The Perfect Fish and Chips


In this step-by-step recipe, we will guide you through the process of creating the perfect fish and chips, incorporating the techniques and tips inspired by renowned chef Heston Blumenthal. With a crispy golden batter and succulent fish, this recipe will elevate your fish and chips to a whole new level. Let's get started!


– 4 large potatoes (Maris Piper or King Edward) – Vegetable oil, for deep frying – 4 cod fillets (approximately 6 ounces each) – 1 cup all-purpose flour – 1 teaspoon baking powder – 1 teaspoon sea salt – 1 cup chilled sparkling water – Lemon wedges, for serving – Salt and vinegar, for serving

Step 1: Preparing the Potatoe

– Peel the potatoes and cut them into chunky chips, about ½ inch thick. – Rinse the chips under cold water to remove excess starch. – Place the chips in a pan, cover with cold water, and bring to a boil. Let them boil for 3 minutes. – Drain the chips and spread them out on a tray lined with kitchen paper to dry.

Step 2: Preparing the Batter

– In a large mixing bowl, combine the flour, baking powder, and sea salt. – Gradually pour in the chilled sparkling water while whisking the mixture until smooth. – Place the batter in the refrigerator to chill for at least 20 minutes.

Step 3: Frying the Chip

– Heat vegetable oil in a deep fryer or large, deep saucepan to 325°F (160°C). – Carefully add the dried chips to the hot oil and fry for 6-8 minutes until they turn pale golden. – Remove the chips using a slotted spoon and place them on a tray lined with kitchen paper to drain excess oil.

Step 4: Frying the Fish

– Increase the oil temperature to 375°F (190°C). – Dip each cod fillet into the batter, ensuring it's evenly coated. – Carefully lower the battered fish into the hot oil and fry for about 4-5 minutes until the batter becomes golden and crispy. – Use a slotted spoon to remove the fish from the oil, allowing any excess oil to drain off.

Step 5: Finishing Touche

– Increase the oil temperature to 400°F (200°C). – Return the drained chips to the hot oil and fry for an additional 2-3 minutes until they turn golden brown and crispy. – Remove the chips from the oil and place them on a tray lined with kitchen paper to absorb any remaining oil. – Season the fish and chips with salt and serve with lemon wedges and vinegar on the side.


Congratulations! You have successfully unlocked Heston's secrets to create the perfect fish and chips. The crispy golden batter, tender fish, and crunchy chips will surely impress your family and friends. Enjoy this classic British dish with a squeeze of lemon and a sprinkle of salt and vinegar.

Set update with our latest stories