Classic British Fish and Chips

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 02/7/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 25 mins
Cook: 35 mins
Rest Time : 30 mins
Total: 90 mins
Servings: 4 servings

Classic fish and chips are a British institution and a national dish that everyone can't help but love. You can buy them from one of the thousands of fish and chip shops all over the country, including the world-famous Harry Ramsden's, or you can make them at home.

What Kind of Fish Works Best With This Batter?

Use a thick white fish for this recipe; sustainable cod, haddock, or pollock are preferable. The batter includes both dark beer and sparkling water. The carbonation in the beer and sparkling water and the type of fish suggested ensures a light, mild, tender outcome, which is perfect for crispy fish and chips.

A plate of fried fish and french fries, served with malt vinegar and tartar sauce

The Spruce Eats / Julia Hartbeck

Fry the Fish and Chips in the Same Pot

Use one pot to fry the chips, then the fish, and then the chips again for that crisp exterior and fluffy interior. To ensure that both fish and chips are ready to eat at the same time, keep the fish warm in a low oven while you fry the potatoes for the second time.

Why Blanch the Chips Before Frying?

British "chips" are similar to french fries, and restaurants use a few tricks to make really good and crispy fries. The most important steps are blanching and double frying, the same methods used in this recipe. Rinsing the excess starch off the freshly cut potatoes, then simmering them briefly leaves you with blanched potatoes, resulting in uniform color and texture after frying. Patting the potatoes dry before frying ensures less moisture and will result in crispier fried chips.

Tips for the Crunchiest Fish and Chips

  • Use the freshest fish—When making this classic version, be sure to use the freshest cod, pollock, or haddock that you can find for the best results. Frozen fish is also fine, but make sure it is thoroughly defrosted and dried with paper towels first.
  • Last-minute dip—Prepare the batter and dip the fish only at the last moment before plunging it into hot oil to fry. This way, you will always have a light and crisp snap to the batter.
  • The best potato varieties—Use a floury potato for the chips. The best varieties are King Edward, Maris Piper, Sante, russet, and Yukon Gold.

"Although thin, the batter makes a good coating for the fish. My haddock pieces weren't thick, so cooked in 6 minutes. Nicely browned and perfectly done, the fish was soft and moist. The chips were delightfully golden brown. I'm a big fish and chips fan, and this recipe was as good as my favorite restaurant's." —Diana Rattray

Classic British Fish and Chips Tester Image
A Note From Our Recipe Tester

Ingredients

For the Fish:

  • 7 tablespoons (55 grams) all-purpose flour, divided

  • 7 tablespoons (55 grams) cornstarch

  • 1 teaspoon baking powder

  • Fine salt, to taste

  • Freshly ground black pepper, to taste

  • 1/3 cup cold dark beer

  • 1/3 cup cold sparkling water

  • 4 (7-ounce) thick, white fish fillets

For the Chips:

  • 2 pounds potatoes, peeled

  • Vegetable oil, as needed for frying

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make classic fish and chips

    The Spruce Eats / Julia Hartbeck

  2. Set aside 2 tablespoons of all-purpose flour. In a large, roomy bowl, mix the remaining 5 tablespoons all-purpose flour with 7 tablespoons cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of fine salt and freshly ground black pepper.

    A large glass bowl with flour, corn starch, baking powder, salt, and pepper, being stirred with a spoon

    The Spruce Eats / Julia Hartbeck

  3. Using a fork to whisk continuously, add 1/3 cup cold dark beer and 1/3 cup cold sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.

    A fork mixing in beer and sparkling water to the flour mixture

    The Spruce Eats / Julia Hartbeck

  4. Meanwhile, cut 2-pounds peeled potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide sticks. Place the chips into a colander and rinse under cold water.

    A colander of rinsed potatoes, sliced into small sticks

    The Spruce Eats / Julia Hartbeck

  5. Place the washed chips into a saucepan of enough cold water to cover them by about 1 inch. Bring to a gentle boil over high heat, then simmer on low heat for 3 to 4 minutes.

