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>What’s more English than a meal of fish and chips? It’s classic pub fare that goes great with a pint of traditional English Ale, and can be found in many bars and restaurantsaround the world.

There are a few types of fish you can use for this dish. A flaky, white fish is typical with cod and haddock being the most common. Serve this English classic with a lemon wedge, malt vinegar, and tartar sauce for the fish. For a particularly authentic look, serve the meal wrapped in a newspaper. Keep reading below for this great recipe…

Fish and Chips

(makes 4 servings)


  • 1 1/2 lbs cod fillets skin and bones removed cut 4″ long and 1″ wide
  • 12oz beer (use a lager or an ale)
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • a pinch of black pepper
  • 1 teaspoon baking powder
  • 2 quarts canola oil
  • 4 russet potatoes sliced into even sticks.
  • sea salt or kosher oil


  1. Whisk together the flour, salt, cayenne, paprika, black pepper, and garlic powder in a large mixing bowl.
  2. Transfer 3/4 cup of the mixture to a rimmed baking sheet. Add baking powder to the bowl and whisk to combine.
  3. In a heavy-bottomed dutch oven, heat the oil over medium-high heat to 375F (use a candy thermometer to check).
  4. Keep cut potatoes in ice water after cut, and let sit 5-10 minutes
  5. Meanwhile, dry the fish with paper towels and dredge each piece in the flour mixture on the baking sheet.
  6. Shake the extra flour off then placing the pieces on a wire rack. Add the beer to the flour mixture in the mixing bowl and whisk until the batter falls from the whisk in a thin, steady stream and leaves a faint trail across the surface.
  7. Use tongs to dip in piece of fish at a time into the batter and let the excess run off. Place the battered fish back onto the baking sheet with the flour mixture and coat both sides.
  8. Once the oil reaches 375F, increase the heat to high and add the battered fish to the oil with tongs. Fry, stirring occasionally until the fish is a nice, golden brown (about 7-8 minutes). Transfer the fish to paper towels to drain.
  9. Pat the potato sticks dry with a paper towel, then drop 1/4 of them into the oil. Let cook for 3 minutes, then remove and let drain on paper towel. Repeat until all fries are cooked, then top with kosher salt.
  10. Serve fish and chips together on a plate.
  11. Enjoy!

Recipe Adapted From Food Network

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