There’s something timeless and deeply satisfying about classic fish and chips. Golden, crispy battered fish served alongside hot, thick-cut fries is more than just a meal—it’s comfort food at its finest. Whether it reminds you of seaside vacations, pub lunches, or simply a craving for a hearty, well-balanced plate, this dish never disappoints. This recipe delivers all the crunch and flavor of the traditional favorite, using a light yet sturdy batter that crisps beautifully while keeping the fish tender and flaky inside. Paired with perfectly seasoned homemade chips and a wedge of lemon or tartar sauce, this meal brings pub-style perfection straight to your kitchen.
Why You’ll Love This Crispy Battered Fish and Chips
Crispy, golden batter that doesn’t get soggy.
Flaky, tender fish that’s cooked just right.
Thick-cut fries with a crunchy outside and soft center.
Authentic taste with simple, everyday ingredients.
Ideal for family dinners, weekend cravings, or anytime comfort food.
Ingredients for Crispy Battered Fish and Chips
To create the perfect crispy battered fish and chips, you’ll need a handful of simple ingredients that come together beautifully.
Here’s what you’ll need:
Russet Potatoes: These are ideal for thick-cut fries, offering a fluffy interior and crispy exterior.
White Fish Fillets: Cod or haddock works best, providing a mild flavor that pairs perfectly with the batter.
All-Purpose Flour: This is the backbone of your batter, giving it that delightful crunch. You’ll use it in two stages.
Baking Powder: This helps the batter puff up, creating that light and airy texture we all love.
Salt and Black Pepper: Essential for seasoning, these will enhance the flavors of both the fish and fries.
Cold Sparkling Water: The secret to a light batter! The bubbles create a crispy texture that’s hard to beat.
Paprika (optional): A dash of this adds a subtle smokiness and a pop of color to your batter.
Vegetable Oil: For frying, choose an oil with a high smoke point to achieve that perfect golden brown.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
Feel free to experiment with different fish varieties or even add spices to the batter for a unique twist!
How to Make Crispy Battered Fish and Chips
Creating crispy battered fish and chips is a delightful journey that’s easier than you might think.
Follow these simple steps, and you’ll have a plate of golden goodness ready to impress.
Step 1: Preheat the Oven
Start by preheating your oven to 200°F (95°C).
This will keep your fries warm and crispy while you fry the fish.
Step 2: Prepare the Potatoes
Take those cut potatoes and place them in a large pot.
Cover them with cold water, then bring to a boil.
Cook for about 5 minutes, then drain and let them cool slightly.
This quick boil helps create that fluffy interior we all love.
Step 3: Make the Batter
In a large bowl, mix 3/4 cup of flour, baking powder, salt, pepper, and paprika if you’re feeling adventurous.
Gradually whisk in the cold sparkling water until the batter is smooth.
The bubbles in the water are your secret weapon for a light, crispy batter.
Step 4: Heat the Oil
In a large, deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat.
You want it to reach 350°F (175°C) for the perfect frying temperature.
A kitchen thermometer can be a handy tool here!
Step 5: Prepare the Fish
While the oil heats, pat your fish fillets dry with paper towels.
Dredge each fillet in the remaining 1/4 cup of flour, shaking off any excess.
This step helps the batter stick better, ensuring a crispy finish.
Step 6: Fry the Fish
Dip the floured fish into the batter, making sure it’s fully coated.
Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding.
Fry for about 4-5 minutes per side, or until golden brown and cooked through.
Once done, remove and place on a paper towel-lined plate to drain excess oil.
Step 7: Fry the Fries
In the same oil, add your pre-cooked fries.
Fry them until they’re golden and crispy, about 3-4 minutes.
Remove and drain on paper towels, just like the fish.
Step 8: Keep Warm
As you finish frying the remaining batches, keep the fried fish and fries warm in the oven.
This way, everything stays hot and ready to serve.
Step 9: Serve
Finally, serve your crispy battered fish and chips hot.
Pair them with tartar sauce, malt vinegar, or your favorite dipping sauce for that extra zing!
Tips for Success
Soak the cut potatoes in cold water for at least 30 minutes before boiling for extra crispy fries.
Use a thermometer to ensure your oil is at the right temperature for frying.
Don’t overcrowd the pan; fry in batches to maintain the oil temperature.
