English Fish and Chips with a Light, Crisp Batter
Fish and chips is white fish fillet coated in a batter of flour, cornflour and ice-cold sparkling water, fried at 180°C for six minutes. The chips are fried twice: once at 140°C to cook through, once at 190°C to crisp. The cold and the bubbles in the batter are what make the coating light.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Calories
- 690
Fish and chips is simple English street food, and all of its value is in the contrast: a light, brittle crust outside, firm fish inside, and chips crisp on the outside and fluffy within.
Method
-
1
Soak the chips
Soak the chips in cold water for twenty minutes to draw out the surface starch, then dry them thoroughly with a towel.
⏱ 25 min -
2
First fry for the chips
Fry them at a low 140°C for six minutes until cooked through but not coloured, then lift them out and let them cool.
⏱ 10 min 🔥 140°C -
3
The batter
Mix the flour, cornflour, baking powder and salt, and pour in the ice-cold sparkling water only just before frying, stirring lightly — leave lumps, don't whisk it smooth.
⏱ 4 min -
4
Frying the fish
Pat the fish dry, dust it in plain flour, dip it in the batter and let the excess drip off. Fry at 180°C for six minutes until golden.
⏱ 14 min 🔥 180°C -
5
Second fry for the chips
Raise the oil to 190°C and fry the chips again for two minutes until golden and crisp. Salt them while hot.
⏱ 6 min 🔥 190°C
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Tips that actually matter
- The sparkling water must be ice-cold and go in right before frying — the bubbles are what lift the crust.
- Don't whisk the batter smooth; small lumps are wanted.
- Double-frying the chips isn't a luxury — a single fry gives you either soft or burnt.
People also ask
The batter slides off the fish.
The fish was wet. Dry it well and dust it in plain flour before dipping.
Can I use still water?
You can, but the crust will be heavier. Alcohol-free beer or sparkling water give a much lighter result.
Which fish is best?
Any firm white fish: cod, tilapia or hake. Avoid soft fish that flakes apart.
Cook mode
English Fish and Chips with a Light, Crisp Batter
-
1
Soak the chips
Soak the chips in cold water for twenty minutes to draw out the surface starch, then dry them thoroughly with a towel.
-
2
First fry for the chips
Fry them at a low 140°C for six minutes until cooked through but not coloured, then lift them out and let them cool.
-
3
The batter
Mix the flour, cornflour, baking powder and salt, and pour in the ice-cold sparkling water only just before frying, stirring lightly — leave lumps, don't whisk it smooth.
-
4
Frying the fish
Pat the fish dry, dust it in plain flour, dip it in the batter and let the excess drip off. Fry at 180°C for six minutes until golden.
-
5
Second fry for the chips
Raise the oil to 190°C and fry the chips again for two minutes until golden and crisp. Salt them while hot.
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