Go Back
Classic British Fish and Chips Recipe
Ash Tyrrell

Classic British Fish and Chips Recipe

I still remember the first time I got a proper beer-battered fillet, shatteringly crisp on the outside and soft and flaky on the inside. I went home determined to crack the code in my own kitchen, and after a few soggy, greasy attempts, I finally got it right.
Print Recipe Pin Recipe
Total Time 1 hour 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 white-fleshed fish fillets cod or haddock, about 6 ounces each – the classic choice; go for thick, fresh fillets so the fish stays juicy inside the crust.
  • 1 1/2 cups all-purpose flour divided – half goes into the batter, half is for dredging the fish so the batter actually sticks.
  • 1/2 cup rice flour – this is my secret for a lighter crackly crust instead of a heavy, bready one.
  • 1 1/2 teaspoons baking powder – gives the batter lift so it puffs up light and airy in the hot oil.
  • 1 cup cold lager beer – a crisp light lager works best; the bubbles keep the batter airy.
  • 1/4 cup vodka – sounds odd but it fries off fast and stops too much gluten from forming, so the crust stays crisp longer.
  • 1 teaspoon kosher salt plus more for brining the fish – seasons the batter and the fish itself.
  • 2 quarts neutral oil vegetable or canola – needed for a proper deep fry; a neutral oil won't compete with the fish flavor.
  • 1 batch British-style chips thick-cut potato fries – the classic partner, cut thick so they stay fluffy inside.
  • Malt vinegar and tartar sauce for serving – completely optional but very traditional.

Method
 

  1. I pat my fish fillets completely dry with paper towels, then season them lightly with salt on both sides. Letting them sit for ten minutes helps season them all the way through, not just on the surface. Cutting each fillet into two or three pieces also makes them easier to handle in the hot oil later.
  2. In a large bowl, I whisk together the rice flour, half the all-purpose flour, baking powder, and salt. Then I slowly pour in the cold lager and vodka, whisking just until smooth, since overmixing makes the batter tough. I pop the bowl in the fridge for about 30 minutes so it stays cold and light.
  3. I cut my potatoes into thick batons and rinse them well to remove extra starch, then pat them completely dry. I fry them in two stages: first at a lower temperature until soft, then again at a higher temperature until golden and crisp. This double-fry method is what gives British chips that fluffy inside and crunchy shell.
  4. Right before frying, I toss each piece of fish in the remaining plain flour, shaking off the extra. Then I dip each piece into the chilled batter, letting any excess drip back into the bowl. This thin dusting of flour underneath is what helps the batter cling properly instead of sliding off in the oil.
  5. I lower the battered fish gently into oil heated to around 350°F, frying just two or three pieces at a time so the temperature doesn't drop. After about four to five minutes, once it's deep golden and crisp, I lift it out with tongs and let it rest on a wire rack.
  6. I always let the fried fish sit on the rack for a minute or two before serving, which keeps the crust crisp instead of steaming itself soft. A final light sprinkle of salt right out of the fryer makes a big difference. Then it's straight onto the plate with hot chips.

Notes

  • I always keep my batter ingredients ice-cold, since a cold batter fries up noticeably crispier than a room-temperature one.
  • I never overcrowd the pot, because dropping the oil temperature even a little makes the batter greasy instead of crisp.
  • I pat my fish bone-dry before dredging, since any surface moisture stops the flour and batter from sticking properly.
  • I let my fried chips rest on a rack, not paper towels, so steam doesn't make the bottoms soggy.
  • I fry my chips twice, no matter how tempting it is to skip the second fry, because that's what gives them the right texture.