Fish and Chips Recipe : Classic British Pub Style at Home
Bring the taste of a British seaside pub to your kitchen with this authentic fish and chips recipe. Flaky white fish is coated in a light, crunchy batter and paired with thick-cut fries that are crispy on the outside and fluffy inside. It’s easier than you think and perfect for Friday night dinners, comfort food cravings, or impressing guests.
- Prep Time: 30 minutes (plus soaking time)
- Cook Time: 30–40 minutes
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
For the Fish:
1½ lbs white fish fillets (cod or haddock work best)
1 cup all-purpose flour, plus extra for dusting
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
1 cup cold sparkling water or club soda
1 egg (optional)
Vegetable or canola oil, for frying
For the Chips (Fries):
3 large russet potatoes, peeled and cut into thick fries
Salt, to taste
Oil for frying
Instructions
Prep the Potatoes:
Soak potato slices in cold water for at least 30 minutes (or up to a few hours) to remove excess starch.
Drain and pat dry thoroughly.
Cook the Chips (Double Fry Method):
3. Heat oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain.
4. Increase oil to 375°F (190°C). Fry potatoes again until golden and crispy, about 3–5 minutes. Drain and season with salt.
Make the Batter and Fry the Fish:
5. Mix flour, cornstarch, baking powder, salt, and pepper in a bowl. Whisk in cold sparkling water just until combined (some lumps are okay). Fold in egg if using.
6. Pat fish dry and lightly dust with flour. Dip into batter, let excess drip off, then fry in 350°F (175°C) oil for 4–6 minutes per side, until golden brown and cooked through.
7. Drain on a wire rack.
Nutrition
- Calories: 600–700
- Fat: 30g
- Carbohydrates: 50g
- Protein: 35g