Fish and chips (fish ‘n’ chips) is one of the most well known seafood dishes in the world. The meal, which originated in the United Kingdom consists of battered, deep-fried fish and sliced, deep-fried potatoes.

In the U.K., fish and chips gained its popularity as a cheap food popular among the working classes, made available by the development of trawl fishing in the North Sea in the latter part of the nineteenth century. The dish was introduced to New England by immigrants and has gained a strong following that continues to present day.

The type of fish used in fish and chips varies depending on the region. In New England, species used in the dish are primarily cod haddock and pollock. Alternative species include summer flounder (fluke), yellowtail flounder, monkfish, hake, whiting, and others.

New England Style Fish and Chips Recipe


4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 tsp baking powder
1/2 cup milk
1/2 cup beer
1 tsp kosher salt
1 tsp ground black pepper
1 egg
1 quart vegetable oil
1-1/2 pounds cod, haddock or pollock fillets


1. Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill several minutes. Drain potatoes and dry thoroughly with paper towels.

2. Preheat oil in a large pot or electric skillet to 325-350 F.

3. Fry small batches of potatoes, allowing oil to re-heat between batches, cooking each batch until edges are just golden. Transfer to fresh paper towels to drain.

4. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in milk, beer and egg until mixture is smooth. Let stand for 20 minutes.

5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.

6. Serve hot, sprinked with malt vinegar and sea salt.

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Fish, Shellfish, and other Seafood

Preparation and Cooking

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