📝 About This Recipe
Transport your taste buds to the British seaside with this quintessential comfort classic, featuring succulent flakes of white fish enveloped in a shatteringly crisp, lace-like beer batter. Paired with thick-cut, fluffy chips that undergo a triple-cooking process for the perfect crunch, this dish is the gold standard of seafood fast food. It’s a harmonious balance of salty, savory, and tangy notes that celebrates simple ingredients elevated by professional technique.
🥗 Ingredients
The Fish
- 4 pieces Cod or Haddock fillets (6-8 oz each, skinless and boneless)
- 1 cup All-purpose flour (plus extra for dredging)
- 1/2 cup Rice flour (adds extra crunch)
- 1 teaspoon Baking powder
- 12 ounces Cold Lager or Ale (ice cold for the best reaction)
- to taste Sea salt and Black pepper
The Chips
- 2.5 lbs Russet or Maris Piper potatoes (peeled and cut into thick batons)
- 2 quarts Vegetable or Peanut oil (for deep frying)
- to taste Malt vinegar (for authentic seasoning)
Tartar Sauce & Sides
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Capers (drained and chopped)
- 1 tablespoon Cornichons (finely diced)
- 1 teaspoon Fresh Dill (minced)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the potatoes by peeling and cutting them into thick, uniform batons. Rinse them under cold running water for 2-3 minutes to remove excess starch.
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2
Place the chips in a large pot of salted cold water. Bring to a boil, then simmer gently for 8-10 minutes until the edges are just starting to crumble but they remain intact. Drain carefully and let them air dry on a wire rack.
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3
In a medium bowl, whisk together the mayonnaise, chopped capers, cornichons, dill, and lemon juice to create the tartar sauce. Cover and refrigerate until serving.
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4
Heat the oil in a deep fryer or large heavy-bottomed pot to 265°F (130°C). Fry the dried chips in batches for about 5 minutes until a pale crust forms. They should not be brown yet. Drain on paper towels and let cool completely.
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5
Pat the fish fillets thoroughly dry with paper towels. This is crucial for the batter to adhere properly. Season both sides with salt and pepper.
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6
In a large bowl, whisk together the all-purpose flour, rice flour, and baking powder. Slowly pour in the ice-cold beer, whisking gently until just combined. Do not overmix; a few small lumps are fine.
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7
Increase the oil temperature to 375°F (190°C) for the final fry.
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8
Dredge a fish fillet in a shallow plate of plain flour, shaking off the excess. Dip it into the beer batter, ensuring it is fully coated.
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9
Carefully lower the fish into the hot oil, holding one end and trailing it into the oil to prevent sticking to the bottom. Fry for 4-6 minutes, turning once, until the batter is deep golden brown and crispy.
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10
Remove the fish and place on a wire rack (not paper towels) to keep the bottom from getting soggy. Repeat with remaining fillets.
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11
While the fish rests for a moment, toss the par-fried chips back into the 375°F oil for 2-3 minutes until they are golden and dangerously crunchy.
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12
Drain the chips, toss immediately with sea salt and a splash of malt vinegar while hot.
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13
Serve the fish and chips immediately while piping hot, with a generous dollop of tartar sauce and a lemon wedge on the side.
💡 Chef's Tips
Always use ice-cold beer; the temperature difference between the batter and the hot oil creates the signature bubbles and crunch. Rice flour is the secret weapon for a glass-like crunch that stays crispy longer than wheat flour alone. Never crowd the fryer; cooking too many items at once drops the oil temperature, leading to greasy, soggy food. Use a wire rack for draining the fish rather than paper towels to allow air to circulate and maintain crispness on all sides. For the chips, the triple-cook method (boil, low-fry, high-fry) is essential for that fluffy interior and shards-of-glass exterior.
🍽️ Serving Suggestions
Serve with a side of traditional mushy peas seasoned with mint and butter. A cold pint of English Pale Ale or a crisp Lager cuts through the richness of the fried food perfectly. Provide plenty of malt vinegar and flaky sea salt on the table for guests to season to their liking. A wedge of charred lemon adds a sophisticated smoky acidity to the white fish. For a true 'chippy' experience, serve in parchment paper or clean newsprint-style food liners.