Making Traditional Fish And Chips Wherever You Are In The World

Like all other countries around the world, here in England we have our signature dishes. Whenever people think of ‘traditional’ British food they will automatically turn to things such as; a full English breakfast, a Sunday roast dinner, a shepherd’s/cottage pie, toad in the hole or bangers and mash. Of course, there is one particular meal that everyone associates with the UK and there is no denying that we really are known for our fish and chips. 

For many expats that move abroad, traditional fish and chips is one of the meals that they miss the most. Whilst you might not be able to sit on a sea wall and eat a portion of chips with a battered cod that you’ve purchased from a local seafront fish and chip shop, you can actually make this traditional British meal at home. 

No matter where you’re currently living in the world, if you’re missing fish and chips and you’re searching for a British recipe that will help you recreate this classic meal at home, you’ve come to the right place. We have put together a really simple fish and chip recipe that will evoke feelings of nostalgia. Don’t worry, it doesn’t matter how experienced you are in the kitchen, you will definitely be able to knock up this British classic. 

What you will need

This recipe serves 4, but if you’re cooking for less or more, it is easy to adapt. Here are these ingredients you’re going to need.

Fresh ingredients;

• 900g potatoes
• 4 fish fillets - you can use haddock, hake or cod but try to ensure each fillet is around 200g

If you’re wanting to add some classic mushy peas to your traditional British meal, you can purchase some fresh podded peas or frozen garden peas and make them yourself, or you can simply purchase a tin of Batchelors' original mushy peas instead. When you turn to Batchelors’, you can trust that they will definitely taste how you remember them, so this may be the best option, of course, it’s definitely quicker and easier too. 

Store cupboard ingredients;

• Sunflower oil - this is for frying so you will need somewhere between 600ml to 1L
• 50g plain or self-raising flour 
• 50g of cornstarch/cornflour
• 1 tablespoon of baking powder - you won’t need this if you use self-raising flour
• A pinch of salt and pepper 
• 150ml of sparkling water - make sure it is ice cold 

Recreating a British classic 

Now you know exactly what you need, ensure that you have gathered it all together and are ready to start. Then, follow these simple steps to get yourself prepped;

1. Peel and cut your potatoes into 1.5cm thick slices and then cut these again into 1.5cm thick chips. Place these chips into a pan of cold water, bring them to a gentle boil and allow them to simmer for 2 to 4 minutes. Drain the chips carefully before drying and covering with kitchen roll/paper towels, then pop them into the fridge. 

1. Keep to one side 2 tablespoons of plain flour, but tip the rest into a bowl. Add to this flour the cornstarch/cornflour and baking powder (if required). You can also add your salt and pepper to this bowl too. Now add the sparkling water into this mixture nice and slowly. Ensure that you keep mixing/whisking as you go and make sure that the batter is thick and smooth.  

1. Lay your fish fillets on some kitchen roll and pat them dry. 

You’re now ready to start cooking, so follow the next set of steps; 

1. Heat your oil in a large non-stick wok or wok-shaped pan. It is important to heat this oil to the right temperature, so use a thermometer to ensure that your oil is staying at approximately 200C. 

1. Add your refrigerated chips into the hot oil and stir carefully. Fry these for around ten minutes, or until they’re cooked through but not browned. Then remove them and place them onto another piece of kitchen roll/towel before putting them to one side. At this point do not turn down the temperature of the oil, keep it hot as you prepare your fish. 

1. Put the 2 tablespoons of flour that you set aside onto a plate and use this to coat each fish fillet, patting off any excess. Then, dip the fish one fillet at a time into the batter you made earlier, ensuring they’re fully covered. You can then carefully drop the fish into the hot oil (that should still be around 200C). Fry the fish for approximately 6 minutes, or until the batter is crisp and golden, turning the fillets halfway through. When cooked, lift them out with a slotted spoon and drain on kitchen roll.

1. Again, ensure the oil is still hot and then lower all of the par-cooked chips from earlier on back into the pan. Cook these again for around 5 minutes or until crisp and golden-brown. 

You’re now ready to serve everything and enjoy. Remember, if you’re having mushy peas, these will need to be heated up following the instructions on the back of the tin. There really is no denying that this is a pretty simple recipe to follow and you can easily create this traditional meal from your own kitchen. 

Purchasing everything you need for British fish and chips 

Aside from the fresh ingredients that you’ll need to purchase from your local supermarket, which shouldn’t be too difficult no matter where you are in the world, we have you covered for all of the other essentials you need for this meal. As a British online store, you can rely on us to provide you with a vast range of products that you need for this traditional dish, and of course, using British brands will help to make it even more like the dish you know and love. 

When shopping at our British online store, take a look at some of the other classic English foods and brands we offer too. Why not make yourself a traditional trifle for dessert or a lovely victoria sponge? With our help, you can still enjoy all of the classic dishes, snacks, drinks and sweet treats that you loved when you were living at home in England. Our products can be delivered worldwide and as our name suggests, we will do all we can to make British essentials accessible to everyone around the world.