Non-VegetarianLondon English cuisine Main Course

Fish and Chips, London Style

Name: Fish and Chips, London Style
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: London English
Ingredients: 1000 g maris piper potatoes; 4 fillets Cod fillets; 200 g Plain flour; 50 g cornflour; 1 tsp Baking powder; 250 ml cold ale; 1.5 tsp Fine sea salt; 2 l Vegetable oil

Flaky white cod encased in crisp, golden batter alongside fluffy, thick-cut chips. A quintessential British classic made easily at home.

🇬🇧United Kingdom· London

Prep: 25 min
Cook: 35 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 820 kcal

Ingredients

0 of 8 gathered

Servings

1000 g maris piper potatoes — peeled and cut into 1.5 cm thick chips
4 fillets Cod fillets — around 180 g each, skinless and boneless
200 g Plain flour — plus 50 g extra for dusting
50 g cornflour — helps crisp the batter
1 tsp Baking powder — for a light, airy crust
250 ml cold ale — very cold; or use sparkling water
1½ tsp Fine sea salt — divided between batter and seasoning
2 l Vegetable oil — for deep frying

Equipment

•Deep heavy-bottomed pan or deep fryer
•Cooking thermometer
•Spider strainer or slotted spoon
•Wire cooling rack
•Kitchen paper

Nutrition

Per serving, approximate

Calories: 820 kcal
fat: 36 g
carbs: 78 g
fibre: 6 g
protein: 45 g
calories: 820 kcal

Instructions

1
Peel and cut the potatoes into 1.5 cm thick chips.
2
Rinse chips in cold water, then pat thoroughly dry using a clean tea towel.
3
Heat the vegetable oil in a large deep pan on the hob to 130°C.
4
Par-cook (partially fry) chips in batches for 8 minutes until tender but pale, then drain on kitchen paper.
5
Whisk the plain flour, cornflour, baking powder, 1 tsp salt, and cold ale until just combined into a smooth batter.
6
Increase the oil temperature on the hob to 180°C.
7
Dust cod fillets lightly in the extra plain flour, shaking off any excess.
8
Dip each fillet into the batter, let the excess drip off, and carefully lower into the hot oil.
9
Fry the fish for 6 to 8 minutes, turning once, until deeply golden and crisp, then drain on a wire rack.
10
Return the par-cooked chips to the 180°C oil for 3 to 4 minutes until crisp and golden brown.
11
Drain the chips, season immediately with remaining sea salt, and serve hot with the battered fish.

Chef's tips

Keep the batter liquid ice-cold so it reacts with the hot oil to create a light, bubbly crust. Never overcrowd the pan, as this drops the oil temperature and leads to greasy fish.

Ingredient substitutions

cod fillets → haddock fillets
cold ale → chilled sparkling water
vegetable oil → traditional beef dripping

Storage

Best enjoyed freshly cooked, but leftovers can be kept in a covered container in the fridge for up to 1 day.

Reheating

Reheat on a wire rack set inside a baking tray in a fan oven at 200°C for 10 minutes until crisp.

Common mistakes to avoid

•Overmixing the batter, which creates gluten and results in a heavy, chewy coating.
•Skipping the first lower-temperature fry for the chips, leaving them raw in the middle.
•Allowing battered fish to sit on flat paper towels instead of a wire rack, making the underside soggy.

Serving suggestions

Serve immediately with hot mushy peas and tartare sauce.Drizzle liberally with malt vinegar and a sprinkle of sea salt.Accompany with pickled onions or a pickled gherkin (wally).