🇬🇧 British Fish and Chips

Fish and chips is a British institution. Fresh cod is dipped in a cold beer batter and fried until golden, then served with thick-cut chips, malt vinegar, and tartar sauce. The ice-cold beer is what makes the batter light and crispy.

Ingredients

• 4 Cod Fillets
• 4 large Potatoes
• 1.5 cups Flour
• 1 tsp Baking Powder
• 1 cup Ice-Cold Beer
• 1/2 cup Cornstarch
• 1 L Oil
• Malt Vinegar, Sea Salt

Method

1. Soak chips 20 min. Dry.
2. Blanch chips at 140°C for 7–8 min.
3. Whisk flour, baking powder, and cold beer.
4. Dust fish in cornstarch. Dip in batter. Fry at 180°C for 5–6 min.
5. Fry chips again at 190°C for 2–3 min.
6. Season and serve with vinegar and tartar sauce.

History

Fish and chips as a combined dish emerged in Britain in the 1860s. Fried fish was sold in London’s East End, and chips (thick-cut fried potatoes) were sold in the industrial north of England. The two came together to form a single meal, and the dish spread rapidly through the working-class communities of industrial Britain. By the early 20th century, fish and chip shops (chippies) were a fixture of every British town and city. During World War II, fish and chips was one of the few foods not rationed, and it became a symbol of British resilience. Today it remains one of the most iconic British dishes, and the debate over whether the fish should be cod or haddock, and whether the chips should be thick or thin, continues unresolved.

The science

The batter on fish and chips works because of the beer. Beer contains carbon dioxide, which forms bubbles in the batter, and when the battered fish hits the hot oil, those bubbles expand rapidly, creating a crisp, light crust. The alcohol in the beer also evaporates quickly, further lightening the batter. The temperature of the beer matters: cold beer slows the development of gluten in the flour, which keeps the batter tender rather than tough. The double-frying of the chips is also important: the first fry at a lower temperature cooks the potato through, and the second fry at a higher temperature crisps the outside and drives off excess moisture. This is the same technique used by professional kitchens to make the crispiest possible chips.

Substitutions

Cod and haddock are the traditional fish, but any firm white fish works — pollock, coley, and hake are all good choices and often cheaper. For the batter, any beer works, but a lighter beer produces a crisper batter than a dark stout. For a gluten-free version, use a gluten-free flour blend and gluten-free beer, and add a teaspoon of xanthan gum to help the batter hold together. For the chips, Maris Piper and King Edward potatoes are the traditional choices, but any floury potato works. Beef dripping is traditional for frying, but vegetable oil works fine.

Chef's tip

Ice-cold beer and a hot pan — that contrast makes the batter light and crispy.

Drink pairing

English pale ale. The bitterness of the beer cuts through the richness of the fried fish and chips, and the malt notes complement the batter. A traditional English bitter also works well.