The Best Fish and Chips With Crispy Batter

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The Best Fish and Chips With Crispy Batter

Crispy, golden fish paired with perfectly fluffy chips—this British classic is easier to make than you think!

For the ultimate homemade fish and chips, the key is fresh ingredients and the right technique. Use fresh fish if available, or fully defrost and dry frozen fillets to prevent soggy batter. The secret to that signature crunch lies in the light beer batter and the double-fried chips.

Ingredients:

For the batter:

  • 2 oz (55 g) all-purpose flour (plus 2 tbsp reserved)
  • 2 oz (55 g) cornstarch
  • 1 tsp baking powder
  • A pinch of salt and black pepper
  • 1/3 cup sparkling water (cold)
  • 1/3 cup beer (or more sparkling water for a non-alcoholic version)

For the fish and chips:

  • 4 fish fillets (7 oz each), such as cod or haddock
  • 2 lbs (900 g) potatoes
  • 1 liter vegetable oil, for frying
  • Sea salt, for seasoning

Instructions:

1. Prepare the batter: In a large bowl, mix all but 2 tablespoons of the flour with the cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water and beer until you get a smooth, thick batter. Cover and refrigerate for 30–60 minutes to rest.

2. Prep the chips: Peel the potatoes and cut into thick 1 cm chips. Rinse under cold water to remove excess starch. Place them in a pot of cold water, bring to a boil, and simmer for 3–4 minutes. Drain and pat dry with kitchen paper. Chill in the fridge until ready to fry.

3. Prep the fish: Lay the fillets on paper towels and pat dry. Season lightly with sea salt. Dredge each fillet in the reserved flour and shake off any excess.

4. First fry (blanch) the chips: Heat the oil in a deep fryer or deep saucepan to 250°F (120°C). Fry the chips in batches for about 2 minutes—just until soft but not browned. Drain and set aside.

5. Fry the fish: Raise the oil temperature to 350°F (175°C). Dip the floured fish fillets into the chilled batter, letting the excess drip off. Carefully lower into the hot oil and fry for 7–8 minutes, turning occasionally, until golden and crisp. Drain on paper towels and keep warm.

6. Finish the chips: Increase the oil heat to 400°F (200°C). Return the chips to the hot oil and fry until golden and crispy, about 4–5 minutes. Drain and season with sea salt.

7. Serve: Plate the crispy battered fish with a heap of hot chips. Serve immediately with your favorite condiments—tartar sauce, lemon wedges, or malt vinegar.

Tip: For extra crunch, keep all batter ingredients ice-cold, and never overcrowd the fryer.

 

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