British Fish & Chips are a national treasure and there’s no denying their popularity.

A large piece of fried cod laying on top of chips/French fries

Fresh cod is beer battered then shallow fried to golden perfect and served with a side of thick cut chips and peas.

Fish and chips shops in England seem like they are on every corner. You can’t walk down any high street without walking by a fish and chip shop and smelling the all-familiar smell of fried fish and chips.

Flaky fried fish on a fork

Fish and chips are synonymous with going to the beach. Not the sitting in the sand in your bathing suit kind of beach visit.

This is about a slow walk along the promenade with your fish and chips wrapped in paper, while taking in the sea air type of visit. And this all makes them taste just that much better.

The fish is made using a meaty cod or haddock. The batter is (of course) a beer batter, and the beer not only adds great flavor, but the combination of the bubbles and baking powder makes for a light and very crispy batter when fried.

British fish and chips served on a board with a beer and condiments
Why do you add beer to the batter?

The beer adds a little flavor, but mostly for the fizz to make the batter light and crispy.

Usually served with mushy peas . Mushy peas are not just sweet green peas that are mashed. They are made with dried marrowfat peas that are soaked, then cooked until they get mushy. They are not as sweet.

A white bowl filled with mushy peas

If you look in the pictures, you can see something that is vibrant green. I broke from the mushy pea tradition this time by taking inspiration from the last time I was in a hotel in the south of England where they served my fish and chips with a pea purée.

Fresh, cooked peas are blended with a little liquid (I used chicken stock), salt and pepper and blended until you get a thick consistency. It works so well with the fish and chips and the vibrant green color is stunning.

A wooden spoon in a pan of baked beans

I know some people who like to enjoy their fish and chips with British baked beans. If this is you, I have a very popular recipe for these.

The chips are thick cut, not thin ones, those are French fries. These are proper British chips and you must call them that when you are in a ‘chippy’ (a fish and chip shop) or pretty much anywhere in the U.K.

As far as condiments, malt vinegar is a must, drizzled all over the fish and the chips if you like, and most people do. Ketchup is also a favorite along with a good tartar sauce, and that’s how you do fish and chips right.

Yield: 4

British Fish & Chips

British fish and chips served with peas, ketchup and tartar sauce

Fresh cod is beer battered then shallow fried to golden perfect and served with a side of thick cut chips and peas.

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

Ingredients

  • 4 cod or haddock fillets, fresh
  • Salt and pepper
  • 3/4 cup (170 grams) all-purpose flour, plus 2 tablespoons
  • 1 teaspoon baking powder
  • 8 ounces (236 ml) light beer, cold *see note
  • Canola oil
  • 1 1/2 pounds (680 grams) russet potatoes, peeled and cut into 1-inch wedges

Instructions

  1. Season the fish filets both sides with salt and pepper and dredge in 2 tablespoons flour. Set aside while you make the batter.
  2. Add the remaining flour, 1 teaspoon salt, 1/2 teaspoon ground black pepper and baking powder to a large shallow bowl. While whisking, slowly pour in the beer until there are no lumps and it is the thickness of pancake batter.
  3. To a high-sided heavy pan, add the oil to 1/3 full with canola oil and bring up to a temperature of 375°F/190°C.
  4. Place a wire rack on a baking sheet and place in a 275°F/135°C oven.
  5. Coat 1 fish filet in the batter and hold up to drain off excess. Holding the fish at one end, slowly add the fish to the oil. Hold it with most of it submerged for about 3-4 seconds so it does not sink to the bottom and stick. Submerge the whole fish and fry for 4-5 minutes, turning halfway until golden brown. Drain and put on the wire rack in the oven. Repeat with the other fillets.
  6. While the fish is in the oven, turn down the heat under the oil until the temperature of the oil reaches 350°F/175°C.
  7. Add the chips and fry, turning often about 8 minutes until golden brown. Drain and serve with the fish and peas.

Notes

Non -alcoholic beer or unflavored fizzy water can be substituted.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 591Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 124mgSodium 461mgCarbohydrates 70gFiber 5gSugar 2gProtein 58g

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A jar of English pickled onions with one onion on a fork