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The recipes in Explore Recipes are adapted from the Wikibooks Cookbook, written by Wikibooks contributors and licensed under CC BY-SA 4.0. Daily Bread rewrote their steps and shortened their introductions; the adapted recipes are shared under the same licence, which lets you copy, change and share them as long as you credit the source and keep the licence. Each recipe names its source, its authors and the exact revision used, and each saved copy keeps that credit in its notes. Photos come from Wikimedia and keep their own licences, credited on each recipe. Daily Bread is not affiliated with or endorsed by Wikibooks or the Wikimedia Foundation.

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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Fish and Chips

Serves 4 Time 30 minutes Difficulty 2/5 Ingredients 12 Steps 8
Fish and Chips

Fish and chips is a popular dish in England, New Zealand and Australia. The traditional fish in England is cod, though this is likely to fall apart or fail to cook in the middle.

Ingredients

Fish

  • 125 g (4 oz) plain flour
  • 125 g (4 oz) corn flour (cornstarch)
  • Salt
  • Enough cold water to form a batter
  • 4 cod/haddock/monkfish (or any other suitable flaky fish) fillets

Chips

  • 4 white potatoes, Maris Piper preferably
  • 1 litre (1¾ pint) vegetable oil for deep-frying
  • Sea salt

Serving

  • 1 lemon, wedged
  • Sprig of parsley, to garnish
  • Sea salt
  • Malt Vinegar

Steps

  1. Preheat vegetable oil in a deep fryer to 180°C (350°F), until a cube of bread browns in 15 seconds.
  2. Peel potatoes. Cut into thick wedges. Deep-fry in batches 6–8 minutes until crisp and golden.
  3. Remove from oil. Drain on kitchen paper. Sprinkle with sea salt. Keep warm.
  4. Whisk plain flour, corn flour, salt and enough cold water to form a batter.
  5. Cut fish into thick slices. Coat in batter.
  6. Deep fry fish in batches 5–6 minutes, depending on size. Drain on kitchen paper.
  7. Transfer fish and chips to plates. Garnish with lemon wedges and a parsley sprig, or serve on brown paper or newsprint.
  8. Top with salt and/or vinegar: lemon over the fish, vinegar on the chips. Optionally serve with pickles, pickled onions, tartar sauce, pickled eggs and mushy peas.

Source. Adapted from “Cookbook:Fish and Chips” by Wikibooks contributors, revision of 2025-07-17, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Beer Battered Fish and Chips.jpg by Gordon Joly, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.