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    Home / British / Irish Kitchen / Fish and Chips

    Fish and Chips

    Flaky white cod in a shatteringly crisp golden batter beside a heap of thick-cut chips, showered with salt and malt vinegar.

    ⏱ 25 minPrep time
    🔥 25 minCook time
    🍽 4Servings
    🏷 British / Irish KitchenCategory
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    Flaky white cod in a shatteringly crisp golden batter beside a heap of thick-cut chips, showered with salt and malt vinegar. It’s the definitive British seaside meal, best eaten from paper while the gulls circle hopefully overhead.

    Fish and chips is Britain’s great takeaway tradition, served in paper cones by the coast and in every high street chippy. Serve with mushy peas and a squeeze of lemon, and eat it fast while it’s hot.

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    Step by stepInstructions

    1. Soak the chips in cold water 30 minutes, then drain and pat very dry.
    2. Heat the oil in a deep pot to 325°F. Fry the chips in batches until pale golden and tender, 6-7 minutes; drain on paper towels. Raise the oil to 375°F.
    3. Meanwhile, whisk the flour, baking powder, and salt with the lager until smooth — it should be the consistency of thin cream.
    4. Season the fish and pat dry, then dip each fillet in the batter, letting the excess drip off.
    5. Fry the fish in batches at 375°F until deep golden and cooked through, 5-6 minutes, turning once. Drain on paper towels.
    6. Return the chips to the oil and fry until crisp and golden, 3-4 minutes. Drain, season, and serve with malt vinegar.

    💡 Chef tips & storage

    The double-fry method — once low, once high — is the secret to chips that are fluffy inside and crisp outside. Keep the batter ice-cold for the crispiest shell.

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    Recipe details

    Prep25 min
    Cook25 min
    Servings4
    CategoryBritish / Irish Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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