British
Fish & Chips
Crispy beer-battered cod with golden chunky chips and mushy peas — the ultimate British classic.
15 min prep
20 min cook
4 servings
620 kcal/serving
EasyAdjust Servings
Ingredients (8 items)
Estimated total: £16.45
Method
- 1
Peel potatoes and cut into thick chips. Rinse and pat dry.
- 2
Par-boil chips in salted water for 5 minutes, then drain and dry.
- 3
Mix flour, baking powder and a pinch of salt. Whisk in beer until smooth.
- 4
Heat oil to 180°C in a deep pan or fryer.
- 5
Fry chips for 5-6 minutes until golden. Drain and keep warm.
- 6
Dust cod fillets in flour, then dip into the batter.
- 7
Fry fish for 4-5 minutes until golden and crispy.
- 8
Serve with chips, mushy peas and a lemon wedge.
Chef's Tips
- Double-frying the chips gives extra crispiness.
- Keep the batter ice-cold for the crispiest coating.
