Name: British Fish & Chips
Prep time: 30 min
Cook time: 27 min
Total time: 57 min
Yield: 4
Ingredients: For the British Chips; 4 to 5 Maris Piper potatoes or russet potatoes; ½ teaspoon salt; Sea salt to taste to season the finished chips; Vegetable or Canola oil to fry fish and chips; 4 cod filets (approximately 6 ounces each); 1½ cups all-purpose flour; 1 teaspoon salt; 1 teaspoon dry yeast; 1 teaspoon curry powder; 1 teaspoon garam masala; ½ teaspoon turmeric; 10 ounces of dark beer; Serve With; Mary’s Easy Homemade Tartar Sauce with Fresh Dill

Mains

British Fish & Chips

Author: Mary DiSomma

When my husband travels to London for work, I always tag along—not just for the sights, but for the food! One of my favorite places to visit in London is Food at 52 Cookery School, where I learned to make truly authentic British fish and chips. This dish is so beloved in the UK that it’s considered the national dish, and once you try it, you’ll understand why.

The magic is all in the details: a light, crispy batter; golden fries with just the right crunch; and of course, a side of homemade tartar sauce (I like to add fresh dill to mine). But what’s the secret to making them truly perfect? Let’s dive in.

Mary’s Easy Homemade Tartar Sauce with Fresh Dill➝

Ingredient Tips

The best fish to use for fish and chips is cod—it’s mild, flaky, and holds up beautifully to frying. If you’ve had fish and chips before, it was most likely made with cod. Haddock is another great option, with a slightly sweeter taste. Whichever you choose, make sure your fillets are fresh, thick-cut, and patted completely dry before dipping them into your homemade fried fish batter!

A great fish and chips batter should be light, airy, and crisp—never heavy or greasy. Here’s what goes into making the perfect batter: A classic base of all-purpose flour gives the batter structure, and the addition of yeast creates air pockets for a light, crisp texture. I like to add curry powder, garam masala, and turmeric for a warm depth of flavor. Dark beer adds a rich, malty taste and helps achieve that crispy texture—but the real secret ingredient is time. Letting the batter rest for a while before using it is how you make it really crispy!

What’s the perfect potato for thick, crispy British fries? Well, in the United Kingdom, Maris Piper potatoes are the gold standard. They have a fluffy texture and just the right amount of starch—so you get perfect, golden deliciousness when you fry them.

Sadly, Maris Piper potatoes aren’t available in the U.S. The best substitute is russet potatoes—they have more starch than Yukon Golds and make a great British-style chip. And just in case you don’t already know this tidbit: what the British call “chips” are what we call “French fries” on this side of the pond!

Preparation + Preservation Tips

Achieving that perfect crunch takes a little technique, but trust me, it’s worth it. Here’s how to get it just right:

Triple-Cooked Chips are the Secret

This isn’t your average fry job! British chips are triple-cooked for that signature crispness. You’ll start with a blanch—simmer the cut potatoes in salted water for 2-3 minutes, then chill overnight. For the first fry, you’ll heat the oil to 250°F and fry your chips until they start forming a crust (about 7 minutes). And when it’s time for the final fry, you’ll drain the chips and increase the oil temperature. When the oil reaches 350°F, fry the chips one last time until they’re golden brown and VERY crispy (4-5 minutes). YUM!

Keep the Chips Warm in the Oven

After your chips are done, toss them in sea salt, transfer them to a parchment-lined baking sheet, and keep them warm in a 200°F oven while you fry the fish. This ensures everything will stay hot and crisp until dinner is served!

Dry Your Fish Before Battering

Damp fish leads to soggy batter. Before dipping in the batter, pat each fillet dry with paper towels. This helps the batter stick and crisp up beautifully.

Maintain the Right Oil Temperature

Fish needs to be fried in 350°F oil, while the chips start at 250°F before getting their final crisp at 350°F. A candy thermometer helps keep everything at the perfect temp. If you don’t have a thermometer, you’ll need one for this recipe! Plus, they’re just handy to have in the kitchen!

Timing is everything when making fish and chips. Start the night before by prepping your potatoes, and when it’s time to fry, do the chips first. Once those are done, pop them in the oven to keep them warm. Next, fry the fish by dipping each fillet into the batter and carefully lowering it into the oil.Once everything is fried, serve immediately, with a side of tartar sauce and malt vinegar for an authentic touch.

This recipe is a little piece of London in your kitchen. Whether you’re reliving memories of a trip, like me, or just craving some good old greasy comfort food food, British fish and chips never disappoint. Find me on Instagram and let me know how yours turns out—I wanna celebrate when you achieve that perfect crunch!

Extra Tips

If you liked this recipe, you’ll definitely enjoy my best fish fry recipes too. From homemade coleslaw to cornbread and hush puppies, these fish fry recipes are sure to please! And don’t forget to whip up a batch of my homemade tartar sauce recipe for your fish and chips!

Mary’s Best Fish Fry Recipes➝

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!