Fish and Chips

This homemade fish and chips recipe features crispy beer-battered white fish fried until golden and served with hot fries, tartar sauce, and malt vinegar. A classic British pub favorite that’s easy to make at home, this traditional fried fish with chips is perfect for family dinners, weeknight meals, or a comfort food craving.

Ingredients

• 1 ½ lbs white fish fillets* (cod, haddock, or pollock), cut into long strips
• 1 cup all-purpose flour, plus extra for dredging
• ½ cup cornstarch
• 1 ½ teaspoons baking powder
• ¼ teaspoon paprika
• ½ teaspoon salt, plus more for seasoning fish
• ¼ teaspoon freshly ground black pepper, plus more for seasoning fish
• 1 cup cold light beer* (or club soda)

For Serving:

• Hot cooked fries (fried, baked, or air fried)
• Tartar sauce, ketchup, or fry sauce
• British malt vinegar

*Cod and haddock are the most traditional choices for fish and chips.

Instructions

1. Heat the oil: Add 1–2 inches of oil to a deep pot and heat to 350°F (175°C). Use a thermometer to keep the temperature between 350–375°F. If the oil is too hot, the fish won’t cook through; if it’s too cool, the batter will be soggy. Avoid overcrowding the pot.
2. Prepare the fish: Pat the fillets dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour, shaking off any excess.
3. Make the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, salt, and pepper. Gradually add the cold beer (or club soda), whisking until the batter is smooth and slightly thick. Add more liquid if needed.
4. Batter and fry: Dip the fish fillets into the batter, making sure each is fully coated. Carefully lower them into the hot oil, a few at a time. Fry for 5–7 minutes, turning occasionally, until golden brown and crisp. Test one fillet first to gauge cook time.
5. Drain and keep warm: Transfer the fried fish to paper towels to drain. Keep cooked fish warm in a 200°F oven while finishing the rest.
6. Serve: Pair with hot fries and serve immediately with tartar sauce, malt vinegar, or ketchup.

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Tips

• Always dry the fish well before battering to help the coating stick.
• Keep the batter cold for the crispiest texture.
• Fry in small batches to avoid dropping the oil temperature.
• Test one fillet first to make sure the cooking time is right.
• If using frozen fish, thaw completely and pat dry before cooking.

Variations and Substitutions

• Beer substitute: Use club soda or sparkling water for a non-alcoholic version.
• Different fish: Cod, haddock, pollock, or even tilapia work well.
• Gluten-free: Swap flour with a gluten-free blend and use cornstarch as usual.
• Extra crispy: Double-fry the fish by giving it a quick second dip in the hot oil.
• Leftover batter: Fry onion rings, shrimp, or calamari for a fun addition.

FAQs

Can I make the batter ahead of time?
It’s best made fresh, but you can mix the dry ingredients ahead and add the beer or soda just before frying.

How do I keep fish crispy?
Drain well on paper towels and keep warm in a low oven. Avoid covering with foil, which traps steam.

What’s the best oil for frying?
Neutral oils with a high smoke point like canola, peanut, or vegetable oil work best.

Can I bake instead of fry?
The texture won’t be as crispy, but you can bake battered fish on a wire rack at 425°F until golden.

Serving Suggestions

• Classic pairing with fries, malt vinegar, and tartar sauce.
• Add a side of mushy peas or coleslaw for a traditional British touch.
• Serve with lemon wedges for extra freshness.
• Pair with a cold lager or sparkling water with lime.

Why You’ll Love This Recipe

This Fish and Chips recipe gives you golden, crispy battered fish with tender, flaky meat inside—just like at a traditional British pub. It’s easy to make at home, customizable with your favorite sides, and a guaranteed crowd-pleaser for family dinners, parties, or a cozy night in.