Fish and chips are more than fried fish and chips. They are a symbol of resilience. During World War II, they were one of the few foods not subject to rationing—Churchill considered them essential for national morale. Today, they remain the soul of British coastal towns and cozy pubs.
Authentic fish and chips consist of a whitefish fillet (usually cod or hake) coated in a crispy batter and chunky double-fried potato slices. They are traditionally served in newsprint (today, newspaper-printed food wrappers), with malt vinegar and mushy peas.
The key to success is in the batter. The classic recipe: wheat flour, baking powder, beer or soda water, and salt. Cold beer adds lightness and crunch. The batter shouldn’t be thick—it should drip off a spoon. Before dipping, lightly pat the fish dry and dust it with flour—this improves adhesion.
Fry the fish in a deep fryer at 180°C (350°F). The temperature is critical: if it’s too low, the batter will absorb the oil; if it’s too high, it will burn. The fish is ready when the batter is golden brown and the flesh is white and soft (internal temperature: 145°F (63°C)).
Cut the potatoes into thick slices (1.5–2 cm). First, fry at 130°C (275°F) until soft, then at 180°C (350°F) until crisp. This is called double frying and creates the perfect balance of textures.
Serve hot. In Britain, fish and chips are not served with ketchup—only with malt vinegar, which is added directly to the paper. It softens the fat and brings out the flavor of the fish.
