United Kingdom Fish and Chips
Tender, flaky white fish fried in a crispy, light batter, sprinkled with malt vinegar, and accompanied by hot fried potatoes—is there anything more quintessentially English than fish and chips? A classic street food sold in small chip shops called chippies, fish and chips is usually served takeaway-style, wrapped in paper. It also is a popular pub food.
Recipe Servings: 4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cod or haddock fillets
- 1½ cups (180 g) all-purpose flour, plus more as needed for dredging
- 1 tsp (5 ml) baking soda
- Salt, to taste
- Ground black pepper, to taste
- 8 oz (230 ml) British beer
- Malt vinegar, to taste
- 2 quarts (2 L) vegetable oil, for frying
- 3 lbs (1.4 kg) potatoes, peeled and cut lengthwise into strips
Directions
- Mix flour, baking soda, salt, and black pepper in a large bowl.
- Pour beer in slowly until batter reaches a thick, pourable consistency, similar to pancake batter (there may be some beer left over).
- Whisk batter until smooth.
- Stir in a dash of malt vinegar.
- Heat cooking oil in a deep pan or fryer to 375°F (190°C). The oil should bubble when a small piece of potato is dropped into it.
- Carefully drop potatoes into the hot oil and fry for 3 minutes, until soft but still white.
- Transfer potatoes to a paper towel-lined plate to drain and set aside.
- Spread some flour onto a plate.
- Dredge fish fillets on both sides in flour until well coated.
- Reduce heat to medium (325°F/160°C).
- Dip each fillet into batter, swirling until coated, and then place in hot oil.
- Fry each fillet for 6-10 minutes, depending on its thickness.
- Transfer fillets to a paper towel-lined plate to drain.
- Increase heat to (375°F/190°C).
- Fry potatoes again, removing when golden and crisp.
- Serve fish and potatoes together on a plate with malt vinegar on the side.
Notes
- Beer can be replaced with the same amount of club soda or seltzer water.
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