This Crispy Homemade Fish and Chips recipe gives you everything you love about traditional fish and chips: ultra-crispy battered fish, tender and flaky inside, and perfectly cooked fries. The secret is a cold, airy batter and quick frying technique that guarantees crunch every time. Whether you’re craving comfort food or planning a fun dinner night, this recipe never misses.
Why You’ll Love This Recipe
✔ Light, bubbly, ultra-crispy batter
✔ Flaky fish that stays moist inside
✔ Easy ingredients and quick frying
✔ Tastes better than takeout
✔ Works with cod, haddock, pollock, halibut, or whiting
Recipe Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Fish
1 ½ lbs white fish fillets (cod, haddock, whiting, or pollock)
1 cup all-purpose flour (plus extra for dusting)
1 cup cold soda water or sparkling water
2 tbsp cornstarch
1 tsp baking powder
½ tsp salt
½ tsp pepper
Oil for deep frying
For the Chips (Fries)
4 large russet potatoes, peeled and cut into thick fries
1 tbsp vinegar (for boiling)
Salt, to taste
Oil for frying
Instructions
- Prep the potatoes
Boil sliced potatoes in water with vinegar for 5 minutes. Drain and pat dry completely. Set aside. - Make the batter
Whisk flour, cornstarch, baking powder, salt, and pepper in a bowl. Slowly pour in cold soda water until a smooth, airy batter forms. Keep cold. - Heat the oil
Heat oil to 350°F (175°C) in a heavy pan or deep fryer. - Fry the chips (first fry)
Fry potatoes for 4–5 minutes until pale and soft but not browned. Remove and let rest. - Prepare the fish
Pat fish dry. Dust lightly with flour to help the batter adhere. - Fry the fish
Dip each piece into the cold batter, then gently lower into the hot oil. Fry for 6–8 minutes until deep golden and crisp. Transfer to a rack to stay crunchy. - Second fry for the chips
Increase oil to 375°F (190°C). Fry potatoes again until crisp and golden. - Serve
Pair with tartar sauce, lemon wedges, or malt vinegar. Serve hot for maximum crispiness.
Tips & FAQs
Best fish for fish and chips?
Cod, haddock, halibut, pollock, or whiting work beautifully. Thick, firm fillets produce the best texture.
How to keep the batter crisp?
Use cold soda water, don’t overmix, and fry immediately.
Can I bake instead of fry?
You can oven-bake the fries, but for the batter to crisp properly, frying is recommended.
How do I reheat?
Bake at 425°F for 10 minutes to restore crunch.
Nutrition Summary
| Serving Size | Calories | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|---|
| 1 serving | 520 | 28g | 45g | 23g | 2g | 4g |
Approximate values only.
