British Fish & Chips
This classic British fish and chips recipe delivers perfectly golden, crispy battered fish with a light, fluffy interior. Made with a simple beer-style batter and fresh white fish fillets, this comforting dish brings the authentic taste of a British chippy straight to your kitchen.
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Servings: 4
Calories: 385kcal
Equipment
Ingredients
- Fat or oil for frying
- 8 medium white fish fillets
- 4 ounces self-raising flour
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon butter melted
- 5 fluid ounces milk
- Lemon wedges for garnish
Instructions
- Half-fill a deep pan with melted fat or oil.
- Heat oil until a faint haze rises from it (or until a bread cube sinks to the bottom, rises immediately to the top and turns golden in 50 seconds).
- Sift the flour and salt into a bowl.
- Beat the flour mixture to a smooth batter with unbeaten egg, melted butter and milk.
- Coat 2 pieces of fish with batter at a time.
- Lift coated fish into the hot oil using a fork or kitchen tongs.
- Fry until crisp and golden, allowing 6-8 minutes for large pieces and 4-5 minutes for medium pieces.
- Remove from pan and drain on unprinted white newspaper.
- Garnish with lemon wedges and serve immediately.
Notes
- Oil temperature should be around 375°F (190°C) for best results
- Use cod, haddock, or pollock for authentic British fish and chips
- Don't overcrowd the pan - fry only 2 pieces at a time to maintain oil temperature
- Let batter rest for 10 minutes before using for lighter, crispier coating
- Pat fish fillets dry with paper towels before battering to help coating adhere
- Serve immediately while hot and crispy for best texture
Nutrition
Calories: 385kcal | Carbohydrates: 22g | Protein: 35g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 420mg | Potassium: 485mg | Fiber: 1g | Sugar: 3g