Best Fish and Chips Recipe

Introduction

Best Fish and Chips Recipe delivers everything you want from this iconic dish—shatteringly crisp battered fish, fluffy-on-the-inside chips, and classic seaside flavor. Golden, light, and perfectly seasoned, homemade fish and chips rival your favorite pub version when the batter is cold, the oil is hot, and the technique is right. Serve with malt vinegar, tartar sauce, and lemon for a timeless comfort meal.

Why you’ll love this recipe

• Ultra-crispy, light batter
• Flaky, tender fish every time
• Pub-style chips with fluffy centers
• Simple ingredients, big payoff

• Weekend classic the whole family loves

Ingredients (serves 4)

Fish

• 1½ lb white fish fillets (cod, haddock, or pollock)
• Salt and black pepper

• ½ cup all-purpose flour (for dredging)

Beer Batter

• 1 cup all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• ¾–1 cup cold beer (lager or ale)

• ½ tsp salt

Chips

• 2½ lb russet potatoes, peeled
• Vegetable or canola oil, for frying

• Salt

For Serving

• Malt vinegar
• Lemon wedges
• Tartar sauce

Essential Tools and Equipment

• Deep pot or Dutch oven
• Thermometer
• Slotted spoon or spider
• Paper towels

• Mixing bowl

Step-by-step process (detailed)

1. Prepare the chips

Cut potatoes into thick batons. Rinse under cold water until the water runs clear to remove excess starch. Soak in cold water for 30 minutes for fluffier centers. Drain and pat very dry.

2. First fry the chips

Heat oil to 325°F (165°C). Fry potatoes in batches for 4–5 minutes until pale and just tender, not browned. Remove and drain. Let it rest for 15 minutes. This step sets the interior.

3. Heat oil for final frying

Increase oil temperature to 375°F (190°C). High heat is essential for crisp batter and golden chips.

4. Season and dredge the fish

Pat the fish completely dry. Season lightly with salt and pepper. Dredge each piece in flour, shaking off excess—this helps the batter adhere.

5. Make the batter

In a bowl, whisk flour, cornstarch, baking powder, and salt. Slowly whisk in cold beer until smooth and thick enough to coat the back of a spoon. Do not overmix.

6. Batter and fry the fish

Dip floured fish into batter, letting excess drip off. Carefully lower into hot oil. Fry 4–6 minutes, turning once, until deeply golden and crisp. Fry in batches to avoid crowding.

7. Final fry the chips

While the fish drains, return chips to the hot oil and fry 2–3 minutes until golden and crisp. Drain and salt immediately.

8. Drain and rest

Place fish on a rack or paper towels. Let rest 1–2 minutes to set the crust without steaming.

9. Serve immediately

Serve hot with chips, malt vinegar, lemon wedges, and tartar sauce.

Mistakes to avoid

• Warm batter — heavy coating
• Wet fish — batter slides off
• Crowded pot — greasy results
• Low oil temperature — soggy crust

• Skipping the double fry — limp chips

Variations of the Best Fish and Chips Recipe

• No-Beer Batter — use sparkling water
• Extra Crispy — add more cornstarch
• Air Fryer Chips — bake or air fry potatoes separately
• Spicy Batter — add paprika or cayenne

• Gluten-Free — use gluten-free flour blend and beer

Tips for storage & make-ahead

• Best served fresh
• Reheat fish in the oven at 400°F for crisping
• Store leftovers refrigerated up to 2 days

• Avoid microwaving (softens crust)

Frequently Asked Questions

What fish works best?
Cod and haddock are classic—firm, mild, and flaky.

Why use cornstarch in batter?
It lightens the batter and increases crispness.

Can I bake instead of frying?
Frying gives the authentic texture; baking won’t be the same.

Why double-fry the chips?
It creates fluffy interiors and crisp exteriors.

Conclusion

Best Fish and Chips Recipe brings pub-quality results straight to your kitchen. With a light beer batter, flaky fish, and perfectly crisp chips, this classic comfort dish proves that simple ingredients and proper technique make all the difference. Serve it hot, add vinegar, and enjoy a true classic done right.