Who doesn’t love the comforting crunch of golden fish and perfectly crispy fries? Whether you’ve tried them on a seaside pier in England or made them at home, Fish and Chips is one of the most iconic comfort foods in the world. This dish brings together tender, flaky fish wrapped in a light, bubbly batter and a side of thick, golden fries that are irresistibly crisp on the outside and fluffy on the inside.
The secret to authentic fish and chips lies in two things: ice-cold batter and hot oil. The cold sparkling water (or beer!) in this recipe helps create that signature airy crunch, while frying at the right temperature ensures the coating stays crisp without absorbing excess oil. The result? A perfectly balanced bite that’s crispy, flaky, and deliciously satisfying every time.
Do you prefer your fish and chips with lemon and tartar sauce, or are you a malt vinegar fan?
Have you ever tried making fish and chips at home — how did it turn out?
What’s your favorite side dish to go with fish and chips — coleslaw, mushy peas, or maybe something unique?
Ingredients:
For the Fish:
4 white fish fillets (such as cod, haddock, or pollock), about 6 oz each
1 cup all-purpose flour (divided)
1 teaspoon baking powder
1 cup cold sparkling water or cold beer
Salt and pepper to taste
Vegetable oil (for frying)
For the Chips:
4 large potatoes, peeled and cut into thick fries
2 tablespoons vegetable oil
Salt to taste
Instructions:
- Prepare the Chips:
- Preheat your oven to 425°F (220°C).
- Peel and slice the potatoes into thick fries, then place them in a bowl. Toss with 2 tablespoons of vegetable oil and a pinch of salt.
- Spread them evenly on a baking sheet in a single layer to ensure even crisping.
- Bake for 25–30 minutes, turning halfway through, until they’re golden brown and crispy on the outside but soft inside.
(For extra crispiness, you can parboil the fries for 5 minutes before baking, then dry them thoroughly.)
- Prepare the Batter:
- In a large mixing bowl, combine 1 cup of flour, 1 teaspoon baking powder, and a pinch of salt.
- Gradually whisk in cold sparkling water or cold beer until you achieve a smooth, lump-free batter.
- The batter should be thick enough to cling to the fish but still pourable — similar to pancake batter.
(Tip: Keep the batter chilled in the fridge until you’re ready to fry — cold batter makes a crispier crust!)
- Prepare the Fish:
- Pat the fish fillets dry with paper towels to remove excess moisture — this helps the batter stick better.
- Lightly season both sides with salt and pepper.
- Dredge each fillet in the remaining flour, shaking off any excess.
- Dip the floured fillet into the chilled batter, coating it completely.
- Fry the Fish:
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Gently lower each battered fillet into the hot oil — be careful not to overcrowd the pan.
- Fry for 5–7 minutes, turning once, until the fish turns golden brown and crisp.
- Use a slotted spoon to remove the fish and place it on paper towels to drain any excess oil.
(Tip: For a professional touch, place the fried fish on a wire rack set over a baking sheet for 2–3 minutes — this keeps it perfectly crisp.)
- Serve and Enjoy:
Serve your fish and chips hot and fresh, with a sprinkle of salt and your favorite condiments:
Tartar sauce for creaminess
Malt vinegar for tang
Lemon wedges for a bright finish
Add a side of coleslaw, mushy peas, or tart pickles to complete the traditional experience.
Tips for the Best Fish and Chips:
Keep the batter cold and the oil hot — temperature makes all the difference.
Use firm white fish for best results (cod and haddock are traditional).
You can also air fry or bake the fish for a lighter version.
Serving Suggestions:
Pair with a cold lemonade or a light beer for the perfect meal.
Add a sprinkle of sea salt and vinegar just before serving for an authentic British touch.
enjoy