Fish and Chips Recipe

$22 Main Course

About This Dish

Our fish and chips features fresh cod fillets in a light, crispy beer batter served with golden hand-cut chips and mushy peas. This British classic is comfort food at its finest, bringing together perfectly cooked fish and crispy potatoes.

Prep Time

30 minutes

Cook Time

20 minutes

Serves

4 people

Ingredients

For the Fish:

4 cod fillets (6 oz each), skin removed
1 cup all-purpose flour
1 cup cold beer
1 teaspoon baking powder
1 teaspoon salt
Vegetable oil for frying

For the Chips:

2 lbs russet potatoes, cut into thick chips
Vegetable oil for frying
Sea salt to taste

For the Mushy Peas:

2 cups frozen peas
2 tablespoons butter
1 tablespoon fresh mint, chopped
Salt and pepper to taste

Instructions

Prepare chips: Cut potatoes into thick chips and soak in cold water for 30 minutes. Pat dry thoroughly.
First fry chips: Heat oil to 325°F. Fry chips for 4-5 minutes until tender but not colored. Drain on paper towels.
Make batter: Whisk together flour, baking powder, and salt. Gradually add cold beer until smooth. Let rest 10 minutes.
Prepare fish: Pat cod fillets dry and season with salt. Dust lightly with flour before dipping in batter.
Fry fish: Heat oil to 375°F. Dip fish in batter and fry for 4-5 minutes until golden and crispy. Drain on paper towels.
Second fry chips: Increase oil temperature to 375°F. Fry chips again for 2-3 minutes until golden and crispy.
Make mushy peas: Cook peas until tender, then mash with butter and mint. Season with salt and pepper.
Serve: Serve fish and chips immediately with mushy peas, malt vinegar, and tartar sauce.

Chef's Tips

Use cold beer for the lightest, crispiest batter
Double-fry chips for the perfect texture
Keep oil temperature consistent for even cooking
Pat fish completely dry before battering
Serve immediately while hot and crispy
Traditional accompaniments include malt vinegar and tartar sauce