Fish And Chips Recipe
Golden, crispy, pub-style comfort right at home: this Fish And Chips Recipe pairs flaky white fish in a light beer batter with hand-cut fries and zesty tartar sauce for a meal that’s as fun to make as it is to eat.
Full Recipe Introduction
Fish and chips is a beloved British classic that’s found its way into kitchens around the world—and honestly, who can resist that satisfying crunch? I first fell in love with this dish on a windy seaside holiday in Cornwall, watching seagulls swoop down as I tucked into piping-hot cod and chips. Over the years I’ve tweaked it to suit my American pantry, swapping malt vinegar with a good splash of apple cider vinegar and using local russet potatoes for extra fluffiness. What makes this Fish And Chips Recipe special is its perfect balance between tender, flaky fish and crisp, golden fries—no soggy bottoms here. Plus, by controlling oil temperature and double-frying the chips, you get that mouthwatering crunch every single time.
Why You’ll Love This Recipe
- Ready in under an hour—no all-day marinades or fuss.
- Uses simple pantry staples: flour, potatoes, eggs, and your favorite beer.
- Crispy beer-battered fish that stays light, never greasy.
- Twice-fried fries for restaurant-style crunch.
- Easily adjustable: swap cod for haddock or pollock.
- Family-friendly—kids adore dipping fish strips into tartar sauce.
- Make-ahead options: prep potatoes or batter the night before.
- Perfect for casual gatherings, cozy weeknights, or game-day feasts.
Ingredients
For the Fish
• 1½ pounds white fish fillets (cod, haddock, pollock)—skinless and boneless, cut into 6–8 pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup all-purpose flour (King Arthur Flour recommended), plus extra for dredging
• 1 teaspoon baking powder
• 1 large egg, lightly beaten
• 1 cup cold beer (lager or pale ale works best)
• Vegetable oil (canola, peanut, or sunflower) for frying (about 4 cups)
For the Chips (Fries)
• 2 pounds russet potatoes, scrubbed and cut into ¼-inch sticks
• Cold water (for soaking)
• 2 tablespoons corn starch (optional, for extra crisp)
• Salt, to taste
For Serving
• Lemon wedges
• Malt vinegar or apple cider vinegar (Heinz®)
• Homemade tartar sauce (see my recipe here)
Ingredient Tips
• Choose firm white fish with minimal moisture—pat dry with paper towels.
• Soak your cut potatoes in cold water for at least 20 minutes to remove excess starch.
• If you need gluten-free, swap all-purpose flour for a 1:1 gluten-free blend and use GF beer.
Directions
-
Prep the Fries
Rinse potato sticks under cold water until runoff runs clear, then soak in a large bowl of ice water for 20–30 minutes (this is the secret to extra-crisp fries!). -
Heat the Oil
In a heavy Dutch oven or deep fryer, heat oil to 350°F (175°C). Use a candy or frying thermometer—this little tool is a game-changer. -
Dry and Season the Fish
Pat your fish pieces completely dry, then season with salt and pepper. Dredge lightly in flour, shaking off any excess. -
Whisk the Batter
In a bowl, combine 1 cup flour, baking powder, and a pinch of salt. Whisk in the beaten egg and cold beer until smooth. Let it rest for 5 minutes so bubbles form—this keeps the batter airy. -
First Fry for the Chips
Drain potatoes, pat dry, then toss with corn starch (if using). Fry in batches for 3–4 minutes—fries should be pale and slightly tender, not golden. Remove and drain on paper towels. -
Batter and Fry the Fish
Dip each floured fillet into the beer batter, letting excess drip off, then gently lower into hot oil. Fry for about 5–6 minutes, turning halfway, until golden brown and the fish reaches 145°F internally. Drain on a wire rack over a baking sheet. -
Second Fry for the Chips
Increase oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for 2–3 minutes until golden and extra crispy. Drain and immediately season with salt. -
Plate and Serve
Arrange fish and chips on a platter lined with parchment or newspaper (for nostalgia!). Garnish with lemon wedges and serve alongside tartar sauce and vinegar for dipping.
Servings & Timing
Makes 4 generous servings
Prep Time: 25 minutes (plus 20–30 minutes soaking)
Cook Time: 20 minutes
Total Time: about 1 hour (including soak)
Variations
• Sweet Potato Chips: swap russets for sweet potatoes—fry at the same temp but watch closely, as they brown faster.
• Gluten-Free Beer Batter: use a 1:1 gluten-free flour blend and gluten-free beer.
• Air-Fryer Option: spray the battered fish with oil and air-fry at 360°F for 12–14 minutes, flipping halfway.
