Craving something golden, crispy, and irresistibly satisfying? You’re in for a treat — fish and chips is the ultimate comfort food that brings the charm of British seaside towns straight to your kitchen. Whether it’s a Friday night tradition or just a hearty midweek indulgence, this dish hits all the right notes: flaky fish wrapped in a crunchy batter, and thick-cut chips fried to perfection.
But the beauty of homemade fish and chips? You control everything — from the type of fish to the crispiness of the fries. It’s easier than you think, and incredibly rewarding. You don’t need a deep fryer or fancy ingredients, just a few kitchen staples, a good pan, and a bit of know-how.
In this guide, I’ll show you how to make classic fish and chips at home, including tips for getting that iconic crunch, choosing the right potatoes, and avoiding soggy results. Let’s make something delicious — and a little nostalgic — together.
Ingredients for Fish and Chips
Let’s gather everything you need to create the perfect homemade fish and chips! This classic combo starts with tender white fish, a light and crispy batter, and golden fries. Simple ingredients — big flavor.
Main Ingredients
For the Fish:
- 4 fillets of white fish (cod, haddock, or pollock work great)
- Salt and pepper, to season
- ½ cup all-purpose flour, for dusting
For the Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold sparkling water (or cold beer for traditional style)
- Optional: pinch of paprika or cayenne for extra flavor
For the Chips:
- 4 large russet potatoes
- Vegetable oil, for frying
- Salt, to taste
🍋 Optional Garnishes:
- Lemon wedges
- Tartar sauce or malt vinegar
- Chopped parsley for freshness
📝 Tips:
- Cold batter = crispier fish. Keep your batter in the fridge until you’re ready to dip.
- Soak the cut potatoes in cold water for 30 minutes to remove excess starch — this makes your fries extra crispy.
With these ingredients on hand, you’re ready to jump into the cooking process. Next up: we’ll walk through the step-by-step method to make the crispiest fish and chips — no deep fryer required!
How to Make Fish and Chips Step by Step
Ready to cook up the crispiest, golden fish and chips at home? Let’s walk through it together — it’s easier than you think and way more satisfying than takeout. Follow these simple steps and enjoy a restaurant-quality meal in your own kitchen.
Step 1: Prepare the Potatoes
- Peel and cut the potatoes into thick fries or wedges.
- Soak in cold water for 30–60 minutes. This removes excess starch and helps them fry up extra crispy.
- Drain and pat dry with a kitchen towel. Moisture is the enemy of crispiness!
🔥 Pro Tip: For even better results, parboil the fries for 5 minutes, drain, then let them cool before frying.
🐟 Step 2: Prep the Fish
- Pat dry the fillets with paper towels.
- Season both sides with salt and pepper.
- Lightly dust each fillet with flour — this helps the batter stick better.
Step 3: Make the Batter
- In a mixing bowl, whisk together:
- 1 cup flour
- 1 tsp baking powder
- A pinch of salt
- Gradually add cold sparkling water (or cold beer), stirring until the batter is smooth and thick enough to coat a spoon.
🧊 Keep the batter cold! Place the bowl in the fridge while you heat the oil — it results in a lighter, crispier crust.
🍳 Step 4: Fry the Chips
- Heat vegetable oil in a deep pan to 325°F (160°C).
- Fry the chips in small batches for 4–5 minutes until soft but not yet browned.
- Remove and drain on paper towels.
🐠 Step 5: Fry the Fish
- Increase oil temperature to 375°F (190°C).
- Dip each floured fish fillet into the cold batter, letting excess drip off.
- Carefully lower into the hot oil and fry 4–6 minutes, turning once, until golden and crispy.
- Remove and drain on a wire rack or paper towels.
🔁 Step 6: Finish the Chips
- Return the pre-cooked chips to the hot oil.
- Fry again for 2–3 minutes, until golden brown and super crispy.
- Season immediately with salt.
Step 7: Serve Fresh and Hot!
Serve your fish and chips straight away with:
- Lemon wedges
- Tartar sauce or malt vinegar
- A sprinkle of chopped parsley (optional)
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Cooking Tips & Techniques for Perfect Fish and Chips
Cooking fish and chips might seem straightforward, but a few smart tricks can elevate your dish from good to unforgettable. Whether it’s your first time frying or you’re refining your technique, these practical tips will help you achieve that perfect balance of crispy, golden batter and fluffy, tender fries.
🐟 Tips for Crispy, Flavorful Fish
- Choose the right fish: White, flaky fish like cod, haddock, or pollock are the classic choices for fish and chips. They hold their shape well and taste delicious when battered.
