Fish and chips basically originated in Britain and it is also called British national dish. You can find shops everywhere in England from where you can buy fish and chips. History of fish and chips goes back to 1838 but famous fish and chips shop was opened in London in 1860 by Joseph Milan (a Jewish immigrant). Fish and chips are actually cultural icon in UK for almost two centuries. But you don’t have to go England to enjoy it. You can make perfect classic British fish and chips at home very easily.

british fish and chips

There are tons of fish and chips recipes available and I assure you this is the best fish and chips recipe. It’s actually all about coating which gives perfect crisp to the fish. Opinions differ regarding thickness of coating. I personally prefer comparatively thin coat. If you make the coating too thick it will get hard after frying. Thin, flaky double coat gives beautiful crunch and crispiness to fish. This form of fish is especially liked by kids because it is boneless and fried and of course because it is served with chips. It is a kind of dish which we can make again and again whole winter without getting fed up of it.

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Which fish is best for making classic British fish and chips?

Firm and thick boneless fillet of fish is best for the recipe, preferably Cod, Tilapia, Haddock, Catfish or Snapper. All these fish are best for frying and baking. Most of the chefs prefer Haddock because it has richer taste. Cod is also one of the most common fish for making fish and chips; it is healthier than Haddock though little less in taste. I am using Catfish for making this recipe and I find it a good choice. This fish is great for frying and we can easily get beautiful boneless fillets from it. Cat fish is also packed with a lot of nutrients. It is full of omega 3 and omega 6 fatty acids. It is a great source protein and vitamin B12. For best results any fish you are using, just keep in mind that its boneless fillet should not be too thin and it should retain its shape after frying.

Tips for making perfect fish and chips:

  • Batter: For getting perfect crisp on the fish it is very important that batter should be airy and bubbly. Different ingredients are used to get that texture. I am not using beer or sparkling water, which mostly people use. Baking powder combined with vinegar gives us same good results.  It is also good to chill the batter for 30 minutes before dipping fish into it.
  • consistency of batter:Batter should neither be too thick nor too thin. Too thin coating shatter immediately when you fry the fish and too thick coating gets hard after frying. Consistency is shown in figure below.
  • Temperature of oil: Oil temperature matters a lot for making crunchy fried fish. if the oil is not properly heat up, fish will get soggy and if you over heat the oil , batter will burn immediately. For best results, heat up the oil to 350-360 degree Fahrenheit.
  • Frying of chips: For making chips, take medium sized potatoes. Cut them into thick long chips. Fry them for 3-4 minutes in preheated oil. Take them out and rest them for 10-15 minutes. Again fry them until you get beautiful golden color.
  • Removing the moisture: it is also very important that fish fillets and potato chips are pat dried before frying. Removing moisture makes them more crispy and light.


Classic British fish and chips is traditional dish in UK. it is famous for its beautiful crispy coating and crunchy thick fries. It is a kind of dish which we can make again and again whole winter without getting fed up of it.
Course Appetizer, Fast food, Snack
Cuisine American, England, French, Pakistani
Keyword best fish and chips, best fish and chips near me, British fish and chips, classic british fish and chips, fish and chips recipe, gb fish and chips, gordon ramsay fish and chips, london fish and chips, petes fish and chips
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people


  • Mixing bowl
  • Frying pan
  • Knife to cut
  • serving plates
  • Whisk


For marination of fish

  • 4-5 medium Boneless fish fillets Thick
  • 1 tbsp Ginger garlic paste
  • 2 tbsp Lemon juice
  • ¼ tsp Salt
  • ¼ tsp Black pepper powder

For batter

  • 1 and ½ cup All purpose flour
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • 1 cup Water or as required
  • 1 tsp Baking powder
  • 2 tbsp Vinegar

For dry coating

  • 1 cup All purpose flour
  • ½ tsp red chili powder
  • ¼ tsp salt

For chips

  • 2-3 medium Potatoes


  • marinate the fish fillets with ginger garlic paste, lemon juice, salt and black pepper.
  • peel potatoes and cut them into thick sticks.
  • mix salt, black pepper, baking powder in flour and add water gradually until you get required consistency.
  • add 2 tbsp of vinegar in mixture. Wait for batter to become bubbly and airy. keep it refrigerator for 30 minutes.
  • mix salt and red chili in dry flour.
  • fry chips in preheated oil for 2-3 minutes and take them out on paper towel.
  • coat fillets with dry batter.
  • dip fillets in liquid batter.
  • coat dry batter again on fish fillets and shake fillets vigorously to remove extra dry flour and to get flaky texture.
  • fry fillets in preheated oil for 5-6 minutes or until you get beautiful golden color.
  • fry chips again for 2-3 minutes until they get golden colored.

I would love it if you try my recipe and give me a feed back in the comments below. To keep updated with my new recipes subscribe to and also follow me on instagram and facebook.


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