Craving a taste of the British seaside? This Classic Fish and Chips recipe delivers perfectly crispy battered cod paired with golden, hand-cut fries and a side of tangy tartar sauce. With a light, airy beer batter and perfectly seasoned chips, this iconic dish is a crowd-pleaser for cozy dinners or a fun pub-style meal at home. Ready in just 45 minutes, it’s easier than you think to bring this British favorite to your table!

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~740 kcal per serving
Protein: ~36g

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Ingredients

• For the Fish:
• 4 cod fillets (about 5–6 oz each), patted dry
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup cold beer (lager or ale, for a light batter)
• ½ tsp salt
• ¼ tsp black pepper
• For the Chips:
• 4 large russet potatoes, peeled and cut into thick fries
• Vegetable oil, for frying
• Salt, to taste
• For Serving:
• Lemon wedges
• Tartar sauce (store-bought or homemade: mix mayo, pickles, capers, lemon juice, and parsley)
• Optional: malt vinegar, for drizzling

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Instructions

1. Prepare the Chips:

• Peel and slice potatoes into thick fries (about ½-inch wide). Soak in cold water for 10 minutes to remove excess starch, then pat dry thoroughly with paper towels.
• Heat vegetable oil in a deep fryer or large pot to 320°F (160°C). Fry the potatoes in batches for 5–7 minutes until soft but not browned. Remove and drain on paper towels. Set aside.

1. Make the Batter:

• In a large bowl, whisk together flour, baking powder, salt, and black pepper. Gradually pour in the cold beer, whisking until the batter is smooth and lump-free. It should be thick enough to coat the back of a spoon. Let the batter rest for 5 minutes.

1. Fry the Fish:

• Increase the oil temperature to 350°F (180°C).
• Pat the cod fillets dry and season lightly with salt. Dip each fillet into the batter, letting excess drip off.
• Carefully lower the battered fish into the hot oil and fry for 5–7 minutes, turning once, until golden and crispy. Remove and drain on paper towels. Keep warm in a low oven (200°F/93°C) if needed.

1. Finish the Chips:

• Increase the oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 3–5 minutes, until golden and crispy. Remove, drain on paper towels, and sprinkle generously with salt.

1. Serve:

• Plate the crispy cod fillets alongside a pile of golden fries. Serve with lemon wedges for squeezing, tartar sauce for dipping, and a drizzle of malt vinegar if desired.

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Nutritional Information (Per Serving)

• Calories: ~740 kcal
• Protein: ~36g
• Fat: ~35g
• Carbohydrates: ~70g
• Fiber: ~6g
• Sugar: ~2g
• Sodium: ~800–1000mg (varies by salt and tartar sauce)

Note: Values are approximate and depend on portion size and frying oil absorption.

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Tips for Success

• Keep It Crispy: Ensure the oil is hot (350°F/180°C for fish, 375°F/190°C for chips) to avoid soggy results. Use a thermometer for accuracy.
• Beer Batter: Use cold beer for a lighter, crispier batter. Non-alcoholic beer or sparkling water works as a substitute.
• Fish Choices: Cod is classic, but haddock or pollock are great alternatives. Ensure fillets are fresh or fully thawed.
• Double Fry for Chips: Par-frying at a lower temperature ensures fluffy insides, while the second fry creates a crispy exterior.
• Storage: Best enjoyed fresh, but leftovers can be reheated in a 400°F (200°C) oven for 5–7 minutes to restore crispiness.
• Serving Ideas: Pair with mushy peas, coleslaw, or a pickle spear for a true pub experience.

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Why You’ll Love This Fish and Chips

This Fish and Chips recipe captures the essence of a British classic with its perfectly crispy batter, tender cod, and golden fries. The beer batter adds a light, airy crunch, while the hand-cut chips deliver that satisfying crunch you crave. Easy to make and bursting with flavor, it’s a fun, comforting meal that brings the chip shop to your kitchen. Perfect for family dinners or a nostalgic treat!

Fry up this classic and share your crispy creations! Tag us with #FishAndChips or #BritishEats on social media. Happy cooking! 🐟🍟