Before you cook
Background Recipe story & origin
Fish and chips represents British working-class food culture and remains a national symbol. Fish and chips emerged in Victorian England, with Jewish immigrants from Portugal and Spain introducing fried fish to London in the 16th-17th centuries. Chips (fried potatoes) became common after potatoes arrived from the Americas. The combination first appeared in the 1860s, with competing claims from Joseph Malin in London (1860) and John Lees in Lancashire (1863). Working-class families embraced the cheap, filling meal. By 1910, there were 25,000 fish and chip shops in Britain. The dish sustained Britons through two World Wars—it was one of few foods never rationed. Traditional preparation uses cod or haddock, dipped in beer batter, fried in beef dripping (now usually vegetable oil), served with thick-cut chips, mushy peas, and malt vinegar. Newspapers were traditional wrapping until hygiene regulations changed this.
Before you start Equipment you'll need
- deep fryer or dutch oven — Provides high heat for deep frying fish and chips with proper temperature control and crispy results
- thermometer — Monitors oil temperature accurately during frying to ensure proper cooking and crispy texture
Safety Safety & allergen notes
- Hot oil is dangerous; never leave unattended.
- Do not overcrowd the fryer; oil temperature drops.
- Dry fish completely before battering.
Non-negotiables Rules for success
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Double-fry the chips.
First fry cooks interior; second fry at higher temp crisps exterior
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Keep batter cold.
Cold batter creates lighter, crispier coating
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Fry fish at 375F.
Hot oil seals batter quickly for crispy exterior and moist fish
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Drain on wire rack.
Paper towels trap steam and make coating soggy
Prep Get set first
About 12 min of prep
- Cut potatoes into thick chips
- Soak chips in cold water
- Pat fish dry
- Make batter
- Heat oil to 325F for chips
Proper chips require double-frying. The first fry cooks them through; the second crisps them.
Ingredients
Instructions
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Prep chips and make tartar sauce
Cut potatoes into 0.5-inch thick sticks. Soak in cold water 20 minutes; drain and dry completely. Mix mayonnaise, pickles, capers, 1 teaspoon lemon juice, and pinch of salt for tartar sauce. Refrigerate.
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First fry chips
Heat oil to 325F. Fry chips in batches 5 minutes until cooked through but not browned. Remove to wire rack. Increase oil temperature to 375F.
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Batter and fry fish
Whisk flour, cornstarch, baking powder, and 1 teaspoon salt. Add cold beer and whisk until just combined; lumps are fine. Pat fish dry and season with 0.5 teaspoon salt. Dip in batter, let excess drip. Fry at 375F for 5 to 6 minutes until golden and crispy. Drain on wire rack.
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Finish the chips and peas, serve
Fry chips again at 375F for 3 to 4 minutes until golden and crispy. Season with remaining salt. Cook peas in salted water; drain. Mash roughly with butter for mushy peas. Serve fish and chips with mushy peas, tartar sauce, lemon wedges, and malt vinegar.
Chef's notes
Cod is traditional; haddock or pollock work too.
Use a lager or pale ale for the batter.
Malt vinegar is the traditional condiment.
Chips should be thick-cut, not thin fries.