Fish and Chips

Enjoy classic fish and chips, the beloved British comfort food, with our straightforward recipe. This dish features boneless fish fillets coated in a simple, yet effective, fish fry batter, all fried to crispy perfection alongside hearty chips. Serve with your favorite dips, such as tartar or remoulade sauce. It's the perfect choice for family meals, gatherings, or parties!

Course Main Course

Cuisine British

Prep Time 25

Cook Time 30

resting time 30

Total Time 1 25

Servings servings

Calories 321

Author Sangeetha Vel

Ingredients

For Seasoning and Dredging Fish

1.375 lb White Fish Fillets sliced (cod, haddock, or tilapia)
Black Pepper Powder to taste
Salt to taste
¼ cup All-Purpose Flour

For the Batter

1 cup All-Purpose Flour
½ cup Cornstarch
1 tsp Baking Powder
½ tsp Paprika
½ tsp Garlic Powder
½ tsp Black Pepper Powder
1¼ cup Milk or Beer
Salt to taste

For the Chips

3 Russet Potatoes washed
Water to blanch

For Frying

Oil enough to deep fry

US Customary - Metric

Instructions

Preparing Potatoes for Chips

Start by peeling the potatoes (you can also leave the skin on for extra texture). Trim the oval sides to achieve a more uniform shape for the fries. Cut the potatoes in half, then into strips about ¼ to ½ inch thick to ensure even cooking.
Place the sliced potato strips in a bowl and rinse with water several times until the water runs clear. This step removes excess starch, which helps the potatoes crisp up nicely when fried.
Fill a wide-bottomed pot with enough water to cover the potato strips. Bring to a boil over medium heat and cook for 3-5 minutes. Blanching makes the potatoes slightly tender, prepping them for frying.
After blanching, transfer the potato strips to a tray lined with paper towels. Pat them dry to remove any excess water and refrigerate for at least an hour. This drying step firms up the potatoes, helping them to crisp up evenly when fried. While the potatoes are chilling, you can start preparing the fish.

Preparing Fish

First, place your fish fillets on a tray. Before seasoning, pat them dry with a paper towel to remove any moisture; this helps the seasoning adhere better. Season both sides of the fillets generously with black pepper and salt for a flavorful base.
Next, spread all-purpose flour evenly on another tray. Place the seasoned fish fillets in the flour and coat them thoroughly. This step locks in the seasoning and ensures the batter will adhere properly to the fish, preventing it from falling off during frying.

Preparing Fish Fry Batter

In a bowl, combine all the batter ingredients except the milk. Use a whisk to thoroughly mix everything, helping the seasonings distribute evenly.
Gradually pour in the milk while continuously whisking to form a smooth batter. Aim for a thick consistency that still flows easily. If the batter is too thick, add a little more milk to slightly thin it out, but keep it thick enough to properly coat the fish, as shown in the picture.
Take the flour-coated fish fillets prepared earlier and dip them into the batter. Use a fork or tongs to make sure each fillet is well coated. Your fish is now ready to fry.

Frying the Fish

Fill a frying pan with enough oil for deep frying and preheat it to 350°F (medium heat). Use a thermometer to check the temperature or perform a fry test with a piece of bread (as mentioned in the tips section below) to ensure the oil is ready. Once hot, carefully add the battered fish to the oil, taking care not to overcrowd the pan.
Cook the fish until the batter is golden and crispy, turning occasionally for even cooking, which should take about 5-7 minutes. Once done, remove the fish from the oil and let it drain on a paper towel before transferring to a wire rack. To keep the fried fish warm while preparing additional batches, place it on the middle rack of an oven preheated to the lowest setting. Now, your crispy batter-fried fish is ready to serve.

Frying Chips

After frying the fish, check the oil temperature and maintain it at 350 degrees F. The temperature may have dropped slightly. Add the refrigerated potato strips to the oil and fry for 3-5 minutes. This initial fry par-cooks the potatoes, setting them up for a second fry that will make them crispy.
Once you've fried the potato strips, transfer them to a tray lined with paper towels and refrigerate for at least 30 minutes. This cooling period helps them firm up, enhancing their texture for the final fry.

Double Frying Chips

Heat the oil to 400°F (medium-high heat). Using a slotted spoon, carefully add the refrigerated potato fries to the hot oil.
Stir the potato strips occasionally as they fry, until they turn golden and crispy. Once done, remove them from the oil and transfer to a paper-lined tray. To keep the chips warm while preparing additional batches, place it on the middle rack of an oven preheated to the lowest setting. Now, your crispy chips are ready to be served alongside your fish.

Serving

Serve this classic and crispy Fish and Chips with your favorite dips, such as malt vinegar, tartar or remoulade sauce, ketchup, or mayo, along with lemon wedges for a satisfying meal. For more pairing ideas, check out our Serving Suggestions section below.

Notes

Here are my essential tips to guarantee your Fish and Chips turn out perfect every time:

Preparation Tips:

Check for Fish Bones: Even if you're using boneless fish fillets, small bones might still be there. Gently feel over the fillets with your fingers. If you find any bones, use tweezers to remove them before you add any seasoning.
Dry the Fillets Well: It's important to make sure your fish fillets are completely dry to get a good batter coating. If they’re damp, pat them down with a kitchen towel to dry them off.
Slice Potatoes Evenly: Cut your potatoes into uniform slices regardless of their natural shape. This will help them cook evenly, making them crispy on the outside and soft on the inside.
Perfect Your Batter: Use a thick but flowing batter to coat the fish thoroughly. If the batter is too thick, simply thin it out with a little more milk or beer until you get the right consistency.

Cooking Tips:

Monitor Frying Temperature: To achieve perfectly crispy results, maintain the correct frying temperature between 350-375°F, checking it with a thermometer. If the oil is too hot, the batter may burn; if too cool, it will make the fish and chips greasy. Adjust the heat as needed.
Prep the Fish in Batches: To keep the oil temperature stable, fry the fish in small batches rather than all at once. This prevents the oil temperature from dropping too quickly, which can lead to soggy fish.
Test Oil Readiness Without a Thermometer: Drop a small piece of bread or a wooden chopstick into the oil. If it sizzles and browns within seconds, your oil is ready for frying.
Avoid Accidents: Use tongs or a wide strainer to safely lower the fish and chips into the oil. To prevent oil splatter and potential burns, consider placing a splatter guard over your frying pan.
Fry Both in the Same Oil: Feel free to use the same oil for frying both the fish and chips. Keep an eye on the temperature, particularly if you’re double-frying the chips for extra crispiness.
Keeping the Fish and Chips Warm: To keep the chips and fried fish warm while preparing additional batches, place them on a baking tray with a wire rack in an oven preheated to the lowest setting. This way, they will stay crispy until you complete the other batches.
Add Beer to Batter for Extra Flavor: If you're not making a kid-friendly version, consider adding beer to your batter instead of milk. The carbonation makes the batter light and crispy, and it adds a subtle flavor that complements the fish beautifully.
Season Immediately: Season the fish and chips with salt as soon as they come out of the fryer. This helps the seasoning stick better and enhances its flavor.

Nutrition

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