Fish and Chips

A beloved British classic, Fish and Chips features tender, flaky white fish coated in a light, crispy batter and served alongside golden fries. This homemade version gives you that perfect pub-style crunch right from your own kitchen!

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Ingredients

For the Fish:

• 1½ lbs white fish fillets* (such as cod, haddock, or halibut), cut into long strips
• 1 cup all-purpose flour, plus extra for dredging
• ½ cup cornstarch
• 1½ teaspoons baking powder
• ¼ teaspoon paprika
• ½ teaspoon salt, plus more for seasoning
• ¼ teaspoon freshly ground black pepper, plus more for seasoning
• 1 cup cold light beer* (or club soda for a non-alcoholic version)

For Serving:

• Hot cooked fries (fried, baked, or air-fried)
• Tartar sauce, ketchup, or fry sauce
• British malt vinegar

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Instructions

1. Heat the oil:
   Pour 1–2 inches of oil into a deep pot or heavy-bottomed pan and heat to 350°F (175°C). Use a thermometer to monitor the temperature—it’s key to achieving a crisp coating. Avoid overheating (over 375°F) or underheating (below 350°F). Work in batches to prevent overcrowding, which can lower the oil temperature.
2. Prepare the fish:
   Pat the fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. Lightly dredge each fillet in flour to help the batter adhere.
3. Make the batter:
   In a large mixing bowl, whisk together flour, cornstarch, baking powder, paprika, salt, and pepper. Gradually whisk in the cold beer (or club soda) until you have a smooth, slightly thick batter. If the batter seems too thick, add a little more liquid until it coats the back of a spoon.
4. Batter and fry:
   Check that the oil temperature is steady at 350°F. Dip each floured fillet into the batter, coating it evenly. Carefully lower the fish into the hot oil, frying 2–3 pieces at a time. Cook for 5–7 minutes, turning occasionally, until golden brown and crisp. Test one piece first to gauge timing. Avoid overcooking—the fish should be flaky and tender inside.
5. Drain and keep warm:
   Transfer cooked fish to a plate lined with paper towels to absorb excess oil. If making multiple batches, keep the cooked fish warm in a 200°F (95°C) oven until all are done.
6. Serve:
   Prepare or reheat fries (deep-fried, baked, or air-fried) and serve the crispy fish hot with tartar sauce, malt vinegar, and lemon wedges if desired.

(If you have leftover batter, it’s great for onion rings, shrimp, or calamari!)

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Why You’ll Love This Recipe

• Crispy, golden batter that’s light—not greasy.
• Tender, flaky fish with classic British flavor.
• Uses simple, affordable ingredients you likely already have.
• Great for a comforting family dinner or weekend treat.
• Versatile—works with many types of fish and frying methods.

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Tips

• Keep your batter cold and your oil hot for the crispiest coating.
• Don’t overcrowd the pot—frying too many pieces at once lowers the oil temperature.
• Pat the fish completely dry before coating to help the batter stick.
• Test-fry one piece first to check texture and timing.
• For a thicker crust, double-dip: dredge in flour again before dipping into the batter.

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Variations and Substitutions

• Fish options: Cod, haddock, pollock, halibut, or tilapia all work well.
• No beer? Use club soda or sparkling water for a lighter, crisp batter.
• Spice it up: Add cayenne, garlic powder, or Old Bay seasoning to the batter.
• Healthier twist: Bake or air-fry lightly battered fish instead of deep frying.
• Vegan option: Use tofu or banana blossoms and a plant-based beer or soda.

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FAQs

Can I make the batter ahead of time?
It’s best used fresh, but you can mix the dry ingredients in advance. Add the beer or soda just before frying.

Why isn’t my batter crispy?
The oil may not have been hot enough, or the batter may have been too thick. Keep the oil around 350°F and ensure your batter is chilled and smooth.

Can I reuse the frying oil?
Yes—let it cool, strain it, and store it in a sealed container for another use (up to 2–3 times). Avoid reusing oil that smells off or looks dark.

Can I bake instead of fry?
Yes, but the texture will be slightly different. Spray the battered fish with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway through.

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Serving and Suggestions

• Serve with thick-cut British chips (fries) and a side of tartar sauce or malt vinegar.
• Add a fresh coleslaw or peas for a complete meal.
• Pair with a cold beer or sparkling lemonade for the perfect pub experience.
• Sprinkle with a little sea salt and squeeze of lemon just before serving.