Classic English Style Fish & Chips

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The perfect pairing with Simply West Coast Classic Tartar Sauce… Enjoy!

Please note. For this recipe, you’ll need a deep fryer or deep pot. Your pot should hold about 3” of oil at a level no higher than 1/3 of the depth of the pan. A frying thermometer is useful, but not essential.


For the chips:

  • Vegetable oil (enough for 3” of oil)
  • 6 – 8 medium Kennebec or Russet potatoes

For the fish:

  • ½ cup of rice flour
  • 1 lb of cod, haddock or halibut cut on a bias into 1” strips

For the Batter:

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp seasalt
  • 1/2 tsp freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1 can of beer (soda water can be used as a substitute)


Peel the potatoes and cut them into ½ inch thick chips. Rinse them well to remove starch and pat them dry in a clean dishtowel. Heat the vegetable oil in deep fryer or pot to 325˚F (163˚C).

Use a slotted metal spoon or a spider strainer to carefully place the chips in the oil. Fry the chips for 2 minutes; they should be cooked through and have little or no colour. Remove the chips from the fryer and drain on a paper towel.

Increase the temperature to 375°F (190°C).

In a mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the beer (or soda water) and whisk into a smooth batter. On a plate, evenly coat the fish pieces in the rice flour and shake off any excess flour, then dip each piece separately into the batter.

Using the spider or large slotted spoon, lower the precooked chips back into the hot oil. Slowly add the battered fish on top of the chips. Fry the fish and chips for 4-6 minutes until crispy and deep golden brown in colour.

Using the spider remove the fish and chips and place onto paper towel to drain and then into a stainless steel bowl to be tossed lightly with sea salt. Serve with malt vinegar and our Simply West Coast Classic Tartar Sauce. Yummy!