Homemade Fish & Chips

Fish & Chips 1

Fish and chips, from scratch! Easier than it sounds, and so satisfying – there really is nothing like it, fresh and crunchy from the hot oil. A great thing to make when it’s warm enough outside to open the windows! If you can get your hands on a bag of Billingsgate fish & chip batter mix, buy it and use it in place of the flour – if not, no worries. It will still be delicious.

I made chips the easy way – using that new method I learned from Cooks Illustrated. I put them on, sliced the fish, dredged and fried it, and the whole lot took under 30 minutes and made a great many people very happy.

I made a wobbly mayo to go with, using a generous spoonful of grainy dill Brassica mustard.

And the mushy peas – boil peas, then mush them with a dab of butter, splash of cream, and salt and pepper. Yes, I realize it’s not authentic, but it’s yummier than most mushy peas I’ve had.

Fish & Chips 2

Fish & Chips 1
Fish & Chips 1

Beer Battered Fish (for Fish & Chips)

Recipe link


February 22, 2011

  • Makes: Serves 4-6.


1 3/4 cup all-purpose flour, divided

1 1/2 lb cod or haddock filets, skinned

1 12 oz. bottle cold beer

canola oil, for cooking

coarse salt


1Put 1/4 cup of the flour into a shallow dish. Cut the fish fillets diagonally into 1-inch wide strips.

2In a medium bowl, whisk together the remaining 1 1/2 cups flour, a pinch of salt and the beer - you should have a mixture with the consistency of pancake batter.

3In a shallow, heavy pot, heat a couple inches of oil until it registers 375°F. Pat fish dry with paper towels and dredge in the flour, shaking off the excess. Coat a few pieces at a time in the batter and then into the oil. Cook, turning as needed, for 4-5 minutes, until deep golden and cooked through. Transfer to paper towels to drain and cool, then sprinkle with salt.

Makes: Serves 4-6.

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16 comments on “Homemade Fish & Chips

  1. the other Al
    February 22, 2011 at 10:50 pm

    I would eat Fish n Chips for breakfast! Anytime you want to cook this for me I’m there.

  2. Jess
    February 23, 2011 at 4:20 am

    I just had fish and chips the other night for the first time in ages. It hit the spot. Before 8am? Does that mean you had fish and chips for breakfast. Stranger things have happened, I suppose! (And mushy peas – awesome!)

  3. Natalie (ga)
    February 23, 2011 at 6:06 am

    Spot on!

  4. JulieVR
    February 23, 2011 at 7:17 am

    Sorry, that was a little cryptic! I made it for the morning show on CBC radio.

  5. Nutty Meg
    February 23, 2011 at 7:48 am

    Have you tried Jamie Oliver’s Minty Mushy peas?…also tres easy and tasty!

  6. JulieVR
    February 23, 2011 at 7:55 am

    Oooh, sounds fab! And leaves your breath minty fresh, I’ll bet!

  7. Michelle
    February 23, 2011 at 8:02 am

    This might be one of my favorite dishes. The best fish – chips – peas I have ever ate was in Squamish BC. I actually will find any excuse to be in the town and always follow the day with the dish.

  8. Vivian
    February 23, 2011 at 10:12 am

    Question for Michelle: Where do you go in Squamish for the fabulous fish and chips? I often drive up for a day visit whenever I stay in N. Van. It would be great to have a really good feed of F&C when there. Of course, I am definitely going to give this recipe a try too! Beer batter is also super for onion rings!

  9. Sharlene
    February 23, 2011 at 8:55 pm

    Homemade fish and chips is one of our favorite meals. Yum!

  10. Dana
    February 23, 2011 at 10:07 pm

    This brings me right back to being a little girl at my grandma’s house. She could make fish and chips like few others.

  11. Michelle
    February 24, 2011 at 7:46 am

    My goddaughter is studying in London this semester and we were just talking about the fish and chips. :) Yours look perfect.

  12. Kankana
    February 25, 2011 at 12:48 am

    I am new blogger .. started in Jan this year. As I was blog hopping I came across your FANTASTIC blog.. there is soo much to learn for here.. will visit you every day ..

  13. Shannon
    February 28, 2011 at 9:51 am

    Hi Julie,

    For the fries, what temperature do you “boil” them at? High, or medium-high?

    Also, have you tried this with sweet potato or beets? Just wondering if they come out as crispy.


  14. Cheryl
    March 1, 2011 at 4:33 pm

    I caught an episode of America’s Test Kitchen a month or two ago. They did the fries, but they said they’d updated the method. And now I can’t remember the difference. Argh.

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