Description
This Classic Fish & Chips recipe delivers crispy battered fish fillets paired with golden, tender homemade chips. The dish is complemented by a tangy homemade tartare sauce, making it a quintessential British comfort food perfect for a satisfying meal at home.
Ingredients
Scale
For the Chips
- 2 large Maris Piper potatoes
- Pinch of salt
- 1 tsp malt vinegar, plus extra to serve
- About 1 litre sunflower oil, for frying
For the Fish
- 2 thick skinless fillets of whiting, ling, pollock, haddock or cod (about 150g each)
- 75g self-raising flour, plus extra for dusting
- 25g cornflour
- Small pinch of ground turmeric
- 125g cold lager or fizzy water
For the Tartare Sauce
- 4 cornichons
- 1 tsp capers
- 1 shallot
- Handful of parsley leaves, chopped
- 5 tbsp mayonnaise
- Pinch of salt
Instructions
- Prepare the Chips: Peel and cut the Maris Piper potatoes into thick chips. Soak them in cold water for 5 minutes, then rinse repeatedly until the water runs clear to remove excess starch. Transfer the chips to a pan of cold water seasoned with a pinch of salt and 1 tsp of malt vinegar. Bring to a gentle simmer and cook for 10-12 minutes until just cooked through but not falling apart. Drain carefully and arrange in a single layer on a tray to cool and chill until needed. This step can be done a day ahead.
- Make the Tartare Sauce: Finely chop the cornichons, capers, and shallot. Mix these with chopped parsley, mayonnaise, and a pinch of salt in a bowl. Optionally, finely chop more for a smoother sauce. Refrigerate for up to 24 hours to let flavors meld.
- Prepare the Batter: In a bowl, combine the self-raising flour, cornflour, turmeric, and a pinch of salt. Pour in the cold lager or fizzy water and quickly mix until the batter reaches the consistency of double cream. Some lumps are fine—do not overmix. Keep the batter chilled until frying.
- Fry the Chips: Heat the sunflower oil in a deep pan or wok until shimmering (about 180°C). Carefully lower the chilled chips into the hot oil using a slotted spoon. Fry for 8-10 minutes, stirring gently occasionally, until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
- Fry the Fish: Increase the oil temperature to 185°C (or test by dropping a drizzle of batter to see it sizzle and crisp quickly). Lightly dust the fish fillets in flour, then dip into the batter, allowing the excess to drip off. Carefully lower the fish into the hot oil. Fry for about 1 minute until the batter starts setting, then spoon extra batter over the fillets to create a crispier, wispy coating. Continue frying for another 3 minutes, turning once, until deep golden and crisp. Drain on kitchen paper for a minute.
- Serve: Plate the crispy fish fillets alongside the golden chips. Add a generous dollop of tartare sauce and season with salt and extra malt vinegar to taste. Enjoy immediately.
Notes
- Soaking and rinsing the potatoes helps remove starch for crunchier chips.
- Cooling the chips before frying prevents them from falling apart and ensures a fluffy interior.
- The beer or fizzy water in the batter adds lightness and crispness to the fish coating.
- You can prepare the chips a day ahead and keep chilled to save time on the day of cooking.
- Use a thermometer to accurately gauge oil temperature for perfect frying.
- Adjust the tartare sauce ingredients according to preference for a smoother or chunkier texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: fish and chips, classic British recipe, battered fish, homemade chips, tartare sauce, easy fish fry, comfort food
