There are few things more quintessentially British than a proper plate of fish and chips. Not the frozen oven variety. Not the sad fast-food version. The real deal — thick-cut chips fried in beef dripping, golden beer-battered cod, salt and vinegar, and proper mushy peas on the side.
Living in KL, I crave it regularly. So I make my own. Here’s the recipe I use — as close to the real thing as you can get outside of a British seaside chippy.
The Fish — Cod or Haddock?
In the south, it’s cod. In the north, it’s haddock. Both are correct. In Malaysia, cod can be harder to find, so haddock or a firm white fish like barramundi works well. You want thick fillets — at least 2-3cm — so the fish stays flaky and moist inside while the batter goes crisp.
The Secret: Beef Dripping Chips
This is what separates a proper chip from any other fried potato. The best chippies in England have always used beef dripping — the rendered fat from beef — which gives a deeper, richer flavour that vegetable oil simply cannot replicate. If you can’t get it, use lard as a second choice.
The Beer Batter
Light, crisp, and golden — not thick and doughy. The carbonation in cold beer creates the airy texture. Don’t overmix — lumps are fine. Overmixing develops gluten and makes it tough.
The Recipe (serves 4)
Ingredients
Fish: 4 large cod or haddock fillets (200g each), 200g plain flour plus extra for dusting, 1 tsp baking powder, 1 tsp salt, 1 tsp white pepper, 330ml cold beer, beef dripping or oil for frying
Chips: 1.2kg floury potatoes, beef dripping or oil, salt
To serve: Mushy peas, malt vinegar, tartare sauce, lemon wedge
Method
Step 1 — First fry the chips
Peel and cut potatoes into thick chips (1.5cm). Rinse, dry thoroughly. Heat oil to 130°C. Fry in batches 7-8 minutes until soft but not coloured. Drain and set aside.
Step 2 — Make the batter
Mix flour, baking powder, salt, and pepper. Gradually pour in cold beer, stirring to the consistency of double cream. Refrigerate until needed.
Step 3 — Fry the fish
Pat fillets completely dry. Season, dust with flour. Heat oil to 185°C. Dip in batter, lower carefully into oil. Fry 6-8 minutes until deep golden. Drain on kitchen paper. Keep warm in a low oven while frying the rest.
Step 4 — Second fry the chips
Raise heat to 190°C. Fry chips 3-4 minutes until golden and crisp. Season with salt immediately.
Step 5 — Serve immediately
Don’t wait. Serve with mushy peas, malt vinegar, tartare sauce, and lemon.
Mushy Peas
Soak 200g dried marrowfat peas overnight. Drain, simmer with a pinch of bicarbonate of soda for 30-40 minutes until completely soft. Season with salt, pepper, and butter. Mash to your preferred texture.
🇬🇧 Where to Find British Ingredients in KL
Cold Storage and Village Grocer stock most British essentials. For beef dripping and malt vinegar, try The British Corner Shop KL or Jaya Grocer’s imported aisle.
Useful Resources for Expats in KL
Don’t live abroad without cover
Best GBP to MYR rates
Essential for expats abroad
