Fish and Chips

You know that moment when the smell of something golden fills the kitchen? You can almost taste the salt in the air.

That’s what happens when you make fish and chips at home. It’s simple, comforting, and full of flavor.

You get tender white fish wrapped in a light, crunchy batter. Thick-cut fries stay crisp outside and soft inside.

I first learned to make them after a trip to London. Every corner shop there seemed to serve their own version.

Back home, I wanted that same fresh crunch without traveling. Turns out, you can get that pub-style texture using what’s already in your kitchen.

You just need a few tricks that really make a difference. Let’s dive in.

You’ll find tips for getting the batter right. I’ve got ideas for sides and simple ways to store leftovers.

Whether you’re cooking for a cozy night in or sharing with friends, this fish and chips will feel both familiar and special.

Why You Will Love Fish and Chips

You’ll love fish and chips because it’s simple and satisfying. The crisp batter and soft fish create a texture that feels comforting.

When you add golden chips on the side, you get a meal that balances crunch, warmth, and flavor in one plate.

You can enjoy it almost anywhere—by the seaside, at a small takeaway, or right in your own kitchen. The dish doesn’t need fancy ingredients, just fresh white fish, potatoes, and hot oil.

A squeeze of lemon or a sprinkle of salt and vinegar turns it into something special.

Here’s what makes it stand out:

• Texture: Crispy outside, tender inside.
• Flavor: Mild, slightly sweet fish with a savory crust.
• Comfort: Brings a sense of familiarity and ease.
• Versatility: Works well with sauces like tartar or mushy peas.

If you’re searching for the best fish and chips, focus on freshness. The best versions use cod or haddock fried in light batter and served with hand-cut chips.

When cooked right, the fish flakes easily and the chips stay crisp until the last bite.

Making it at home gives you control over every detail. You can bake or air-fry for a lighter version or stick to the classic deep-fried style.

Either way, it’s a dish that feels both traditional and timeless.

How To Make Fish and Chips

You can make crispy, golden fish and chips at home with simple ingredients. The process involves preparing the potatoes, mixing a light beer batter, and frying both the chips and fish.

Ingredients

For the fish, use fresh cod, haddock, or halibut. These white fish fillets hold up well when fried.

You’ll need:

• 4 fish fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup cold beer or sparkling water
• 1 egg (optional for extra crispness)
• Salt and black pepper to taste

For the chips, choose russet potatoes. They fry up fluffy inside and crisp outside.

You’ll need:

• 4 large potatoes, peeled and cut into thick fries
• Oil for deep frying (vegetable or canola works best)
• Salt for seasoning

Keep everything cold before frying. Chilled batter and fish create a lighter, crispier crust.

Instruments

You don’t need fancy equipment, but a few tools help.

• A deep fryer or large, heavy pot for frying
• A thermometer to keep the oil at about 180°C (350°F)
• A slotted spoon or metal tongs for lifting food from the oil
• Mixing bowls for the batter and dredging flour
• Paper towels or a wire rack for draining

Use a sturdy cutting board and sharp knife for slicing the potatoes. Consistent size helps them cook evenly.

Keep a tray ready to hold cooked chips while you fry the fish.

Step-By-Step Instruction

1. 
   

   Prepare the chips. Cut the potatoes and soak them in cold water for 5–10 minutes. Drain and pat dry.

   
   
2. 
   

   First fry. Cook the potatoes in oil at 160°C (320°F) for about 8 minutes. They should be tender but pale. Remove and drain.

   
   
3. 
   

   Make the batter. In a bowl, whisk flour, baking powder, salt, and pepper. Add cold beer and egg, stirring until smooth but slightly lumpy.

   
   
4. 
   

   Dredge the fish. Lightly coat each fillet in flour before dipping it into the batter. This helps the batter stick.

   
   
5. 
   

   Fry the fish. Heat oil to 185°C (365°F). Lower the fish into the oil and fry for 4–5 minutes until golden brown.

   
   
6. 
   

   Second fry for chips. Return the chips to the oil and fry again at the same temperature until crisp and golden.

   
   
7. 
   

   Serve. Drain everything on paper towels, season with salt, and serve hot with tartar sauce or malt vinegar.

   
   

Tips & Tricks

When you make fish and chips at home, the small details matter. You can get that crispy fish texture by keeping your batter light and your oil hot enough.

Aim for oil between 350°F and 375°F. If it’s too cool, the batter soaks up oil and turns soggy.

The batter should barely coat the fish. Mix flour, baking powder, and a fizzy liquid like beer or soda water.

The bubbles help create that thin, crunchy crust. Avoid overmixing so you don’t lose the air that keeps it crisp.

