Fish and Chips

Why I Love Fish and Chips

A crispy, golden symphony of crunch, comfort, and cod—with proper chips, of course.

A Dish Wrapped in History (and Newspaper)

Fish and chips—the quintessential British experience. A meal so timeless, so satisfyingly crisp, it might well be the UK’s finest contribution to global gastronomy (besides Shakespeare, of course).

This glorious union of fried fish and thick-cut chips first emerged in the mid-19th century, blending Jewish culinary tradition with hearty northern fare. By the late 1800s, chippies lined the streets of industrial towns, offering nourishment to the working class, hot and wrapped in newspaper. During wartime, it was never rationed—a national morale booster in battered form.

Today, it graces menus across the world—from London to Sydney, Boston to Cape Town—and whether eaten with malt vinegar, mushy peas, or a pint of ale, it remains a bite of nostalgia wrapped in golden glory.

Why We All Adore It (And You Absolutely Should)

At its best, fish and chips delivers that magical crunch-meets-flake moment: the batter shatters like delicate glass, revealing tender, flaky white fish within. Paired with perfectly crisped chips—neither limp nor overly fried—it’s a textural masterclass.

Guests Devour It

Simple? Perhaps. But make no mistake: getting it right is an art form. That batter must be light as a cloud, the fish moist and flavorful, and the chips? Oh, friend, they must be crisp on the outside, fluffy as a good soufflé on the inside.

Familiar but Fancy

While cod and haddock are beloved classics, chefs play with everything from monkfish to halibut. Add a bit of lemon zest, a spoon of curry sauce, or go rogue with sweet potato fries—it’s the rare dish that shines whether in a chip shop or on fine china.

Universally Craved

From children with ketchup-stained cheeks to silver-haired food critics at seaside pubs, everyone loves fish and chips. It speaks to something primal—crispy, salty, indulgent, and oh-so-satisfying.

Fry’s Favorite Tips for Fabulous Fish and Chips

Choose the Right Fish

Cod and haddock are the stars of the show—mild, flaky, and full of grace. Pollock or halibut also shines. Just don’t use fish that flakes like confetti.

Dry Before You Dip

Moisture is the archenemies of crispness. Pat your fillets bone-dry before flouring and battering.

Batter Up with Bubbles

A batter made with cold ginger beer (yes, ginger beer!) adds carbonation and brightness. Cold + fizzy = light, crisp, and gloriously golden.

Double-Fry the Chips

Once to cook them through (low temp), once to crisp them into glorious perfection (high temp). It’s a dance worth learning.

Season While It’s Hot

Salt your fish and chips the moment they leave the fryer. That’s when they’re listening.

Final Thought: A Dish That Deserves Its Anthem

Fish and chips is not merely food—it is a national poem, battered and fried. It is the sound of seaside gulls, the smell of salt and vinegar, the crunch of golden batter, and the warmth of shared tables and laughter.

Whether you’re a Michelin-starred chef experimenting with monkfish tempura or simply wrapping cod and chips in paper on a blustery Friday night, this is a dish that transcends class, culture, and calorie counts.

So go forth. Fry boldly. And remember—nothing tastes quite like fish and chips done properly.

Ingredients:

8 cod fillets (4 oz. each, 1 inch thick)

Salt and pepper

1 cup cornstarch

1 cup bread flour (plus extra for dredging)

1 teaspoon garlic powder

1 teaspoon baking powder

1½ cups ginger beer (cold)

2½ lbs Yukon Gold potatoes, peeled and cut into ½-inch sticks

8 cups peanut or canola oil

Lemon wedges, for serving

INSTRUCTIONS:

Season and Chill the Fish:

Generously season the cod fillets with salt and pepper. Place them in the fridge while you prep the batter and chips.

Make the Batter:

In a large bowl, whisk together the cornstarch, flour, garlic powder, and baking powder. Add cold ginger beer and whisk until smooth. Cover and refrigerate for at least 20 minutes.

Heat oil to 250°F in a large pot. Add half the potatoes and fry until tender but not browned—10 to 12 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining chips.

Increase the oil temp to 350°F. Dry fish fillets thoroughly. Dredge lightly in flour, shake off excess, then dip in the batter. Let excess drip off, then carefully lower into the oil.

Cook in batches of four, turning once, until golden and crisp—about 4 minutes per side. Transfer to a baking sheet and keep warm in a low oven. Repeat with remaining fillets.

Return all the chips to the oil. Fry until golden and crisp—about 4 minutes. Drain and salt generously.

Plate the fish atop a bed of chips, add lemon wedges, and maybe a ramekin of tartar sauce or malt vinegar. Serve immediately—fish and chips wait for no one.

Tips for success

Choose the Right Fish

Stick to mild, flaky white fish like cod, haddock, or pollock. These varieties cook evenly, hold up well in batter, and offer that classic clean flavor.

Dry the Fish Thoroughly

Before dredging or dipping, pat your fillets bone-dry with paper towels. Moisture causes batter to slide off and steam inside the fryer, sabotaging that crisp finish.

Keep the Batter Cold and Light

Use cold beer, ginger beer, or sparkling water for carbonation and lightness. Don’t overmix—a few lumps are fine. Let the batter rest 15–20 minutes in the fridge before using.

Use the Right Potatoes

Yukon Golds or other medium-starch varieties are ideal. They fry up crispy on the outside and fluffy inside, just like a proper chip should.

Double-Fry the Chips

First fry at 250°F (120°C) to cook through.

Second fry at 375°F (190°C) for golden crispness.

Let them cool between batches for best texture.

Maintain Proper Oil Temperature

Fish: Fry at 350°F (175°C)

Chips: Second fry at 375°F (190°C)

Use a thermometer—guessing leads to soggy chips and undercooked fish.

Season Immediately

Salt everything straight out of the fryer while it's hot. That’s when it sticks best and enhances the flavor without overpowering it.

Serve Immediately

Fish and chips are best served hot and fast. Have plates ready and sides prepped—this is not the time to delay.

Add Your Signature

Whether it’s a hint of lemon zest in the batter, a side of tartar sauce, or a splash of malt vinegar, make it yours—but never skip the essentials.

Clean Oil, Clean Results

Fry in clean, neutral oil like peanut or canola. Old oil leads to off flavors and dark, soggy batter. Strain or replace between batches if needed.

Equipment used: