Fish and chips is the quintessential British comfort food—flaky white fish encased in a light, crispy beer batter, served with thick-cut chips that are fluffy on the inside and crunchy on the outside. It’s the kind of meal that transports you straight to a seaside pub, wrapped in newspaper with a sprinkle of salt and a drizzle of malt vinegar.
Making it at home is easier than you think, and the result is far superior to anything from a takeaway shop. This recipe delivers that perfect batter—crisp, golden, and shatteringly light—every time.
Instructions
Prep the Potatoes
Peel the potatoes and cut them into thick chips, about ½-inch thick and 3 inches long. Place in a large bowl of cold water and soak for at least 30 minutes (or up to overnight) to remove excess starch. Drain and pat thoroughly dry with kitchen towels.
First Fry for Chips
In a heavy-bottomed pot or deep fryer, heat 3 inches of oil to 325°F (160°C). Working in batches, fry the chips for 5-7 minutes until soft and pale, without browning. Remove with a slotted spoon and drain on a wire rack. Let cool completely. (This can be done hours ahead.)
Make the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold beer until the batter is smooth and the consistency of thin pancake batter. Keep the batter cold (set the bowl in an ice bath if needed).
Prep the Fish
Pat the fish fillets completely dry with paper towels. Season both sides with salt and pepper. Place the ½ cup flour in a shallow dish for dredging.
Heat the Oil for Fish
Increase the oil temperature to 375°F (190°C).
Second Fry for Chips
Working in batches, return the par-cooked chips to the hot oil and fry for 3-5 minutes until golden brown and crispy. Drain on a wire rack and sprinkle immediately with salt. Keep warm in a low oven while you fry the fish.
Coat and Fry the Fish
Dredge each fish fillet in the seasoned flour, shaking off excess. Dip into the cold beer batter, allowing excess to drip off. Carefully lower into the hot oil. Fry for 4-6 minutes, turning once, until the batter is deep golden brown and crispy, and the fish is cooked through (145°F internal temperature).
Drain
Remove with a slotted spoon and drain on a wire rack. Sprinkle immediately with salt.
Serve
Serve immediately with the chips, malt vinegar, tartar sauce, and lemon wedges.
Pro-Tips for Fish and Chips Perfection
- Use Starchy Potatoes: Russets or other starchy potatoes make the best chips—fluffy inside and crispy outside.
- Soak the Potatoes: Soaking removes excess starch, which helps the chips get extra crispy.
- Double-Fry the Chips: This is non-negotiable for perfect chips. The first fry cooks them through; the second fry crisps them up.
- Keep the Batter Cold: Ice-cold batter hitting hot oil creates the crispiest crust. Set the bowl in an ice bath if your kitchen is warm.
- Don’t Overcrowd: Fry in small batches to maintain oil temperature.
- Drain on a Rack: Paper towels trap steam and make everything soggy. A wire rack keeps fish and chips crispy.
- Serve Immediately: Fish and chips wait for no one. Have everything ready before you start the final fry.
- Malt Vinegar Is Essential: A generous splash of malt vinegar is the classic finishing touch. Don’t skip it.
These Perfect Fish and Chips are crispy, golden, and absolutely delicious.
