Fish and Chips

12 servings

6 large russet potatoes
Vegetable oil, for deep-frying
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon freshly ground black pepper, plus more for seasoning
3 large eggs, lightly beaten
3 (12-ounce) cans soda water
1 to 2 cups rice flour
6 cod fillets, sliced diagonally into 1/2-inch-wide strips

  1. Peel the potatoes and cut them into strips that are 1/4 inch thick and 3
    inches long.

  2. In a deep-sided pot, heat 3 inches of oil to 325°F. (Please remember to
    use caution when cooking with hot oil.) Put the potatoes in the oil. Fry
    until they have softened and become slightly browned but not crisp, 2 to 3

  3. Remove the chips with a large slotted spoon and set them aside on paper

  4. Increase heat until the oil reaches a temperature of 375°F. In a large
    mixing bowl, combine the all-purpose flour, baking powder, salt, pepper, and
    eggs. Pour in the soda water and whisk until the batter is smooth. Spread
    the rice flour on a separate plate. Dredge the fish pieces in it, then dip
    them into the batter, letting the excess drip off.

  5. Put the chips in the bottom of a fryer basket (or use a slotted spoon)
    and carefully submerge them in the hot oil. Carefully add the fish to the
    bubbling oil. Fry the fish-and-chips until crispy and brown, 4 to 5 minutes.
    Remove the basket and drain the fish-and-chips on paper towels; season
    lightly with the salt and pepper.

Serve with the Aioli and Mignonette Dipping Sauce.

I have tried many fish and chips recipes and found this one to produce the most authentic English fish and chips I have found.

English Beer Battered Cod with Homemade Chips

15 ounces lager lukewarm
1 t dry active yeast
1 pinch sugar
1 3/4 cups all-purpose flour plus more for dredging
4 russet potatoes large and peeled
Canola oil
4 skinless cod filets (6 ounces each)
Lime zest
Lemon wedges
Malt vinegar


Whisk the beer, yeast and sugar in a large bowl to blend then set it aside in a warm place until the yeast dissolves about 15 minutes.

Gradually whisk in the flour to form a thick batter. Bubbles in the batter should fall slowly from your finger. Cover the batter with a wet tea towel and set aside until larger bubbles form about 45 minutes.


Bring a large pot of water to a boil over high heat. Cut the potatoes into 5-inch-long by 1/2-inch-thick sticks. Cook the potatoes in the boiling water for 5 minutes.

Drain and allow the potatoes to cool completely on a baking sheet lined with paper towels.

Frying the Fish and Chips
Fill a clean large wide wok or pot about halfway with oil. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Adjust the heat as needed to maintain this temperature.
Season the cod with lime zest, salt and pepper and dredge the cod in the flour to coat lightly.
Working in batches dip the cod into the batter to coat and then gently lower it into the oil.
Fry until the cod is golden brown about 4 minutes. Using a slotted skimmer remove the cod from the oil and place it onto a baking sheet lined with a rack to drain the excess oil.
Return the oil to 375°F. Working in 3 batches, fry the potatoes in the oil until golden and crisp about 5 minutes. Using the slotted skimmer transfer the chips to the baking sheet lined with a rack to drain. Season the fish and chips with salt while they are still hot.
Arrange the fish on plates with the chips and serve with malt vinegar and lemon wedges.

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