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A plate of classic English fish and chips with homemade tartar sauce.

Classic Fish and Chips

Course: Entree / Seafood
Cuisine: British, English
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 259kcal
Author: Kris Longwell
Classic Fish and Chips are comfort food at it's very best. Serve with Homemade Tartar Sauce and Southern Hush Puppies and you'll be eating like a king (or a queen).
Print Recipe

Equipment

  • Deep fryer, or sturdy pot (i.e., Dutch oven) with a candy thermometer

Ingredients

  • 4 large potatoes preferably Russet, sliced into 2 ¼ x ⅜ strips (a mandolin makes this really easy)
  • Vegetable oil for frying
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 bottle beer your favorite ale, stout or lager
  • 1 large egg lightly beaten
  • 8 pieces cod
  • Tartar sauce for serving

Instructions

  • Place the potatoes in a bowl of ice water for about 30 minutes.
    4 large potatoes
  • Heat the oil in a deep heavy skillet, or deep fryer, to 330°F.
    Vegetable oil
  • Drain the potatoes and dry them well with a kitchen towel.
  • Carefully, drop the potatoes, about 1 cup at a time, into the hot oil and fry for about 3 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Repeat until all potatoes have gone through the 1st round of frying.
  • Increase the oil temperature to 365°F to 370°F.
  • Meanwhile, in a large bowl, stir together the flour, baking powder, onion powder, salt, and pepper. Next, add the egg and beer. Stir to mix.
    1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon onion powder, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 bottle beer, 1 large egg
  • Add a little more flour on a platter and dredge the fish fillets.
    8 pieces cod
  • Add the floured fillet to the batter and let the excess batter drip off.
  • Carefully add the fish to the hot oil.
  • Cook until the fish is golden.
  • Drain on paper towels.
  • To finish the chips, fry the pre-cooked potatoes in the hot oil.
  • Fry until they are golden brown and crisp, about 4 more minutes.
  • Drain on paper towels.
  • Serve fish with the chips and accompany with tartar sauce, lemon wedges, malt vinegar, and hush puppies (make ahead and keep warm in the oven).
    Tartar sauce

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Be sure to use the 2-fry method for the chips.  Fry first at the lower temp (330°F) for 2 minutes, and then at a high temperature (365°F) for another 4 minutes.
You can use the same vessel to fry the fish and the fries in.  Do NOT fry the fish with the potato fries.  Small pieces of the batter will come off the fish as it fries.  If you are planning on frying additional fish or fries, you may want to consider using two different frying vessels, one for the chips and the other for the fish. Those small batter chunks will start to burn if they are in the hot oil for too long. 
Use your favorite type of beer for the batter; almost all types will help make the fish crispy, the flavor/taste is up to you, and what you like most. 
The batter can be made 1 day in advance. Fish and chips are best served soon after they come out of the fryer!

Nutrition

Serving: 6g | Calories: 259kcal | Carbohydrates: 49g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 430mg | Potassium: 1151mg | Fiber: 7g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 28mg | Calcium: 121mg | Iron: 9mg