Fish and chips is the quintessential British comfort food. Achieving the perfect contrast between flaky white fish and a crisp, light batter is the goal of every chip shop enthusiast.

The Fish Selection

Cod and Haddock are the traditional choices. The fish should be fresh, thick, and firm. Pat it dry with paper towels before battering; moisture on the surface of the fish will cause the batter to steam from the inside, making it soggy. Season the fish lightly with salt and pepper.

The Secret to the Batter

The best batter is a beer batter. The carbonation in the beer creates tiny air bubbles, which expand during frying to produce a light, airy crust. Mix flour, a little cornstarch (for extra crunch), baking powder, and ice-cold beer. The batter should be the consistency of heavy cream. Keeping the batter cold is vital—the temperature shock when it hits the hot oil is what makes it crisp up instantly.

Double-Fried Chips

Proper British chips are thick-cut and fluffy. For the best results, use starchy potatoes like Russets or King Edwards. Fry them once at a lower temperature (320°F) to cook the inside, then let them cool. Fry them a second time at a higher temperature (375°F) just before serving to get that golden-brown exterior.

Serve with a side of mushy peas, a wedge of lemon, and plenty of malt vinegar. The acidity of the vinegar balances the richness of the fried food perfectly. It's a simple meal that, when executed well, is hard to beat.