Fish and Chips
Fish and chips is the British takeaway staple of battered white fish, usually cod or haddock, served with thick-cut chips. Both are fried twice: the chips cook through at a lower temperature and crisp up at a higher one, while the fish gets one hot fry in a cold, barely-mixed beer batter.
Ingredients
- 4 skinless white fish fillets (cod or haddock), about 170 g each
- 1 kgfloury potatoes (Maris Piper or Russet), peeled and cut into 1.5 cm chips
- 30 gplain flour, for dredging
- 200 gplain flour
- 1 tspbaking powder
- 0.5 tspfine salt
- 300 mlice-cold lager or sparkling water
- 2 lsunflower or vegetable oil, for deep-frying
- to tastefine salt
- to servemalt vinegar
- to servelemon wedges
- optionaltartar sauce
Method
- Cut the potatoes into 1.5 cm chips, rinse them under cold water until it runs clear, then dry thoroughly on a clean towel. Wet chips spit in hot oil and turn soggy instead of crisp.
- Pour the oil into a deep, heavy pot, filling it no more than half full, and heat to 150°C, checking with a thermometer. Fry the chips in 2 batches, 6–8 minutes each, until soft all the way through but still pale. Lift onto a wire rack to drain.
- Only now whisk the batter: mix the 200 g flour with the baking powder and salt, then whisk in the ice-cold lager or sparkling water just until combined. A few lumps are fine, and keeping everything cold is what keeps the coating crisp. Pat the fish dry, season with salt, then dredge lightly in the 30 g flour and shake off the excess so the batter has something to grip.
- Raise the oil to 180°C. Dip each fillet in the batter, let the excess drip off, and lower it into the oil away from you. Fry 2 pieces at a time so the oil doesn't cool down, 5–7 minutes, turning once, until deep golden and crisp — the fish should flake easily and read 60°C at the center. Drain on the rack and keep warm in a 100°C oven while you fry the rest.
- Raise the oil to 190°C and fry the chips a second time, in the same 2 batches, 2–3 minutes, until golden and crisp.
- Salt the chips the moment they come out of the oil, while they're still wet enough for it to stick. Serve with the fish, malt vinegar, lemon wedges, and tartar sauce.
FAQ
A crisp batter needs cold light lager or sparkling water: the carbonation gives it a light, porous structure. Don't overmix it — a few lumps are fine, and whisking it at the very last second keeps it cold. The oil for the fish needs to be at 180°C; any cooler and the batter drinks oil instead of setting. Fry only 2 pieces at a time so the temperature doesn't drop, and let the excess batter drip off before the fish goes in.
Traditionally cod or haddock is used — firm white flesh with a mild flavor. Excellent substitutes: pollock, hake, tilapia, or sea bass. The key is that the fish should be fresh and not too thin, so it does not dry out in the fryer. Fatty fish like salmon or mackerel are not suitable for this dish.
The secret is frying the chips twice. The first fry is at 150°C for 6–8 minutes, just until the potato is soft all the way through but still pale — a thermometer takes the guesswork out of this step. Let them rest, then fry a second time at 190°C for 2–3 minutes until deep golden and crisp. Cut the potatoes into thick batons, about 1.5 cm, and dry them completely with a towel before they go anywhere near the oil.
The classic is malt vinegar and salt directly on the paper wrapping. Also popular: ketchup, mushy peas, tartar sauce, and lemon wedges. In traditional British chippies, the fish is wrapped in paper — this is part of the dish's culture. Some regions serve it with curry sauce or gravy.
In the oven: bake at 220°C on a wire rack for 20–25 minutes, flipping once. The batter will be less crispy — it is better to replace it with panko breadcrumbs. In an air fryer: 200°C for 12–15 minutes, turning halfway. For air fryer use a thicker batter or panko — a thin liquid batter slides off the fish without full oil immersion.
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Comments (2)
Фиш энд чипс как в Лондоне! Была там в прошом году и с тех пор скучала по этому вкусу. Кляр на пиве получаеться хрустящий и воздушный, это секрет. Картошку режте толсто, тонкая будет сухая.
Don't move the fish once it's in the pan for fish and chips. If it sticks, it's not ready to flip — the proteins haven't released yet. When it's ready, it slides freely. Patience prevents broken fillets.