This classic Fish and Chips recipe delivers crispy, golden perfection in just 40 minutes. A beloved comfort food that pairs flaky white fish with perfectly seasoned potato chips, this homemade version brings the iconic British pub favorite right to your kitchen.
With only 222 calories per serving and a healthy balance of protein and carbs, you can enjoy this timeless dish without the guilt. Simple to prepare and quick to cook, it’s an ideal choice for both weeknight dinners and casual entertaining.
Ingredients Section
- White Fish Fillets (1½ lbs): Cut into long strips, perfect for crispy coating
- All-Purpose Flour (1 cup + extra): For dredging and batter base
- Cornstarch (½ cup): Creates extra crispy texture
- Baking Powder (1½ tsp): Helps achieve light, airy batter
- Seasonings: Paprika (¼ tsp), Salt (½ tsp), Black Pepper (¼ tsp)
- Cold Light Beer (1 cup): Essential for crispy, light batter
- For Serving: Hot Fries, Tartar Sauce, British Malt Vinegar
Instructions Section
- Oil Preparation: Heat oil to 350°F in a deep pot, maintaining temperature between 350-375°F for perfect crispiness
- Fish Preparation: Cut fillets into 1-inch wide strips, pat dry, season with salt and pepper, then lightly coat with flour
- Batter Making: Combine dry ingredients in a bowl, whisk in cold beer until smooth. Adjust thickness if needed
- Frying Process: Dip floured fillets in batter, fry in batches for 5-7 minutes until golden brown
- Resting Stage: Drain on paper towels, keep warm in 200°F oven if needed
- Final Assembly: Prepare fries (fried, baked, or air-fried), serve with tartar sauce and malt vinegar
Temperature Tips
Getting the oil temperature just right makes all the difference in this recipe! Keep your thermometer handy and aim for 350°F – it’s like finding the sweet spot between too hot and too cool.
When the oil hits this temperature, you’ll get that gorgeous golden crust while keeping the fish tender inside. Think of it as giving your fish a cozy warm bath – not too hot to burn, not too cool to get soggy.
Make-Ahead Tips
While the fish tastes best fresh from the fryer, you can prep ahead! Mix your dry batter ingredients and store them in an airtight container.
The tartar sauce can be made up to 3 days before – it actually gets better as the flavors mingle in the fridge. When you’re ready to cook, just add the cold beer to your batter mix, and you’re all set!
Fish Selection Guide
The best fish for this recipe are firm, white fish fillets. Cod is a classic choice, but haddock, pollock, or halibut work great too! Look for fish that’s about 1-inch thick – this helps it cook evenly while the batter turns golden brown.
Fresh or frozen both work well, just make sure frozen fish is completely thawed and patted dry before cooking.
Serving Ideas
Make your fish and chips extra special with some fun sides! Besides the classic malt vinegar and tartar sauce, try setting out some lemon wedges, pickled onions, or mushy peas for that authentic British feel.
Want to make it casual? Wrap portions in paper cones lined with parchment for that seaside takeaway feeling right at home!
Bonus Crunch Tips
Want extra-crispy fish? Here’s a little secret: add a splash of vodka to your batter! The alcohol evaporates quickly when fried, leaving tiny air pockets that make the coating super light and crispy.
Also, if you have any leftover batter, toss in some onion rings or shrimp – they make amazing appetizers while your fish rests!
Fish and Chips
Equipment
- Deep pot
- Thermometer
- Paper towels
- Large Bowl
Ingredients
For the Fish
- 1 1/2 lbs white fish fillets cut into long strips
- 1 cup all-purpose flour plus more for dredging fish
- 1/2 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt plus more for seasoning fish
- 1/4 teaspoon freshly ground black pepper plus more for seasoning fish
- 1 cup cold light beer
For Serving
- Hot cooked Fries fried, baked, or air fryer
- Tartar Sauce, ketchup, or fry sauce
- British Malt Vinegar
Instructions
- Heat oil to a deep pot—about 1-2 inches full–and heat oil to 350 degrees F.
- Cut fish fillets into strips that are long and at least 1 inch wide. Pat dry, season with salt and pepper, and dredge in flour.
- Mix flour, cornstarch, baking powder, paprika, salt and pepper. Whisk in beer until smooth.
- Dip fillets in batter and fry at 350°F for 5-7 minutes until golden and crisp.
- Drain on paper towels and keep warm in 200°F oven if needed.
- Serve with fries, tartar sauce, and malt vinegar.
