Classic English Fish And Chips Recipe

Name: Classic English Fish And Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the fish:; 1 pound cod or haddock fillet; salt and pepper; 1/2 cup plain flour; 1/2 cup white rice flour, plus more for dusting the fish; a pinch of baking powder; 1 teaspoon honey; 2/3 cup cold lager beer; 1 1/2 quarts groundnut oil; For the chips:; 2 pounds potatoes, Maris Piper or Russet; 1 1/2 quarts groundnut oil

Servings: persons

For the fish:
1 pound cod or haddock fillet
salt and pepper
1/2 cup plain flour
1/2 cup white rice flour, plus more for dusting the fish
a pinch of baking powder
1 teaspoon honey
2/3 cup cold lager beer
1 1/2 quarts groundnut oil
For the chips:
2 pounds potatoes, Maris Piper or Russet
1 1/2 quarts groundnut oil

1
Wash and peel the potatoes, cut them into chips about 1.5cm (3/4 in.) thick.
2
Soak them in a bowl of cold water for half an hour, rinse and pat dry with a tea towel. If you have the time, leave them out on paper towels for a while to dry completely.
3
Skin and pin bone the fish fillet and cut it in two portions.
4
Place the flours and the baking powder in a large bowl, add the honey and gradually stir in the lager.
5
The batter might be a bit lumpy but if you let it chill for half an hour, the lumps will dissolve. Prepare extra rice flour on a shallow dish.
6
In the meantime heat the groundnut oil in a chip pan or a deep-fat fryer to 130C/250F.
7
Plunge in the chips and cook until they are slightly coloured, about 10 minutes. Lift them out with a slotted spoon and place on a cake rack with some paper towels underneath it. Let them cool completely.
8
Heat the oil for the fish in another pan - or cook in one but then the chips will have to stand for a few minutes, putting them in a warm oven is a good idea. The second dip will take only a few minutes, until they colour and crisp to your liking, in oil at 190C/375F.
9
Heat the oil for the fish to 220C/425F. When you're ready to cook, season it with salt and pepper, dredge each portion in the rice flour and dip in the bowl with batter.
10
When it's covered completely, lower each portion into the oil. Don't forget to drizzle in some batter on its own, for scraps - arguably the best bit of fish and chips.
11
Cook the fish for 3 - 4 minutes until light golden brown, then turn over to the other side and cook for another minute or so.
12
Lift the fish from the oil and drain briefly on a paper towel before serving with the chips and cooked garden peas.

951

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the fish:, 1 pound cod or haddock fillet, salt and pepper, 1/2 cup plain flour, and more.

Yes, Classic English Fish And Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Classic English Fish And Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions