Fish and Chips Recipe

Published August 21, 2024 | By topchefs

A Step-by-Step Guide to the Classic British Dish

Introduction to Fish and Chips

Fish and chips is a Friday night tradition that has stood the test of time. Crispy battered fish and golden, fluffy chips, this comforting meal has become a favourite in the United Kingdom and worldwide. The combination of tender white fish encased in a crispy batter is served alongside thick-cut fries and served with mushy peas. Tartar sauce is a simple yet satisfying dish. Whether making it for a family dinner or a casual gathering, learning how to make the perfect fish and chips recipe at home will bring a taste of Britain to your table.

The History of Fish and Chips

Before diving into the recipe, it’s interesting to note the rich history behind fish and chips. The recipe can be traced back to the 19th century. Fish had been a staple in Britain for centuries, but Jewish immigrants from Portugal and Spain introduced the practice of frying fish in the 1600s. Meanwhile, chips (fried potatoes) became popular in Britain around the same time.

The pairing of fried fish and chips is credited to Joseph Malin. In 1860, Joseph opened the first fish and chip shop in London. By the late 19th and early 20th centuries, fish and chips had become a popular working-class meal, particularly in the industrial cities of Britain. The dish provided a cheap filling option for factory workers and quickly became a national institution. Today, fish and chips are a beloved comfort food enjoyed in restaurants, pubs, and homes across the globe.

Ingredients for Fish and Chips

Let’s get into making the perfect fish and chips recipe; you’ll need the following ingredients:

For the Fish:

White Fish Fillets: 4 fillets of fresh white fish such as cod, haddock, or pollock. These fish are ideal due to their mild flavour and firm, flaky texture.
All-Purpose Flour: 1 cup for dredging the fish and another 1 cup for the batter.
Baking Powder: 1 teaspoon to help the batter become light and crispy.
Cornstarch: 1/2 cup, which adds extra crispiness to the batter.
Salt: 1/2 teaspoon for seasoning the batter and the fish.
Cold Beer or Sparkling Water: 1 cup to create a light, airy batter. Beer adds flavour, but sparkling water for a non-alcoholic version.
Vegetable Oil: Used for frying. The best oil to use, such as canola, sunflower, or peanut oil, will have a high smoke point.

For the Chips:

Potatoes: 4 large russet potatoes, ideal for their starchy content, which helps achieve crispy chips with a fluffy interior.
Vegetable Oil: For frying the chips.
Salt: Season the chips after frying.

Optional Accompaniments:

Tartar Sauce: A classic condiment made with mayonnaise, pickles, capers, and lemon juice.
Malt Vinegar: Traditionally served with fish and chips, adding a tangy flavour.
Mushy Peas: A British favourite, made from marrowfat peas cooked until soft and mashed with butter and mint.
Lemon Wedges: For extra taste, squeeze over the fish for a fresh, zesty taste.

Fish and Chips Recipe: Step-by-Step Instructions

1. Preparing the Chips

Peel and Cut the Potatoes: Begin by peeling the potatoes and cutting them into thick slices, 1/2 to 3/4 inch thick. Then, cut the slices into long, thick chips. Keeping them roughly the same size will give you an even cook.
Rinse and Soak: Place the cut potatoes in a large bowl of cold water and rinse them to remove excess starch. Soaking the potatoes in cold water for at least 30 minutes (or up to 2 hours) helps to remove more starch, which is critical to achieving crispy chips.
Parboil the Chips: Drain the soaked potatoes and place them in boiling water. Parboil the potatoes for about 5 minutes, they will start to soften but will still be firm. Drain and spread them on a paper towel-lined tray to dry. Use paper towels to pat dry the chips, removing any moisture.
First Fry: Heat the vegetable oil in a large, heavy-bottomed pot to 325°F (160°C) or in a proper fryer. Working in batches, fry the chips for about 3-4 minutes until they are pale and slightly tender. The first fry cooks the chips inside without browning them. Remove the chips and drain them on paper towels. Allow them to cool while you prepare the fish.

2. Preparing the Fish Batter

Mixing the Ingredients: Place ingredients into a bowl. Combine 1 cup of all-purpose flour, cornstarch, baking powder, and salt. Mixing these dry ingredients well ensures the batter is light and crispy.
Add the Beer or Sparkling Water: Gradually whisk in the cold beer or sparkling water until the batter is smooth and lump-free. The consistency you are looking for is something that resembles thick cream. If you find the batter is too thick, add more water mix, and if your batter is too thin, adding more flour will thicken the batter. Cold beer or sparkling water helps create a light and airy batter, which crisps up nicely when fried.
Dredge the Fish: The fish should be dry, so use paper towels to remove any moisture by lightly patting the fish, which will help the batter adhere better. Lightly dredge (coat the fish all over in the dry ingredients) each fillet in flour, shaking off the excess. This step ensures that the batter sticks to the fish evenly.

3. Frying the Fish

Heat the Oil: Increase the temperature of the oil to 350°F (175°C). The oil must be hot enough to crisp the batter without absorbing too much oil, which could make the fish greasy.
Coat and Fry the Fish: Working with one fillet at a time, dip the floured fish into the batter, making sure the fish is fully covered. Let all excess batter drip off, then carefully lower the fish into the hot oil. Fry the fish for 4-5 minutes, turning occasionally, until the batter is golden brown and crispy and the fish is cooked through. Once cooked, the fish should be opaque and flake easily with a fork.
Drain the Fish: After removing the fish, it is essential to drain the oil from the fish and place it on paper towels to soak up all unwanted oil. Season with a bit of salt while still hot. Repeat with the remaining fillets, ensuring the oil temperature remains consistent between batches.

4. Second Fry for the Chips

Increase the Heat: After cooking the fish, you will need a higher heat to second fry the chips; a suitable oil temperature is 375°F (190°C) for the second fry. This high temperature ensures the chips become golden and crispy.
Fry the Chips: Return the par-fried chips, cooking for 2-3 minutes in the hot oil, frying until golden brown and crispy outside. The second fry gives the chips their signature crunch.
Drain and Season: Remove the chips from the oil drain on paper towels. Immediately season with salt to taste.

Serving Your Fish and Chips

Once everything is cooked, it’s time to assemble your fish and chips recipe. Serve the crispy battered fish alongside the golden chips. Traditionally, fish and chips are served wrapped in paper, which helps to absorb any excess oil and keeps the dish warm.

Accompany your fish and chips with tartar sauce, mushy peas, and malt vinegar. A squeeze of fresh lemon over the fish adds a citrus flavour that complements the crispy batter. Then, it’s time to eat and enjoy your homemade fish and chips with a cold beer or hot tea for an authentic British experience.

Tips for Perfecting Your Fish and Chips recipe

Choose the Right Fish

Using the correct type of fish is crucial to the success of your fish and chips. Cod and haddock are the traditional choices due to their firm, flaky texture and mild flavour. These fish hold up well during frying, perfectly contrasting with the crispy batter. Pollock is another good option that’s more sustainable and budget-friendly.

Keep the Batter Cold

For the crispiest batter, it’s essential to keep the ingredients cold. Use cold beer or sparkling water, and chill the flour before mixing the batter. The cold batter hitting the hot oil creates steam, which helps the batter puff up and become light and crispy.

Double Fry the Chips

Double frying is the secret to perfect chips. The first fry cooks the potatoes through, making them tender on the inside. The second fry at a higher temperature crisps up the exterior, giving you that crunchy texture essential for great chips.

Put only a little in your Pan.

Avoid putting too much in your pan when frying, as the temperature will reduce and may result in soggy fish and chips. Small batches are best so you can ensure even cooking and maintain the proper oil temperature.

Use a Thermometer

A thermometer is an excellent way to see if your oil is at the correct temperature, or a proper fryer will have a temperature control. Consistent oil temperature is critical to achieving that perfect crispness without greasiness. If the oil is not hot enough, you risk the batter absorbing too much oil; if it is too hot, you risk burning the batter before the fish is cooked. Temperature is the key.

A Brief History of the Fish and Chips Recipe

While fish and chips have become synonymous with British cuisine, their origins are rooted in meeting different culinary traditions. The idea of frying fish was introduced to Britain by Jewish immigrants from Portugal and Spain, who brought the practice of frying fish in a batter. Fried fish became popular in Britain during the 17th century, particularly among the Jewish community in London.

The humble potato, native to the Americas, was introduced to Europe in the 16th century and became a staple food in Britain by the 18th century. Fried potatoes, or “chips,” were a cheap and filling food that quickly became popular among the working classes.

The combination of fried fish and chips is credited to Joseph Malin, who, in 1860, Joseph was the first person to open a fish and chip shop in London. Malin’s shop quickly became a success, and by the late 19th century, fish and chip shops were a common sight across Britain. The dish provided a hearty meal for factory workers during the Industrial Revolution and symbolised British culture.

During both World Wars, fish and chips were among the few foods not subject to rationing, solidifying their status as a national treasure. Today, fish and chips are enjoyed by people worldwide, and the dish remains a beloved comfort food.

Conclusion

Mastering the fish and chips recipe at home allows you to enjoy this classic dish at its freshest and best. You can create perfectly crispy fish and golden chips that rival any takeaway with the right ingredients and techniques. Whether you’re new to cooking or an experienced home chef, fish and chips are a satisfying dish that’s sure to impress.

From its rich history to its enduring popularity, fish and chips is more than just a meal—it’s a cultural icon. Following this guide, you can bring a taste of Britain into your kitchen and enjoy this timeless dish any day of the week.