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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.

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

Instructions

  1. 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.
  2. Dry the potatoes thoroughly to remove surface moisture before frying.
  3. 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.
  4. Pat the fish fillets thoroughly dry and season lightly with salt and black pepper.
  5. 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.
  6. Lightly coat each fish fillet with the additional flour and shake off the excess.
  7. 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.
  8. 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).
  9. Transfer the cooked fish to a wire rack or paper-towel-lined tray and season lightly with salt while hot.
  10. 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.
  11. Drain the chips thoroughly and season with salt while still hot.
  12. 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

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