Crispy Fish and Chips: The Original English Recipe

Fish and Chips is a timeless British classic that's crispy, flavorful, and perfect for any casual meal or family dinner. This recipe features golden-brown cod fillets, battered to perfection and paired with crispy, tender fries. Topped with a refreshing minty pea puree, this dish offers the perfect balance of textures and flavors. It’s comfort food at its best!

What Is Fish and Chips?

Fish and chips is a beloved British dish consisting of battered and fried white fish, typically cod or haddock, served alongside crispy fried potato chips (fries). It’s often paired with mushy peas or pea puree for a complete, satisfying meal. This dish has been a staple in the UK for over a century, and it’s enjoyed worldwide for its satisfying combination of textures and flavors. With this recipe, you can recreate that iconic crispy fish and chips experience right in your own kitchen.

Why Everyone Will Love This Recipe

• Crispy and golden—the batter on the fish and the fries is perfectly crispy on the outside while remaining tender on the inside.
• Minty pea puree—a refreshing twist that pairs beautifully with the rich, crispy fish.
• Quick and easy—simple ingredients and straightforward steps for a dish that’s ready in under an hour.
• Kid-friendly—a family favorite that everyone, even picky eaters, will love.
• Homemade goodness—made from scratch with fresh ingredients for the best taste.

Pro Tips for the Best Fish and Chips

1. Rest the batter: Letting the batter rest for at least 40 minutes helps it stick to the fish better and creates a crispier coating.
2. Keep the oil hot: To ensure the fish and fries cook evenly and crisp up properly, maintain the oil temperature around 350°F (175°C).
3. Don’t overcrowd the pan: Fry the fish and fries in batches to avoid lowering the oil temperature, which can make them greasy instead of crispy.
4. Use cold batter: Cold batter helps create a crunchier texture when frying.
5. Drain excess oil: After frying the fish and fries, place them on a paper towel to absorb any excess oil.

Frequently Asked Questions

Can I Use a Different Type of Fish?

Yes! While cod is traditional for fish and chips, you can use other white fish like haddock, pollock, or tilapia. Just make sure the fillets are thick enough to hold up during frying.

Can I Make the Minty Pea Puree Ahead of Time?

Yes, the minty pea puree can be made in advance and stored in the fridge for up to 2 days. Just reheat it gently on the stove or in the microwave before serving.

Can I Make This Recipe Gluten-Free?

Yes, you can make the batter gluten-free by using a gluten-free all-purpose flour blend instead of regular flour and ensuring your cornflour (cornstarch) is gluten-free. The rest of the recipe is naturally gluten-free.

Can I Use Frozen Fish Fillets?

Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat them dry before dipping them in the batter to avoid excess moisture.

How Do I Get the Fish to Stay Crispy?

The key to crispy fish is ensuring the oil is hot enough before frying. If the oil isn’t hot enough, the batter will absorb too much oil and become soggy. Also, don’t overcoat the fish with batter—just a thin layer will do.

How to Freeze

You can freeze the fish and chips after frying, but they are best enjoyed fresh. To freeze, place the cooked fish and chips on a baking sheet in a single layer and freeze them until solid. Then transfer them to a freezer-safe bag or container for up to 2 months. To reheat, bake them in the oven at 400°F (200°C) for about 15-20 minutes until crispy.

How to Store

If you have any leftovers, store the fish and chips in an airtight container in the fridge for up to 2 days.

To reheat, place them in the oven at 375°F (190°C) for about 10-12 minutes to restore some of their crispiness.

How To Make Fish And Chips

In a bowl, mix the milk, egg yolk, yeast, paprika, and flour. Whisk until the batter is smooth, then cover and let it rest for 40 minutes.

Peel and chop the potatoes into thick slices or wedges.

Boil them in salted water for 6 minutes, then drain and set them aside on paper towels to remove excess moisture.

Boil the peas for about 3 minutes, then drain. Blend the peas with mint leaves, olive oil, and salt until smooth. Set aside.

Heat oil in a deep fryer or a large pan. Dip the cod fillets in the prepared batter, then fry them for 5-6 minutes on each side, or until golden brown and crispy.

In the same oil, fry the boiled potatoes for 3 minutes, until they’re crispy and golden brown.

Plate the crispy fish and chips with a side of minty pea puree. Garnish with extra mint leaves if desired and serve immediately!