Fish and chips is a much-loved British dish of flaky white fish in crisp batter, served with chunky fried potatoes. This recipe makes four portions at home, and a quick guide to 10 other popular UK dishes puts the classic in context.
Top 10 UK Dishes
- Fish and chips: Battered fish and thick-cut chips are commonly served with malt vinegar, lemon, or mushy peas.
- Sunday roast: Roast beef, lamb, pork, or chicken is served with roast potatoes, vegetables, gravy, and often Yorkshire pudding. Families vary the meat and sides.
- Chicken tikka masala: A British curry-house favourite of chicken in a spiced, creamy tomato sauce. Its history is disputed, and recipes range from mild to boldly spiced.
- Full English breakfast: A substantial cooked breakfast often includes eggs, bacon, sausages, tomatoes, mushrooms, baked beans, and toast. The exact lineup varies by region and household.
- Shepherd’s pie: A savoury minced-lamb filling topped with mashed potato and baked until browned. A version made with beef is usually called cottage pie.
- Bangers and mash: Sausages and mashed potatoes, commonly served with onion gravy and peas. Choose good-quality sausages and cook them thoroughly.
- Steak and kidney pie: A rich filling of beef and kidney beneath pastry, with regional and household variations in the cut of meat and pastry style.
- Cornish pasty: A crimped pastry turnover traditionally associated with Cornwall, often filled with beef, potato, swede, and onion.
- Welsh rarebit: A savoury cheese sauce, often seasoned with mustard and Worcestershire sauce, spread on toast and browned. It is not simply cheese on toast.
- Sticky toffee pudding: A soft date sponge served warm with toffee sauce, sometimes alongside custard or vanilla ice cream.
For the recipe below, the batter uses cold lager for a light, crisp coating; cold sparkling water works as an alcohol-free substitute, though the flavour will be less malty. In the UK, thick-cut fried potatoes are called chips; in the United States, they are closer to chunky fries.
Ingredients
- 2 lb (900 g) floury potatoes, such as russets, peeled or scrubbed
- 8 cups (1.9 L) neutral high-heat oil, such as canola or sunflower oil, for frying; use only enough to fill a heavy pot no more than halfway
- 4 skinless cod or haddock fillets, about 6 oz (170 g) each
- 1½ cups (190 g) all-purpose flour, divided
- 1 tsp (4 g) baking powder
- 1 cup (240 ml) cold lager or cold sparkling water
- 1 tsp (6 g) fine salt, plus more to season the fish and chips
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) malt vinegar, for serving
- 1 lemon, cut into wedges, for serving
Instructions
- Cut and dry the potatoes. Cut the potatoes into even chips about ½ inch (1.25 cm) thick. Rinse away surface starch in a bowl of cold water, then drain and dry very thoroughly with a clean kitchen towel. Wet potatoes can make hot oil spit, so check that the pieces and towel-dried work surface are dry.
- Prepare the fish and batter ingredients. Pat the fillets dry and check for any remaining pin bones. Season lightly with salt and pepper. Set aside ½ cup (65 g) flour on a plate for coating. In a bowl, whisk the remaining 1 cup (125 g) flour with the baking powder, 1 tsp salt, and the lager or sparkling water until just combined. A few small lumps are fine; avoid beating the batter smooth, which can make the coating heavier.
- Heat the oil safely. Set a wire rack over a rimmed baking sheet. Pour the oil into a heavy, deep pot, leaving plenty of room at the top, and heat it to 325°F (163°C), checking with a clip-on or instant-read thermometer. Keep the pot stable and never leave heating oil unattended. If you do not have a thermometer, use one before attempting deep-frying; oil temperature is difficult to judge reliably by eye.
- Give the chips their first fry. Working in batches so the pot is not crowded, lower the dry potatoes carefully into the oil. Fry at about 325°F (163°C) for 6–8 minutes, until softened and pale but not browned. Lift them out with a slotted spoon or basket and let them drain on the rack. Allow the oil to return to temperature between batches.
- Fry the fish. Bring the oil to 350°F (177°C). Lightly coat each fillet in the reserved flour and shake off the excess, then dip it in the batter. Lower each piece gently into the oil, away from you. Fry in batches for about 4–6 minutes, turning once if needed, until the batter is crisp and golden and the centre of each fillet reaches 145°F (63°C). The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C); check the thickest part with a food thermometer. Transfer the cooked fish to the rack and keep it warm in a low oven while you finish the chips.
