British Fish and Chips
Beer-battered white fish fried until golden and crackly, served alongside oven-baked russet chips — a classic English takeout favorite made at home.
- 4 russet potatoes, unpeeled, scrubbed, and dried
- 2-3 tablespoons canola or vegetable oil
- 3/4 teaspoon kosher or fine sea salt, plus more to taste
- 1/4 teaspoon ground black pepper
- Vegetable oil, for frying
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/4 cups cold light beer, or Perrier sparkling water
- 1 1/2 pounds white fish (cod, haddock, or halibut), cut into 4 pieces
- Tartar sauce, malt vinegar, or ranch dressing, for serving
- Quarter the russet potatoes lengthwise, then cut into 1/4-inch thick sticks — a mandoline slicer works well here if you have one for even, consistent chips.
- Soak the potato sticks in ice-cold water for at least 1 hour, or up to 12 hours, to draw out excess starch. Drain and lay them on paper-towel-lined plates to air dry, patting them down as needed until they're genuinely dry — any lingering moisture will keep them from crisping properly in the oven.
- In a large bowl, stir together the canola oil, 3/4 teaspoon salt, and black pepper. Toss the dried potatoes in the mixture until they're well and evenly coated.
- Preheat the oven to 450°F. Spray a large baking sheet with nonstick cooking spray and spread the potatoes in a single layer. Bake for 15 minutes, then flip with a spatula and bake another 10 to 15 minutes, until crisp and tender. Season with more salt to taste.
- Once you've flipped the fries at the 15-minute mark, start on the fish. Add about 1 inch of oil to the bottom of a deep skillet or the dutch oven and heat over medium-low until a candy thermometer reads between 350°F and 375°F.
- While the oil heats, stir together 1 cup of the flour, the baking soda, and 1 teaspoon salt in a large shallow bowl. Whisk in the cold beer until smooth with no lumps remaining — mix the batter close to frying time rather than letting it sit, since the carbonation that makes it crackly crisp starts to fade. In a separate large, shallow bowl, add the remaining 1/2 cup flour.
- Pat the fish dry with a paper towel to remove excess moisture, which helps the coating adhere. Dredge each piece in the plain flour, then dip it into the beer batter to coat, shaking off any excess drips before frying.
- Carefully lower the battered fish into the hot oil and fry for 2 minutes, then flip and fry for another 2 minutes, or until golden brown on all sides. Use a slotted spoon to transfer the fried fish to a paper-towel-lined plate.
- Serve the fish hot alongside the chips, with tartar sauce, malt vinegar, or ranch dressing on the side.
Chef's Note: Carbonation is the real secret behind a proper fish and chips batter — it's what gives the coating that light, crackly crunch rather than a heavy, doughy shell. Beer adds a subtle malty flavor, but sparkling water works just as well if you'd rather skip the alcohol; just steer clear of flavored varieties, which can throw off the taste of the fish.
Baking the chips in the oven rather than frying them means you're only managing one pan of hot oil at a time, which makes the whole process far less chaotic than trying to fry fish and fries simultaneously. This dish really is best enjoyed fresh from the fryer — the batter loses its crispness quickly, so it's not a great candidate for leftovers or make-ahead.
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