Fish and chips
Fish and chips
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.
- 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
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
- 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 minStep 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
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Fish and chips take?
55 min all in — 25 min prep, 30 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Fish, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
How much vinegar?
3 tbsp (malt if you have it) of Vinegar.
What can I use instead?
Beer → Sparkling water. Lighter, less malty.
Any tips from this recipe?
Cod, haddock or pollock. Thin fillets overcook. Mushy peas if you are committed.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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