World Flavors Cookbook

Fish and Chips

Britain's most iconic dish — fresh cod or haddock coated in a crispy beer batter and deep-fried until golden, served with thick-cut chips, mushy peas, and tartar sauce.

Cuisine: United Kingdom

Ingredients

• 4 thick cod or haddock fillets (about 200g each)
• Beer batter: 200g flour, 300ml cold lager, 1 tsp baking powder, salt
• 1kg Maris Piper potatoes, cut into thick chips
• Vegetable oil for deep frying
• Mushy peas: 300g marrowfat peas, mint, butter
• Lemon wedges, malt vinegar, tartar sauce

Instructions

1. Cut potatoes into thick chips. Soak in cold water 30 minutes. Drain and dry thoroughly.
2. Double-fry chips: first at 130°C for 8 minutes (soft), then at 190°C until golden and crispy.
3. Make batter: whisk flour, baking powder, salt, and cold beer until smooth.
4. Season fish with salt. Dredge in flour, then dip in batter.
5. Fry fish at 180°C for 5–7 minutes until deep golden and batter is crunchy.
6. Serve with chips, mushy peas, lemon, malt vinegar, and tartar sauce.