Use firm white fish such as cod, haddock, or pollock. Pat each fillet dry before dipping it into the batter.

Wet fish makes the coating slide off during frying. When frying, give each piece space.

Overcrowding the pan lowers the oil temperature. Fry in batches if needed—it’s worth the extra time.

For the chips, you can use either fresh-cut potatoes or frozen fries. If you roast diced potatoes instead of deep-frying, toss them in olive oil and bake at 400°F until golden.

Salt them only after cooking to keep them crisp. Drain your fish on a wire rack rather than paper towels.

Airflow keeps the crust dry and crunchy while you finish the rest of your batch.

Ingredient Substitute

Sometimes you can’t find the exact fish or ingredient for classic fish and chips. You can still make it work with the right swaps.

The goal is to keep the same texture and mild flavor that make this dish comforting.

If you can’t find cod or haddock, try these options:

• Pollock – mild flavor and similar flakiness
• Tilapia – light texture, cooks quickly
• Catfish – slightly richer taste but still mild
• Halibut – firm and meaty, great for thicker fillets

For a vegetarian or vegan version, you can use:

• Banana blossoms – soft and flaky when battered and fried
• Tofu – marinated and coated in beer batter for a crisp texture
• Jackfruit – shreds into a flaky texture that mimics fish

If you run out of malt vinegar, use:

• Apple cider vinegar – mild and fruity
• White vinegar – sharp and clean
• Rice vinegar – slightly sweet, good for lighter flavors

When choosing substitutes, match the texture and moisture of the original fish. Firm fish hold up better to frying, while delicate ones need gentle handling.

Adjust cooking time slightly if your substitute is thinner or thicker than the original.

What To Serve With Fish and Chips

When you serve fish and chips, the sides and condiments matter. You can keep it traditional or add a few fresh twists.

I like to offer a mix of crisp, tangy, and creamy sides. Everyone finds something they enjoy.

Classic pairings:

• Tartar sauce — its creamy, tangy flavor pairs perfectly with fried fish.
• Malt vinegar — a drizzle adds sharpness that cuts through the richness of the batter.
• French fries — thick-cut and lightly salted for that authentic touch.

Lighter options:

• Baked potato wedges — a good alternative if you want less oil but still crave crispy edges.
• Baked french fries — simple to make and still deliver that satisfying crunch.
• Coleslaw — adds freshness and a bit of crunch to balance the meal.

Extra sides to try:

• Mushy peas for a classic British feel.
• Pickled onions or fennel slaw if you like a tangy contrast.
• Lemon wedges to brighten the flavors before serving.

Mix and match these sides depending on your mood. Serve everything hot, and let guests add their favorite sauces at the table.

How To Store Fish and Chips

You’ll want to store your fish and chips properly so they stay safe and taste good later. The key is to cool them quickly and keep them away from moisture.

Let them sit for about 15–20 minutes after cooking until they’re no longer steaming.

Once cooled, place the fish and chips in separate airtight containers. This helps keep the chips from absorbing extra moisture from the fish.

You can line the containers with a paper towel to absorb any leftover oil.

If you plan to eat them soon, refrigerate the leftovers within two hours. They’ll stay fresh for about 1–2 days before the texture begins to change.

The fish may dry out a bit, and the chips can lose their crispness.

For longer storage, you can freeze them. Wrap each piece of fish and portion of chips in foil or freezer-safe wrap.

Store them in a labeled freezer bag and use them within 2–3 months for best quality.

When you’re ready to reheat, use an oven or air fryer instead of a microwave.

This helps the fish stay flaky and the chips crisp. Preheat your oven to 350°F (175°C) and heat for about 10–15 minutes, or until hot all the way through.

Nutritional Value

When you make fish and chips at home, you control the ingredients. You can also change the cooking method, which affects the nutrition a lot.

A restaurant portion can have 650 to 1,000 calories. The total depends on the portion size and the frying oil.

Here’s what you might get in one serving:

• Protein: about 20–40 g, depending on the fish
• Fat: around 15–50 g, mostly from the oil
• Carbohydrates: roughly 40–60 g, mainly from chips and batter
• Sodium: can reach 1,400 mg or more if heavily salted
• Vitamin B12: about 4 µg, which helps nerve and blood cells

You’ll also get a bit of vitamin C, potassium, and magnesium. Fresh lemon or peas on the side can boost those.

The fish gives you lean protein and omega-3 fats. The chips add carbs and energy.

Bake instead of deep-frying to cut the fat. Air-frying or using a lighter batter also helps drop calories, and you still get that classic crunch.