British
The homely cuisine of the isles: fish and chips, pies, the full English breakfast and tea.
British cuisine has long had a reputation for being plain and unfussy, but it's really about home comfort: fish with crispy chips, pies, afternoon tea, porridge for breakfast. Fish and chips is arguably the country's biggest culinary symbol: deep-fried fish in a crispy batter with chips, traditionally wrapped in paper and eaten by hand at the seaside. British food is seasonal and homely by nature — what matters isn't sophistication but reliability, a recipe that turns out equally good every time. Here are recognizable British recipes, simple to make.
Frequently asked questions
What fish works best for fish and chips?
Traditionally cod or haddock — firm white fish that holds its shape well when deep-fried and doesn't fall apart.
What makes the batter so crispy?
The classic British batter is made with flour and cold sparkling water or beer — the bubbles create a lighter, crunchier texture.
Why are the fries called "chips" in Britain?
In British English, "chips" refers to thick-cut fried potatoes, as opposed to the thin "fries," which the British call French fries.