Fish and chips is a classic British dish that has delighted food lovers for generations. Crispy, golden-battered fish served alongside thick-cut, perfectly fried potatoes is a comforting and satisfying meal. Whether enjoyed at a seaside shop wrapped in newspaper or made at home, this dish never fails to impress.
Why You’ll Love This Recipe
- Crispy and Crunchy: The beer batter ensures a light, crispy texture that complements the tender fish.
- Homemade Goodness: Skip the takeout and enjoy a fresh, flavorful version of this iconic dish.
- Simple Ingredients: Most of the ingredients are pantry staples, making it easy to prepare anytime.
- Perfect Pairing: Serve with tartar sauce, malt vinegar, or mushy peas for an authentic experience.
Ingredients
For the Fish:
- 4 fillets of white fish (cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 cup cold beer (or sparkling water for a non-alcoholic version)
- Vegetable oil for frying
For the Chips:
- 4 large russet potatoes, peeled and cut into thick fries
- Vegetable oil for frying
- Salt to taste
Step-by-Step Directions
1. Prepare the Chips
- Rinse the cut potatoes under cold water to remove excess starch.
- Soak them in cold water for at least 30 minutes (or up to 2 hours) to improve crispiness.
- Drain and pat dry thoroughly.
- Heat oil in a deep fryer or large pot to 325°F (163°C).
- Fry the potatoes in batches for about 3-4 minutes until they are soft but not browned.
- Remove and drain on a paper towel. Let them rest while you prepare the fish.
2. Make the Batter
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and paprika.
- Gradually add the cold beer (or sparkling water), whisking until you get a smooth batter.
- Let the batter rest for 10 minutes.
3. Fry the Fish
- Heat the oil to 375°F (190°C).
- Pat the fish fillets dry with a paper towel.
- Lightly dust the fillets with flour to help the batter stick.
- Dip each fillet into the batter, ensuring an even coat.
- Carefully lower the fish into the hot oil and fry for 5-7 minutes, until golden brown and crispy.
- Remove and drain on a wire rack or paper towels.
4. Finish the Chips
- Increase the oil temperature to 375°F (190°C).
- Fry the pre-cooked potatoes again for 3-4 minutes until golden brown and crispy.
- Drain, season with salt, and serve immediately with the fish.
Variations
- Gluten-Free Version: Use rice flour and gluten-free beer or sparkling water.
- Healthier Option: Bake the chips at 425°F (218°C) for 30-40 minutes, turning halfway through.
- Spicy Kick: Add cayenne pepper to the batter for extra heat.
- Air Fryer Chips: Toss the fries with a little oil and air fry at 400°F (200°C) for 15-20 minutes.
Servings and Timing
- Servings: 4
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in an oven at 375°F (190°C) for 10-12 minutes to maintain crispiness. Avoid microwaving as it can make the fish soggy.
Frequently Asked Questions
How do I keep the batter crispy?
Using cold beer or sparkling water helps create a light and airy batter. Frying at the right temperature (375°F) also prevents sogginess.
What type of fish is best for fish and chips?
Cod, haddock, and pollock are excellent choices due to their mild flavor and firm texture.
Can I use frozen fish?
Yes, but make sure to thaw and pat it dry completely before frying to prevent excess moisture.
Why do I need to double-fry the chips?
The first fry cooks the inside of the potatoes, and the second fry crisps them up for the perfect texture.
What can I use instead of beer in the batter?
Sparkling water is a great substitute that still provides a light and crispy texture.
What oil is best for frying fish and chips?
Vegetable oil, canola oil, or peanut oil are good choices because they have high smoke points and neutral flavors.
Can I make fish and chips in an air fryer?
Yes! Cook the fish at 400°F (200°C) for 10-12 minutes, flipping halfway, and air fry the chips at the same temperature for 15-20 minutes.
Why is my batter falling off the fish?
Make sure to pat the fish dry, lightly coat it in flour, and fully coat it in batter before frying.
What sides go well with fish and chips?
Classic sides include mushy peas, coleslaw, tartar sauce, and malt vinegar.
Can I bake the fish instead of frying?
Yes, bake at 425°F (218°C) for about 20 minutes, flipping halfway, but it won’t be as crispy as frying.
Conclusion
Homemade fish and chips is a rewarding dish that brings the best of British cuisine to your kitchen. With a crispy batter, tender fish, and perfectly fried chips, this recipe is sure to become a favorite. Serve it hot with your choice of sauces and enjoy a delicious, restaurant-quality meal at home!
The Ultimate Fish and Chips Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Make the ultimate fish and chips at home with this easy recipe! Crispy beer-battered fish and golden, double-fried chips deliver the perfect crunch. Serve with tartar sauce, malt vinegar, or mushy peas for a classic British experience.
Ingredients
For the Fish:
- 4 fillets of white fish (cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 cup cold beer (or sparkling water for a non-alcoholic version)
- Vegetable oil for frying
For the Chips:
- 4 large russet potatoes, peeled and cut into thick fries
- Vegetable oil for frying
- Salt to taste
Instructions
- Prepare the Chips:
- Rinse the cut potatoes under cold water to remove excess starch.
- Soak in cold water for at least 30 minutes to improve crispiness.
- Drain and pat dry thoroughly.
- Heat oil in a deep fryer or large pot to 325°F (163°C).
- Fry the potatoes in batches for 3-4 minutes until soft but not browned.
- Remove and drain on paper towels. Let rest while preparing the fish.
- Make the Batter:
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and paprika.
- Gradually add cold beer (or sparkling water), whisking until smooth.
- Let the batter rest for 10 minutes.
- Fry the Fish:
- Heat the oil to 375°F (190°C).
- Pat the fish fillets dry with paper towels.
- Lightly dust the fillets with flour to help batter adhere.
- Dip each fillet into the batter, coating evenly.
- Carefully lower fish into hot oil and fry for 5-7 minutes until golden and crispy.
- Remove and drain on a wire rack or paper towels.
- Finish the Chips:
- Increase oil temperature to 375°F (190°C).
- Fry pre-cooked potatoes again for 3-4 minutes until golden brown and crispy.
- Drain, season with salt, and serve immediately with fish.
Notes
- Gluten-Free: Use rice flour and gluten-free beer or sparkling water.
- Healthier Option: Bake chips at 425°F (218°C) for 30-40 minutes, flipping halfway.
- Spicy: Add cayenne pepper to the batter for heat.
- Air Fryer Chips: Toss fries with oil and air fry at 400°F (200°C) for 15-20 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: british
Keywords: fish and chips, beer-battered fish, crispy fish, British food, homemade fries
