Classic Fish and Chips
Classic Fish and Chips
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Classic Fish and Chips

25 MIN
25 MIN



  1. Preheat the oil, setting the deep fryer to 180 °C (350 °F). Place a wire rack on a baking sheet. Preheat the oven to 100 °C (200 °F) to keep the fries warm in the oven while cooking the fish.
  2. Dip the potatoes in warm water to remove the starch. Drain and pat the potatoes dry in a clean cloth.
  3. Fry the potatoes for about 8 minutes or until tender and lightly browned. Drain the fries and place on the rack. Let cool.
  4. In a bowl, combine 250 ml (1 cup) of flour with the cornstarch, salt, and baking powder. Gradually add the beer, whisking until the mixture is smooth. Set aside.
  5. Put the potatoes back in the deep fryer and cook for 3 to 4 minutes or until golden brown. Remove from the fryer and drain on the baking sheet. Sprinkle with salt and keep warm.
  6. Season the fish pieces with salt and pepper and dredge in the remaining flour. Shake to remove any excess. Dip each piece in the batter and coat well. Drain and fry while shaking the basket for a few seconds to prevent them from sticking to the bottom. Cook for about 5 minutes. Remove the fish and drain on a wire rack.


  1. Since when is 1 cup flour 250ml? I thought it is 120g

  2. This is my go-to recipe for fish and chips! I use a strong IPA instead of light beer. Makes it very flavourful. For the fries, I use fingerling potatoes and I cook then in the oven. We don't have a fryer and I cook the fish and chips in the pan on the stovetop with some oil in it. For the fries, I season them with El-Ma-Mia seasoning and a little oregano or herbs of Provence. It's funkalicious!

  3. A very good batter, excellent results. Lose 1 star for not separating the flour into two items in the ingredients list. 1 cup flour for batter 1/2 cup flour for dredging I rescued it by replacing the cup of beer with a whole can. Regardless, it was the best fish & chips I've had this summer

  4. I'm wondering if using a craft beer instead of light beer will work anyway. Will be doing this soon.

  5. Excellent batter. The flavour the beer imparted was amazing. I had some batter left over and decided to make some onion rings. They turned out well also.

  6. So good!!! The fish was delicious just like that & so crispy. Will make again!

  7. This is the best fish batter! I used Pickerel.. it was perfect!

  8. Hey I was wondering whether or not this can be made without beer. And if so with what?

  9. Wanted to see the reviews and comments

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.