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Recreate the perfect fish and chips at home: here’s the recipe!

Olio Farchioni
This great classic of British cuisine is appreciated by adults and children alike. The secret of this recipe lies in the cook’s frying technique.
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine English
Servings 4 people
Calories 350 kcal


  • 600 gr Yellow potatoes
  • 4 Royal Perch Fillets
  • 150 gr Flour
  • 1 liter Olive oil
  • 1 bottle White beer
  • to taste Salt



  • Carefully peel the potatoes and try to obtain a smooth surface.
  • Cut them in half vertically and then into 1.5 mm-thick slices.
  • Heat the olive oil in a large pan.
  • Place the potato slices in the pan without superposing them if you want them to fry evenly.
  • Fry them at 150 °, until they are golden and crunchy.
  • Then turn them over to check the other side.
  • Remove from heat with tongs or with a slotted spoon and let them drain on kitchen paper for about 10 minutes.


  • Mix the flour in a bowl for about 2 minutes.
  • Add cold beer from the refrigerator.
  • Whisk the mixture for about 3/4 minutes, until the batter is smooth.
  • Immediately dip the perch fillets into the batter without superposing them.
  • Drain the excess batter.
  • Carefully lower each fillet into the hot oil. (160°)
  • Turn the fillets from time to time.
  • When the batter is crisp and golden, remove the fillets from the oil and dry them on kitchen paper.
  • Place the chips next to the fish fillets, salt and serve hot.



Calories: 350kcal