Name: Fish and Chips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 1 1/2 lb cod, haddock, or other firm white fish, cut into 4 portions; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 cup very cold sparkling water or cold beer; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup additional all-purpose flour, for coating; Vegetable or canola oil, for frying; 2 lb russet potatoes; Salt, for seasoning the chips; Lemon wedges, for serving; Tartar sauce, for serving; Malt vinegar, optional; Fresh parsley, optional

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Why You’ll Love This Recipe

I love homemade Fish and Chips because I get a wonderful contrast between crispy batter and tender, flaky fish. The simple batter creates a crunchy coating without covering up the mild flavor of the fish.

I also make the chips from scratch, which lets me control their thickness and crispness. I aim for golden edges and fluffy centers that are perfect for dipping into tartar sauce.

Another thing I enjoy about this recipe is its simplicity. The ingredient list is straightforward, and once I have everything prepared, the fish cooks in just a few minutes.

Ingredients

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

For the fish:

Cod, haddock, or another firm white fish
All-purpose flour
Baking powder
Cold sparkling water or cold beer
Salt
Black pepper
Additional flour for coating
Vegetable or canola oil for frying

For the chips:

Russet potatoes
Vegetable or canola oil for frying
Salt

For serving:

Lemon wedges
Tartar sauce
Malt vinegar, optional
Fresh parsley, optional

Directions

I peel the potatoes or leave the skins on when I want a more rustic texture. I cut them into thick, evenly sized chips and rinse them under cold water to remove excess starch.
I thoroughly dry the potatoes because excess water can cause dangerous splattering when it comes into contact with hot oil.
I heat my frying oil to about 325°F (165°C). I carefully cook the chips in batches for several minutes until they are tender but still pale. I remove them from the oil and let them drain.
While the chips rest, I prepare the fish. I pat each fillet thoroughly dry and season it lightly with salt and black pepper.
I combine the flour, baking powder, and salt in a mixing bowl. I gradually whisk in very cold sparkling water or beer until I have a smooth batter. I avoid overmixing because I want the coating to remain light.
I lightly coat each fish fillet with additional flour and shake away the excess. This helps the wet batter stick to the fish.
I increase the oil temperature to about 350°F (175°C). I dip each piece of fish into the batter, allow the excess to drip away, and carefully lower it into the hot oil.
I fry the fish in small batches until the batter is crisp and golden and the fish is cooked through. I make sure the thickest part of the fish reaches 145°F (63°C).
I transfer the cooked fish to a wire rack or paper-towel-lined tray and immediately season it lightly with salt.
I increase the oil temperature to approximately 375°F (190°C) and return the partially cooked chips to the oil. I fry them until crisp and deeply golden.
I drain the chips well and season them with salt while they are still hot.
I serve my Fish and Chips immediately with lemon wedges, tartar sauce, and malt vinegar.

Servings and Timing

I usually make this Fish and Chips recipe as approximately 4 servings.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: approximately 50 minutes
Servings: 4

Variations

When I don’t have cod, I use haddock, pollock, hake, or another firm, mild white fish. I choose relatively thick fillets because they stay juicy inside while the batter becomes crisp.

For an alcohol-free batter, I use very cold sparkling water instead of beer. I find that the carbonation still helps me create a light and crispy coating.

When I want extra flavor in the batter, I add a little garlic powder, onion powder, paprika, or cayenne pepper. I keep the seasoning fairly simple so the fish remains the main flavor.

For a lighter variation, I can bake or air-fry breaded fish and potato wedges instead of deep-frying them. The texture is different from traditional Fish and Chips, but I still get a satisfying combination of crisp coating and tender fish.

I sometimes replace traditional chips with sweet potato fries or seasoned potato wedges when I want to change the side dish.

Storage/Reheating

I find Fish and Chips are at their best immediately after frying because this is when both the batter and potatoes are crispiest.

If I have leftovers, I let them cool and refrigerate the fish and chips in airtight containers for up to 3–4 days.

For reheating, I prefer using the oven or air fryer rather than the microwave. I arrange the fish and chips in a single layer and heat them until thoroughly hot and crisp again.

