A Foolproof Classic: Fish and Chips

August 2, 2018

Fish and Chips are classic street grub in the Western side of the world. It’s a historical treat that dates back to the time of Winston Churchill, who referred to them as “the good companions.” Even legends such as John Lennon slathered his share with tomato ketchup, while Michael Jackson wolfed his down with mushy peas. Not to mention, it was a common snack during the time of the Holocaust.

In the Philippines, Fish and Chips isn’t something you’d find along the streets. It’s a dish served in most restaurants as a main course. It’s also a tricky dish to cook, having to constantly ensure that the batter is fluffy enough to coat the entire fish without leaving it raw inside. Many have tried, but have sadly failed. So today, we’re showing you how to make the best damn batch of Fish and Chips you have ever prepared in your life.

The trick to getting that perfect crisp on the fish is to dredge them first with cornstarch before dipping them in the batter. That way, the batter will have a firmer hold on the fish. Another crucial factor is the frying time of 5-7 minutes. Even though the batter looks golden and it feels as if you’ve already hit the mark, don’t pull it out too fast. Chances are the fish could still be raw inside.

So if your cravings are pointing towards the direction of fried fish, you don’t have to spend Php 500 in some fancy restaurant. Just whip up a batch at home, and you won’t even be able to tell the difference. Smother your fish in malt vinegar, tartar sauce, or you can go ahead and pick the fatty lemon butter option. Enjoy!

Classic Fish and Chips

Total Time: 45 minutes / Yield: 1-2 servings

Ingredients for the Fish and Chips

  • 3 whole dory fillets, cleaned and dried
  • Cornstarch for dredging
  • Oil for deep frying
  • Chips or fries, as side dish
  • Parsley, for garnish
  • 1 tsp cayenne pepper, topping

Ingredients for the Batter

  • 1 cup flour
  • 2 tsp baking powder
  • 3/4 cup cold water
  • 1 pc egg, beaten
  • 1/4 tsp salt

Ingredients for the Lemon-Butter Sauce

  • Juice of 1 lemon
  • 1/2 cup melted butter
  • 1/4 cup cream
  • 1/4 tsp salt


  1. Heat oil, and while waiting, prepare batter.
  2. Whisk together all ingredients in a bowl and use immediately.
  3. Dredge dory fillet in cornstarch.
  4. Dip in batter and deep fry for 5-7 minutes or until golden brown.
  5. Drain in paper towels.
  6. For the lemon-butter sauce, whisk everything together until well-combined.


  1. Plate fish, top with some lemon butter.
  2. Sprinkle with parsley and cayenne pepper.
  3. Serve with a side of fries.
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

16 comments in this post SHOW

16 responses to “A Foolproof Classic: Fish and Chips”

  1. sparkle says:

    perfect fish is made with beer batter 😀

  2. Den says:

    JUST WHAT I NEED. Thanks!

  3. those sir aren’t chips, those are french fries.

    • Mikka Wee says:

      Hahaha! Getting literal are we? 🙂 Fries are also called “chips” in England and in some other parts of Europe. 🙂

    • Stephen Chan says:

      not sure if trolling or honest. But in any case, what we (and americans) call chips are actually called “crisps” by the english. And what we call “french fries” or “potato wedges” , they call “chips”. In fact, I’d reckon that’s the proper name. And since that dish technically was invented or originated from them, I think it’s only proper to call it by its proper name 😛 That’s why it sounds weird to us 😛

  4. did you know that cream dory is actually catfish? real dory (e.g John Dory) is expensive…


    You can make better chips Heston style by rinsing potato wedges and simmering them until they almost fall apart.. air drying them on a rack then deep frying them afterwards.. IMHO those are a lot better than those fries.

  5. Anthony C. Monteiro says:

    hi, where can i buy malt vinegar?

  6. ACE says:

    i miss eating barramundi fish and chips along the strand in townsville, australia. YUM!!!

  7. i suggest Chuck’s Grub fish and fries for only 150 , their fries are the best.

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