- Keep your batter cold: Cold batter + hot oil = extra crispy coating. You can even place an ice cube in the bowl while resting it in the fridge.
- Dry the fish first: Moisture prevents the batter from sticking well. Use paper towels to pat the fish completely dry before dusting with flour.
- Don’t overcrowd the pan: Frying too many pieces at once lowers the oil temperature, which leads to soggy fish. Fry in batches and keep cooked pieces warm in a low oven (around 200°F or 90°C).
Tips for Golden, Crunchy Chips
- Soak the potatoes: Soaking cut potatoes in cold water removes starch, which helps prevent them from sticking and gives a crispier texture.
- Double-fry for perfection: The secret to authentic British-style chips is frying twice — once at a lower temperature to soften, and a second time at higher heat for a golden finish.
- Use the right oil: Neutral oils with high smoke points like canola, sunflower, or vegetable oil are ideal. Avoid olive oil for deep frying.
⏱️ Timing & Temperature Matter
- Use a thermometer: Guessing the oil temperature is risky. For best results:
- 325°F (160°C) for the first fry (chips)
- 375°F (190°C) for the second fry and fish
- Rest between fries: Let the chips cool between the two frying stages. This helps them develop a crisp outer layer without drying out the inside.
Flavor-Boosting Extras
- Add seasoning immediately after frying: Salt, a dash of vinegar, or a sprinkle of paprika stick better when the food is still hot.
- Infuse your batter: Add a pinch of garlic powder, cayenne, or smoked paprika to your dry batter mix for extra depth.
Bonus Pro Tip:
If you’re using frozen fish, defrost it completely and pat dry thoroughly before battering. Waterlogged fish will make the batter soggy and fall apart in the oil.
Tips for Perfecting Your Fish and Chips
Getting fish and chips just right isn’t about fancy equipment—it’s about a few smart techniques that elevate your results from good to pub-worthy. Whether it’s your first time frying or you’re looking to sharpen your skills, these tips will help you master the dish like a pro.
1. Choose the Right Fish
Go for white, flaky fish like cod, haddock, or pollock. They hold up beautifully in the fryer and deliver that classic taste. Make sure the fillets are similar in thickness so they cook evenly.
2. Pat the Fish Dry
Before dipping your fillets into the batter, gently pat them dry with paper towels. Excess moisture can thin out your batter or cause dangerous oil splatter.
3. Keep That Batter Cold
A cold batter and hot oil are your secret weapons. Use ice-cold sparkling water or beer in your batter, and don’t overmix—it should be just combined to stay airy and crisp.
4. Double Fry the Chips
Want fries that are crispy on the outside and fluffy inside? First, fry them at a lower temperature (around 325°F/160°C) until just tender. Let them rest, then fry again at a higher heat (375°F/190°C) to get that golden crunch.
5. Don’t Crowd the Fryer
Frying too many pieces at once drops the oil temperature, making everything greasy instead of crispy. Fry in batches and give your food some space.
6. Drain Smart
Place your fried fish and chips on a wire rack over a baking sheet instead of paper towels. This keeps the underside from steaming and turning soggy.
7. Season Immediately
As soon as your fish and chips come out of the fryer, sprinkle them with a touch of sea salt. The heat helps the seasoning stick perfectly.
8. Serve Fresh
Fish and chips are best enjoyed hot and fresh. Prepare your sides and sauces ahead of time so everything’s ready to plate once your final batch comes out.
Serving Suggestions and Perfect Pairings for Fish and Chips
Fish and chips may be a simple dish, but the way you serve it can elevate the experience from casual to unforgettable. Here’s how to bring that British charm to your kitchen table with flair and flavor.
Classic Sides That Never Fail
- Tartar Sauce: This creamy, tangy sauce is a must-have. Whether homemade or store-bought, it adds the perfect contrast to crispy fried fish.
- Mushy Peas: A traditional British favorite, these lightly mashed peas with butter and mint bring color and freshness to your plate.
- Lemon Wedges: A gentle squeeze of lemon brightens the flavors and cuts through the richness of the fried fish.
Fun Upgrades to Try
- Pickled Onions or Gherkins: A little sharpness from pickled veggies balances the meal beautifully.
- Curry Sauce: Popular in UK chip shops, this warm and mildly spiced sauce is great for dipping fries or pouring over everything.
- Coleslaw: For a crunchy, refreshing contrast, a chilled cabbage slaw with a vinegar or mayo base works wonders.
How to Plate Like a Pro
Serve your fish and chips on a warm plate or a rustic-style board lined with parchment paper. Stack the fries in a neat pile next to the fish fillet and add a ramekin of tartar sauce and a lemon wedge. For that authentic touch, wrap the dish in faux newspaper print or serve in a small basket.
Drinks That Complement the Dish
- Iced Tea or Lemonade: Refreshing and kid-friendly options for a casual family meal.
- A Cold Beer or Lager: If you’re entertaining adults, a crisp beer cuts through the richness and enhances the batter’s crunch.
- Sparkling Water with Lime: Light and fizzy, it’s a great palate cleanser between bites.
Ideal Occasions to Serve It
- Weeknight comfort food with the family
- Backyard gatherings or fish-fry nights
- A themed British pub night at home
With just a bit of creativity, you can turn this classic comfort food into a complete and crowd-pleasing meal. Whether you stick with the traditional or mix it up with bold new flavors, fish and chips will always be a winner at the table.
FAQs
Got questions? You’re not alone! Here are the most common queries home cooks ask about making the perfect fish and chips — answered with helpful tips and reassurance.
1. What’s the best type of fish to use?
For that classic flaky bite, white fish like cod, haddock, or pollock works best. They’re mild in flavor and firm enough to hold up during frying.
2. Can I make fish and chips without a deep fryer?
Absolutely! A heavy-bottomed pot or deep skillet works just fine. Just be sure to use a cooking thermometer to keep your oil at the right temperature (around 350–375°F / 175–190°C).
3. How do I keep the batter crispy?
Crispiness is all about technique. Use cold sparkling water or beer in your batter, and don’t overcrowd the pan when frying — that keeps the oil hot and the crust golden.
4. Can I bake or air fry the fish instead?
Yes, especially if you’re looking for a lighter version. While the texture won’t be identical, air-fried or oven-baked fish can still turn out delicious and crispy. Use panko breadcrumbs for extra crunch.
5. Why do my chips (fries) come out soggy?
Chips turn soggy when they’re not double-fried or if the oil is too cool. First fry them at a lower temp to cook through, then again at a higher temp to crisp the outside.
6. How can I keep everything hot and crispy before serving?
Pop a baking sheet in a low oven (around 200°F / 95°C) and place the cooked fish and chips on it while you finish the batch. This keeps things warm and crunchy without overcooking.
7. Are there any gluten-free options?
Yes! Simply swap regular flour with a gluten-free blend or rice flour in the batter. Also, double-check that your baking powder is gluten-free.
8. Can I make the batter ahead of time?
For the best results, make the batter just before frying. The cold liquid helps create that light, airy texture — so mixing it fresh is worth it.
9. What oil should I use?
Go with a neutral, high-smoke-point oil like vegetable, canola, or sunflower oil. Avoid olive oil, which can burn at high temperatures and change the flavor.
Whether you’re cooking for a crowd or just craving a cozy night in, these tips should help you feel confident every step of the way. Still have questions? Leave a comment or try the recipe and see how it turns out — fish and chips is more forgiving than you might think!
fish and chips recipe
Ingredients
For the Fish:
- 4 white fish fillets cod, haddock, or pollock
- 1 cup all-purpose flour plus extra for dusting
- 1 tsp baking powder
- ½ tsp salt
- 1 cup cold sparkling water or beer for extra crispiness
- Vegetable oil for deep frying
- Lemon wedges for serving
For the Chips:
- 4 large russet potatoes
- Vegetable oil for frying
- Salt to taste
Optional Sides:
- Tartar sauce
- Malt vinegar
- Mushy peas
Instructions
Prep the Potatoes:
- Peel (optional) and cut potatoes into thick fries. Soak in cold water for 30 minutes to remove excess starch, then pat dry.
Make the Batter:
- In a mixing bowl, whisk together flour, baking powder, and salt. Gradually add sparkling water and stir until smooth. Let rest 10 minutes.
Heat the Oil:
- Fill a deep pot or fryer with vegetable oil. Heat to 350°F (175°C).
Fry the Chips (First Round):
- Fry the potato slices for 3–4 minutes until soft but not golden. Remove and drain on paper towels.
Batter and Fry the Fish:
- Lightly coat the fish fillets in flour, dip into the batter, and carefully place in the hot oil. Fry for 5–7 minutes until golden and crisp. Remove and drain.
Fry the Chips (Second Round):
- Return the chips to the oil for another 2–3 minutes until golden and crispy. Drain and season with salt.
Serve Hot:
- Plate the fish and chips together. Add lemon wedges, tartar sauce, or vinegar on the side. Enjoy while hot!