Classic British Fish and Chips

a British classic
A British classic
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For fish:
7 tbsp All-purpose flour divided
7 tbsp Cornstarch
1 tsp Baking powder
Sea salt to taste
1 pinch Black pepper to taste
⅓ cup Beer dark , cold
⅓ cup Sparkling Water cold
4 (7-oz) White fish fillets thick
For chips:
2 lbs Potatoes peeled
For frying:
1 quart (1 liter) Vegetable oil or lard

Nutritional information

  • For fish:

  • For chips:

  • For frying:

Classic British Fish and Chips


This Classic British Fish and Chips recipe really reminds me of home. I love it! Chips are what we call French fries in Britain. They taste amazing alongside light beer battered white fish. My secret ingredient for light batter is to add cold sparkling water to the flour with the beer.

To make these classic fish and chips start by making batter using beer, flour and sparkling water. Cut, wash and par-boil the chips. Dry the potatoes and the fish. Dip the fish into the batter and fry in hot oil. Be careful that you wait until the last moment to dip the fish in the batter and plunge it into the hot oil to fry. This way you will always have a light and crisp snap to the batter. To make the chips, fry the potatoes until golden and crisp.  Serve alongside my homemade quick tartar sauce! 

To make my version of Classic British Fish and Chips, you will need the following ingredients:

Ingridiens for Classic British Fish and Chips

Steps to make Classic British Fish and Chips


Make fish batter


Set 2 tablespoons of flour aside and mix the remaining 5 tablespoons of flour with 7 tablespoons of cornstarch and 1 teaspoon of baking powder in a large bowl. Season with a pinch of salt and pepper. Whisk continuously using a fork. While whisking, pour in ⅓ cup of beer and ⅓ cup of sparkling water and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes.


Prepare chips


Slice the potatoes into ½-inch wide chips. Rinse the chips in a colander under cold running water.


Par-boil potatoes


Bring the washed chips to a boil in a saucepan of water and simmer for 3 - 4 minutes.


Drain and dry

Drain the par-boiled potatoes and dry with paper towels. Chill in the refrigerator, covered with paper towels until needed.


Season fish


Place the fish fillets on a paper towel and use another paper towel to pat dry. Season to taste with a pinch of sea salt.


Heat oil


In a deep-fat fryer or a large deep saucepan, heat 1 quart of oil to 350 °F.


Cook chips once


Cook the chips in the fat in batches for about 2 minutes per batch. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.


Dust fish fillets


Place the 2 tablespoons of reserved flour in a shallow bowl. Place each fish fillet in the flour. Remove and shake off any excess.


Batter fish


Dip the floured fish fillets in the batter and ensure the entire fillet is fully coated.


Deep fry fish


Carefully lower each fillet into the hot oil and fry for about 8 minutes until the batter is crisp and golden.


Drain fish

Remove from the hot oil and drain the cooked fillets on paper towels. Season with salt and cover with parchment paper to keep hot.


Increase heat and cook chips again


Increase the oil heat to 400 °F. Cook the chips for a second time until golden and crisp. Remove from the oil and drain. Season to taste with salt.



Serve immediately with a large dollop homemade quick tartar sauce.

This Classic British Fish and Chips recipe is fantastic - it’s not only simple to prepare, it’s absolutely delicious too! Come back to leave a review if you try this delicious recipe!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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