Mary’s Easy British Fish and Chips with Tips for Crunchy Chips
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.
What kind of fish is used for fish and chips?
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!
What goes into the batter for an authentic fish and chips recipe?
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!
The Best Potatoes for British Chips
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.
The Best Substitute for Maris Piper Potatoes
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!
Pro Tips for Extra Crunchy Fish and Chips
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!
And perhaps most importantly, start prepping your chips the night before for the perfect fish and chips.
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!
Want more where that came from?
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!
British Fish and Chips Recipe
This authentic British Fish and Chips recipe brings the pub-style flavors of London right to your kitchen! Learn to make crispy, golden fish and super crunchy chips.
Ingredients
Instructions
- The day before you want to serve the fish and chips, start preparing your chips. Peel the potatoes and cut into “chips” (2½ inches long by ½ inch wide). Soak the chips in cold water for 2 hours to remove the excess starch.
- Drain the chips then place them in a pot of cold water that has been seasoned with ½ teaspoon salt. Bring the water to a simmer. Cook until the potatoes are soft but not falling apart (approximately 2 to 3 minutes).
- Drain the potatoes and store them, uncovered, in a clean mixing bowl in the refrigerator for at least 6 hours—but preferably overnight. This will help remove excess moisture and result in a crispier chip.
- The next day, when you’re ready to make the fish, prepare the batter by combining the flour, salt, yeast, curry powder, masala, and turmeric in a large mixing bowl. Slowly whisk in the beer.
- Place the cod filets on a paper towel and press lightly to dry them off. Set the batter and dried fish to the side while you finish the chips.
- Line two baking sheets with paper towels, and line one with parchment paper.
- Reheat your oil to 250 degrees—use a candy thermometer to check the temperature. You will need about 5 inches of oil in your pan. If needed, you can add a little more oil.
- While the oil is heating, remove the potatoes from the refrigerator. Use a paper towel to dry off any excess water on the potatoes. Have a paper towel-lined sheet pan ready to drain the fried potatoes as well as the parchment-paper lined pan to transfer them to so you can keep them warm in a preheated 200 degree oven.
- Fry the chips in the 250 degree oil until a crust begins to form (about 7 minutes). You may need to do this in batches. Drain the chips on the paper towel-lined baking sheet.
- Now increase the oil heat to 350 degrees. Cook the chips one more time until golden brown (about 4 to 5 minutes). Remove the chips and drain again on clean paper towels. Transfer the chips to a large, clean mixing bowl and toss with sea salt to taste. Then transfer them to the parchment-lined baking sheet and place them in the 200 degree oven to keep them warm while you fry the fish.
- Make sure you still have 5 inches of oil in the pan, adding more as needed. The oil for the fish needs to be 350 degrees. Use your thermometer to check.
- Dredge the fish filets in the batter, then immediately (and carefully!) place them in the hot oil. Depending on the size of your fryer or Dutch oven, you may need to do this in two batches. Fry the fish for approximately 3 to 4 minutes, then turn the filets over and continue to fry for a total frying time of 6 to 8 minutes. The fish should be crisp and golden in color. Remove the fried fish filets and drain them on a paper towel-lined baking sheet. Serve immediately with Mary’s Easy Homemade Tartar Sauce with Fresh Dill and your warm British chips. Enjoy!
Notes
British Chips
Prep Time: 30 minutes
Chilling Time: 8 hours to 24 hours
Cooking and Frying Time: 27 minutes
British Pub Fish Fry
Prep Time: 15 minutes
Frying Time: 9 to 12 minutes
The secret to these chips is the triple cook. You cook them once in step 2. You will finish them the next day by cooking them again in 250 degree oil, followed by a final cook in 350 degree oil. Note that you can use the same oil the next day. Just let it cool and keep it at room temperature, covered with a lid or aluminum foil.
