English Fish and Chips Recipe
Author: Mark Knowles
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 4 pieces of Cod or Haddock roughly ⅓ rd lb each
  • 1 sprig fresh parsley
  • For the batter:
  • 1 cup flour
  • 1 teaspoon salt
  • 1 egg
  • 1 cup heavy beer (Guinness is best but any heavy beer will work)
  1. First, make the batter and let stand. In a bowl, sift the flour and salt. Next crack the egg into the bowl and whisk the mixture. Next, slowly add the beer, whisking all the time. Keep adding the beer until the batter is a thick consistency. Set aside.
  2. Place the oil in the pan, no more than a third of the way up the side. If you are using the oil you just cooked chips in, allow it to reheat. When the oil is hot, place the frying basket in the pan.
  3. Now, wash and chop the parsley finely. Next, sprinkle some flour on the cutting board and sprinkle the parsley over the flour.
  4. Next, wash the fish under cold water and roll in the flour/parsley. It should now be coated in flour and parsley. Make sure the oil is hot. Dip the fish pieces, one at a time into the batter and drop into the oil. Do not put the fish in the basket and lower th basket in, because they will stick to the basket. Cook for 3 to 4 minutes until golden brown. Remove with the basket, place on a paper towel to drain and serve immediately. These will not stay crispy and must be served straight away. Serve with chips, salt and vinegar or tartar sauce. If you want to be really old fashioned, serve them on paper. Not newspaper, even in England, that’s illegal now.
Recipe by Thaumaturgical at http://thaumaturgical.com/english-fish-and-chips-recipe/