Fish and Chips

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Average: 4.8 (4 votes)
Serves 2-3

As simple as it is satisfying, fish and chips is classic English street food. Battered fish that is deep fried, a side of yummy chips that are sprinkled with some salt and a bit of vinegar, and an accompaniment of Tartar Sauce....a wonderfully delicious meal!

Ingredients for Fried Fish
250 gm
fish fillet, cut into thick strips
(marinate the pieces in half tsp. each of salt, pepper, chili powder and a squeeze of lemon for about an hour)
3/4 cup
all purpose/plain flour
1/4 tsp
baking powder
1 tsp
1 tsp
black pepper powder
1/4 tsp
garlic paste
egg, separated
2 tsp
3/4 cup
(you may need to start with half a cup then add the rest if you find the batter is still too stiff)
1/4 cup each of
corn flour and all purpose/plain flour
(for dredging/coating the fish fillets)
Ingredients for Tartar Sauce
1/2 cup
cucumber, grated and moisture squeezed out
1 tbsp
finely minced onion
1 tbsp
lemon juice
chopped fresh dill or parsley or coriander
salt and pepper to taste

Sift the flour, salt and baking powder into a bowl. Make a well in the middle, then add the pepper, garlic paste, egg yolk (not the egg white) and oil. Add in the water and whisk well until smooth. Rest the batter for about 30 minutes before you use it.

When ready to start frying, whip the reserved room temperature egg white until stiff peaks form. Gently, fold it into the batter using a spatula.

Dip the fish pieces in the dredging flour to coat both sides, shake off the excess, then dip into the batter and fry in hot oil until golden from both sides. Remove and drain on kitchen towels and then store in a warm oven (around 90 C) until all are done and ready to serve. This will keep them warm and crispy.

Tartar Sauce

This can be prepared hours ahead of time, or even from the day before

In a small bowl, mix together mayonnaise, cucumber and minced onion. Stir in lemon juice. Season to taste with salt and pepper, then mix in the chopped herbs. Refrigerate for at least 1 hour before serving.

You can find the Fries recipe HERE. Serve them with a sprinkle of salt, pepper and a splash of vinegar.



Turned out so well and it was amazingly crispy!! Just like the one in the UK. LOVED IT

is it necessary to keep them in the over @ 90 degree? if yes then for how long time?

Fauzia's Kitchen Fun's picture

If you are serving immediately no need. It is only to keep them warm and crispy until you are ready to serve.

could you please confirm if we should use home made mayonnaise or can it be any mayonnaise. Thanks.

Fauzia's Kitchen Fun's picture

Any mayo.

Fauzia's Kitchen Fun's picture

Clean and wash the fish, you can marinate it in salt/chilli and lemon, then put in an airtight container and freeze until needed. Try not to freeze for longer than a month.

please i want to the essence of frying half way and leting it to cold before you continue to fry the potatoes. what result does it give or add to the potatoes

Fauzia's Kitchen Fun's picture

It makes the fries crispy.

hey fauzia are the fishes mentioned above halal?

Fauzia's Kitchen Fun's picture

Hi, yes they are.

Can we use this battter to fry prawns also?

Fauzia's Kitchen Fun's picture

Yes you can.

Sumaira's picture

My daughter tried this who is only 12 really turned out great thanx for the amazing recipes . How can I add pic

Fauzia's Kitchen Fun's picture

That is awesome, well done! Email me the pic on and I will transfer it to our tried and tested album on facebook. Thanks! :)

Sumaira's picture

Thanx will do so in Shaa Alllah.

sardine canned fish is okey for this and masala fish recipie or not ?

Fauzia's Kitchen Fun's picture

I would not recommend canned fish for these recipes, best to use fresh fish.

SA. Thank you for doing such an amazing job.
Can I use corn starch instead of corn flour?

Fauzia's Kitchen Fun's picture

W/Salaam, cornflour and cornstarch are the same thing.

I tried fish n chips , but it didnt turn crispy at all, both chips n d fish..pls tell me where I went wrong..

Fauzia's Kitchen Fun's picture

Can't be sure what you might have done wrong, did you follow the recipe exactly? Was the oil hot enough?

yes I did follow d exact recipe n d oil was hot..

Fauzia's Kitchen Fun's picture

The only reason they would be soggy is if the oil was not hot enough or the oil was used before many times.