- Finish the chips. Raise the oil to 375°F (191°C). Fry the chips again in batches for about 3–4 minutes, until crisp and golden, letting the oil recover between batches. Drain on the rack and season with salt while hot. Serve the fish and chips promptly with malt vinegar and lemon wedges.
Tips
- Choose firm, thick fillets. Cod and haddock are classic choices because their flakes hold together under batter. Pollock is a practical, usually less expensive substitute; it has a slightly different flavour and can be more delicate, so handle it gently.
- Keep the batter cold. Mix it just before frying and keep the lager or sparkling water chilled. Cold batter meeting hot oil helps create a crisp coating. If the batter sits while you cook batches, give it one gentle stir rather than whisking it vigorously.
- Control the oil temperature. Adding too much fish or potato at once cools the oil and can leave food greasy. Fry in manageable batches, and wait for the thermometer to return to the target temperature before adding the next batch.
- Use a rack, not a covered plate. A rack lets steam escape and helps the coating stay crisp. A paper-towel-lined plate works in a pinch, but stacking the fish traps steam and softens the batter.
Serving Suggestions
Serve the fish and chips as soon as they are cooked, with malt vinegar and lemon wedges at the table so everyone can season their own portion. Mushy peas are a familiar UK side: simmer thawed peas until tender, then mash them coarsely with a little butter, salt, and pepper. Tartar sauce is another good option, especially if you prefer a cool, tangy dip with the crisp batter.
For a fuller meal, add a simple green salad or steamed peas. If you are serving several people, put the fish on a warm rack in a low oven while the final batches of chips cook; avoid covering it, since trapped steam softens the coating. Keep portions modest if you are offering other substantial sides.
Variations
Alcohol-free batter: Replace the lager with cold sparkling water, using the same amount. It gives the batter a light texture without the beer’s malty flavour. Still water works, but the coating may be a little denser.
Different fish: Haddock is an equally traditional choice, while pollock or another firm white fish can work well. Adjust the frying time to the thickness of the fillets and always check the centre reaches 145°F (63°C).
Smaller portions: Cut the fish into strips before flouring and battering. They cook faster than whole fillets, so check their temperature early rather than relying on the full-fillet timing.
Oven chips: For a less hands-on alternative, toss cut potatoes with 1½ tbsp (22 ml) oil and roast on a preheated baking sheet at 425°F (220°C) for about 35–45 minutes, turning once. They will not have exactly the same texture as deep-fried chips.
Storage and Reheating
For food safety, refrigerate leftover fish and chips within 2 hours of cooking, in separate airtight containers. They keep for 3–4 days in the refrigerator, although the batter and chips lose crispness over time. Do not leave cooked fish at room temperature to cool for an extended period.
Reheat leftovers in a 400°F (200°C) oven or air fryer until hot throughout and the fish reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. A thermometer is the reliable way to check the fish. Reheat the chips in a single layer so they crisp more evenly. Microwaving is possible, but it tends to soften the coating and potatoes. Freeze leftovers promptly if you will not use them within the refrigerated storage window; thaw in the refrigerator before reheating, and avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
Can I make the batter ahead?
It is best mixed just before frying so it stays cold and does not lose its light texture. You can measure the dry ingredients in advance and chill the lager or sparkling water, then combine them shortly before cooking.
How can I tell if the fish is done?
Check the thickest part with a food thermometer: fish should reach 145°F (63°C). The flesh should also look opaque and separate into flakes, but appearance alone is less dependable than checking the temperature.
Why did my batter turn soggy?
Common causes include oil that was too cool, overcrowding the pot, wet fish, or draining cooked pieces on a flat plate. Dry the fish well, fry in batches, monitor the oil, and use a rack to let steam escape.
Can I use frozen fish?
Yes. Thaw it safely in the refrigerator, then pat it very dry before flouring and battering. Excess water can make the coating slide off or sputter in the oil. Check the thickest part for the same safe internal temperature.
What is malt vinegar, and what can replace it?
Malt vinegar is made from malted barley and has a distinctive sharp, malty flavour often served with British fish and chips. If you cannot find it, use cider vinegar or lemon juice; both add acidity but will taste different.
Can I cook the fish and chips in one batch of oil?
Yes, as long as you follow the temperature stages: fry the potatoes first at the lower temperature, raise the oil for the fish, then raise it again to crisp the chips. Keep batches small and allow the oil to recover between them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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