Crunchy outside, soft and flaky inside! This classic Fish & Chips recipe brings the taste of a British pub to your own kitchen. The secret? A light, crispy batter and hand-cut, double-fried chips. Let’s get started!

Ingredients:

For the Chips:

• 3 pounds Russet potatoes (about 4 large)

• 3 quarts canola oil (for frying) + ¼ cup more

For the Batter:

• 3 cups all-purpose flour

• 1 cup cornstarch

• ½ teaspoon cayenne pepper

• ½ teaspoon paprika

• ¼ teaspoon black pepper

• 3 teaspoons Diamond Crystal kosher salt

• 2 teaspoons baking powder

• Up to 3 cups cold beer (24 oz – any beer works except dark stout/ales. Non-alcoholic beer also fine)

For the Fish:

• 1½ to 2 pounds of cod fillet (or other thick white fish like haddock or hake), cut into 3 oz pieces
  (Make sure fish is dried well with paper towels)

Instructions:

1. Prepare the Fish:

• Cut fish into even-sized portions (around 2–3 oz each).

• Pat dry with paper towels and keep in the fridge until ready to fry.

2. Prepare the Chips:

• Peel potatoes and cut off the top and bottom ends.

• Slice each potato lengthwise into ½-inch thick fries.

• Soak the cut fries in a bowl of cold water for 30 minutes.

• Drain and pat dry with paper towels.

3. First Fry – Chips:

• Heat 2 quarts of oil in a heavy pot (like a Dutch oven) to 350°F.

• Add fries to hot oil and turn heat to high.

• Fry for 6–8 minutes, stirring often, until light golden and starting to brown at the edges.

• Remove and drain on paper towels.

4. Make the Batter:

• In a large bowl, mix: flour, cornstarch, cayenne, paprika, black pepper, and salt.

• Take 1½ cups of this flour mix and place it in a separate dish for coating the fish.

• To the rest of the flour mix in the bowl, add baking powder.

• Pour in 1½ cups of cold beer and stir just until mixed (lumpy is fine).

• Add more beer 1 tbsp at a time until the batter is thin but sticky and runs off the whisk in a thin stream.

5. Dredge & Fry the Fish:

• Increase oil heat to 375°F (add remaining quart of oil if needed).

• Dry the fish again with paper towels.

• Coat each fish piece in the dry flour mixture, shake off extra.

• Dip into the beer batter, let the extra drip off, then coat again in the dry flour dish.

• Fry fish in hot oil for about 5 minutes, until golden brown and crispy.

• Remove and place on a cooling rack or paper towels.

• Adjust oil heat to stay between 375°F–385°F while frying.

6. Second Fry – Chips:

• Add fries back into the hot oil and fry for 2 more minutes until crispy and golden brown.

• Drain and season with sea salt or kosher salt.

Serving Suggestions:

• Serve hot with malt vinegar, tartar sauce, and maybe a lemon wedge on the side.

• Classic and comforting!

Tips & Tricks:

• Keep finished fish warm in a 200°F oven for up to 10 minutes if cooking in batches.

• This recipe makes a large amount of batter — feel free to cut it in half if needed.

• If possible, use two pots of oil — one for the chips, one for the fish — to avoid flavor mixing.

 Fish & Chips (British Style)

 Time:

• Prep Time: 40 minutes

• Cook Time: 30 minutes

• Total Time: ~1 hour 10 minutes

 Serves:

• 4 to 6 people

Ingredients:

• 3 lbs Russet potatoes

• 3 quarts canola oil + ¼ cup

• 3 cups all-purpose flour

• 1 cup cornstarch

• ½ tsp cayenne pepper

• ½ tsp paprika

• ¼ tsp black pepper

• 3 tsp kosher salt

• 2 tsp baking powder

• Up to 3 cups cold beer (not dark or stout)

• 1½–2 lbs cod (or haddock), cut into 3 oz pieces (dry well with paper towel)

Instructions:

1. Prep the fish – Cut into even pieces and dry. Keep in fridge.

2. Prep the chips – Peel and cut into ½-inch fries. Soak in water for 30 mins, dry well.

3. First fry (chips) – Fry at 350°F for 6–8 mins until lightly golden. Drain.

4. Make the batter – Mix dry ingredients, set aside 1½ cups for dredging. Add beer to rest until batter is smooth and runny.

5. Coat the fish – Dredge in dry mix, dip in batter, then coat again in dry flour.

6. Fry the fish – Fry at 375°F for 5 mins until crispy and golden.

7. Second fry (chips) – Re-fry chips for 2 mins until crisp. Salt and serve hot.

Notes:

• Fry chips and fish in separate pots to avoid flavor mixing.

• Keep cooked fish in a warm oven (200°F) while finishing batches.

• Reduce batter amount if making a smaller batch.