Fish and Chips: the best-ever recipe for the popular British dish

Easily one of the most popular and beloved dishes in the UK, fish and chips is synonymous with British cuisine. Made from thick fillets of white fish coated in beer batter and fried to golden brown perfection and served with a side of crispy thick-cut chips, it's easy to see why the Brits adore their chippys.

It's a simple recipe to prep and cook and one that everyone in your family will love. Serve your fish and chips with a side of peas and plenty of vinegar for a delicious, authentic British meal you can enjoy any time you fancy.

What kind of fish can you use for Fish and Chips?

White fish is the best type of fish for making fish and chips. Typical choices are pollock, cod, haddock, and whitebait. Whichever you choose, you want thick fillets.

Tips for Making the Classic British Fish and Chips

Either lager or dark beer work for the batter. Darker beers and ales will give the batter a stronger flavor.

The best type of potatoes for fish and chips are floury potatoes like Russets, Maris Piper, King Edward, or Yukon Golds.

Rinse the potatoes well to remove some of the extra starch. This will help the chips to fry better and make the crispier. You can also soak them in water for 30 minutes, then pat them dry before frying instead of par-boiling them.

Lard will give your chips the best flavor, but if you're frying with oil, make sure to use an oil with a high smoke point. Vegetable, canola, coconut, sunflower, and corn oil all work.

Can you make Fish and Chips without Beer?

While beer batter is the gold standard for making fish and chips, you can simply use sparkling water for your batter.

How to Store Fish and Chips

Because fish and chips are fried, it's best to enjoy them immediately after cooking. However, if you have leftovers you want to save, you can store them in an airtight container in the fridge for one day. Reheat in the oven or an air fryer until heated through.

How to Make Fish and Chips

Place 2 tablespoons of flour into a small bowl and set aside. Combine the rest of the flour, cornstarch, baking powder, salt, and pepper in a large bowl.

Whisk the beer into the flour mixture.

Pour in the sparkling water.

Keep whisking until the batter is smooth and lump-free. Cover and refrigerate for 30 minutes to 1 hour.

While the batter is resting, cut the potatoes to make 1/2-inch chips.

Rinse under cold water.

Put the chips into a pot of salted cold water. Bring to a boil, then reduce to a simmer and cook for 3 to 4 minutes.

Drain, then pat dry. Cover with paper towels and transfer the chips to the fridge.

Pat the fish fillets dry. Season with salt.

Pour the oil or lard into a Dutch oven. Heat to 350F. Working in batches, cook the chips for about 2 minutes until slightly cooked. Do not brown them.

Remove them and set them on a paper towel-lined plate. Set aside

Dust the fish with the 2 tablespoons of flour you reserved.

Dredge the fish through the batter.

Gently place the fish in the oil.

Cook for 8 minutes until golden brown, flipping occasionally.

Remove from the oil and set on a paper towel to soak up excess oil. Garnish with salt and cover with foil to keep warm.

Heat the oil to 400F and cook the chips for 5 to 7 minutes until crispy, golden brown. Cook the chips in batches making sure not to overcrowd the pot.

Remove with a slotted spoon, drain on a paper towel, then salt generously.

Plate the fish and chips, and serve immediately.