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Fish and Chips in London

Iconic British Classic: Fish and Chips in London
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine british
Servings 2
Calories 800 kcal

Ingredients
  

  • Fresh cod or haddock
  • Plain flour
  • Baking soda
  • Cold sparkling water
  • Maris Piper potatoes
  • Salt and vinegar
  • Optional: Mushy peas or tartar sauce

Instructions
 

  • Peel and slice potatoes into thick chips. Rinse in cold water.
  • Boil chips in salted water for 5 minutes. Drain and let them dry.
  • Heat oil in a deep fryer or deep pan to 180°C (350°F).
  • Make the batter: mix flour and baking soda, then slowly whisk in sparkling water.
  • Coat fish fillets in flour, then dip into batter.
  • Fry fish until golden and crisp (about 7–8 minutes). Remove and drain.
  • Double-fry chips: cook once until soft, then again until crispy and golden.
  • Serve hot with salt, vinegar, and your favourite sides.

Notes

Notes

  • Use fresh cod or haddock for best results.
  • Ensure oil is hot enough before frying.
  • Sparkling water keeps the batter light and crispy.
  • You can also add a pinch of turmeric to the batter for colour.
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