Classic Fish & Chips


When I went to London with my Sister, the one thing that I really wanted to do was eat fish & chips in a pub. It was the ultimate tourist experience. We found a little place on the street. It was actually underground which added to the experience. Our fish & chips were the best I have ever had or maybe I was just really hungry as it was the first thing we had eaten all day! Traditional Brit Fish & Chips are served with mushy peas. Peas mushed and seasoned. Most include some baking soda for an interesting almost bitter taste. I didn’t care for them so they are excluded from my Classic Fish & Chips.

Delicious Rating: Yummy! Nothing ever goes wrong with fried food! The batter is very thick but holds up well on the fish. I used halibut and it was so nice and fluffy. The fries are delicious. Crispy on the outside and soft inside. You can change up the seasoning with whatever you would like and even cut them into wedges. You may want some experience frying food so as not to overdo cook the fish. I will definitely cook this easy recipe again!


Classic Fish & Chips
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Yields: 6 servings
Serve with tartar sauce and ketchup
  • 4 potatoes, cut into strips and peeled if desired
  • 2 tsp olive oil
  • 2 tsp garlic powder
  • 3 tsp ground black pepper
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1 egg
  • 4 cups vegetable oil for frying
  • 6 white fish fillets (cod, halibut, or tilapia)
  1. Place potatoes in a medium bowl of cold water.
  2. Let soak up to 15 minutes and slice.
  3. Toss potato slices in a bowl with olive oil, garlic powder, and 2 tsp of black pepper.
  4. Place on a cookie sheet and sprinkle with sea salt or kosher salt.
  5. Bake at 400 degrees F. until nice and crisp.
  6. In a separate medium mixing bowl, mix together flour, baking powder, salt, and 1 tsp pepper.
  7. Stir in the milk and egg until the mixture is smooth.
  8. Let mixture cool in refrigerator for 20 minutes.
  9. Preheat the vegetable oil in a large pot/skillet.
  10. Dredge the fish in the batter, one piece at a time, and place in the hot oil.
  11. Fry until the fish is golden brown.
  12. Drain well on paper towels.

By soaking the potatoes you let some of the starch out which bakes them nice and fluffy on the inside but crispy on the outside.

If wanting a little beer battered flavor, substitute half the milk for beer.

Be sure to coat the fish well. If the batter is too thick, add in extra liquid one tablespoon at a time.

Sprinkle fries with kosher salt as soon as they come out of the oven.



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