Go Back
fish and chips recipe

Classic British Fish and Chips

This recipe delivers crispy, golden battered fish fillets for a homemade British fish and chips experience.
Print Recipe Pin Recipe
Servings: 4 servings
Course: Main Course
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 fillets white fish fillets medium
  • 4 ounces self-raising flour
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon melted butter
  • 5 fluid ounces milk
  • enough deep frying oil or fat to half-fill a deep pan
  • 1 lemon lemon wedges for garnish

Equipment

  • Deep pan
  • Bowl
  • fork
  • kitchen tongs
  • kitchen paper

Method
 

  1. Heat oil in a deep pan until a faint haze rises or a bread cube turns golden in 50 seconds.
  2. In a bowl, sift self-raising flour and salt, then beat in egg, melted butter, and milk to make a smooth, pourable batter.
  3. Coat fish fillets in batter two at a time, allowing excess to drip off.
  4. Carefully lower battered fish into hot oil and fry for 6-8 minutes for large fillets or 4-5 minutes for medium, until golden brown. Reheat oil between batches.
  5. Drain fried fish on newspaper or kitchen paper.
  6. Serve with lemon wedges and optional curry sauce.

Notes

Maintain proper oil temperature and avoid overcrowding the pan for crispy results.