Classic British Golden Fish and Chips is a beloved dish featuring thick, flaky white fish fillets enveloped in a crispy, golden-yellow beer batter. The combination of the crunchy batter and tender fish creates a delightful contrast in texture. Served alongside thick-cut golden potato chips, this dish is a comforting favorite that brings the taste of British pubs right to your home.
Cook with confidence
Cook's notes
For the crispiest fish and chips, ensure your oil is at the right temperature before frying. The batter should be bubbly and light, and the fish should be cooked until golden brown. Keep an eye on the chips during the second fry to prevent over-browning.
Substitutions
If you don't have light beer, sparkling water can be used for a non-alcoholic version of the batter. For a different flavor, you can also try using a different type of fish, such as Pollock or Tilapia.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the chips and fish on a baking sheet and warm them in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain crispiness.
Common failures
If the batter is too thick, it may not fry properly, resulting in a soggy texture. Ensure the batter is light and bubbly. If the fish absorbs too much oil, it may be due to the oil not being hot enough; always check the temperature before frying.
Why these ingredients
How each main ingredient earns its place in this recipe
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ground turmeric
Turmeric not only adds a vibrant golden color to the batter but also enhances the overall flavor profile, making the dish more appealing.
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all-purpose flour
The flour creates the structure of the batter, allowing it to puff up and become crispy when fried, which is essential for the perfect fish and chips.
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Russet potatoes
Russet potatoes are ideal for chips due to their high starch content, which helps achieve a fluffy interior while maintaining a crispy exterior when fried.
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light beer
The carbonation in the beer helps create a light and airy batter, resulting in a crispy texture that complements the flaky fish.
Preparation
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Step 1 30 min
Soak the cut potatoes in cold water for 30 minutes to remove excess starch. After soaking, drain and dry them thoroughly with paper towels.
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Step 2 6 min
Heat deep frying oil in a large Dutch oven to 325°F (160°C). Blanch the chips in the oil for 5-6 minutes until soft but not browned. Remove the chips and let them rest on a wire rack.
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Step 3 4 min
Increase the oil temperature to 375°F (190°C). Fry the chips a second time for 3-4 minutes until they are supremely crispy and brightly golden-yellow. Drain on a wire rack.
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Step 4 5 minIn a large mixing bowl, whisk together the flour, baking powder, ground turmeric, salt, and pepper. Just before frying the fish, pour in the ice-cold beer and whisk gently until combined. A few lumps are perfectly fine.
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Step 5 2 min
Ensure the oil is hot at 375°F (190°C). Lightly dust the dry fish fillets with a little extra flour, then dip them completely into the golden beer batter, letting the excess drip off.
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Step 6 8 minCarefully lower the battered fish into the bubbling hot oil, letting go away from you to prevent splashing. Fry for 6-8 minutes, turning occasionally, until the batter puffs up and turns an incredibly crunchy, spectacular golden-yellow. Drain on a wire rack and immediately sprinkle with flaky sea salt.
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