Is there anything more satisfying than biting into perfectly crispy fish and chips? I remember the first time I had it in a cozy seaside pub—golden fish with flaky white insides, crunchy fries, and a splash of malt vinegar. Absolute heaven. And guess what? You don’t have to travel to the UK to enjoy it. This fish and chips recipe brings that same magic right into your kitchen.
In this post, I’ll show you exactly how to make classic fish and chips at home: the best kind of fish to use, how to get that golden, crunchy batter, and how to fry up perfect chips. Whether you’re cooking for your family or craving comfort food, this recipe checks all the boxes.
Why You’ll Love This Fish and Chips Recipe
- Crispy perfection: The batter is light and crunchy, just like at your favorite pub.
- Family favorite: Even picky eaters love this dish.
- Budget-friendly: Uses affordable pantry ingredients and basic fish.
- Comfort food at its best: Warm, golden, and satisfying.
- Great for gatherings: Double the batch and serve a crowd.
It’s one of the best homemade fried fish recipes for when you’re craving something cozy and nostalgic.
Ingredients You’ll Need for This Fish and Chips Recipe
For the Fish:
- 1 1/2 lbs white fish fillets (cod, haddock, or pollock)
- Salt and pepper, to taste
- 1 cup all-purpose flour (plus 1/2 cup for dredging)
- 1 tsp baking powder
- 1 tsp garlic powder (optional)
- 1 tsp paprika (optional)
- 1 cup cold beer (or sparkling water for non-alcoholic version)
For the Chips (Fries):
- 3–4 large russet potatoes
- 1–2 tbsp white vinegar (for soaking)
- Salt, to taste
- Vegetable oil, for frying
Optional for serving:
- Lemon wedges
- Tartar sauce
- Malt vinegar
- Fresh parsley
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredient Substitutions for Fish and Chips
- Cod or haddock → Try tilapia, pollock, or catfish for a budget-friendly version.
- Beer → Sparkling water or club soda for a lighter, alcohol-free batter.
- All-purpose flour → Use rice flour or gluten-free flour mix for a gluten-free option.
- Russet potatoes → Yukon Golds work too, though they’re less crispy.
Just keep in mind that different fish can affect texture—cod and haddock are best for that flaky, tender bite.
How to Make Fish and Chips Recipe at Home
- Prep the potatoes: Peel and cut the potatoes into thick fries. Soak in cold water with vinegar for 30 minutes (removes starch and makes them crispier).
- Dry the fish: Pat the fillets dry with paper towels. Season lightly with salt and pepper.
- Make the batter: In a bowl, mix 1 cup flour, baking powder, garlic powder, and paprika. Slowly whisk in the cold beer until smooth.
- Heat the oil: In a large heavy pot or deep fryer, heat oil to 350°F (175°C).
- Fry the chips (first round): Drain and dry the potatoes. Fry in batches for 3–4 minutes until pale and soft. Remove and let them rest.
- Fry the fish: Lightly dredge each fillet in the extra flour, then dip into the batter. Carefully lower into the hot oil. Fry for 6–8 minutes until golden and crisp. Remove to a wire rack or paper towels.
- Finish the chips: Fry the chips again for 2–3 minutes until crispy and golden. Drain and season with salt.
- Serve immediately with lemon wedges, tartar sauce, and a sprinkle of parsley.
The smell alone will transport you to a coastal boardwalk.
Expert Tips for the Perfect Fish and Chips Recipe
- Cold batter is key: Cold beer + chilled flour = extra crispy coating.
- Don’t overcrowd the fryer: Too many items at once drops the oil temp.
- Double fry your chips: First for tenderness, second for crispiness.
- Use a thermometer: Keep oil around 350°F for best results.
- Drain on a rack: This keeps everything crispy instead of soggy.
Variations & Add-Ons for Fish and Chips
- Gluten-Free: Use rice flour and sparkling water.
- Spicy Kick: Add cayenne pepper or hot sauce to the batter.
- British-Style: Serve with mushy peas and malt vinegar.
- Fish Tacos: Use the fried fish in tortillas with slaw and crema.
- Herbed Chips: Toss fries with garlic powder, rosemary, or parmesan.
Serving Suggestions for Fish and Chips Recipe
- Classic Pub Style: Fish and chips on parchment with a cold beer.
- Family Dinner: Serve with coleslaw and baked beans.
- Kids’ Plate: Add ketchup, apple slices, and skip the tartar.
- Garnish: Fresh parsley, lemon wedges, and a dash of vinegar.
Pro tip: Serve everything hot and fresh—the crispiness is part of the magic.
Storage & Reheating for Leftover Fish and Chips
Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze fish and chips separately on a tray, then bag. Good for up to 1 month.
Reheating:
- Oven: Reheat at 375°F for 10–15 minutes.
- Air fryer: 350°F for 6–8 minutes.
- Avoid the microwave—it softens the crisp.
Nutrition Information (per serving):
- Calories: 520
- Protein: 28g
- Carbs: 45g
- Fat: 26g
- Sugar: 1g
- Sodium: 410mg
- Fiber: 3g
Frequently Asked Questions
What’s the best fish for fish and chips?
Cod and haddock are the traditional choices for fish and chips. They have mild flavor and flaky texture, perfect for frying.
Can I make this recipe without beer?
Yes! Sparkling water or club soda can be used instead of beer. It still gives a light, airy batter.
Why is my fish batter not sticking?
Make sure the fish is dry before dredging. Also, coat with a bit of flour before dipping in the batter for better adhesion.
Can I bake the fish instead of frying?
You can, but the texture will be different. For crispiness, bake at 425°F with a drizzle of oil, or use an air fryer.
What oil is best for frying fish and chips?
Use a high smoke point oil like canola, peanut, or vegetable oil for safe and even frying.
Fish and Chips Recipe
Ingredients
Method
- Prep the potatoes: Peel and cut the potatoes into thick fries. Soak in cold water with vinegar for 30 minutes (removes starch and makes them crispier).
- Dry the fish: Pat the fillets dry with paper towels. Season lightly with salt and pepper.
- Make the batter: In a bowl, mix 1 cup flour, baking powder, garlic powder, and paprika. Slowly whisk in the cold beer until smooth.
- Heat the oil: In a large heavy pot or deep fryer, heat oil to 350°F (175°C).
- Fry the chips (first round): Drain and dry the potatoes. Fry in batches for 3–4 minutes until pale and soft. Remove and let them rest.
- Fry the fish: Lightly dredge each fillet in the extra flour, then dip into the batter. Carefully lower into the hot oil. Fry for 6–8 minutes until golden and crisp. Remove to a wire rack or paper towels.
- Finish the chips: Fry the chips again for 2–3 minutes until crispy and golden. Drain and season with salt.
- Serve immediately with lemon wedges, tartar sauce, and a sprinkle of parsley.
Notes
- Cold batter is key for crispiness.
- Double fry your chips for that signature crunch.
- Don’t overcrowd your fryer to maintain oil temperature.
- Drain on a wire rack, not paper towels, to avoid sogginess.
- Cod and haddock give the best flaky texture, but substitutions like tilapia or catfish also work.
