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Contains affiliate links (Ad): Thermapen US: https://thermoworks.sjv.io/DWWEQ5 UK: https://818bsb-cp.myshopify.com/hcolmi Learn how to make the best homemade fish and chips with crispy beer-battered fish, proper chippy-style chips, homemade tartare sauce, and fresh peas. This is the ultimate British fish and chips recipe — golden, crunchy, fluffy, salty, vinegary, and packed with classic chip shop flavour. In this full fish recipe, we show you how to make restaurant-quality fish and chips at home, including how to prep haddock or cod, dry cure white fish, make a cold ale batter with flour, rice flour and potato starch for extra crunch, cook proper beef-fat chips, create crispy batter scraps, and finish everything with salt, malt vinegar, tartare sauce and peas. Whether you’re looking for a crispy battered fish recipe, beer battered fish, cod and chips, haddock and chips, British fish and chips, or an easy but seriously impressive seafood dinner, this recipe gives you everything you need for the perfect chippy-style meal at home. This is Britain on a plate: crisp golden fish, soft fluffy chips, chunky tartare sauce, bright minted peas, malt vinegar, and all the trimmings. RECIPE **Chips** 1kg Agria Potatoes (Maris pipers are fine) 1400ml Vegetable Oil 600g Beef Fat **For the Batter** 200g Plain flour 100g Potato Starch 100g Rice Flour 4g Baking powder 1 Tbsp Honey 500ml Ale (fridge cold) **Fish** 2x200g of Cod 4g Salt **Pea Puree** 20g Butter 1 Banana Shallot 200ml Chicken stock 1 Sprig of mint 500g Frozen peas Fresh spinach **Tartare** 1 egg 1 tsp Dijon mustard 1 tsp white wine vinegar 1 tsp caper brine 200ml vegetable oil 1 shallot, finely chopped 2 tbsp finely chopped gherkins 2 tbsp capers in brine, drained and finely chopped 1 tsp chopped tarragon 1 tbsp chopped parsley 1 tbsp chopped dill 1 tsp Horseradish cream (to taste) **For the Chips** Peel potatoes, cut into thick chips and rinse until water runs clear. Dry and set aside. Heat vegetable oil and beef fat in a saucepan, keeping the level below halfway. Bring to 100C over low/medium-low heat. Add chips. Let oil return to 90–95C, then turn heat to lowest. Confit for 45 minutes, keeping oil at 90–95C. Chips are done when they hold shape but cut with no resistance. Lift out with a slotted spoon and drain on paper towel. Spread in a single layer between parchment on a freezer-safe tray. Freeze for at least 1 hour. **For the Fish** Season cod, place on a tray, cover and refrigerate for 30 minutes. **For the Peas** Peel and slice shallots. Melt butter over medium-low heat. Add shallots and salt. Sweat for 10 minutes until soft, with no colour. Add chicken stock, mint and 350g peas. Simmer for 5 minutes. Pass through a sieve, reserving the liquid. Blend peas, mint and shallots, adding reserved liquid as needed. Pass through a sieve, then mix in remaining peas. Warm and season with lemon juice, salt and pepper. **For the Tartare Sauce** For hand blender: add egg, Dijon, caper brine, white wine vinegar and oil to a narrow bowl. Blitz from the base until emulsified. For hand whisk: whisk egg, Dijon, caper brine, lemon juice and white wine vinegar. Slowly add oil while whisking until emulsified. Add a splash of water if mayo gets too shiny. Stir in remaining ingredients and season with salt and lemon juice. **For the Batter** Mix dry ingredients. Whisk in beer, leaving small lumps. Refrigerate until needed. **To Finish** Heat oil to 190C. Fill a squeezy bottle with batter Pat fish dry, keeping dry brine on. Season with kombu seasoning, then dust cod with plain flour. Dip cod in cold batter, let excess drip off, then lower into oil. After a few seconds, drizzle extra batter over fish in the oil. Turn fish and repeat batter drizzle. Fry until batter is deep golden and fish reaches 55C. Remove, season with Maldon and rest on a rack. Remove chips from freezer. Lightly coat chips in batter, then add to oil. Fry until deep golden. Drain and toss with fine salt and malt vinegar. Serve with pea puree, tartare sauce and lemon. VIDEO CHAPTERS 00:00 - Britain on a Plate 00:15 - Preparing the Chips 02:26 - Preparing the Fish 03:58 - Making the Tartare Sauce 06:39 - Chips Finish First Fry 07:30 - Making the Mushy Peas 09:17 - Preparing the Batter 10:58 - Oil Final Temperature 11:23 - Chips Final Fry 12:16 - Battering the Fish 12:30 - Frying the Fish 13:22 - Plating 13:44 - FISH AND CHIPS