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Fish and chips: the traditional recipe of the famous British dish

Fish and chips: the traditional recipe of the famous British dish

Il fish and chipswhich in Italian translates as “fish and chips”, is one of the most popular dishes of kitchen British, easy to find throughout the UK from Ireland to England. Widespread as street food in every corner of the streets, as well as in mode take away it can be enjoyed as a main course in traditional English pubs, perhaps accompanied by a mug of beer. It is a second dish based on white fish – traditionally fillets of cod dipped in thick batter and then fried – e chips stick, perfect to combine with one salsa: in addition to the classic ketchup and mayonnaise, try it with tartar sauce or accompanied by a cream made with peas and mint.

Like any self-respecting traditional recipe, there are also different versions of fish and chips: we offer you the Irish one with beer batter, an ingredient that makes the fish even more crunchy and tasty. Make this yummy recipe for one dinner with friends: will be amazed.


Peanut oil

How to prepare fish and chips

First, arrange the cod fillets on a plate and cover them with flour, making sure to cover the entire surface – the flour will absorb excess moisture, making it easier for the batter to stick to the fillets. 1.

In the meantime, wash the potatoes, peel them and cut them into sticks of the same size so that the cooking is uniform 2.

Fry the fries in peanut oil for about 3 minutes while controlling the temperature: for best results, the oil must be at 150 ° C 3.

Drain the fries when they have softened but not yet colored and let them cool 4. This first frying at a not too high temperature will make them soft inside but not yet perfectly cooked; a second frying will be necessary to make them crunchy.

Now take care of the preparation of the batter: pour the flour, salt, pepper and baking soda into a large bowl 5.

Gradually pour in the beer, stirring to mix it with the flour 6.

Add the beer until you get a batter of the right consistency, neither too liquid nor too thick 7.

Remove the excess flour from the cod fillets, dip them in the batter and then dip them in the oil 8. Make sure the oil is not too hot to prevent the batter from immediately browning, leaving the cod inside raw.

Cook the fillets for about 2 minutes on each side, until they are golden brown 9. Remember to add a pinch of salt to each fillet just before serving it: otherwise the salt would soften the batter making it lose its characteristic crunchiness.

Turn the heat to maximum to allow the oil to reach a temperature of 190 ° C and proceed with the second frying of the chips, letting them cook until the surface becomes dark 10. This way you will get fries that are soft on the inside and crunchy on the outside.

The fish and chips is ready: you can choose a traditional dish, combining the cod fillet with the chips and accompanying it with sauces of your choice and a slice of lemon, or wrap it in kitchen paper, as a tribute to the newspaper in which it was originally served 11.


For a light version, you can cook the fish and chips al forno: in this case the fish will not be passed in the batter but in a classic breading made with egg and breadcrumbs. After breading the fillets, season them with oil and cook them together with the potatoes cut into sticks or wedges at 200 ° C for about 20 minutes.

Alternatively, you can cook the fish and chips in the air fryer at a temperature of 180 ° C. Put the fish fillets first, let them cook for 5 minutes and then add the potato sticks. Cook until everything is golden brown, it will take about 15-20 minutes.


If you prefer, you can make the batter only with water and flour: it will be lighter and also suitable for children.

As well as with cod (cod in English), fish and chips can also be prepared with other types of fish, the important thing is that they have a meaty and not too greasy consistency, such as hake or plaice.

History and origins of fish and chips

The origins of fish and chips are not certain: according to some legends it was invented in Lancashire by an entrepreneur named John Less, according to others, however, the creation of this dish would be thanks to Joseph Malin, the first to open a shack in London which sold fish and chips. However, the versions seem to agree on the age of birth of fish and chips, roughly located in second half of the nineteenth century. Since then, this tasty and inexpensive dish has gained acclaim and appreciation, so much so that it has become one of the most famous typical English dishes in the world.

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