I avoid reheating the fish repeatedly because this can dry out the delicate flesh. I also don’t recommend freezing already fried chips when texture is important, since they can become softer after thawing and reheating.

FAQs

What is the best fish for Fish and Chips?

I prefer cod or haddock because both have mild flavors and firm, flaky flesh that holds together well during frying. Pollock and hake are other options I can use when cod or haddock isn’t available.

How do I make the fish batter extra crispy?

I keep my batter liquid very cold and make sure the frying oil is properly heated before adding the fish. I also avoid overcrowding the pan because adding too many pieces at once lowers the oil temperature and can leave the batter greasy instead of crisp.

Why do I fry the chips twice?

I use the first fry at a lower temperature to cook the potatoes through and create fluffy centers. I use the second, hotter fry to crisp and brown the outside. This two-stage method gives me a much better contrast between the crispy exterior and soft interior.

Can I make Fish and Chips without beer?

Yes. I use very cold sparkling water instead. The carbonation helps me create a light batter, making it an easy alcohol-free alternative.

What should I serve with Fish and Chips?

I like serving Fish and Chips with tartar sauce, lemon wedges, and malt vinegar. For a more traditional-style meal, I can add mushy peas. Coleslaw, pickles, or a simple green salad also make good accompaniments.

Conclusion

This homemade Fish and Chips recipe gives me everything I want from this classic comfort food: flaky white fish surrounded by crisp golden batter and thick chips with fluffy centers. A squeeze of fresh lemon and a spoonful of tartar sauce complete the meal without requiring complicated extras.

Fish and Chips

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Classic British-style fish and chips featuring flaky white fish in a light, crisp golden batter with thick-cut homemade chips. Serve hot with tartar sauce, fresh lemon, and optional malt vinegar for a comforting meal.

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: Low Lactose

Instructions

Peel the potatoes or leave the skins on for a rustic texture. Cut into thick, evenly sized chips and rinse under cold water to remove excess starch.
Dry the potatoes thoroughly to remove surface moisture before frying.
Heat the frying oil to 325°F (165°C). Carefully fry the chips in batches for several minutes until tender but still pale. Remove and drain.
Pat the fish fillets thoroughly dry and season lightly with salt and black pepper.
Combine 1 cup flour, baking powder, and salt in a mixing bowl. Gradually whisk in the very cold sparkling water or beer until a smooth batter forms. Avoid overmixing.
Lightly coat each fish fillet with the additional flour and shake off the excess.
Increase the oil temperature to 350°F (175°C). Dip each piece of fish into the batter, let the excess drip away, and carefully lower it into the hot oil.
Fry the fish in small batches until the batter is crisp and golden and the fish reaches an internal temperature of 145°F (63°C).
Transfer the cooked fish to a wire rack or paper-towel-lined tray and season lightly with salt while hot.
Increase the oil temperature to 375°F (190°C). Return the partially cooked chips to the oil and fry in batches until crisp and deeply golden.
Drain the chips thoroughly and season with salt while still hot.
Serve the fish and chips immediately with lemon wedges, tartar sauce, optional malt vinegar, and fresh parsley.

Notes

Cod and haddock are traditional choices, but pollock, hake, or another firm, mild white fish can also be used.
For an alcohol-free batter, use very cold sparkling water instead of beer.
Keep the batter liquid very cold and avoid overcrowding the fryer to help the coating stay light and crisp.
Garlic powder, onion powder, paprika, or cayenne pepper can be added to the batter for extra flavor.
Double-frying the chips creates fluffy centers and crisp, golden exteriors.
For a lighter variation, bake or air-fry breaded fish with potato wedges instead of deep-frying.
Sweet potato fries or seasoned potato wedges can replace traditional chips.
Store leftovers in airtight containers in the refrigerator for 3–4 days. Reheat in an oven or air fryer for the best texture rather than using a microwave.

Nutrition

Serving Size: 1 fish fillet with chips
Calories: 720 kcal
Sugar: 3 g
Sodium: 880 mg
Fat: 30 g
Saturated Fat: 4 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 6 g
Protein: 39 g
Cholesterol: 80 mg