Few dishes capture the heart of comfort food quite like Classic Fish and Chips. Crispy, golden battered fish paired with hot, fluffy fries — it’s a timeless favorite that brings a bit of British tradition to your own kitchen. Whether served in newspaper cones or on a dinner plate with tartar sauce and a squeeze of lemon, this dish is as satisfying as it gets.
This recipe walks you through how to create perfectly crunchy fish with tender, flaky insides, and fries that are crisp on the outside and soft in the center. It’s simple, authentic, and absolutely delicious.
Ingredients
For the fish:
- 4 fillets of white fish (cod, haddock, or pollock)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (optional, for color)
- 1 cup cold sparkling water or beer
- Extra flour for dusting
For the chips (fries):
- 4 large russet potatoes
- Vegetable oil, for frying
- Salt, to taste
To serve:
- Lemon wedges
- Tartar sauce or malt vinegar
Preparing the Potatoes
Start with the chips, since they take longer than the fish. Peel the potatoes and cut them into thick fries — about 1 to 1.5 cm wide. Rinse the fries in cold water to remove excess starch, which helps them crisp up later.
Once rinsed, place them in a bowl of cold water for at least 30 minutes. If you have time, refrigerate them for up to an hour; this step ensures the inside cooks evenly without becoming soggy.
Drain the fries and pat them completely dry with paper towels. Moisture is the enemy of crispiness, so make sure they’re as dry as possible before frying.
Heat vegetable oil in a deep pot or fryer to 150°C (300°F). Fry the potatoes in batches for about 4–5 minutes until they’re soft but not yet browned. This is the first fry — it cooks the inside of the potato. Remove and drain them on paper towels.
You’ll fry them again later at a higher temperature to make them crispy.
Making the Batter
While the fries rest, prepare the fish batter. In a large bowl, mix together the flour, cornstarch, baking powder, salt, pepper, and paprika. The cornstarch and baking powder give the batter its light, crispy texture.
Slowly pour in the cold sparkling water or beer, whisking as you go, until the mixture is smooth and thick enough to coat the back of a spoon. The carbonation in the liquid helps the batter puff up beautifully when fried, creating that signature crispness.
Keep the batter cold — it’s key to the perfect texture. You can place the bowl over another bowl filled with ice if your kitchen is warm.
Preparing the Fish
Pat the fish fillets completely dry with paper towels. Any excess moisture can make the batter slide off or cause splattering during frying.
Lightly dust each fillet with flour before dipping it into the batter. This thin flour layer helps the batter stick better to the fish.
Once the oil is hot — about 180°C (350°F) — carefully dip a fillet into the batter, letting the excess drip off slightly, then lower it gently into the oil.
Frying the Fish
Fry the fish for about 4–6 minutes, depending on thickness, until golden brown and crispy. Avoid overcrowding the fryer or pot, as it will lower the oil temperature and make the fish greasy instead of crisp.
Turn the fillets halfway through frying to ensure even browning. Once done, remove them carefully and drain on paper towels or a wire rack.
For extra crispiness, you can place the cooked fish on a wire rack in a warm oven (around 100°C or 210°F) while you finish the rest of the batch. This keeps them hot without softening the coating.
Finishing the Chips
Now it’s time for the second fry — the secret to restaurant-style fries. Increase the oil temperature to 190°C (375°F).
Fry the pre-cooked potatoes again for about 3–4 minutes, or until they’re golden and crispy. Remove and drain them well. Sprinkle with salt immediately while they’re still hot so it sticks.
The result? Perfectly crisp, golden fries with soft, fluffy centers — the ideal match for your fried fish.
Serving
Serve the fish and chips right away while they’re hot and fresh. Place a generous portion of fries on a plate, top with a crispy fillet of fish, and add a lemon wedge on the side for squeezing.
Traditionally, the dish is served with tartar sauce, but you can also enjoy it with malt vinegar for that authentic British touch. Some people like to add mushy peas or coleslaw on the side for extra flavor and texture.
If you’re serving guests, present it in a fun, nostalgic way — line a basket or tray with parchment paper printed like old newspaper and stack the fish and chips together. It’s casual, classic, and sure to impress.
Tips for the Perfect Fish and Chips
- Keep everything cold. A cold batter and chilled fish create a lighter, crispier crust.
- Don’t overmix the batter. Stir just until combined — lumps are okay. Overmixing removes the bubbles that make the coating airy.
- Use the right oil. Neutral oils like vegetable, canola, or sunflower oil are best because they have a high smoke point and don’t overpower the flavor.
- Double-fry the potatoes. The first fry cooks them through; the second creates the golden crunch.
- Drain properly. After frying, place food on a wire rack instead of paper towels to keep the coating crisp.
Storage and Reheating
Fish and chips are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a hot oven (around 200°C or 400°F) for about 10 minutes to restore crispiness. Avoid microwaving — it makes the coating soggy.