📝 About This Recipe
Transport yourself to the British seaside with this quintessential comfort classic, featuring succulent flakes of white fish enveloped in a shatteringly crisp, lacey beer batter. The secret lies in the contrast between the piping hot, vinegar-sprinkled chips and the airy, golden crust of the fish. This recipe elevates the humble chippy tea into a gourmet experience using cold science and traditional techniques for the perfect crunch.
🥗 Ingredients
The Fish
- 4 pieces Fresh Cod or Haddock fillets (approx. 6-7 oz each, skinless and boneless)
- 1 teaspoon Fine sea salt (for drawing out moisture)
The Signature Batter
- 1 1/2 cups All-purpose flour (plus extra for dredging)
- 1/2 cup Cornstarch (provides a lighter, crispier texture)
- 1 teaspoon Baking powder
- 12 ounces Cold Lager or Ale (very cold, straight from the fridge)
- 1/4 teaspoon Turmeric (for a beautiful golden hue)
The Triple-Cooked Chips
- 2.5 lbs Russet or Maris Piper potatoes (peeled and cut into 1/2 inch thick batons)
- 2 quarts Neutral frying oil (Sunflower, Peanut, or Vegetable oil)
The Accompaniments
- 4 tablespoons Malt vinegar (essential for authentic flavor)
- 1/2 cup Tartar sauce (high quality or homemade)
- 1 piece Lemon (cut into wedges)
- 2 cups Frozen peas (to make mushy peas)
👨🍳 Instructions
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1
Start with the chips: Place the potato batons in a large pot of cold salted water. Bring to a boil and simmer for 8-10 minutes until the edges are just starting to crumble but they still hold their shape.
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2
Carefully drain the potatoes and spread them out on a wire rack. Pat dry and place in the freezer for 30 minutes to remove all moisture; this ensures a fluffy interior.
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3
Heat your oil in a deep fryer or heavy-bottomed Dutch oven to 265°F (130°C). Fry the chilled potatoes in batches for 5 minutes. They should not brown yet. Drain and return to the wire rack.
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4
Prepare the fish: Season the fillets with salt and let them sit for 10 minutes. Pat them extremely dry with paper towels. Any moisture on the surface will steam the batter from the inside, making it soggy.
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5
In a large bowl, whisk together the flour, cornstarch, baking powder, and turmeric. Slowly pour in the ice-cold beer while whisking gently. Do not overmix; a few small lumps are fine and contribute to the texture.
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6
Increase the oil temperature to 375°F (190°C). This high heat is crucial for the final crisping of the chips and the rapid expansion of the batter.
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7
Fry the chips for the final time in batches for 3-4 minutes until they are deep golden brown and incredibly crunchy. Drain on paper towels and toss with sea salt immediately.
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8
Dredge a fish fillet in a small bowl of plain flour, shaking off any excess. Dip the fillet into the cold batter, ensuring it is completely coated.
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9
Hold the fish by the tail end and lower it slowly into the hot oil, moving it back and forth for a few seconds before letting go to prevent it from sticking to the bottom.
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10
Fry the fish for 4-6 minutes, turning once, until the batter is a rich golden brown and the fish is cooked through. The internal temperature should reach 145°F (63°C).
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11
Remove the fish and place it on a wire rack (not paper towels) to keep the bottom from getting soggy. Repeat with the remaining fillets.
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12
Serve immediately while the batter is crackling, alongside the hot chips, a dollop of tartar sauce, mushy peas, and plenty of malt vinegar.
💡 Chef's Tips
Always use ice-cold beer; the temperature shock between the cold batter and hot oil creates the airy bubbles. Do not crowd the pan; frying too many pieces at once drops the oil temperature and leads to greasy fish. Patting the fish dry is the most important step for ensuring the batter stays attached to the fillet. If you don't have a thermometer, test the oil with a drop of batter; it should sizzle and rise to the surface instantly. Use a high-smoke point oil like peanut or sunflower for the cleanest flavor and safest frying.
🍽️ Serving Suggestions
Serve with a side of traditional mushy peas seasoned with mint and butter. A cold, crisp Pilsner or a British Pale Ale cuts through the richness of the fried food perfectly. Provide plenty of extra malt vinegar and flaky sea salt on the table for guests to season to their liking. A side of pickled onions or a large gherkin (wally) adds a classic acidic crunch. For a modern twist, serve with a charred lemon half to add a smoky citrus note.