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British Irish

British Fish and Chips

Classic British fish and chips with crisp battered white fish, golden chips, peas, and a splash of vinegar.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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British Fish and Chips

50 mintotal

Prep 25 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time, but the chips are fried twice — hold the first, pale batch aside while the fish fries, then return them to the hotter oil to crisp.

Method

  1. Rinse the cut potatoes in water until the water runs mostly clear, then soak briefly and dry very well.

  2. Heat the frying oil in a deep pan to 160°C and fry the chips until pale and tender but not browned.

  3. Lift out the chips, increase the oil temperature to 185°C, and keep the fish ready for battering.

  4. Mix the measured flour reserved for batter with baking powder, salt, and pepper, then whisk in the cold soda water until just smooth.

  5. Dust the fish lightly with the remaining flour, dip into the batter, and let the excess drip off.

  6. Fry the battered fish until crisp, deeply golden, and cooked through; the flesh should flake easily.

  7. Return the chips to the hot oil and fry until crisp and golden, then season while hot.

  8. Warm the peas with the measured butter and lightly crush them for a simple side.

  9. Serve the fish with chips, peas, vinegar, and lemon wedges immediately while crisp.

How to tell it's done

The fish should have a crisp shell and flaky, opaque flesh, while the chips should be golden outside and fluffy inside.

Getting it right

Tip

Dry both the fish and potatoes thoroughly before frying; surface moisture makes the batter and chips less crisp.

What to serve it with

Serve immediately with peas, vinegar, lemon, and a simple salad if desired.

Substitutions

  • Use Boneless Fish Fillets if White Fish is unavailable, choosing a firm mild fish for best texture.
  • Use Soda Water cold from the fridge; plain Water works but gives a less airy batter.
  • Use Vinegar as listed; malt vinegar is traditional but may need separate label checks for gluten.