Traditional English Fish and Chips

Traditional English fish & chips


  • 400 g Cod fillet, portion to 100gm each
  • ¾ cup All purpose flour
  • 1 tsp Baking powder
  • A pinch Paprika powder
  • 1 cup Beer – optional, you can change to milk/water
  • Flour for dusting
  • Oil for deep frying
  • Lemon, malt vinegar and tartar sauce


  1. In a bowl, sieve the flour, baking powder, salt, paprika powder and mix well.
  2. Then gently pour in the beer, water or milk and gently mix well until all is dissolved.
  3. Let the mixture rest in a chiller for at least 15 minutes.
  4. Heat the oil in the deep fryer or wok to 380°F.
  5. Lightly dust the cod with flour, then dip the fillet in to the batter, then transfer it to the hot oil & cook until golden brown.
  6. Remove from the oil and make sure it is totally dry by using a strong paper kitchen towel.

When I first went back to England after being away for so long, I could not help but feel that the English Fish & Chips was a dying tradition. Though for good health reasons, I did not see the shops being replaced by a more healthy option. This is a tribute to the traditional fish & chip shop, for which we used to walk miles in the middle of winter to go for their “one of each” and eat them out of newspaper on our way home.


The oil must be nice and clean to ensure it reaches the desired temperature and to ensure that the fish does not absorb too much oil. The batter should not be too thick and should run off the fish just leaving a thin coating to cook around the fillet. If the batter is too thick, the outside will be cooked and the inside may be still wet and raw.