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United Kingdom · Cod

British Fish and Chips

Fish and Chips

Fish and chips has fed Britain since the 1860s, from the harbor towns of Yorkshire to every high street chippy. Thick fillets of North Sea cod or haddock go into a cold, crackling beer batter and come out next to fat, twice-fried chips with salt, malt vinegar and mushy peas.

  • Prep 30 min
  • Cook 40 min
  • Serves 4
  • Level Medium
Photo: Dmytro_Mykhailov / Adobe Stock
Served with: British Mushy Peas ↓En Español

Ingredients

Tap each item as you gather it.

For the chips

For the fish

For the batter

Method

Step by step, the traditional way.

  1. Cut and rinse. Cut the potatoes into thick chips, about ½ in (1.5 cm). Rinse in cold water until it runs clear, then dry them very well.
  2. First fry. Heat the oil to 265 °F (130 °C). Fry the chips in batches 7–8 minutes, until soft but pale. Drain and let them cool on a rack.
  3. Make the batter. Whisk the flour, baking powder and salt, then whisk in the cold beer until smooth, like thick cream. Use it right away, while it is still fizzy.
  4. Fry the fish. Heat the oil to 350 °F (180 °C). Pat the fish dry, season with salt and dust in flour. Dip in the batter, let the extra drip off and lower it in away from you. Fry 6–8 minutes, turning once, until deep golden and crisp. Drain on a rack and keep warm.
  5. Second fry. Raise the oil to 375 °F (190 °C) and fry the chips again 2–3 minutes, until crisp and golden.
  6. Serve. Salt the chips, splash with malt vinegar and serve with the fish, lemon, tartar sauce and mushy peas.

On the side

The side dish that belongs with it, full recipe included.

British Mushy Peas
United Kingdom

British Mushy Peas

Mushy Peas

Dried marrowfat peas soaked overnight and simmered until they fall into a thick, bright green mash. Every chippy in the North serves them.

  • Prep 5 min
  • Cook 40 min
  • Serves 4
  • Level Easy

You need

  • 8 oz (225 g) dried marrowfat peas
  • 1 tsp baking soda (bicarbonate of soda)
  • 4 cups boiling water, for soaking
  • 1 tbsp butter
  • ½ tsp salt
  • 1 pinch sugar

How to make it

  1. Soak. Put the peas and baking soda in a large bowl, pour the boiling water over and soak overnight, 12 hours.
  2. Rinse. Drain and rinse the peas well.
  3. Simmer. Cover with fresh water by an inch (2.5 cm) and simmer gently 30–40 minutes, stirring now and then, until they break down into a thick mash.
  4. Season. Beat in the butter, salt and sugar. Serve hot next to the fish.

More from this part of the world

Other fish from the northern seas.

Riga, LatviaLatvian Salted Herring with Onions
Curonian Spit, LithuaniaLithuanian Hot-Smoked Eel
Trabzon, Black Sea, TurkeyTurkish Pan-Fried Anchovies