Fish and Chips Recipe

The best thing about this English-style fish and chips is the contrast: crisp, craggy beer batter around tender cod or haddock, with chunky chips, sharp malt vinegar, and a spoonful of soft, savory mushy peas. Using a full 12-ounce bottle of beer gives the batter enough liquid for four generous portions, while the teaspoon of baking powder helps it puff without becoming thick or cakey. Cod is mild and flaky; haddock has a slightly firmer texture and a more pronounced flavor, so either works well here. Start with the potatoes, since they need a little more attention than the fish. Cut the four potatoes into thick chips and rinse them until the water runs mostly clear, then dry them extremely well. Damp potatoes will spit in the oil and struggle to crisp. If time allows, soak them in cold water while you prepare the batter, then drain and dry them thoroughly. Mix the flour and baking powder, whisk in the beer until just combined, and leave a few small lumps rather than beating the batter smooth. Those rough bits fry into the characteristic uneven, crunchy coating. The most useful practical tip is to keep the batter cold and the oil hot. Let the flour mixture sit in the refrigerator while the oil heats, and pat the fish dry before dipping it; excess moisture is the quickest route to soggy batter. Fry the chips first until pale and tender, then let them rest while the fish cooks. Bring the oil back to temperature before frying the chips a second time, which gives them a crisp exterior and fluffy center. Cook the battered fish in batches so the oil stays hot, turning once, until the coating is deep golden and the fish flakes easily. Allow roughly 25 minutes for cooking, depending on the size of your chips and fillets. Serve everything immediately, with malt vinegar poured over the chips rather than the fish if you want the batter to stay crisp. The one cup of mushy peas adds a mellow, earthy contrast to the salty fried coating; warm them gently and season with a little salt and pepper. This makes a satisfying weekend lunch, a relaxed Friday-night supper, or a substantial snack when cut into smaller pieces. A cold beer is the natural partner, while strong tea, lemon wedges, and extra malt vinegar are welcome at the table. Four medium potatoes and 1½ pounds of fish make four hearty servings, so don’t delay once the final batch comes out of the oil.