British Fish and Chips

How to Make British Fish and Chips

1. 1

   Step 1: Prepare the chips

   Peel (optional) and cut the potatoes into thick chips about 1/2–3/4 inch (1.5–2 cm) wide. Rinse in cold water until the water runs clear, then place in a pot of salted water, bring to a simmer and parboil for 6–8 minutes until just tender but holding shape; drain and let steam-dry in the colander for a few minutes.

   For this step

   • 2 1/2 lbMaris Piper or Russet potatoes (for chips)
   • 2 tspSea salt (for seasoning)
   
2. 2

   Step 2: Heat oil and first fry

   Pour the oil into a heavy deep pan or deep-fryer and heat to 300°F (150°C). Fry the parboiled chips in batches for 4–6 minutes until soft with a pale exterior, then transfer to a wire rack or paper towel-lined tray to drain while you make the batter and fish.

   For this step

   • 6 6.3 cupsVegetable oil (for deep frying)
3. 3

   Step 3: Make the beer batter and coat the fish

   In a bowl whisk together the flour, baking powder and a good pinch of salt; gradually whisk in the cold lager until you have a smooth, thick batter (add a little more beer or flour to adjust consistency). Pat the cod dry, dust lightly with extra flour, then dip into the batter to coat fully—work in small batches so batter stays cold.

   For this step

   • 1 1/2 cupsAll-purpose flour (plus extra for dusting)
   • 1 tspBaking powder
   • 12 fl ozCold lager or pale beer
   • 1 1/2 lbSkinless cod fillets (about 4 pieces)
   
4. 4

   Step 4: Cook the mushy peas

   Meanwhile, simmer the frozen peas in a small saucepan with a splash of water for 3–4 minutes until very tender. Drain most of the water, stir in the butter and a pinch of salt, then lightly mash to a coarse purée (or blitz briefly in a food processor) to make traditional-ish mushy peas; keep warm.

   For this step

   • 12 ozFrozen peas (for mushy peas)
   • 2 tbspUnsalted butter (for peas)
   
5. 5

   Step 5: Second fry — crisp the fish and chips

   Increase the oil temperature to 375°F (190°C). Fry the battered cod in hot oil for 5–7 minutes until the batter is golden and the fish flakes easily; cook chips a second time at the hotter temperature for 2–3 minutes until deep golden and crisp. Drain both on a rack or paper towels and season the chips immediately with salt.
   
6. 6

   Step 6: Serve with malt vinegar and peas

   Serve each portion with a piece of battered cod, a generous pile of chips and a scoop of mushy peas. Provide malt vinegar (and lemon wedges or tartar sauce if desired) to drizzle over the fish and chips for the authentic pub finish.

   For this step

   • 4 tbspMalt vinegar (to serve)
   

1. Peel (optional) and cut the potatoes into thick chips about 1/2–3/4 inch (1.5–2 cm) wide. Rinse in cold water until the water runs clear, then place in a pot of salted water, bring to a simmer and parboil for 6–8 minutes until just tender but holding shape; drain and let steam-dry in the colander for a few minutes.
2. Pour the oil into a heavy deep pan or deep-fryer and heat to 300°F (150°C). Fry the parboiled chips in batches for 4–6 minutes until soft with a pale exterior, then transfer to a wire rack or paper towel-lined tray to drain while you make the batter and fish.
3. In a bowl whisk together the flour, baking powder and a good pinch of salt; gradually whisk in the cold lager until you have a smooth, thick batter (add a little more beer or flour to adjust consistency). Pat the cod dry, dust lightly with extra flour, then dip into the batter to coat fully—work in small batches so batter stays cold.
4. Meanwhile, simmer the frozen peas in a small saucepan with a splash of water for 3–4 minutes until very tender. Drain most of the water, stir in the butter and a pinch of salt, then lightly mash to a coarse purée (or blitz briefly in a food processor) to make traditional-ish mushy peas; keep warm.
5. Increase the oil temperature to 375°F (190°C). Fry the battered cod in hot oil for 5–7 minutes until the batter is golden and the fish flakes easily; cook chips a second time at the hotter temperature for 2–3 minutes until deep golden and crisp. Drain both on a rack or paper towels and season the chips immediately with salt.
6. Serve each portion with a piece of battered cod, a generous pile of chips and a scoop of mushy peas. Provide malt vinegar (and lemon wedges or tartar sauce if desired) to drizzle over the fish and chips for the authentic pub finish.