Total time: 30 minutes
Difficulty: Low
Serves: 4–6
By Editorial Team
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.
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
- Let the batter rest for at least 40 minutes.
- Keep the oil hot at around 175°C (350°F).
- Don’t overcrowd the pan—fry in batches.
- Use cold batter for crispier results.
- Drain excess oil on paper towels after frying.
Frequently Asked Questions
Can I use a different type of fish?
Yes. Try haddock, pollock, or tilapia.
Can I make the minty pea puree ahead?
Yes, up to 2 days in advance. Reheat gently.
Is this recipe gluten-free?
You can use gluten-free flour and cornstarch.
Can I use frozen fish?
Yes, but thaw and pat dry before battering.
How do I get the fish crispy?
Hot oil, thin batter, and don’t overcrowd the pan.
How to Freeze and Store
- Freezing: Freeze on a tray, then transfer to a container. Keeps for up to 2 months. Reheat at 200°C (400°F) for 15–20 minutes.
- Fridge: Store in an airtight container for up to 2 days. Reheat at 190°C (375°F) for 10–12 minutes.
Ingredients
FOR THE FISH:
