British Fish and Chips Burger

The British Fish and Chips Burger is a playful remix of the beloved British classic, combining the crispy indulgence of battered fish and chunky chips, with the comfort of a burger. Think pub fare meets handheld delight: golden beer-battered cod nestled between a toasted brioche bun, topped with tartar slaw and paired with thick-cut chip fries. This dish transforms the essence of the UK’s staple into a modern, mouthwatering way to enjoy two classics in one bite.

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Prep Time 40

Cook Time 25

Total Time 1 5

Course Main Course

Cuisine British / Irish

Servings burgers

Calories 2731 kcal

Ingredients

For the Fish:

4 fillets cod skinless and boneless, roughly 5 oz each, fresh preferred
1 cup all-purpose flour plus extra for dusting
1 teaspoon baking powder
1 cup cold beer preferably a lager or pale ale
1 teaspoon salt
1 quart vegetable oil for deep frying

For the Chips:

4 large russet potatoes peeled and cut into thick fries
1 tablespoon white vinegar for soaking potatoes

For Assembly:

4 pieces brioche burger buns toasted lightly
1 cup coleslaw mix
½ cup tartar sauce store-bought or homemade
1 handful fresh parsley chopped, for garnish

Instructions

Prepare the Chips: Rinse the cut potatoes and soak them in cold water with 1 tablespoon of vinegar for 30 minutes. Drain and pat dry thoroughly. Heat oil in a deep fryer or heavy-bottomed pot to 325°F (165°C). Fry potatoes in batches for 4-5 minutes until pale and tender. Remove and drain. Raise oil to 375°F (190°C) and fry again until golden and crisp, about 2-3 minutes per batch. Salt immediately.
Make the Beer Batter: In a mixing bowl, whisk flour, baking powder, and salt. Add cold beer slowly while whisking until the batter is smooth and the consistency of thick pancake batter.
Fry the Fish: Dust cod fillets lightly with flour. Dip each into the beer batter, letting excess drip off. Fry in 375°F (190°C) oil for 5-6 minutes until golden brown and crispy. Do this in batches to avoid crowding. Drain on a wire rack.
Assemble the Burger: Toast brioche buns until lightly golden. Toss coleslaw with tartar sauce. Place a fried cod fillet on the bottom bun, top with slaw, and finish with the top bun. Garnish with a sprinkle of chopped parsley. Plate alongside a serving of crispy chips.

Notes

If cod is unavailable, haddock makes an excellent substitute.
To save time, par-fry the chips earlier in the day. Re-fry for crispiness right before serving.
Make your own tartar sauce with mayo, pickle relish, lemon juice, and capers for extra flavor.

Nutrition

Calories: 2731kcalCarbohydrates: 98gProtein: 42gFat: 243gSaturated Fat: 38gPolyunsaturated Fat: 139gMonounsaturated Fat: 55gTrans Fat: 2gCholesterol: 77mgSodium: 996mgPotassium: 2345mgFiber: 6gSugar: 4gVitamin A: 228IUVitamin C: 31mgCalcium: 158mgIron: 6mg

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