Fish and chips (battered fried fish with chips)

Fish and chips is Britain's best-known fast food: fish fried in a crisp batter, with double-fried chips that are crisp outside and soft inside. It began as a paper-wrapped street food in 19th-century England, and is now an iconic dish of the whole British Isles.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Rinse the chips in cold water, then blanch in boiling salted water for 5 minutes and drain well so the surface dries slightly. ⏱ Timer: 5 min
2. Heat the oil to 160°C and par-fry the chips in two batches, 4-5 minutes each, still pale, then drain on paper towel. ⏱ Timer: 4 min
3. Mix the 150 g flour with the baking powder and a pinch of salt, and whisk in the cold beer until smooth; the batter should flow like thick cream.
4. Sprinkle the fish with salt, coat in the remaining flour, then dip in the batter, and lower, draining off excess, into oil at 190°C.
5. Fry the fish for 6-8 minutes, until the batter is golden and crisp, then drain on paper towel. ⏱ Timer: 6 min
6. Heat the oil to 190°C and fry the chips a second time for 2-3 minutes, until golden and crisp, then salt. ⏱ Timer: 2 min
7. Serve the fish and chips together at once with malt vinegar and lemon wedges, while both are still crisp.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use the beer ice-cold, as the cold liquid and the carbonation give the batter its lightness.
• Always fry the chips twice: the first, lower-heat fry softens the inside, the second, hotter fry crisps the outside.
• Don't put too much fish in the oil at once, as it cools the oil and the batter will soak up fat.
• Serve immediately, as the crisp batter softens quickly if left standing.

Frequently asked questions

What's the best fish for it?

Cod and haddock are most popular, as their white flesh is boneless and mild; hake or other white fish also works.

Why is there beer in the batter?

The carbonation in beer gives a light, airy batter, and the alcohol evaporates quickly while frying, making the surface crisper. An alcohol-free version can be made with sparkling water.

Similar recipes

• Backfisch mit Kartoffelsalat (beer-battered fried fish with potato salad) · German
• Pork loin braised in beer with marjoram mash (schab duszony w piwie) · Polish
• Spiced pickled fried fish from leftovers · Hungarian
• Knusprige Schweinshaxe (crispy Bavarian pork knuckle with beer) · German
• Schweinebraten mit Knödeln (Bavarian roast pork with crackling and dumplings) · German
• Psari plaki (fish baked on vegetables) · Greek

More british ideas

• Sunday roast (roast beef with vegetables)
• Shepherd's pie (minced lamb and mashed potato bake)
• Cottage pie (minced beef and mashed potato bake)
• Yorkshire pudding (baked batter puffs for roasts)
• Bangers and mash (sausages with mashed potato and gravy)
• Toad in the hole (sausages baked in Yorkshire pudding batter)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch