The Best Fish and Chips With Crispy Batter
Crispy, golden, and irresistibly light — nothing quite compares to perfectly made fish and chips. This classic dish pairs flaky white fish with a shatteringly crisp batter and hot, crunchy chips, making it a beloved comfort food worldwide. With a few simple techniques and fresh ingredients, you can recreate the best fish and chips right in your own kitchen.
Why This Recipe Works
- Ultra-crispy batter thanks to the combination of flour, cornstarch, baking powder, and sparkling liquid.
- Twice-cooked chips ensure a fluffy interior and perfectly crisp exterior.
- Simple seasoning that enhances the fish without overpowering its natural flavor.
Let’s dive into the details to ensure your fish and chips turn out perfect every time.
Ingredients
For the Batter:
- 2 ounces (55 grams) all-purpose flour (plus 2 tablespoons reserved for dusting)
- 2 ounces (55 grams) cornstarch
- 1 teaspoon baking powder
- 1/3 cup (80 ml) sparkling water (or still water if preferred)
- 1/3 cup (80 ml) cold beer (optional, sparkling water may be substituted)
- Salt, to taste
- Black pepper, to taste
For the Fish and Chips:
- 4 fish fillets (7 ounces/200 grams each), such as cod, haddock, or pollock
- 2 pounds (900 grams) potatoes, peeled
- 1 liter vegetable oil (for frying)
- Sea salt, for seasoning
Instructions
Prepare the Batter:
- In a large mixing bowl, combine the flour (reserving 2 tablespoons), cornstarch, and baking powder. Lightly season with a pinch of salt and pepper.
- Slowly pour in the sparkling water and beer while whisking continuously with a fork or balloon whisk. Mix until you achieve a smooth, thick batter.
- Cover the bowl and refrigerate the batter for at least 30 minutes (up to 1 hour). This rest period helps the batter set and improves its texture.
Prepare the Chips:
- Slice the peeled potatoes into 1-centimeter thick slabs, then cut into 1-centimeter wide sticks.
- Rinse the cut potatoes under cold running water to remove excess starch.
- Place the chips into a pot of cold water, bring to a gentle boil, and simmer for 3–4 minutes.
- Drain thoroughly, then spread on a tray lined with kitchen paper to dry. Store in the refrigerator covered with kitchen paper until ready to fry.
Prepare the Fish:
- Pat the fish fillets dry with kitchen paper and lightly season with sea salt.
First Frying (Blanching the Chips):
- Heat the oil in a deep-fat fryer or deep, heavy-bottomed saucepan to 250°F (120°C).
- Working in batches, blanch the chips for 2–3 minutes until they are slightly cooked but not browned.
- Remove with a slotted spoon, drain on kitchen paper, and set aside.
Fry the Fish:
- Increase the oil temperature to 350°F (175°C).
- Place the reserved 2 tablespoons of flour into a shallow dish. Lightly dredge each fish fillet in the flour, shaking off any excess. This step helps the batter adhere.
- Dip each floured fillet into the chilled batter, allowing excess batter to drip off.
- Carefully lower the fillets into the hot oil. Fry for about 7–8 minutes, turning occasionally, until the batter is golden and crisp.
- Remove the fish with a slotted spoon, drain on kitchen paper, and keep warm.
Final Frying (Crisping the Chips):
- Increase the oil temperature to 400°F (200°C).
- Return the blanched chips to the hot oil and fry for 4–5 minutes until golden and crisp.
- Drain well and season immediately with sea salt.
Serve:
- Serve the hot, crispy fish alongside the golden chips. Pair with your favorite condiments such as tartar sauce, malt vinegar, lemon wedges, or mushy peas.
Tips for Success
- Dry the fish thoroughly: This helps the batter adhere better and prevents soggy coating.
- Cold batter is key: A chilled batter produces a lighter, crispier result.
- Monitor oil temperature carefully: Consistent oil temperature is crucial for perfect frying.
With this step-by-step method, you’ll be able to enjoy restaurant-quality fish and chips anytime you crave this classic dish