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Fish and Chips

English Fish & Chips

Course Main Course
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4


  • 4 cod or haddock fish fillets
  • 6 ounces or ¾ cup plain flour
  • 1 teaspoon baking soda
  • 8 ounces beer
  • ½ lemon juice of
  • salt & pepper
  • extra flour
  • 3 lbs potatoes peeled & chipped
  • good quality cooking fat or oil


  • Heat oil up in a deep pan or automatic deep fat fryer to approximately 375 degrees F (or a fry setting, if your fryer has one).
  • Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
  • Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
  • Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
  • Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar, if desired. Mix thoroughly again.
  • Have your plates, newspaper or whatever ready for eating!
  • Adjust deep fat fryer to fish frying temperature of approximately 325 degrees F (or a fish setting, if your fryer has one).
  • Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a wire rack in a baking sheet with sides and keep warm in the oven.
  • Turn up the heat setting again to 375 degrees F and cook your chips until golden and crisp.
  • Serve on plates or newspaper with salt & vinegar!