• Cajun Twist: stir 1 teaspoon cayenne and 1 teaspoon paprika into the flour mixture for a spicy kick.
• Fish Tacos: break cooked fillets into strips and serve in tortillas with slaw and lime crema.
Storage & Reheating
• Fridge: Store leftover fish and fries in an airtight container for up to 2 days.
• Freezer: Freeze fries and raw battered fish separately, wrapped tightly—use within 1 month.
• Reheating: Rewarm on a baking sheet in a 375°F oven for 8–10 minutes (fries) or 12–15 minutes (fish) to maintain crispiness.
• Make-Ahead: Cut potatoes and pat fish dry the night before—store covered in the fridge for quicker prep.
Notes
• Oil Temp Matters: Too cool and your batter will soak up oil; too hot and it browns before cooking through—aim for 350–375°F.
• Rest Your Batter: Letting it sit for a few minutes helps bubbles form, giving you that light, airy crust.
• Don’t Crowd the Pan: Fry in small batches so the oil temperature stays steady.
• Vinegar Splash: A drizzle of malt or cider vinegar over the fries just before serving elevates the flavor in the most delightful way.
FAQs
Q: Can I use a different type of beer?
A: Absolutely—lager, pale ale or even a wheat beer works, just keep it cold to ensure a crisp batter.
Q: My batter keeps sliding off the fish—what gives?
A: Make sure the fish is very dry and lightly dusted with flour before dipping; excess moisture prevents the batter from sticking.
Q: What’s the best way to test oil temperature without a thermometer?
A: Drop a small pinch of flour or a tiny piece of potato into the oil; it should sizzle and rise steadily, not burn instantly.
Q: Can I bake the fries instead of frying?
A: Yes—toss them with oil and roast at 425°F for about 30–35 minutes, flipping halfway for even browning.
Q: How do I prevent soggy fries?
A: Soaking and drying them thoroughly, plus frying twice, ensures maximum crispiness.
Q: Is double-frying necessary for the fish?
A: Not really—once is fine for fish, but fries benefit from that two-step process.
Q: Can I make the batter ahead of time?
A: You can whisk it up an hour ahead and store it in the fridge, but give it a quick stir before using.
Q: Why isn’t my fish flaky enough?
A: Check your fillet quality—fresher fish flakes better. Also, avoid overcooking by using a thermometer.
Conclusion
There you have it—a reliably crispy, utterly comforting Fish And Chips Recipe that’s destined to become a weeknight favorite or a party showstopper. Give it a whirl, leave a comment with your tweaks, and don’t forget to explore my other seafood recipes—because life (and dinner) is always better with a little crunch!
Fish And Chips Recipe
Ingredients
- 1.5 pounds white fish fillets (cod, haddock, pollock) skinless and boneless, cut into 6–8 pieces
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 cup all-purpose flour (King Arthur Flour recommended) plus extra for dredging
- 1 teaspoon baking powder
- 1 large egg lightly beaten
- 1 cup cold beer (lager or pale ale) works best
- 4 cups vegetable oil (canola, peanut, or sunflower) for frying
- 2 pounds russet potatoes scrubbed and cut into ¼-inch sticks
- 2 tablespoons corn starch (optional, for extra crisp)
- salt to taste
- lemon wedges
- Malt vinegar or apple cider vinegar (Heinz®)
- Homemade tartar sauce (see my recipe here)
Instructions
- Rinse potato sticks under cold water until runoff runs clear, then soak in a large bowl of ice water for 20–30 minutes (this is the secret to extra-crisp fries!).
- In a heavy Dutch oven or deep fryer, heat oil to 350°F (175°C). Use a candy or frying thermometer—this little tool is a game-changer.
- Pat your fish pieces completely dry, then season with salt and pepper. Dredge lightly in flour, shaking off any excess.
- In a bowl, combine 1 cup flour, baking powder, and a pinch of salt. Whisk in the beaten egg and cold beer until smooth. Let it rest for 5 minutes so bubbles form—this keeps the batter airy.
- Drain potatoes, pat dry, then toss with corn starch (if using). Fry in batches for 3–4 minutes—fries should be pale and slightly tender, not golden. Remove and drain on paper towels.
- Dip each floured fillet into the beer batter, letting excess drip off, then gently lower into hot oil. Fry for about 5–6 minutes, turning halfway, until golden brown and the fish reaches 145°F internally. Drain on a wire rack over a baking sheet.
- Increase oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for 2–3 minutes until golden and extra crispy. Drain and immediately season with salt.
- Arrange fish and chips on a platter lined with parchment or newspaper (for nostalgia!). Garnish with lemon wedges and serve alongside tartar sauce and vinegar for dipping.
