British Recipes Recipes from Great Britain British Cuisine

Fish & Chips

Fresh, filleted fish wrapped in a crispy and flavor packed batter. Traditionally served with chunky potato wedges or chips. Best accompanied only by salt and vinegar.

fish and chipsSERVES: 4



  • 4 oz. flour
  • 1 egg yolk
  • 3 tablespoons beer
  • 1/4 teaspoon salt
  • 3 tablespoons milk mixed with 2 tablespoons cold water
  • 2 egg whites


  • vegetable oil for deep-fat frying
  • 2 lb. baking potatoes, sliced lengthwise into strips 1/2 inch thick and 1/2 inch wide
  • salt


  • 2 lb. fresh, firm white fish fillets (haddock, sole, flounder, etc) skinned and cut into 3×5 inch serving pieces



  1. To prepare the batter, pour the flour into a large mixing bowl, make a well in the centre and add the egg yolk, beer and salt. Stir the ingredients together until they are well mixed, then gradually pour i the milk and water, and continue to stir until the batter is smooth.
  2. For a light texture, let the batter rest at room temperature for at least 30 minutes, although if necessary it may be used at once.
  3. Beat the egg whites until they form unwavering peaks on the whisk when it is lifted from the bowl. Then thoroughly but gently fold it into the batter.


  1. To cook the chips and fish, heat 4 to 5 inches of oil or fat in a deep-frying pan to a temperature of 360 degrees F.
  2. Preheat the oven to 250 degrees F and line a large shallow roasting tin with kitchen paper.
  3. Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches, using a frying basket, until they are cooked through.
  4. Lift out the frying basket and reheat the fat to 375 degrees F.
  5. Put the chips into the hot fat for a further 2 or 3 minutes, until they are crisp and golden.
  6. Transfer them to the lined tin to drain.
  7. Sprinkle them with a little salt and put them in the oven to keep warm.


  1. Wash the pieces of fish under cold running water and pat them completely dry with kitchen paper.
  2. Drop 2 or 3 pieces of fish at a time into the batter and, when they are well coated, plunge them into the hot fat at a temperature of 375 degrees F.
  3. Fry for 4 or 5 minutes, until golden brown, turning the pieces occassionally with a spoon to prevent them from sticking.

TO SERVE: Heap the fish and chips on a large heated dish.

3 Responses to “Fish & Chips”

  1. Head Chef Says:

    fish & chips on a sunday afternoon.. there’s few things better :)

  2. Head Chef Says:

    This was verrry tasty!

  3. bonnie Says:

    This recipe was simply devine. I had some guests over from Jhb. They could stop eating!! I had to share my/”your” secret recipe with them.