Fish and chips

Name: Fish and chips
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 plates
Cuisine: british
Ingredients: 600 g Firm white fish; 800 g Potato; 150 g Wheat flour; 200 ml Beer, cold lager, or sparkling water; 1 l Neutral oil; 2 tsp Salt; 3 tbsp Vinegar, malt if you have it

Beer-battered white fish and twice-cooked chips — a takeaway plate you can do at home if you respect the oil.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Fish and chips.

0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.

Start cooking

Prep: 25 min
Cook: 30 min
Total: 55 min
Difficulty: Medium
Spice: No chilli
Cost: Weeknight budget$8–16 USD · indicative, not a store price

Know it before you cook it

Source photograph of Fish and chips. Not official I Want Some Food pixel artwork. — Photo: Gvjekoslav via Wikimedia Commons. CC0. Source

About

Fish and chips is a flaky white fish in a cold batter, fried so the crust stays lace, plus chips that were fried once to cook and once to crisp. Malt vinegar and salt. A heavy breadcrumb is a different fry.

Ingredients

Servings

Firm white fish600 g
Potato800 g
Wheat flour150 g
Beer, cold lager, or sparkling water200 ml
Neutral oil1 l
Salt9.9 ml
Vinegar, malt if you have it44 ml

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
Soak chips, dry. Fry at 140°C 5 minutes, drain. Mix flour, beer and salt to a thick batter. Rest 10 minutes.
20 min
Step 2
Dust fish, dip, fry at 180°C until gold, 4–6 minutes. Chips back in until crisp. Salt, vinegar.
15 min

Adapt this recipe

The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.

Adaptations · 0 / 15 used. Resets 24 August.

Substitutions

Beer → Sparkling water
Lighter, less malty.

Tips

Cod, haddock or pollock. Thin fillets overcook.
Mushy peas if you are committed.

History & culture

The British takeaway that is also Irish and not a joke if the oil is clean. Friday, or any night the shop is open.

Fried fish from Sephardic and immigrant London; chips later. The pair is 19th-century urban.

Traditional

Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Gvjekoslav via Wikimedia Commons (CC0). https://commons.wikimedia.org/wiki/File:Fish%20and%20Chips%20Bath%2C%20UK.jpg