Bring a Bit of British to the Table with this Fish & Chips Recipe

Published On April 26, 2013 | By Christa Schueler | Food, Recipes

One of my favorite local restaurants is Crown & Anchor, a British themed pub-style restaurant and bar that has the best burgers and fries in town, at least in my opinion.  My husband finds this hilarious since Crown & Anchor has really fantastic (and authentic) British food, like Bangers & Mash and Scotch Eggs.  They also have Fish & Chips served up British-style and I have to say, it’s a delicious dish as well.  In fact, I tried to make my own using the Pub-Style Fish & Chips recipe from the Organized Cook.  I have to say, I was impressed by how much it tasted like my favorite pub’s fish and chips.

So if you’re craving British pub-style food but want to ditch going to the pub, here’s the Organized Cook’s fabulous recipe that was so easy, I could make it.

Pub-Style Fish & Chips


    • fresh or frozen cod or other white fish – 2 lbs, thawed
    • beer or fish batter – (I use McCormick Golden Dip Beer Batter) 1 10-oz. package
    • potatoes – 2-3 large, peeled and sliced into ½ inch slices
    • malt vinegar
    • tartar sauce
    • lemons – 1-2
Pub Style Chip Sauce
  • • mayonnaise – ¼ cup
  • • dijon mustard – 3 tablespoons (about 3 big squirts)
  • • ketchup – 3 tablespoons (about 3 big squirts)
  • • worcestershire sauce – a few shakes


    1. Heat oven to 400º
    2. Place potato slices in mixing bowl
    3. Season generously with salt
    4. Drizzle about ½ cup oil over the top and toss
    5. Transfer to baking sheet and bake until tender, approximately 35 minutes
    6. For a crispy top, change oven to broil during last 5 minutes
    1. Mix batter according to package directions
    2. Pat fish dry with a paper towel
    3. In large non-stick frying pan heat oil, about 1 inch deep, over medium-high heat (or use deep fryer)
    4. Dip each piece of fish, one at a time, in batter then place in hot oil
    5. Fry fish, turning once, until golden brown on each side, approximately 4 minutes each side
Chip Sauce:
  1. Mix together all ingredients and serve with chips
  2. Garnish fish with malt vinegar and lemon wedges

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About The Author

UNLV graduate, wife, mother of three, blogger and aspiring novelist, Christa Schueler brings her writing, editing and research skills to Recess. As an advocate for education and health reform and a 25 year Las Vegas resident, Christa understands the need for providing a platform and a "voice" for women in Southern Nevada. Despite Las Vegas being one of the fastest growing cities in the country, Christa has seen continual lack of community connection and strives to change that. Now, she's joined the sandbox revolution!

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