Mary Berry Fish and Chips Recipe

Mary Berry’s Fish and Chips is a classic British comfort dish that never goes out of style. With perfectly crispy batter, flaky white fish, and golden homemade chips, this recipe captures the essence of traditional seaside fare — simple, satisfying, and utterly delicious. Mary’s version keeps the ingredients wholesome and the method easy, making it a perfect family dinner or weekend treat.

What is Mary Berry Fish and Chips?

Fish and chips is one of Britain’s most iconic dishes, consisting of battered and fried white fish served with thick-cut potato chips. Mary Berry’s version focuses on achieving crisp, golden batter and soft, fluffy chips cooked to perfection, without excessive oil or fuss. The result is a homemade version that rivals any fish shop.

Other Popular Mary Berry Recipes

• Mary Berry Normandy Chicken
• Mary Berry Chicken Korma
• Mary Berry Chicken Hotpot with Potato Topping
• Mary Berry Chilli Con Carne

Why This Recipe is Worth Trying

• Classic British flavour – Crispy batter and tender fish.
• Simple to make – No deep fryer needed.
• Family favourite – Loved by adults and children alike.
• Crispy and light – Mary’s batter stays crunchy without being greasy.
• Homemade perfection – Fresh, flaky fish with golden chips.

Essential Ingredients to Make Mary Berry Fish and Chips

For the fish:

• 4 white fish fillets (cod, haddock, or pollock)
• 125g plain flour (plus extra for dusting)
• 1 tsp baking powder
• 150ml sparkling water (cold)
• 1 tsp salt
• Vegetable oil, for frying
• Lemon wedges, for serving

For the chips:

• 800g Maris Piper or King Edward potatoes, peeled and cut into thick chips
• 2 tbsp vegetable oil
• Salt, to taste

Optional sides:

• Mushy peas or tartar sauce

Handy Kitchen Tools for Best Results

• Deep frying pan or heavy-bottomed pot
• Baking tray and wire rack
• Mixing bowl and whisk
• Slotted spoon or tongs
• Paper towels for draining

Step-by-Step Guide to Making Mary Berry Fish and Chips

Step 1: Prepare the chips

Cut the peeled potatoes into thick chips. Rinse them under cold water to remove excess starch, then pat them dry with a clean towel.

Step 2: Preheat the oven

Preheat the oven to 200°C (180°C fan). Spread the chips on a baking tray, drizzle with 2 tablespoons of oil, and toss to coat. Bake for 35–40 minutes, turning halfway, until golden and crisp.

Step 3: Heat the oil for frying

Pour oil into a deep frying pan or pot until it reaches a depth of about 5cm. Heat it to 180°C, or until a small piece of bread turns golden in 30 seconds.

Step 4: Make the batter

In a bowl, whisk together flour, baking powder, and salt. Gradually add cold sparkling water while whisking until you get a smooth, slightly thick batter.

Step 5: Coat the fish

Lightly dust each fish fillet with flour to help the batter stick. Dip the fish into the batter, ensuring it’s evenly coated.

Step 6: Fry the fish

Carefully lower each fillet into the hot oil and fry for 4–6 minutes until golden and crisp. Turn halfway through for even cooking. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

Step 7: Serve immediately

Serve the crispy fish alongside the hot baked chips. Add a squeeze of lemon and a side of mushy peas or tartar sauce for the perfect finishing touch.

What I Got Wrong (And How I Fixed It)

• Soggy batter – Using cold sparkling water and not overcrowding the pan kept the coating crisp.
• Fish breaking apart – Drying the fillets before dipping helped the batter cling better.
• Chips too soft – Preheating the oven properly ensured they came out crispy.

Healthier Ways to Make Mary Berry Fish and Chips

• Bake the fish instead of deep-frying for a lighter option.
• Use an air fryer for both fish and chips to reduce oil.
• Swap plain flour for wholemeal flour for extra fibre.
• Serve with a salad or steamed veggies for balance.

Ingredient Substitutions for Mary Berry Fish and Chips

• Cod → Haddock or pollock for a sustainable option.
• Plain flour → Rice flour for an extra crispy batter.
• Sparkling water → Beer for a richer, pub-style batter.
• Vegetable oil → Sunflower oil or canola oil for lighter frying.

Pairing Ideas: What to Serve With Fish and Chips

• Mushy peas – A British classic side.
• Homemade tartar sauce – Creamy and tangy pairing.
• Pickled onions or gherkins – Adds acidity and crunch.
• Lemon wedges – Brightens the flavour.
• Minted peas – Fresh and light option.

Expert Tips for Fish and Chips Success

• Keep the batter cold – Helps it stay crisp when fried.
• Fry in small batches – Maintains the oil temperature.
• Use fresh oil – Prevents off-flavours.
• Serve immediately – Best enjoyed while hot and crunchy.
• Dry the fish well – Ensures even coating.
• Use floury potatoes – They make the best chips.

Creative Ways to Customize Fish and Chips

• Add paprika or cayenne to the batter for a mild kick.
• Serve with garlic mayo instead of tartar sauce.
• Make fish tacos using the same crispy fillets.
• Drizzle malt vinegar over chips for authentic flavour.
• Sprinkle sea salt and herbs over chips before serving.

Storing Fish and Chips the Right Way

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat in an oven or air fryer to restore crispness.
• Avoid microwaving — it makes the batter soggy.

How to Reheat Fish and Chips (If Needed)

• Oven method: Reheat at 180°C for 10–12 minutes until hot and crispy.
• Air fryer method: Heat at 180°C for 5–6 minutes for a fresh crunch.
• From frozen: Thaw overnight, then reheat as above.

Nutritional Breakdown (per serving)

• Calories: ~520 kcal
• Protein: 34g
• Carbohydrates: 42g
• Fat: 25g
• Fibre: 3g
• Sugar: 2g

Print

FAQs

How do you make fish batter stay crispy?

For crispy batter, use cold sparkling water and avoid overmixing. The carbonation helps create air pockets that make the coating light and crisp. Fry the fish in hot oil at 180°C and serve immediately for the best texture.

Why does my fish batter fall off when frying?

Batter can slide off if the fish is too wet. Pat the fillets dry with paper towels and lightly dust them with flour before dipping in the batter. This helps the coating adhere evenly during frying.

Can I bake fish instead of frying for this recipe?

Yes, you can bake the battered fish at 200°C for 20–25 minutes on a greased tray. It won’t be as crisp as fried, but it’s a healthier alternative with less oil.

What’s the best oil for frying fish and chips?

Vegetable, sunflower, or canola oil are ideal because they have high smoke points and neutral flavours, ensuring the fish cooks evenly without tasting greasy.

Wrapping It Up

Mary Berry’s Fish and Chips is the ultimate comfort food done right — crisp, light, and full of flavour. With golden batter, fluffy chips, and simple preparation, it’s proof that homemade can taste even better than the takeaway.