Pub Style Fish and Chips is one of those meals that feels bigger than the plate.
It is comfort food, tradition, and nostalgia all wrapped in batter and oil. In this video, Pub Style Fish and Chips is not treated as a shortcut recipe or a modern twist.
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Instead, it is approached head on with real oil, a real deep fryer, and a process that respects why this dish works in the first place. From the start, the goal is clear. Make proper fish and chips at home, even if that means committing to a setup that is a little excessive and a little ridiculous.
Pub Style Fish and Chips
Ingredients
For the Fish:
- 1 Cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 2 teaspoon Kosher Salt
- 1 ¼ Cup Fosters Beer VERY COLD
- 1 Cup extra flour for dredging Chilled
- 1 ½ LBS Haddock
- Oil For Frying (Amount Depends on Fryer)
For the Chips:
- 4 Russet Potatoes Large
- Kosher Salt For Sprinkling
- Oil For Frying (Amount Depends on Fryer)
- British Malt Vinegar For Serving
- Tatar Sauce For Serving
Instructions
Prep the Fries:
- Peel and slice the fries into large chunks. Place them in a cold bowl of water. Heat the oil in the fryer or a pan to 325F(163C). Dry the fries thoroughly and fire them for 2-3 minutes until softened. Remove them and throw them on a sheet pan to cool and dry. You can put them in a freezer if you want to speed up the process. Increase the fryer to 365F(185C)
Prep the Fish:
- In a large, shallow bowl, whisk together the flour, baking powder, and salt.
2nd Fry on the Chips:
- Once the Oil is up to temp fry the chips for 5-8 minutes until golden brown and crispy. Remove, drain and set aside.
Fry the Fish:
- Pat the fish dry with paper towels to remove excess moisture. Dredge the fish on all sides in the flour, shaking off any excess. Dip the fish into the beer batter, coating it completely and letting a little of the excess drip off, but not too much.
- Carefully lower the fish into the oil, holding it for a few seconds before releasing it to prevent sticking.
- If using a deep fryer, fry the fish for 5 to 8 minutes, until golden and crisp. If using a skillet, fry for about 2 minutes per side, until nicely golden. Remove the fish with a slotted spoon, let the excess oil drip off, then transfer to paper towels briefly.
- If serving right away drop the chips back in for 1-2 minutes to heat them up and crisp them up.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Right away, this cook stands apart because it openly admits what air fryers cannot do. Batter needs oil. That single truth drives the entire video. The decision to use a full size deep fryer is not framed as a luxury or a flex. It is framed as a necessity. Pub Style Fish and Chips depend on immersion, temperature control, and patience. Because of that, the fryer becomes part of the story. It is big enough to fry a whole turkey, even though that does not happen here. It takes a surprising amount of oil. It also takes a surprising amount of time to heat up. All of that matters because it sets expectations for anyone thinking about doing this at home.
Why Pub Style Fish and Chips Need Real Frying
Pub Style Fish and Chips are built on contrast. Crispy outside. Soft inside. Light batter. Fluffy potatoes. This video leans into that contrast without trying to modernize it. The fries, or chips, start with russet potatoes. They are peeled, cut by hand, and openly imperfect. There is no attempt to hide the reality of home cooking. Some potatoes are ugly. Some cuts are uneven. That honesty carries through the entire cook.
The double fry method is treated as non negotiable. First fry at a lower temperature. Second fry hotter. This is not explained as a hack or a trick. It is presented as the way chips get their texture. Because the video does not rush, you see the patience required. You also see the payoff. The chips end up crispy on the outside and soft on the inside. That result becomes one of the defining successes of this Pub Style Fish and Chips cook.
At the same time, the fryer itself becomes a point of reflection. This much oil might not make sense for small, frequent frying. The video acknowledges that. However, for something like Pub Style Fish and Chips, it feels justified. That balance between honesty and commitment is what makes the content work. Nothing is oversold. Nothing is hidden.
The Fish That Makes Pub Style Fish and Chips Work
While the chips set the foundation, the fish is the moment of truth. This video focuses on batter that fries up white and fluffy with a crisp exterior. There is no attempt to complicate it or dress it up. The goal is texture and flavor that hold up on their own. Once fried, the fish is finished simply. Malt vinegar is added with restraint. Not drenched. Just enough. Tartar sauce comes in at the table, not as a distraction but as a complement.
What makes this section stand out is the reference point used for judgment. The comparison is not a restaurant or a trip overseas. It is the fish and chips stand at Epcot. That matters because it grounds the experience in something familiar. The cook openly says they have never been to England yet. That honesty keeps the evaluation grounded. Pub Style Fish and Chips here are not judged on authenticity alone. They are judged on enjoyment, texture, and whether they deliver on expectation.
The verdict is clear. The batter is light. The fish is crisp. The chips hold their structure. Malt vinegar and tartar sauce do exactly what they are supposed to do. Together, everything lands where it should.
What Makes This Pub Style Fish and Chips Video Different
This video works because it does not try to be efficient. It does not try to be minimal. It embraces the fact that Pub Style Fish and Chips are a production. Heating oil takes time. Frying twice takes patience. Cleaning up later is implied. None of that is hidden.
At the same time, the video keeps things approachable. You are told you could do this with a large pot and oil at home. The deep fryer is helpful, not mandatory. That balance makes the recipe feel possible even if the setup looks intimidating.
The ending reinforces why this cook mattered. The chips are described clearly. Crispy outside. Fluffy inside. The fish delivers the texture expected from Pub Style Fish and Chips. The final reaction confirms that the effort was worth it. This is not framed as a one time stunt. It is framed as something that could be done again.
The video closes by pointing viewers to the full recipe on the website and acknowledging the affiliate links. Support is asked for directly. Likes. Comments. Subscriptions. Memberships. It all fits the tone of the channel. Casual. Honest. Appreciative.
Pub Style Fish and Chips succeed here because nothing is rushed and nothing is dressed up beyond what is shown. It is real frying, real texture, and real payoff. That is what makes this cook memorable and why it stands out among home versions of a classic dish.
Ingredient and Equipment Links:
Masterbuilt XL 10L Electric Fryer:
https://www.masterbuilt.com/products/10-liter-electric-fryer-boiler-steamer
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