Fish and Chips
Crispy, golden beer-battered cod fillets fried to perfection, paired with thick-cut, fluffy potato chips. A classic pub comfort dish that brings the British seaside right to your kitchen, ready in under an hour.
For 4 servings
- prep · ~30 min
Soak the potato chips.
Place the cut potato batons in a large bowl of cold water and let soak for at least 30 minutes to remove excess starch. This ensures extra crispy chips.
TIPSoaking longer than 30 minutes is fine — just keep them cold in the fridge. - prep · ~2 min
Dry the potatoes well.
Drain the potatoes and pat them completely dry with paper towels. Any excess water will cause dangerous oil splatters and soggy chips.
- fry · ~5 min
First fry the chips (blanch).
1.Heat oil in a deep fryer or large heavy pot to 325°F (163°C).2.Carefully lower a batch of dried potatoes into the hot oil.3.Fry for 3 to 4 minutes until tender and pale but not colored.4.Remove chips with a slotted spoon and drain on a wire rack over a baking sheet.TIPDon't crowd the pot. Fry in batches to keep the oil temperature steady. - prep · ~2 min
Prepare the beer batter.
1.In a large bowl, whisk together 1.5 cups all-purpose flour, baking powder, 1 pinch salt, 1 pinch black pepper, and cornstarch.2.Pour in the very cold beer and whisk until just combined. A few small lumps are okay.TIPOver-mixing the batter makes it dense and heavy. A lumpy batter gives a lighter, crispier crust. - prep · ~3 min
Dust and batter the fish.
1.Pat the cod fillets completely dry with paper towels.2.Season fish lightly with a small pinch of salt.3.Place the extra all-purpose flour on a plate and lightly dredge each fillet, shaking off the excess.4.Dip a dusted fillet into the beer batter, letting the excess drip back into the bowl.TIPThe light flour dusting helps the batter cling to the fish instead of sliding off. - fry · ~8 min
Fry the battered fish.
1.Increase oil temperature to 375°F (190°C).2.Carefully lower a battered fillet into the hot oil away from you.3.Fry for about 6 to 7 minutes, turning once, until the batter is deep golden brown and the fish is opaque throughout.4.Drain on the wire rack.TIPInternal temperature of the fish should reach 145°F (63°C). Use an instant-read thermometer to check. - fry · ~4 min
Second fry the chips until golden.
1.Bring the oil back up to 375°F (190°C).2.Fry the par-cooked chips in batches for 2 to 3 minutes until golden brown and crispy.3.Drain on the wire rack and immediately season with salt.TIPThe double-fry method is the secret to chips that are fluffy inside and shatteringly crisp outside. - serve · ~1 min
Serve immediately.
1.Arrange the crispy fried fish and hot chips on a plate.2.Serve straight away with lemon wedges and a drizzle of malt vinegar on the side.TIPFish and Chips wait for no one! Get it to the table right away while the batter is at its crunchiest.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the potato batons for at least 30 minutes to remove surface starch, which is key to crispy chips.
- 2Pat the soaked potatoes bone-dry before frying to prevent dangerous oil splatters and soggy results.
- 3Keep the beer ice-cold when making the batter — the temperature shock helps create a lighter, crispier crust.
- 4Dust the fish fillets with flour before dipping in batter; this ensures the batter adheres and doesn't slide off during frying.
- 5Use a two-fry method for chips: first blanch at 325°F to cook through, then fry again at 375°F to crisp and brown.
- 6Fry the fish at 375°F for 6–7 minutes, turning once, until golden and the internal temperature hits 145°F.
- 7Serve immediately — the batter loses its crunch quickly as it cools and absorbs moisture.
Adapt it for your goals.
Gluten-Free
Substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free beer. This makes the dish accessible to those with celiac disease or gluten sensitivity while maintaining a crispy batter.
Low OilLow-Oil
Use an air fryer for both the chips and fish to reduce oil significantly. Spray the chips lightly with oil and air-fry at 375°F until golden; batter the fish and cook in an oil-sprayed air fryer basket for a lighter version.
High ProteinHigh-Protein
Replace the potato chips with roasted chickpeas or broccoli florets. This boosts fiber and protein content while keeping the meal lower in carbs, great for those on a high-protein diet.
SpicySpicy
Add 1 teaspoon of cayenne pepper or smoked paprika to the flour mixture before making the batter. This adds a warm, smoky heat that pairs well with the malt vinegar.
Fish SwapFish Swap
Use haddock, pollock, or tilapia instead of cod. These firm white fish fillets have a similar flaky texture and mild flavor, making the recipe more budget-friendly or sustainable.
Why this is on our healthy list.
Rich in Lean Protein
Cod fillets are a lean source of high-quality protein, which supports muscle repair and satiety without excess saturated fat.
Contains Omega-3 Fatty Acids
The fish provides omega-3s, which are beneficial for heart and brain health, though the amount varies by the type of white fish.
Potassium from Potatoes
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure and support nerve function.
Moderate in Saturated Fat
When using vegetable oil for frying, this dish contains only small amounts of saturated fat compared to animal-based frying fats.
Frequently asked questions
Yes, but thaw them completely in the refrigerator and pat them very dry with paper towels before seasoning and battering to avoid excess moisture that can ruin the crust.
