Cookbook:Fish and Chips

Fish and Chips
Category Fish recipes
Servings 4
Time 30 minutes

Cookbook | Ingredients | Recipes | British Cuisine | New Zealand

Fish and chips is a popular dish in England, New Zealand and Australia. The traditional fish in England is cod, though this is likely to fall apart or fail to cook in the middle.


For the fishEdit
For the chipsEdit
  • 4 white potatoes, Maris Piper preferably
  • 1 litre (1¾ pint) vegetable oil for deep-frying
  • Sea salt
To serveEdit
A deep fryer is the safest way to make fish and chips, just as they do at the chipper.


  1. Preheat the vegetable oil in a deep fryer to 180˚C/350˚F, or until a cube of bread browns in 15 seconds when added to the oil.
  2. Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden.
  3. Drain on kitchen paper. Sprinkle with sea salt and keep warm.
  4. In a bowl, whisk together the plain flour, corn flour, salt and enough cold water to form a batter.
  5. Cut the fish into thick slices, then coat in the batter.
  6. Cook the fish in batches, in the hot oil for 5-6 minutes, depending on the size of the fish.
  7. Remove and drain on kitchen paper.
  8. Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley. Or for a fun, traditional twist place the fried fish and chips on brown paper or newsprint.
  9. Top with salt and/or vinegar. Typically the lemon wedges are squeezed over the fish and the vinegar is sprinkled on the chips.
  10. Also can be served with pickles, pickled onions, tartar sauce, pickled eggs, and mushy peas.


Chip pans are extremely dangerous, and are a leading cause of kitchen fires; this demonstrates a simulation of a chip pan fire.

Fish and chips involves deep frying and can be dangerous and should only be performed with care. It is a leading cause of house fires in England, and further, may spill hot oil, causing severe burns.