Here’s a classic Fish and Chips recipe focused on achieving that light, shatteringly crisp batter and perfectly cooked chips.
Traditional Fish and Chips
Ingredients
Serves 4
For the Chips
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4 large floury potatoes (Maris Piper, King Edward, or Russet)
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Neutral oil for deep frying (beef dripping is traditional, sunflower or vegetable oil is fine)
For the Fish
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4 x 150-175g thick, sustainable white fish fillets (cod, haddock, or hake)
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Plain flour, for dredging
For the Batter
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200g plain flour (plus a little extra)
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1 tsp baking powder
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1 tsp salt
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250-300ml ice-cold sparkling water or light lager
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Ice cubes (to keep the batter cold)
To Serve
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Sea salt flakes
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Malt vinegar
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Lemon wedges
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Mushy peas, tartare sauce, or curry sauce (optional)
Method
1. Prepare the Chips (Double Fry Method)
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Peel and cut the potatoes into thick chips (approx. 1.5cm wide).
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Rinse in cold water until the water runs clear, then soak for at least 30 minutes (or overnight) to remove excess starch.
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Drain and dry extremely well with a clean tea towel.
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Heat oil in a deep, heavy-bottomed pot to 130°C. Fry the chips in batches for 6-8 minutes until cooked through but pale. Drain on a wire rack and let them steam dry. You can do this step up to 2 hours ahead.
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Second fry: Increase the oil temperature to 180-190°C. Fry the chips again for 3-5 minutes until deep golden and fiercely crispy. Drain over the pot, toss immediately with sea salt.
2. Make the Batter & Fry the Fish
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Keep the oil at a steady 180-190°C.
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Pat the fish fillets dry with kitchen paper. Season lightly with salt and dredge in a very thin layer of plain flour (this helps the batter stick).
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For the batter: In a large bowl, whisk the flour, baking powder, and salt. Place this bowl inside a larger bowl filled with ice. Pour most of the ice-cold sparkling water or lager in at once. Whisk rapidly and briefly—a lumpy batter is better than an overworked one. The consistency should be like thick paint; add the remaining liquid if needed.
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Dip a floured fillet into the batter, let the excess drip off briefly, then carefully lower it into the hot oil. Hold it half-submerged for a few seconds before letting go (this sets the batter and prevents it from sinking and sticking).
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Fry for 5-7 minutes depending on thickness, turning once, until the batter is deeply golden and impossibly crisp. Drain on a wire rack.
3. Serve Immediately
Pile the chips and fish high, sprinkle with flaky salt, and serve with malt vinegar and lemon wedges. The batter should crackle loudly when tapped.