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How To Make Fish and Chips

Crispy beer-battered fish and chips served with tartar sauce and lemon wedges.
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A classic British dish featuring crispy beer-battered fish served with golden, perfectly fried chips. This recipe delivers a crunchy exterior and tender, flaky fish every time.

Ingredients

Scale
  • 4 large white fish fillets (cod or haddock, about 6 oz each)
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cold beer (lager or ale)
  • 1 cup cold sparkling water
  • 4 large russet potatoes (peeled and cut into thick chips)
  • Vegetable oil (for deep frying)
  • 1 lemon (cut into wedges, for serving)
  • Tartar sauce (optional, for serving)
  • Malt vinegar (optional, for serving)

Instructions

  1. Prepare the chips: Soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat dry.
  2. First fry the chips: Heat oil to 300°F (150°C) and fry the chips for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
  3. Make the batter: Whisk flour, baking powder, salt, and pepper in a bowl. Gradually whisk in beer and sparkling water until smooth. Keep cold.
  4. Fry the fish: Heat oil to 375°F (190°C). Dust fish fillets with flour, dip into batter, and carefully lower into hot oil. Fry for 4-5 minutes until golden and crispy. Drain on a wire rack.
  5. Second fry the chips: Increase oil heat to 375°F (190°C) and fry the chips again for 2-3 minutes until golden and crispy. Drain and season with salt.
  6. Serve immediately: Plate the fish and chips together with lemon wedges, tartar sauce, and malt vinegar on the side.

Notes

  • For extra crispiness, keep the batter ice-cold before frying.
  • Use a thermometer to maintain proper oil temperature.
  • Double-frying the chips ensures a crispy exterior and fluffy interior.
  • Replace beer with soda water for a non-alcoholic version.

Nutrition

Find it online: https://us.recipesfood.org/how-to-make-fish-and-chips/

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