There’s nothing quite like a plate of crispy, golden fish served with hot, thick-cut chips.
This Fish and Chips Recipe gives you all the flavor and crunch of the pub classic right from your own kitchen.
It’s satisfying, hearty, and perfect for sharing.
Why You’ll Love This Recipe
The fish comes out crisp on the outside and tender inside.
The beer batter is light, airy, and full of flavor.
The double-fried chips are golden, crunchy, and fluffy in the center.
You can serve it with all the classic sides—tartar sauce, malt vinegar, or mushy peas.
What You’ll Need (Ingredient Highlights)
White fish fillets like cod, haddock, or tilapia are mild and flaky, perfect for frying.
Cold beer makes the batter bubbly and crisp.
Russet potatoes are starchy and ideal for thick, pub-style chips.
Simple spices like paprika or cayenne add warmth and color.
Classic condiments like tartar sauce, lemon, and malt vinegar tie everything together.
Pro Tips Before You Start
Pat the fish dry before dredging—it helps the batter stick.
Use cold beer for the batter; the chill creates a lighter crust.
Work in batches when frying to keep the oil temperature steady.
Always do a double fry for chips: one for cooking through, another for crisping.
Drain on a wire rack, not just paper towels, for maximum crunch.
How to Make Fish and Chips
Step 1 – Prep the fish
Pat fillets dry with paper towels.
Season with salt and pepper, then dredge lightly in flour.
Step 2 – Make the batter
Whisk flour, baking powder, and salt in a bowl.
Slowly pour in cold beer while whisking until smooth, like pancake batter.
Add paprika or cayenne if desired.
Step 3 – Heat the oil
Fill a deep fryer or heavy pot with oil. Heat to 350–375°F (175–190°C).
Use a thermometer for accuracy.
Step 4 – Fry the fish
Dip fillets into batter, let excess drip off, then carefully lower into oil.
Fry 4–6 minutes until golden brown and crisp. Work in batches.
Step 5 – Drain and season
Transfer fried fish to a wire rack or paper towel–lined plate.
Sprinkle with sea salt while hot.
Step 6 – Cut the potatoes
Peel and slice russet potatoes into thick sticks, about ¾-inch wide.
Step 7 – Soak and parboil
Soak potato sticks in cold water for 30 minutes.
Drain, then boil for 5–7 minutes until just tender. Let them steam-dry.
Step 8 – First fry
Fry potatoes at 325°F (160°C) for 4–5 minutes until pale and soft. Drain and rest.
Step 9 – Second fry
Increase oil to 375°F (190°C).
Fry potatoes again for 3–4 minutes until golden and crisp. Salt generously.
Step 10 – Serve
Plate the fish with chips.
Add tartar sauce, lemon wedges, malt vinegar, or mushy peas for the full experience.
What to Serve Them With
Classic tartar sauce for tangy creaminess.
Malt vinegar drizzled over chips for a true British touch.
Bright lemon wedges to cut through the fried richness.
Mushy peas for tradition, or even curry sauce for variety.
Variations / Substitutions
Swap beer with sparkling water for a lighter, alcohol-free batter.
Use sweet potatoes instead of russet for a twist.
Add garlic powder or smoked paprika to the batter for extra flavor.
Serve with coleslaw or a fresh green salad for a lighter side.
Storage & Leftovers
Best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days.
Reheat fish in the oven at 375°F for 10 minutes to restore crispiness.
Chips can be reheated in an air fryer for best results.
Avoid microwaving—it makes the coating soggy.
FAQs
Can I use frozen fish fillets?
Yes, just thaw completely and pat dry before dredging.
What’s the best oil for frying?
Vegetable, canola, or sunflower oil works well due to high smoke points.
Do I have to use beer in the batter?
No, sparkling water is a great substitute for a crispy texture.
How do I keep the fish crispy after frying?
Place on a wire rack and keep warm in a low oven (200°F) until serving.
Can I make the chips ahead of time?
Yes, you can parboil and do the first fry ahead, then finish with the second fry just before serving.
What kind of potatoes are best?
Russet potatoes are ideal for fluffy, crisp chips.
Final Thoughts
This Fish and Chips Recipe brings the pub classic straight to your table with crisp beer-battered fish and perfectly golden fries.
It’s hearty, comforting, and great for weekends or gatherings. Once you try it, it’ll become a family favorite.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.