Fish and Chips Recipe

Why You’ll Love This Recipe

This homemade fish and chips recipe brings the authentic pub-style experience straight to your kitchen. The fish is coated in a light, crispy batter that stays crunchy, while the fries are perfectly cooked and seasoned. It’s easier to make than you think and can be customized to your preferences. Ideal for a weekend treat, family dinner, or satisfying your takeaway cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White fish fillets (such as cod, haddock, or pollock)
• All-purpose flour
• Cornstarch
• Baking powder
• Cold sparkling water or club soda
• Salt
• Black pepper
• Paprika (optional)
• Potatoes (russet or any starchy variety)
• Oil for deep frying (vegetable or canola oil)
• Lemon wedges (for serving)
• Tartar sauce or vinegar (optional, for serving)

Directions

1. Peel and cut potatoes into thick fries. Rinse in cold water and pat dry thoroughly.
2. Heat oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in batches for 3–4 minutes until pale and soft. Remove and drain on paper towels. Set aside.
3. In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and paprika.
4. Gradually pour in cold sparkling water while whisking to form a smooth batter.
5. Pat fish fillets dry with paper towels. Season lightly with salt and pepper.
6. Increase oil temperature to 375°F (190°C).
7. Dip each fish fillet into the batter, letting excess drip off, then carefully lower into hot oil. Fry for 4–5 minutes or until golden and crisp. Remove and drain on paper towels.
8. Return the par-cooked fries to the hot oil and fry again for 2–3 minutes until golden and crispy. Drain and season with salt.
9. Serve hot with lemon wedges, tartar sauce, or vinegar.

Servings and timing

This recipe serves 4 people.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

Variations

• Use beer instead of sparkling water for a beer-battered version with extra flavor.
• Add garlic powder or cayenne to the batter for a spicy twist.
• Try sweet potato fries instead of regular fries for a different flavor.
• Serve with mushy peas or coleslaw on the side.
• Use gluten-free flour and cornstarch for a gluten-free version.

Storage/Reheating

Fish and chips are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. To reheat, place the fish and fries in a preheated oven at 375°F (190°C) for 10–12 minutes or until heated through and crispy. Avoid microwaving to preserve texture.

FAQs

What type of fish is best for fish and chips?

Cod, haddock, or pollock are the most commonly used white fish for their mild flavor and firm texture.

Can I make this recipe in an air fryer?

Yes, you can air-fry both the fish and chips, though the texture may be slightly different from deep frying.

Why is my batter not sticking to the fish?

Make sure the fish is dry before dipping it into the batter. Moisture prevents the batter from adhering properly.

How do I make the fries extra crispy?

Double frying is key—first at a lower temperature to cook them through, then at a higher temperature to crisp them up.

Is beer necessary for the batter?

No, you can use cold sparkling water or club soda for a light and crispy texture.

Can I use frozen fish?

Yes, but thaw it completely and pat it dry before battering and frying.

How do I prevent the fish from becoming soggy?

Drain the fried fish on a wire rack instead of paper towels to keep the bottom from steaming and softening.

What oil is best for frying fish and chips?

Use a neutral oil with a high smoke point, like vegetable, canola, or sunflower oil.

Can I season the fries differently?

Absolutely. Add garlic powder, paprika, or even vinegar powder for a flavorful twist.

What should I serve with fish and chips?

Classic sides include tartar sauce, lemon wedges, malt vinegar, coleslaw, or mushy peas.

Conclusion

Fish and chips is a timeless dish that’s easier to make at home than you might think. With a crispy batter, tender fish, and golden fries, it offers the perfect balance of textures and flavors. Whether you’re recreating a British favorite or simply indulging in some comfort food, this recipe delivers delicious results every time.

Fish and Chips Recipe

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A classic British comfort food featuring crispy battered white fish and golden fries. This homemade version is crunchy on the outside, tender inside, and perfect with tartar sauce or vinegar.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Deep Frying
• Cuisine: British
• Diet: Halal

Ingredients

• 4 white fish fillets (cod, haddock, or pollock)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 cup cold sparkling water or club soda
• Salt to taste
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional)
• 4 large russet potatoes
• Oil for deep frying (vegetable or canola oil)
• Lemon wedges (for serving)
• Tartar sauce or vinegar (optional, for serving)

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Instructions

1. Peel and cut potatoes into thick fries. Rinse in cold water and pat dry thoroughly.
2. Heat oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in batches for 3–4 minutes until pale and soft. Remove and drain on paper towels. Set aside.
3. In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and paprika.
4. Gradually pour in cold sparkling water while whisking to form a smooth batter.
5. Pat fish fillets dry with paper towels and season lightly with salt and pepper.
6. Increase oil temperature to 375°F (190°C).
7. Dip each fish fillet into the batter, letting excess drip off, then carefully lower into hot oil. Fry for 4–5 minutes or until golden and crisp. Remove and drain on paper towels.
8. Return the par-cooked fries to the hot oil and fry again for 2–3 minutes until golden and crispy. Drain and season with salt.
9. Serve hot with lemon wedges, tartar sauce, or vinegar.

Notes

• Ensure fish is dry before battering to help the coating stick.
• Double-frying the potatoes makes them extra crispy.
• Use a wire rack to drain fried fish for best texture.
• Cold sparkling water helps keep the batter light and airy.
• Customize the batter with seasonings like cayenne or garlic powder.

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 2g
• Sodium: 450mg
• Fat: 30g
• Saturated Fat: 4g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 70mg