Few meals feel as satisfying as a plate of crispy fish and chips, the golden batter shattering to reveal flaky, steaming white fish beneath. It is the kind of food that reminds you of seaside holidays and paper-wrapped takeaways eaten on a windy pier.
The good news is that you do not need a trip to the coast to enjoy it. With a light, bubbly beer batter and properly cooked chips, you can make a version at home that rivals any chip shop, and it is far easier than most people expect.
This recipe walks you through the two secrets to great fish and chips: an ice-cold batter for maximum crunch, and twice-cooked chips that are fluffy inside and crisp outside. Roll up your sleeves and let us get frying.
Prep: 25 mins Cook: 30 mins Serves: 4
Why You’ll Love This Fish and Chips
- Incredibly crispy batter that stays crunchy thanks to a cold, fizzy beer batter.
- Perfectly cooked chips that are fluffy in the middle and golden on the outside.
- Better than takeaway, with fresh fish and no mystery oils or reheated batter.
- Surprisingly simple, using pantry staples and a single heavy pot.
- Endlessly satisfying comfort food the whole family will happily gather round for.
Ingredients
- 4 white fish fillets — cod or haddock, about 6 oz each, skinless and boneless.
- 1 1/2 lbs (700g) floury potatoes — Maris Piper or Russet are ideal for chips.
- 1 cup (125g) all-purpose flour — for the batter, plus extra for dusting.
- 1/2 cup (60g) cornstarch — the secret to extra crispiness.
- 1 tsp baking powder — for a light, airy batter.
- 1 cup (240ml) cold beer — a lager or pale ale, straight from the fridge.
- 1 tsp salt — plus more for seasoning the finished dish.
- Neutral oil for frying — sunflower or vegetable oil, enough for deep frying.
- Lemon wedges — for serving, they cut through the richness.
- Malt vinegar — the traditional finishing touch.
Instructions
- Peel the potatoes and cut them into thick chips, roughly the width of your finger. Rinse them under cold water to remove excess starch, then pat completely dry with a clean towel.
- Heat the oil in a large, heavy pot to 300°F (150°C). Fry the chips in batches for about 6 minutes until softened but not coloured, then lift them out onto paper towels. This first fry cooks them through.
- Increase the oil temperature to 375°F (190°C). While it heats, pat the fish fillets dry and dust them lightly with a little flour so the batter clings.
- Make the batter just before frying. Whisk together the flour, cornstarch, baking powder, and salt, then pour in the cold beer and whisk to a smooth batter about the thickness of heavy cream. Keep it cold.
- Dip each fillet into the batter, letting the excess drip off, then carefully lower it into the hot oil away from you. Fry two pieces at a time for 5 to 7 minutes until deep golden and crisp, turning once.
- Remove the fish with a slotted spoon and drain on a wire rack set over paper towels. Keep it warm in a low oven while you fry the rest.
- Return the chips to the 375°F oil and fry a second time for 3 to 4 minutes until golden and crisp. Drain and season generously with salt while hot.
- Serve the fish and chips immediately, with lemon wedges and a splash of malt vinegar.
Tips for the Best Fish and Chips
- Keep the batter ice cold. The temperature difference against the hot oil is what creates that shatteringly crisp coating.
- Do not skip drying the potatoes. Excess water causes dangerous splattering and soggy chips.
- Use a thermometer. Oil that is too cool makes greasy food, and too hot burns the outside before the inside cooks.
- Fry in small batches to keep the oil temperature steady and the results even.
- Rest on a wire rack, not paper towels alone, so steam escapes and the crust stays crisp.
- Serve right away. Fish and chips wait for no one and are at their best moments out of the fryer.
Variations & Substitutions
- Swap the fish for pollock, hake, or tilapia, all of which fry up beautifully.
- Make it alcohol-free by using cold sparkling water or club soda instead of beer.
- Add flavour to the batter with a pinch of smoked paprika, cayenne, or Old Bay seasoning.
- Bake the chips tossed in oil at 425°F if you prefer a lighter option alongside the fried fish.
How to Store & Reheat
Fish and chips are truly best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat in a hot oven or air fryer at 400°F until crisp and heated through, about 8 to 10 minutes. Avoid the microwave, which turns the crisp batter soft and rubbery. For best results, spread everything in a single layer so the hot air can restore the crunch.
What to Serve With It
Classic mushy peas are the traditional partner, their creamy texture balancing the crisp fish. A dollop of homemade tartar sauce adds a tangy, herby lift. For something fresh, a simple side of coleslaw or a squeeze of lemon keeps the plate bright.
Frequently Asked Questions
What is the best fish for fish and chips?
Cod and haddock are the traditional favourites for their mild flavour and large, flaky texture. Any firm, white, sustainable fish will work well.
Why is my batter not crispy?
The most common causes are batter that was not cold enough or oil that dropped below temperature. Keep the batter chilled and fry in small batches to maintain the heat.
Can I make this without a deep fryer?
Yes. A deep, heavy-bottomed pot filled no more than a third with oil works perfectly. Just use a thermometer and never leave hot oil unattended.
Grab a fork, add a squeeze of lemon, and enjoy a proper plate of homemade fish and chips.