Crispy Fish and ChipsRecipe 

Crispy Fish and ChipsRecipe 

Crispy Fish and ChipsRecipe 

Crispy Fish and ChipsRecipe is a tea time recpe. Making traditional British fish and chips at home can be a bit of a daunting task, but with the right recipe and techniques, you can create a delicious and authentic meal that will transport you straight to the seaside.


  • 1 1/2 lbs cod or haddock filets, cut into large chunks
  • 2 cups all-purpose flour
  • 1 tsp salt
  • Vegetable oil, for frying
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 2 tsp baking powder
  • 1/2 tsp dried thyme
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • 1 cup cold beer (lager or ale)
  • 3-4 large potatoes, cut into chips (fries)


  1. First, make the batter for the fish by whisking together the flour, baking powder, salt, sugar, black pepper, thyme, paprika, and turmeric in a large mixing bowl. Slowly pour in the cold beer while whisking until you have a smooth batter with the consistency of heavy cream.
  2. Let the batter rest for at least 30 minutes to allow the gluten in the flour to develop and the bubbles to dissipate. This will result in a thicker and crispier batter when fried.
  3. While the batter is resting, prepare the potatoes for the chips. Cut them into thick chips (fries) and rinse them in cold water to remove any starch. 
  4. In a large, deep pot or deep fryer, heat the oil to 375°F (190°C). If you do not have a thermometer, you can test the oil’s temperature by dropping a small piece of potato into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
  5. Fry the chips in small batches for about 3-5 minutes, or until they are light golden brown. Remove them from the oil with a slotted spoon and place them on a paper-towel lined plate to drain.
  6. While the chips are draining, dredge the fish chunks in the batter, making sure they are fully coated.
  7. Carefully drop the battered fish into the hot oil and fry for 3-5 minutes, or until they are golden brown and cooked through. Use a slotted spoon to remove the fish from the oil and place it on a paper-towel lined plate to drain.
  8. Once all the fish and chips have been fried, place them on a serving platter and serve immediately with tartar sauce, malt vinegar, and lemon wedges.

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  • For extra crispy fish and chips, you can double fry the chips and fish. After the first round of frying, let them cool for a few minutes and then fry them again for another 2-3 minutes before serving.
  • Another way to achieve extra crispiness is to dry the potatoes and fish thoroughly before frying.
  • If you prefer a gluten-free version, you can replace the all-purpose flour with a gluten-free flour blend. And replace the beer with gluten-free beer or gluten-free alternative such as sparkling water or soda water
  • For added flavor, you can also season the flour mixture with various herbs and spices such as cayenne pepper or Old Bay Seasoning.
  • Fish and chips is one of the most beloved and iconic dishes of British cuisine. With a crispy and golden batter encasing tender and flaky fish, and served alongside hot and crispy chips (fries), it’s a meal that’s

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