There’s nothing quite as iconic or comforting as a generous plate of British fish and chips. It’s the kind of meal that brings back seaside memories, the scent of crispy batter mingled with salty sea air, and that irresistible crunch of golden chips fresh from the fryer. Whether you’ve tried it from a London chip shop or seen it in travel shows, there’s no denying its universal appeal. In this recipe, I’ll walk you through how to make proper British fish and chips completely from scratch and yes, that includes mushy peas and chip shop curry sauce. Every element is made fresh and with care to bring you that true fish and chip shop flavor right in your own kitchen.

To really replicate the authentic experience, there are several components involved: perfectly battered white fish, triple cooked chips (yes, triple!), classic mushy peas, and a rich, spiced curry sauce. It may sound like a bit of work, but trust me, once you taste it all together, you’ll know it was worth every minute.

We begin this recipe a day in advance with the mushy peas. The marrowfat peas are soaked overnight in boiling water and bicarbonate of soda to soften and swell. The next day, they’re gently simmered until they break down into a soft mash. With the addition of butter, cream, salt, and a touch of sugar, you get that signature creamy texture and subtle sweetness. These peas are a beloved British side that adds the perfect contrast to the crisp fish and chips.

The chips in this recipe go through a triple cooking process for maximum crispiness first boiled, then twice fried. This step ensures fluffy interiors and a satisfying crunch on the outside. Cooling them between each stage helps remove moisture and firm up the shape. Always remember: moisture is the enemy of crisp!

Next, there’s the chip shop curry sauce that mild, tangy, slightly sweet sauce that so many love spooned over chips. It’s made from a buttery roux with curry powder, apple juice, chicken stock, ketchup, and a touch of salt. It’s easy to prepare and can be made ahead and gently reheated.

Now onto the star: the fish. We’re using firm white fish like snapper, cod, or barramundi, kept chilled until cooking to help the batter crisp better. The batter itself is light and airy, thanks to a mix of chilled flour, baking powder, and ice-cold soda water. Turmeric adds that signature golden hue. Each piece of fish is first dusted in cornflour for an extra dry base before going into the bubbly batter. Once in the hot oil, the batter puffs and crisps to perfection.

By the time everything hits the plate – flaky fish in crispy batter, golden chips sprinkled with sea salt and malt vinegar, soft mushy peas, and a side of curry sauce – you’ll feel like you’re sitting at a British pub. This recipe might require some prep and patience, but the payoff is an unbelievably satisfying homemade take on a global classic.

Notes & Tips:

• Use cold flour and soda water for the batter it creates a light and crunchy texture.
• Dry your chips well after boiling moisture leads to soggy fries.
• Let the fish chill right up until frying cold fish helps the batter set instantly in hot oil.
• Cook in batches – overcrowding your fryer lowers the oil temperature and affects crispiness.
• Reheat mushy peas and sauce gently before serving to keep them smooth and creamy.

British Fish and Chips

0.0 from 0 votes

Course: Uncategorized

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Enjoy an authentic British pub style meal at home with this crispy battered fish served alongside triple cooked chips, traditional mushy peas, and chip shop curry sauce.

Ingredients

• 4 pieces (150g each) firm white fish (snapper, barramundi, or cod), chilled

• Sea salt, to taste

• 200g plain (all purpose) flour (pre chilled)

• 1½ tsp baking powder

• ¼ tsp ground turmeric

• 1 cup cornflour (cornstarch)

• 300ml cold soda water

• 6 large potatoes, peeled and cut into chunky fries

• Sea salt

• Vegetable oil, for deep-frying

• Malt vinegar, for serving

• 200g dried gr30ml thickened (heavy) creameen peas (marrowfat peas)

• 1 tsp bicarbonate of soda

• 1 tsp sea salt

• ½ tsp white sugar

• 30g butter

• 60g butter

• ¼ cup plain flour

• 1 tbsp mild curry powder

• ½ cup apple juice

• 2 cups chicken stock

• 3 tbsp tomato ketchup

• 1 tsp sea salt (plus more if needed)

Directions

• Soak peas overnight in boiling water with bicarbonate soda. Next day, drain, rinse, and simmer with fresh water for 40 45 minutes until mushy. Stir in salt, sugar, butter, and cream. Set aside.
• Boil the chips in salted water for 12 to 15 minutes until just tender. Drain, cool, and dry.
• First fry: Deep-fry chips at 165°C for 12 minutes until soft but not crisp. Cool in fridge.
• Make curry sauce: Melt butter, stir in flour and curry powder, then add juice, stock, ketchup, and salt. Whisk until smooth. Set aside.
• Final chip fry: Reheat oil and fry chips again for 5 to 6 minutes until golden and crispy. Toss with salt.
• Prepare batter: Mix chilled flour, baking powder, turmeric. Stir in soda water to form batter.
• Batter the fish: Season fillets with salt, dust in cornflour, dip in batter, and fry for 5 to 6 minutes until golden and cooked through.
• Serve: Plate fish and chips with mushy peas and curry sauce. Splash with malt vinegar and enjoy hot.

Recipe Card plugin by WPZOOM