How to Make Classic British Fish and Chips at Home
A classic British dish, these homemade fish and chips offer a crispy, golden delight, rivaling any purchased version.
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Instructions
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Preheat oven to 200°F and line a baking sheet with paper towels.
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Combine 5 tablespoons all-purpose flour, 7 tablespoons cornstarch, 1 teaspoon baking powder, a pinch of salt, and pepper in a large bowl, reserving 2 tablespoons of flour.
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Whisk 1/3 cup cold dark beer and 1/3 cup cold sparkling water into the flour mixture until a thick, smooth batter forms, then refrigerate for 30-60 minutes.
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Cut 2 pounds of peeled potatoes into 1/2-inch-thick sticks and rinse them under cold water.
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Place potatoes in a saucepan, cover with 1 inch of cold water, bring to a gentle boil, and simmer for 3-4 minutes.
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Drain the potatoes, pat them dry, and refrigerate on a paper-towel-lined plate.
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Pat 4 (7-ounce) thick white fish fillets dry and season lightly with salt.
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Heat 3 inches of vegetable oil to 350°F.
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Par-cook the potatoes in batches for about 2 minutes without browning; remove and drain on paper towels.
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Dredge each fish fillet in the reserved 2 tablespoons of flour, shaking off any excess.
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Dip each floured fillet into the prepared batter, ensuring full coverage.
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Reheat oil to 350°F and carefully fry fish fillets for 6-8 minutes until crisp and golden, turning occasionally.
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Transfer fried fish to the prepared baking sheet, sprinkle with salt, and keep warm in the oven.
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Increase oil temperature to 400°F and cook potatoes in batches for about 5 minutes until golden and crisp; drain and season with salt.
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Serve immediately with desired condiments.