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best fish and chips recipe

Fish and Chips Recipe

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course: Main Course
Cuisine: American, British
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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).
  2. Dry the fish: Pat the fillets dry with paper towels. Season lightly with salt and pepper.
  3. Make the batter: In a bowl, mix 1 cup flour, baking powder, garlic powder, and paprika. Slowly whisk in the cold beer until smooth.
  4. Heat the oil: In a large heavy pot or deep fryer, heat oil to 350°F (175°C).
  5. 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.
  6. 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.
  7. Finish the chips: Fry the chips again for 2–3 minutes until crispy and golden. Drain and season with salt.
  8. 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.