Mary Berry Fish and Chips Recipe

There’s something undeniably comforting about classic Mary Berry Fish and Chips — crisp golden fish, thick-cut chips with fluffy centres, a sprinkle of salt and vinegar, and maybe a side of buttery peas.
Mary’s take on this British favourite keeps the tradition but adds her trademark simplicity: light batter, quality fish, and double-fried chips for that perfect crunch.

This is the recipe I make when the weather calls for something cozy and nostalgic — it fills the kitchen with the scent of seaside cafés and Sunday suppers.

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Why You’ll Love It

• Authentically British: Classic chip-shop flavour with Mary’s elegant touch.
• Light & Crispy Batter: Uses cold sparkling water for a delicate crunch.
• Double-Fried Chips: Fluffy inside, perfectly crisp outside.
• Quick & Family-Friendly: On the table in under an hour.
• Budget Friendly: Simple ingredients, huge comfort payoff.

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Ingredients

For the Fish

• 4 white-fish fillets (about 150 g each) — cod, haddock or pollock
• 200 g self-raising flour
• 50 g cornstarch
• 1 tsp baking powder
• 250 ml ice-cold sparkling water
• Salt and freshly ground black pepper
• 1 litre vegetable oil (sunflower or canola) for frying

For the Chips

• 4 large potatoes (Maris Piper or Russet), peeled and cut thick
• Salt to taste
• Malt or white vinegar (optional)

For Serving

• Mushy peas or garden peas
• Tartar sauce or mayonnaise
• Lemon wedges
• Salt and vinegar

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Instructions

Step 1 – Prepare the Chips

1. Peel and cut the potatoes into thick chips.
2. Parboil: Place in cold salted water, bring to a boil, cook 5 minutes until slightly tender. Drain and air-dry.
3. First fry (blanch): Heat oil to 130 °C (265 °F). Fry in batches 4–5 minutes until soft but not coloured. Drain.
4. Second fry: Raise oil to 180 °C (350 °F). Fry again 3–4 minutes until golden and crisp. Season with salt.

Step 2 – Make the Batter

1. In a large bowl, combine flour, cornstarch, baking powder, salt and pepper.
2. Gradually whisk in the sparkling water until smooth and lump-free. Keep cold while you prepare the fish.

Step 3 – Fry the Fish

1. Pat fish fillets dry with paper towels; season lightly.
2. Dust with a little extra flour to help the batter adhere.
3. Dip each fillet into the batter, coating completely.
4. Fry in hot oil (180 °C / 350 °F) for 4–5 minutes until golden and crisp.
5. Drain on paper towels.

Step 4 – Serve

Plate the fish and chips, sprinkle with salt and vinegar, and serve with mushy peas, tartar sauce, and lemon wedges.

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Serving Suggestions

• Traditional mushy peas and homemade tartar sauce
• Pickled onions or gherkin slices for tang
• A simple green salad or coleslaw on the side
• A cold pint of ale to complete the experience

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Mary’s Tips

• Keep the batter ice-cold for a light crunch.
• Pat fish very dry before coating.
• Always double-fry the chips.
• Work in small batches so the oil stays hot.

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Storage & Reheating

• Fridge: Store leftovers 1–2 days in an airtight container.
• Freeze: Keep fish and chips separate for up to 2 months.
• Reheat: Use an oven or air fryer at 180 °C (350 °F) for 5–10 minutes to retain crispness.

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Nutrition (per serving)

Calories 620 | Protein 38 g | Carbohydrates 52 g | Fat 28 g | Fiber 4 g

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FAQ — Mary Berry Fish and Chips

What fish is best for this recipe?
Cod or haddock — they’re mild, flaky, and traditional.

Can I use frozen fish?
Yes, thaw completely and pat dry before battering.

How can I make the batter extra crispy?
Use sparkling water straight from the fridge and don’t over-whisk.

Why are my chips soft instead of crispy?
You may have overcrowded the pan or skipped drying the potatoes after parboiling.

Can I bake instead of frying?
Yes — bake the fish at 220 °C (425 °F) for 15–20 minutes and air-fry the chips for a healthier version.

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Similar Recipes You May Like

• Mary Berry Marie Rose Sauce Recipe
• Mary Berry Moules Marinière
• Mary Berry Marie Rose Sauce Recipe

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