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A hidden gem in Covent Garden had a secret to the best fish and chips—celery salt. This simple ingredient elevated the crispy, beer-battered fish and golden fries, making them unforgettable. Now, you can bring this twist on a British classic to your own kitchen with this easy, flavorful recipe.
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Garden Fish and Chips
A crispy, golden take on classic British fish and chips with a flavorful twist—celery salt. Light beer batter coats flaky white fish, while oven-baked fries add the perfect crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Entrees
Ingredients
Scale
- For the fish
- 4 fillets of your favorite white fish (such as cod or haddock)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup beer (a light lager works best)
- 1 stalk of celery, finely chopped
- Salt and pepper to taste
- Vegetable oil for frying
- For the chips
- 4 large potatoes, peeled and cut into thick fries
- 1 tablespoon olive oil
- 1 teaspoon celery salt
- Salt to taste
Instructions
- Start by preparing the chips. Preheat your oven to 425°F (220°C).
- In a large bowl, toss the potato fries with olive oil, celery salt, and salt until evenly coated. Spread them out in a single layer on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- While the chips are baking, prepare the fish batter. In a mixing bowl, whisk together the flour, baking powder, chopped celery, salt, and pepper. Gradually pour in the beer, stirring until you have a smooth batter with the consistency of pancake batter.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Pat the fish fillets dry with paper towels and season with salt and pepper.
- Dip each fillet into the batter, coating it evenly, then carefully lower it into the hot oil. Fry the fish for 4-5 minutes on each side, or until the batter is golden brown and the fish is cooked through.
- Once the fish and chips are ready, serve them hot with a sprinkle of extra celery salt on top for an added burst of flavor.
