaller portions or air-frying for a lighter version.
Tips for Perfect Fish and Chips
- Choose Fresh Fish: Cod or haddock are traditional; ensure fillets are firm and odorless for best flavor.
- Keep Batter Cold: Cold sparkling water or beer ensures a light, crispy batter; don’t let it sit too long.
- Control Oil Temperature: Fry chips at 350°F and fish at 375°F to avoid greasy results.
- Make Ahead: Prep tartar sauce and cut potatoes a day in advance to save time.
- Lighter Option: Use an air fryer for chips and bake fish with a light batter coating to reduce oil.
Why You’ll Love This Recipe
Fish and chips is the ultimate British comfort food, delivering crispy, golden perfection with every bite. Its flaky fish, fluffy chips, and tangy tartar sauce make it a crowd-pleaser for family dinners or gatherings. This recipe brings the chippie experience home with straightforward steps and authentic flavors. Grab your fryer and dive into this classic dish!
