Traditional British Fish and Chips
Crispy golden beer-battered fresh cod fillets served alongside thick-cut chips, homemade mushy peas, and tangy tartar sauce.
Ingredients
For the Beer Batter & Fish
- 4 large fresh cod or haddock fillets (approx. 180g each)
- 200g all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
- 250ml cold British ale or lager
- 1/2 tsp salt and freshly cracked black pepper
- Vegetable oil or beef dripping (for deep frying)
For the Chips
- 1.2 kg Maris Piper or Russet potatoes, peeled and cut into thick chips
- Sea salt and malt vinegar (for serving)
For the Mushy Peas & Tartar Sauce
- 300g frozen garden peas or marrowfat peas
- 25g butter
- 1 tbsp fresh mint, chopped
- 4 tbsp mayonnaise
- 1 tbsp capers, finely chopped
- 1 tbsp gherkins (pickles), minced
- 1 tsp fresh lemon juice
Instructions
Prepare the Chips
Rinse cut potato chips in cold water to remove excess starch. Parboil in salted water for 5 minutes, then drain and let dry completely on paper towels.
First Fry of Chips
Heat oil to 130°C (265°F). Fry chips in batches for 7-8 minutes until soft inside but not colored. Remove and drain on wire racks to cool.
Make the Mushy Peas
Simmer peas in boiling water for 3-4 minutes until tender. Drain, add butter and mint, season with salt and pepper, and roughly mash with a fork or potato masher.
Mix the Beer Batter
Whisk flour, baking powder, salt, and cold beer together in a bowl until smooth and bubbly. Do not overmix.
Batter & Fry the Fish
Increase oil temperature to 190°C (375°F). Dust fish fillets in dry flour, dip into beer batter, and lower gently into hot oil. Fry for 5-6 minutes, flipping once, until deeply golden and crispy.
Second Fry Chips & Serve
Quickly refry the chips at 190°C for 2-3 minutes until golden crisp. Drain, sprinkle generously with sea salt and malt vinegar, and serve immediately with tartar sauce and mushy peas.
Nutrition Facts
* Based on a 2,000 calorie diet.