Experiment with different fish varieties for unique flavors.
Serve immediately for the best texture and taste!
Equipment Needed
Large Pot: For boiling the potatoes. A deep skillet works too.
Deep Skillet or Pot: Essential for frying. A Dutch oven is a great alternative.
Kitchen Thermometer: To check oil temperature. If you don’t have one, a bread cube test works!
Slotted Spoon: For removing the fish and fries from the oil.
Paper Towels: To drain excess oil and keep things crispy.
Variations on Crispy Battered Fish and Chips
Spicy Batter: Add cayenne pepper or chili powder to the batter for a kick of heat.
Herb-Infused Batter: Mix in fresh herbs like dill or parsley for a burst of flavor.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a celiac-friendly version.
Sweet Potato Fries: Swap out russet potatoes for sweet potatoes for a healthier twist.
Fish Variety: Try different fish like tilapia or catfish for a unique taste experience.
Beer Batter: Replace sparkling water with a light beer for a richer flavor and extra crunch.
Serving Suggestions for Crispy Battered Fish and Chips
Tartar Sauce: A classic pairing that adds a creamy tang to your dish.
Malt Vinegar: Drizzle this over your fish for a traditional British touch.
Coleslaw: A crunchy side that complements the richness of the fish.
Lemon Wedges: Freshly squeezed lemon juice brightens up the flavors.
Cold Beer: Enjoy with a crisp lager or ale for the ultimate pub experience.
FAQs about Crispy Battered Fish and Chips
What type of fish is best for fish and chips?
For the best crispy battered fish and chips, cod and haddock are the top choices.
They have a mild flavor and firm texture that holds up well during frying.
However, feel free to experiment with other white fish like tilapia or pollock!
Can I make the batter ahead of time?
While it’s best to make the batter fresh for optimal crispiness, you can prepare the dry ingredients in advance.
Just mix the flour, baking powder, and spices, then add the cold sparkling water right before frying.
How do I keep the fries crispy after frying?
To keep your fries crispy, drain them well on paper towels and keep them warm in the oven.
Avoid stacking them, as this can trap steam and make them soggy.
Can I use frozen fish for this recipe?
Absolutely!
Frozen fish fillets can work well, but make sure to thaw and pat them dry before dredging in flour.
This helps the batter adhere better for that perfect crunch.
What dipping sauces pair well with fish and chips?
Tartar sauce is a classic choice, but don’t overlook malt vinegar for a traditional touch.
You can also try a spicy aioli or even a zesty lemon garlic sauce for a fun twist!
Final Thoughts
Crispy battered fish and chips is more than just a meal; it’s a celebration of flavors and memories.
Each bite transports you to a cozy pub, where laughter and good company fill the air.
The satisfying crunch of the batter, paired with the fluffy fries, creates a delightful experience that’s hard to beat.
Whether you’re cooking for family or friends, this dish is sure to impress.
So roll up your sleeves, embrace the process, and enjoy the joy that comes from creating this classic comfort food right in your own kitchen!
A classic British dish featuring crispy battered fish served with thick-cut fries.
Ingredients
Scale
2 large russet potatoes, peeled and cut into thick fries
1 pound white fish fillets (such as cod or haddock)
1 cup all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 cup cold sparkling water
1 teaspoon paprika (optional)
Vegetable oil, for frying
Instructions
Preheat your oven to 200°F (95°C) to keep the fries warm after frying.
Place the cut potatoes in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and let them cool slightly.
In a large bowl, mix 3/4 cup of flour, baking powder, salt, pepper, and paprika (if using). Gradually whisk in the cold sparkling water until the batter is smooth.
Heat about 2 inches of vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
While the oil is heating, pat the fish fillets dry with paper towels. Dredge each fillet in the remaining 1/4 cup of flour, shaking off any excess.
Dip the floured fish into the batter, ensuring it is fully coated.
Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes per side or until golden brown and cooked through. Remove and place on a paper towel-lined plate.
In the same oil, add the pre-cooked fries and fry until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
Keep the fried fish and fries warm in the oven while you finish frying the remaining batches.
Serve hot with tartar sauce, malt vinegar, or your favorite dipping sauce.
Notes
For extra crispy fries, soak the cut potatoes in cold water for at least 30 minutes before boiling.
Experiment with different fish varieties or add spices to the batter for a unique flavor twist.