    A large pot of stick-cut potatoes frying in oil

    The Spruce Eats / Julia Hartbeck

  6. Drain, transfer to a paper-towel-lined-plate, then pat dry with paper towels. Keep in the fridge covered with paper towels until needed.

    A large paper towel-lined plate of partially fried potato sticks

    The Spruce Eats / Julia Hartbeck

  7. Meanwhile, lay 4 (7-ounce) thick, white fish fillets on a paper towel and pat dry. Season lightly with a little salt.

    A paper towel-lined cutting board with four white fish filets, seasoned with salt

    The Spruce Eats / Julia Hartbeck

  8. Heat about 3 inches of vegetable oil to 350 F in a deep-fryer or large, deep saucepan. Par-cook the chips a few handfuls at a time in the oil, about 2 minutes (do not brown them). Remove the chips from the oil and drain on paper towels. Set aside.

    A large pot of potato sticks frying in oil

    The Spruce Eats / Julia Hartbeck

  9. Place the 2 tablespoons of reserved flour into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.

    A shallow plate with a fish filet lightly coated in flour

    The Spruce Eats / Julia Hartbeck

  10. Dip into the batter, coating the entire fillet.

    A lightly floured fish filet in a bowl of beer batter

    The Spruce Eats / Julia Hartbeck

  11. Position a rack in the center of the oven and heat to 200 F. Line a rimmed baking sheet with paper towels and set aside. Bring the oil temperature back to 350 F. Carefully lower each fillet into the hot oil. Fry until the batter is crisp and golden, turning the fillets occasionally with a large slotted spoon, 6 to 8 minutes.

    Two beer-battered fish filets frying in a large pot of oil

    The Spruce Eats / Julia Hartbeck

  12. Remove the fillets from the oil to the paper-towel-lined baking sheet. Sprinkle lightly with salt and transfer to the oven to keep warm.

    A paper towel-lined cutting board with four beer-battered fried fish filets, seasoned with salt

    The Spruce Eats / Julia Hartbeck

  13. Heat the oil to 400 F, then cook the chips in batches until golden and crisp, about 5 minutes. Remove from the oil and drain. Season with salt.

    A paper towel-lined baking sheet with fried french fries, seasoned with salt

    The Spruce Eats / Julia Hartbeck

  14. Serve immediately, accompanied by your favorite condiment and a cold pint.

    A plate of fried fish and french fries, served with tartar sauce

    The Spruce Eats / Julia Hartbeck

Feeling Adventurous? Try This:

  • A light dusting—Try sprinkling the fish and chips with smoked salt or truffle salt instead of regular salt.
  • Swap the potato—Try the batter with sweet or purple potatoes.
  • Go vegetarian—Swap the fish fillets for tofu.

Why Are My Fish and Chips Soggy?


The fish and potatoes need to be dry. Removing moisture produces crispier fried food and reduces oil splatter.


Oil temperature is also key. If it's too cool, the food needs to cook longer, will soak up more oil, and become soggy. You also don't want it too hot because that can lead to a burnt batter or undercooked fish and potatoes. When deep-frying in a pan, use a thermometer to monitor and maintain the oil temperature.


Avoid overcrowding the pan. Putting too many pieces of fish or potatoes in the pan will lower the oil's temperature, resulting in soggy food.

Helpful Links

Nutrition Facts (per serving)
701 Calories
20g Fat
72g Carbs
54g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 701
% Daily Value*
Total Fat 20g 26%
Saturated Fat 2g 10%
Cholesterol 186mg 62%
Sodium 517mg 22%
Total Carbohydrate 72g 26%
Dietary Fiber 5g 20%
Total Sugars 3g
Protein 54g
Vitamin C 22mg 109%
Calcium 145mg 11%
Iron 6mg 34%
Potassium 2291mg 49%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)