A hidden gem in Covent Garden had a secret to the best fish and chips—celery salt. The chef told us it wasn’t just a finishing touch; he actually incorporated finely chopped celery right into the batter and seasoned the chips with celery salt. That subtle aromatic quality transformed what could have been ordinary pub food into something memorable.

The beer batter technique is crucial for proper fish and chips. You want the beer to be cold and the batter to be just mixed – lumps are actually good here. The carbonation in the beer creates those light, crispy bubbles when it hits the hot oil. I use a light lager rather than anything too hoppy, since you want the celery and fish flavors to shine through, not compete with bitter beer notes.

Fresh celery chopped very fine goes directly into the batter, not just the finishing salt. It adds this fresh, herbaceous note that cuts through the richness of the fried fish beautifully. Make sure to chop it as fine as possible – you don’t want big chunks, just tiny pieces that distribute evenly and add flavor without texture.

The chips benefit from being baked rather than fried, which might sound like cheating, but it actually works better for home cooks. You get all the crispy exterior without dealing with two different oil temperatures, and the celery salt really adheres to the baked surface. Cut them thick – about the width of your thumb – so they stay fluffy inside while getting golden outside.

Oil temperature is everything for the fish. Too hot and the batter burns before the fish cooks; too cool and you get greasy, soggy coating. A thermometer takes the guesswork out, but if you don’t have one, drop a bit of batter into the oil – it should sizzle immediately and float to the surface.

Serve everything piping hot with extra celery salt on the side, and you’ve got pub food that actually tastes better than most pubs serve.

Garden Fish and Chips

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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.

• Author: Don Nicholas
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Entrées

Ingredients

• 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

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Instructions

1. Start by preparing the chips. Preheat your oven to 425°F (220°C).
2. 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.
3. 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.
4. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
5. Pat the fish fillets dry with paper towels and season with salt and pepper.
6. 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.
7. 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.

If you try these Garden Fish and Chips, let me know what you think!