Entree: United Kingdom – England – Fish and Chips (Classic English)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 cod fillets, approx. 8 oz (225 g) each
- 2 lb (900 g) russet potatoes, peeled and cut into 1/2–3/4 inch (1.3–2 cm) sticks
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) cold beer (lager or pale ale) or cold sparkling water
- 6 cups (1.4 L) vegetable oil (for deep-frying)
- Lemon wedges and malt vinegar for serving

Instructions

1. Rinse and dry potato sticks, then parboil in salted water 4–5 minutes until just tender; drain and dry thoroughly. Heat oil to 300°F (150°C) for the first fry. Fry potatoes in batches 4–6 minutes until pale and tender; remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for the second fry.
2. Meanwhile, whisk 1 cup (120 g) flour, baking powder, 1 tsp (5 g) salt, and pepper; whisk in cold beer until a smooth batter forms. Pat fish dry and lightly dust with flour, dip into batter, and immediately deep-fry in hot oil until golden and crisp, about 4–5 minutes per batch. Finish chips in the 375°F (190°C) oil until golden and crisp, drain, season with salt, and serve fish and chips hot with lemon wedges and malt vinegar.