There’s something special about a plate of crispy fish and chips. Growing up, Friday nights often meant wrapping up fresh cod in yesterday’s newspaper and sharing it with family. The smell of hot, golden batter mixed with malt vinegar is enough to bring back a thousand memories. Over the years, I’ve tried to recreate that perfect crunch at home, and after plenty of trial and error, I finally landed on a batter that never lets me down.
The secret? A lighter batter that uses part rice flour. It makes the fish airy and crisp, without feeling heavy or greasy. And paired with homemade tartar sauce and thick-cut fries, this dish is pure comfort food.
Why You’ll Love Making This at Home
Making fish and chips at home isn’t just about saving a trip to the local spot — it’s about creating something that feels a little more personal. Here’s why this recipe will win you over:
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Guaranteed crunch – The rice flour keeps the batter light and crisp, and it stays crunchy even after a few minutes on the plate.
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Fresh fish flavor – Using fresh cod or haddock makes all the difference. Frozen works too, but if you can grab fresh fillets, you’ll taste it.
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Tartar sauce worth bragging about – The lime and caper combo in this sauce makes every bite sing.
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Better than takeout – No soggy fries or limp batter here, just hot, crispy, and perfectly seasoned fish.
I often make this on weekends when friends are over — it turns the kitchen into a mini fish shop, and no one leaves without asking for the recipe.
Tips That Make the Difference
Over the years, I’ve learned a few tricks to keep my fish crisp and flavorful:
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Keep the batter thin – Think the consistency of heavy cream, not pancake batter. A thinner batter clings lightly to the fish and crisps up beautifully.
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Dry your fish – Pat those fillets dry before dipping. It helps the batter stick and keeps the coating from sliding off in the oil.
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Mind the oil temperature – Aim for around 350°F (175°C). Too low, and the fish will soak up oil; too high, and the batter will brown before the fish cooks through.
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Use fresh oil if possible – Old oil can make the batter taste off and prevent it from crisping properly.
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Work in small batches – Crowding the pan drops the oil temperature and leads to soggy results.
One of my early mistakes was rushing the frying process — tossing too many fillets in at once. Now, I fry them in small batches and keep the cooked ones warm in the oven while the rest finish.
Make-Ahead and Prep Tips
If you’re planning a gathering, you can make this process a lot smoother with a bit of prep:
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Cut the fish ahead of time – Slice the fillets in the morning, pat them dry, and keep them in the fridge.
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Mix the dry batter ingredients – Combine the flours, baking powder, and seasonings in a bowl ahead of time. Just add the liquid when you’re ready to fry.
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Prep the tartar sauce – It actually tastes better after a couple of hours in the fridge as the flavors blend.
This way, when it’s time to cook, you’re not scrambling, and you can focus on frying and serving while everything’s hot.
Serving Ideas
A proper plate of fish and chips deserves the right partners:
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Thick-cut fries – Whether baked or fried, go for chunky pieces. I love my crispy oven-baked wedge fries with this recipe.
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Homemade tartar sauce – That tangy, zesty sauce with lime and capers is non-negotiable.
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Malt vinegar or lemon wedges – A little acidity balances the richness.
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A cold beer or soda – Because nothing beats a fizzy drink with a plate of hot, salty food.
Sometimes, I’ll even make a simple coleslaw on the side to cut through the richness — it’s a hit every time.
Storing Leftovers
While fish and chips are best eaten fresh, here’s what to do with any leftovers:
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Store in the fridge – Keep the fish and fries in separate airtight containers. They’ll last about 1–2 days.
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Reheat in the oven – Skip the microwave; it’ll make everything soggy. Instead, warm the fish and fries in a 400°F (200°C) oven for about 10 minutes to bring back some of that crispness.
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Skip freezing – Battered fish tends to lose its texture once frozen and reheated, so I don’t recommend it.
FAQs
Q: Can I use a different type of fish?
Yes! Haddock, pollock, or even tilapia work well. Just make sure the fillets are firm and boneless.
Q: My batter keeps falling off. What am I doing wrong?
Make sure the fish is completely dry before dipping and that your oil is hot enough. Batter won’t stick well to wet fish or cold oil.
Q: Can I make this gluten-free?
Absolutely. Use a gluten-free all-purpose flour along with the rice flour, and you’ll get a similar crispy texture.
Q: How do I know the fish is cooked through?
The fillets should flake easily with a fork, and the internal temperature should hit around 145°F (63°C).
Q: What oil works best for frying?
Neutral oils like canola, sunflower, or peanut oil are perfect because they handle high heat well without overpowering the flavor of the fish.
Crispy Fish and Chips
Bring the classic pub favorite right into your kitchen with this super crispy fish and chips recipe.
Ingredients
For the Fish:
- 2 pounds cod fillets, boneless and skinned
- Canola or peanut oil, for deep frying
- Extra rice flour, for dredging
- Salt and black pepper, to season
For the Batter:
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- 2¼ cups cold soda water (or beer for extra flavor)
For the Lime & Caper Tartar Sauce:
- 1 cup mayonnaise
- 2 teaspoons capers, finely chopped
- 2 teaspoons sweet pickle relish
- 1 teaspoon honey
- 1 teaspoon Worcestershire sauce
- Juice of ½ lime
- 1 teaspoon finely chopped lime zest
- Pinch of black pepper
Instructions
- In a mixing bowl, whisk together the all-purpose flour, rice flour, salt, and pepper. Add the beaten egg and cold soda water (or beer), whisking just until combined. Don’t worry if the batter has a few lumps — that’s what makes it light and airy.
- Pat the cod fillets dry, then season both sides with salt and pepper. Lightly dredge each piece in rice flour to help the batter cling perfectly.
- Heat the oil in a deep fryer or heavy pot to 375°F. Dip each piece of fish into the batter, allowing any excess to drip off, then carefully lower it into the hot oil. Fry until golden brown and crisp, about 5 minutes, depending on thickness. Transfer to a wire rack set over a baking sheet to drain.
- If frying in batches, keep the cooked fish warm in a 200°F oven on the wire rack — this allows air to circulate and keeps the coating crunchy.
- In a small bowl, mix the mayonnaise, capers, pickle relish, honey, Worcestershire sauce, lime juice, lime zest, and black pepper. Chill until ready to serve.
- Pair your hot, crispy fish with golden fries, a wedge of lemon, and a generous dollop of tartar sauce for the ultimate homemade fish and chips experience.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1110Total Fat 49gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 39gCholesterol 194mgSodium 1341mgCarbohydrates 100gFiber 3gSugar 10gProtein 62g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
There’s a special kind of joy in bringing this pub classic into your own kitchen. The first time I got that perfect golden crunch, I knew this recipe would become a family favorite — and it has. Now, it’s a regular part of our Friday dinners, often paired with laughter, good stories, and a little too much tartar sauce.
Once you try this version, you may never settle for soggy takeout again. So grab some fresh fish, heat up the oil, and make your kitchen smell like the best little fish shop in town.
