Fish and Chips
A true pub classic you can make at home. Crispy, golden beer-battered cod served alongside thick-cut, fluffy chips. It's the ultimate comfort food, perfect with a side of tangy tartar sauce and a squeeze of fresh lemon.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Chips (First Fry)
- b.Peel the potatoes and cut them into thick strips, about 1/2-inch (1.25 cm) thick.
- c.Place the cut potatoes in a large bowl of cold water for at least 20 minutes to rinse off excess starch. Drain and pat them completely dry with paper towels. This step is crucial for crispiness.
- d.Heat the oil in a large, heavy-bottomed pot or deep fryer to 300°F (150°C).
- e.Carefully add the potatoes in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes. They should be soft and cooked through but still pale. Do not let them brown.
- f.Using a slotted spoon, remove the potatoes from the oil and let them drain on a wire rack.
- 2
Step 2
- a.Make the Tartar Sauce
- b.While the potatoes are frying, prepare the tartar sauce. In a small bowl, combine the mayonnaise, chopped dill pickles, capers, fresh dill, and lemon juice.
- c.Season with a pinch of salt and pepper to taste. Stir well to combine.
- d.Cover and refrigerate until ready to serve. This allows the flavors to meld together.
- 3
Step 3
- a.Prepare the Beer Batter and Fish
- b.In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp of salt, black pepper, and paprika.
- c.Slowly pour in the very cold beer, whisking gently until just combined. A few small lumps are perfectly fine; do not overmix the batter.
- d.Pat the cod fillets completely dry with paper towels and season them lightly on both sides with the remaining 1/2 tsp of salt.
- 4
Step 4
- a.Fry the Fish and Finish the Chips (Second Fry)
- b.Increase the oil temperature to 375°F (190°C).
- c.First, return the blanched chips to the hot oil in batches. Fry for another 2-4 minutes, or until they are deep golden brown and crispy.
- d.Remove the chips with a slotted spoon, drain on the wire rack, and immediately sprinkle generously with salt.
- e.Working with one fillet at a time, dredge the fish in a little extra flour, then dip it into the batter, ensuring it's completely coated. Let any excess batter drip off.
- f.Carefully lower the battered fish into the hot oil. Fry 2 pieces at a time for 5-7 minutes, flipping once, until the batter is golden brown, crisp, and the fish is cooked through (internal temperature of 145°F / 63°C).
- g.Remove the fish and let it drain on the wire rack next to the chips.
- 5
Step 5
- a.Serve Immediately
- b.Plate the hot fish and chips.
- c.Serve with the chilled tartar sauce, fresh lemon wedges for squeezing, and a side of malt vinegar for an authentic touch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your beer is very cold. The temperature difference between the cold batter and hot oil creates an extra crispy, light crust.
- 2Do not overcrowd the fryer. Frying in batches maintains the oil temperature, ensuring everything cooks evenly and stays crisp.
- 3Patting the fish and potatoes completely dry is the most important step for achieving a crispy exterior and preventing oil splatters.
- 4Use a wire rack for draining instead of paper towels. This allows air to circulate, preventing the food from becoming soggy.
- 5For the most authentic flavor, serve with a side of malt vinegar for sprinkling over the fish and chips.
- 6You can hold the finished chips in a warm oven (200°F / 95°C) on a baking sheet while you fry the fish.
Adapt it for your goals.
Fish Type
While cod is classic, haddock or pollock are also excellent choices for their firm, flaky texture.
Non Alcoholic BatterNon-Alcoholic Batter
For a non-alcoholic version, replace the beer with an equal amount of very cold sparkling water or club soda. The carbonation helps create a light, airy batter.
Add Mushy PeasAdd Mushy Peas
Serve with a side of traditional mushy peas. You can make them from scratch using dried marrowfat peas or find canned versions in most international food aisles.
Spicy BatterSpicy Batter
Add a pinch of cayenne pepper or a teaspoon of your favorite hot sauce to the batter for a spicy kick.
Why this is on our healthy list.
Excellent Source of Lean Protein
Cod is packed with high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Omega-3 Fatty Acids
The fish provides beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain health.
Provides Essential Nutrients
This meal offers several key vitamins and minerals. Fish is a good source of vitamin B12 and iodine, while potatoes provide potassium and vitamin C.
Frequently asked questions
One serving of homemade Fish and Chips contains approximately 850-1000 calories, depending on the size of the portions and the amount of oil absorbed during frying. The tartar sauce adds extra calories.