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Crispy Fish and Chips

Category: Satisfying Main Dishes for Every Occasion

Whip up crispy fish fillets and double-fried fries in just 40 minutes. Treat up to 4 people.
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Barbara Chef
Updated on Wed, 19 Mar 2025 00:36:22 GMT
Golden Fish and Chips: Light Batter, Crispy Fries Highlight
Golden Fish and Chips: Light Batter, Crispy Fries | cookwithcarla.com
Super crunchy beer-battered fish with twice-cooked potato chips brings the classic UK pub favorite right to your home. This beloved comfort food combo features tender white fish wrapped in an airy, light coating next to chunky potatoes that crunch on the outside while staying soft and pillowy inside. From my many times making this, I've learned that watching your oil temp is the big secret to getting that amazing crunch without ending up with oily food.

Essential Ingredient Picks

Cod or haddock fillets: Pick these for the real deal tasteIce-cold fizzy water: This is your trick for super crunchyRegular flour: Gets you the right outer textureIdaho potatoes: They turn out the crispiest chipsCanola oil: Won't burn when you need high heat cookingBrown malt vinegar: The real way to finish your meal

Knockout Fish and Chips

Potato Prep: Slice them the same size and let them soak in water firstStarting Fry: Cook your chips at cooler temps till softMixing Batter: Throw dry stuff together with bubbling cold waterFish Dipping: Roll your seasoned fish in the mixFinal Frying: Get the fish golden, then finish potatoes on highEating Time: Add salt and pepper while everything's hot
Traditional Fish and Chips : Crunchy, Golden, and Mouthwateringly Good Highlight
Traditional Fish and Chips : Crunchy, Golden, and Mouthwateringly Good | cookwithcarla.com
We found out by accident that if you sprinkle some vinegar on your hot chips, they taste way better.

Perfect Side Dishes

Pair with bright green mushy peas, homemade tangy tartar sauce, or some fresh slaw. Don't forget some lemon pieces and fresh parsley to brighten things up.

Mix It Up Options

Switch things around with different fish like halibut or plaice. Try using beer in your batter for richer taste or mix in some curry spices for a fun twist.

Keeping Leftovers

Store your fish and chips in different containers and warm chips up in a hot oven. Fish tastes best right away but can go back in the oven to crisp up.
Through lots of trial and error with this dish, I've found that taking your time with the two-step frying process really delivers that authentic British fish shop experience.
Fish and Chips Creation: Crunchy, Golden, and Amazingly Tasty Highlight
Fish and Chips Creation: Crunchy, Golden, and Amazingly Tasty | cookwithcarla.com

Recipe FAQs

→ What kind of fish works best?
Haddock and cod are the go-to options. Their mild taste and firm texture hold up perfectly when fried.
→ Why fry the chips twice?
The first fry helps soften them inside, and the second gives that crunchy outside everyone loves.
→ Can I skip the deep fryer?
Sure, just use a heavy pot with enough oil. Keep an eye on the oil temperature for the best results.
→ What makes the batter so light?
Using sparkling water or beer adds bubbles, creating a light and crispy finish when frying.
→ How do I keep the fish from getting soggy?
Put it on a wire rack after frying, not paper towels. You can also keep it warm in the oven while finishing up the batch.

Classic Fish and Chips

Golden battered fish and crispy fries made fresh at home. The easy way to enjoy a British favorite.

Prep Time
15 min
Cook Time
25 min
Total Time
40 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: British

Yield: 4 Servings (4 portions)

Dietary Preferences: Dairy-Free

Ingredients

→ Fish

01 1 tsp of baking powder
02 A pinch of salt and pepper for seasoning
03 1/2 tsp of paprika
04 1 cup of chilled sparkling water or soda water
05 1 lb of cod or haddock fillets, sliced into strips
06 1 cup of plain flour

→ Chips

07 Salt for seasoning
08 4 medium-sized spuds, peeled and cut into big fries

→ For Cooking & Serving

09 Freshly chopped parsley (optional)
10 Vegetable oil for frying
11 Malt vinegar or tartar sauce for dipping

Steps

Step 01

Rinse those potato sticks until the starch washes away, then blot them completely dry with some kitchen towels.

Step 02

Warm the oil to 325°F. Fry the chips in small groups for around 4-5 minutes, just enough to soften them without browning. Place them on paper towels to drain.

Step 03

Combine the flour, fizzy water, paprika, baking powder, and salt until silky smooth.

Step 04

Sprinkle some seasoning on the fish pieces, dip them in the batter, let the excess drip off, and fry at 375°F for 4-5 minutes until you see that nice golden crunch.

Step 05

Crank up the oil to a higher heat and pop the chips back in for 2-3 minutes. They should come out golden and crunchy. Season right away.

Notes

  1. For a lighter batter, swap out half of the flour for cornstarch.
  2. Bubbly water is the secret to a crisp, airy batter.

Required Equipment

  • A deep fryer or a big pot
  • Bowl for mixing
  • Kitchen paper for draining
  • Spider strainer or slotted spoon

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Fish is included
  • Contains gluten due to the flour