Plan your whole week in seconds
Try it free
Fish and Chips
Beer-battered cod with thick-cut chips — Britain's most iconic dish, deep-fried to golden crispy perfection.
20 mins
20 mins
4 people
British
Cod or haddock fillets
4 x 200g
Plain flour
Plus extra for dusting
200g
Cold beer (lager)
300ml
Baking powder
1 tsp
Maris Piper potatoes
1kg
Oil
for deep frying
Salt
to taste
Malt vinegar
to serve
Mushy peas
to serve
Tartar sauce
to serve
🍽️ Chip shop fryer
→ Deep pot with oil thermometer
Temperature control is the key variable
🍽️ Maris Piper potatoes
→ Any floury/starchy potato variety
High starch creates fluffy interior
Cut potatoes into thick 1.5cm chips. Soak in cold water 30 mins, drain and pat dry.
💡 Pro Tip: Soaking removes surface starch that causes chips to stick and colour too fast.
First fry chips at 150°C for 7-8 minutes until cooked through but not brown. Drain.
💡 Pro Tip: First fry cooks the interior. Second fry at higher heat creates the crispy exterior.
Make batter: whisk flour, baking powder, beer quickly — lumps are fine.
💡 Pro Tip: Over-mixing develops gluten and makes the batter tough. Mix briefly, keep cold.
Dust fish in flour, dip in cold batter. Fry at 185°C for 5-7 minutes.
💡 Pro Tip: Cold batter hits hot oil for maximum puff. Keep batter refrigerated until use.
Second fry chips at 190°C for 3-4 minutes until golden. Season immediately.
💡 Pro Tip: Season chips the SECOND they come out of the oil — salt doesn't stick once they cool.
- ✓Cold beer is essential for the batter aeration
- ✓Double fry the chips — it's mandatory for the right texture
- ✓Season chips immediately out of the fryer
- ✓Malt vinegar is non-negotiable for serving
- →With malt vinegar
- →With mushy peas
- →Wrapped in paper for authentic chippy experience