Ingredients:

For the fish:

• Cod or haddock fillets – 4 pieces (around 150–200 grams each)
• Salt – to taste
• Lemon juice – 1 tablespoon
• Ground black pepper – ½ teaspoon

For the batter:

• All-purpose flour – 1 cup
• Beer (non-alcoholic option: chilled soda water) – 1 cup
• Baking powder – 1 teaspoon
• A pinch of salt

For the chips (fries):

• Large potatoes – 3 to 4 (peeled and cut into thick wedges)
• Salt – to taste
• Oil – for deep frying

For serving:

• Tartar sauce
• Lemon wedges
• Vinegar (optional)

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Preparation Method:

1. Prepare the fish:

• Rinse the fillets and pat them dry.
• Marinate with lemon juice, salt, and pepper for 10–15 minutes.

2. Make the batter:

• In a bowl, mix flour, baking powder, and a pinch of salt.
• Slowly add chilled beer or soda water while stirring to make a thick batter (like pancake batter).
• Let the batter rest for 10 minutes to let it aerate.

3. Fry the chips:

• Boil the thick potato wedges for 5–7 minutes until slightly soft, then cool.
• Deep fry the potatoes in hot oil over medium heat until golden brown.
• Drain on kitchen paper and sprinkle lightly with salt.

4. Fry the fish:

• Dip the marinated fillets into the batter and coat them evenly.
• Deep fry in hot oil for 5–7 minutes or until golden and crispy.
• Remove and drain on paper towels to remove excess oil.

5. Serve:

• Arrange hot fried fish and chips on a plate.
• Serve with tartar sauce, lemon wedges, and vinegar if desired.

This dish is one of the most iconic and beloved traditional street foods in England. It makes for a delicious lunch or dinner.