Weeknight chaos once meant takeout for us, until I started keeping a simple Fish And Chips Recipe in my rotation, a quick batter, hot oil, and thick-cut potatoes that come together in under an hour and feel like a small celebration on a weekday.
Why You’ll Love It
This is a reliable, no-fuss dinner that works when time is tight. It’s crisp on the outside, flaky inside, and the fries stay satisfying without needing a complicated technique. Make it for family nights, for guests who love comfort food, or when you want something that feels special but comes together fast.
Serves 4
Prep Time: 20 minutes |
Cook Time: 25 minutes |
Total Time: 45 minutes
Ingredients
- 4 firm white fish fillets (cod or haddock), about 6 oz each, skin removed
- 1 cup all-purpose flour, plus 1/2 cup extra for dusting
- 1 tsp baking powder
- 1 tsp fine salt, divided
- 1/2 tsp freshly ground black pepper
- 1 cup very cold sparkling water (or cold beer)
- 4 large russet potatoes, peeled and cut into thick chips (about 1/2 inch)
- Vegetable oil for frying, about 4 cups or enough for deep frying
- 1 lemon, cut into wedges
- 1/4 cup chopped fresh parsley for garnish (optional)
- For tartar sauce: 1/2 cup mayonnaise, 2 tbsp chopped pickles, 1 tbsp lemon juice, 1 tsp Dijon mustard, pinch salt and pepper
Instructions
- Start the chips, they take the longest: rinse cut potatoes in cold water until water runs clear, then pat dry.
- Parboil the chips for 3–4 minutes in boiling water, drain and let steam-dry while you heat oil.
- Heat oil in a deep pot to 325°F for the first fry. Fry chips in batches for 4–5 minutes until pale and soft, remove and drain on paper towels.
- While chips rest, season fish with a pinch of salt and pepper, dust lightly with 1/2 cup flour.
- Make the batter: in a bowl whisk together 1 cup flour, baking powder, 1/2 tsp salt, pepper, then slowly whisk in cold sparkling water until smooth and thick enough to coat a spoon. Keep the batter cold.
- Raise oil temperature to 375°F. Dip each fillet into the batter, letting excess drip off, then carefully lower into hot oil. Fry fish 4–6 minutes until golden and cooked through, drain on a rack.
- Return chips to 375°F oil for 2–3 minutes to crisp and color, drain and sprinkle with salt.
- Make tartar sauce by stirring mayonnaise, pickles, lemon juice, mustard, salt and pepper, taste and adjust.
- Plate fish over chips, add a lemon wedge, small ramekin of tartar sauce, and parsley if using. Serve immediately.
Recipe Variations
- Oven-finished chips: Parboil and dry chips, toss with a little oil and roast at 425°F for 25–30 minutes, flipping once, for a lower-fat option.
- Gluten-free: Use a 1:1 gluten-free flour for batter and a GF baking powder, keep the same method.
- Beer batter twist: Substitute cold lager for sparkling water for extra flavor and deeper color.
- Herb crust: Mix chopped fresh dill and lemon zest into the flour dusting for a brighter finish on the fish.
Make Ahead: You can wash, cut, and parboil the chips up to 24 hours ahead; store them covered in the fridge and pat dry before frying. Mix the tartar sauce up to 48 hours ahead and keep refrigerated. Do not fry fish ahead — it loses crispness quickly. Cook chips fully and re-crisp in hot oil or oven if made earlier the same day.
Frequently Asked Questions
How do I know when the fish is cooked through
The fish should flake easily with a fork and reach an internal temperature of 145°F, the batter will be golden and crisp.
Can I use frozen chips or pre-cut fries
Yes, you can use high-quality frozen chips and adjust frying time per package instructions, they save time but may be less fluffy inside.
What oil is best for frying fish and chips
Neutral high-smoke-point oils like vegetable, canola, or sunflower are ideal for steady frying and clean flavor.
How do I keep the batter from sliding off the fish
Dust the fish lightly with flour before dipping, and make sure the batter is cold and thick enough to cling.
Fish And Chips Recipe
This is a reliable, no-fuss dinner that works when time is tight. It’s crisp on the outside, flaky inside, and the fries stay satisfying without needing a complicated technique. Make it for family nights, for guests who love comfort food, or when you want something that feels special but comes together fast.
Ingredients
- 4 firm white fish fillets (cod or haddock), about 6 oz each, skin removed
- 1 cup all-purpose flour, plus 1/2 cup extra for dusting
- 1 tsp baking powder
- 1 tsp fine salt, divided
- 1/2 tsp freshly ground black pepper
- 1 cup very cold sparkling water (or cold beer)
- 4 large russet potatoes, peeled and cut into thick chips (about 1/2 inch)
- Vegetable oil for frying, about 4 cups or enough for deep frying
- 1 lemon, cut into wedges
- 1/4 cup chopped fresh parsley for garnish (optional)
- For tartar sauce: 1/2 cup mayonnaise, 2 tbsp chopped pickles, 1 tbsp lemon juice, 1 tsp Dijon mustard, pinch salt and pepper
Instructions
- Start the chips, they take the longest: rinse cut potatoes in cold water until water runs clear, then pat dry.
- Parboil the chips for 3–4 minutes in boiling water, drain and let steam-dry while you heat oil.
- Heat oil in a deep pot to 325°F for the first fry. Fry chips in batches for 4–5 minutes until pale and soft, remove and drain on paper towels.
- While chips rest, season fish with a pinch of salt and pepper, dust lightly with 1/2 cup flour.
- Make the batter: in a bowl whisk together 1 cup flour, baking powder, 1/2 tsp salt, pepper, then slowly whisk in cold sparkling water until smooth and thick enough to coat a spoon. Keep the batter cold.
- Raise oil temperature to 375°F. Dip each fillet into the batter, letting excess drip off, then carefully lower into hot oil. Fry fish 4–6 minutes until golden and cooked through, drain on a rack.
- Return chips to 375°F oil for 2–3 minutes to crisp and color, drain and sprinkle with salt.
- Make tartar sauce by stirring mayonnaise, pickles, lemon juice, mustard, salt and pepper, taste and adjust.
- Plate fish over chips, add a lemon wedge, small ramekin of tartar sauce, and parsley if using. Serve immediately.
Conclusion
This fish and chips recipe is built for busy evenings and for anyone who wants a reliable, crispy result without fuss. The steps are straightforward, the timing fits a weeknight, and small prep moves ahead of time make service smooth. Trust the method, keep an eye on oil temperature, and feel free to tweak the batter or sides to match your taste. Enjoy making it your own and serving a comforting, classic meal with confidence.
