Classic Fish and Chips
Introduction
Crispy golden fish served with perfectly crunchy chips is a timeless comfort food favorite. This homemade Fish and Chips recipe features tender, flaky white fish coated in a light, crisp batter, paired with golden fries and a simple homemade dipping sauce.
It is easy enough for a weeknight meal but special enough for a family dinner or weekend treat.
Why You’ll Love This Recipe
Crispy, golden batter with tender fish inside.
Homemade chips that are fluffy in the center and crunchy outside.
Simple pantry-friendly ingredients.
Perfect with tartar sauce and a squeeze of fresh lemon.
A delicious homemade alternative to takeaway fish and chips.
Ingredients
For the Fish
4 white fish fillets, such as cod, haddock, or pollock
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup very cold sparkling water or beer
Vegetable oil, for frying
For the Chips
4 large russet potatoes
Vegetable oil, for frying
Salt, to taste
For the Tartar Sauce
1/2 cup mayonnaise
2 tablespoons finely chopped pickles
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 teaspoon Dijon mustard
Black pepper, to taste
Instructions
1. Prepare the potatoes
Peel the potatoes and cut them into thick chips. Rinse them thoroughly under cold water, then soak them for at least 20–30 minutes. Drain and pat completely dry.
2. Make the tartar sauce
Mix the mayonnaise, pickles, lemon juice, onion, Dijon mustard, and black pepper in a small bowl. Refrigerate until ready to serve.
3. Prepare the batter
Whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the very cold sparkling water or beer until you have a smooth batter that is thick enough to coat the fish.
4. Fry the chips
Heat oil to about 325°F (165°C). Fry the potatoes in batches for approximately 4–5 minutes, until softened but not deeply browned. Remove and drain.
5. Coat the fish
Pat the fish fillets dry. Lightly dust each piece with flour, then dip it into the cold batter, allowing the excess to drip away.
6. Fry the fish
Increase the oil temperature to about 350°F (175°C). Carefully lower the battered fish into the oil and fry for approximately 5–7 minutes, depending on thickness, turning occasionally. Cook until deeply golden and the fish is opaque and flakes easily.
7. Finish the chips
Return the partially cooked chips to the hotter oil and fry for another 2–4 minutes until crisp and golden. Drain well and season immediately with salt.
8. Serve
Serve the crispy fish and chips immediately with homemade tartar sauce, lemon wedges, and malt vinegar if desired.
Tips for Perfect Fish and Chips
Keep the batter very cold for a lighter, crispier crust.
Dry the fish thoroughly before coating it.
Don’t overcrowd the fryer or pan.
Use a thermometer to maintain the correct oil temperature.
Double-frying the potatoes gives them a much crispier exterior.
Cod, haddock, and pollock all work beautifully in this recipe.
Serving Suggestions
Serve with tartar sauce, lemon wedges, malt vinegar, mushy peas, coleslaw, or a simple green salad. For extra flavor, sprinkle the hot fish and chips with a little sea salt just before serving.
Storage
Fish and chips are best served immediately. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat the fish and chips in an oven or air fryer until hot and crisp rather than using the microwave.
Conclusion
Homemade Fish and Chips is the ultimate crispy comfort meal. With flaky fish, a light golden crust, crunchy homemade chips, and creamy tartar sauce, this classic recipe is sure to become a family favorite.