The Best Crispy Fish and Chips

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The Best Crispy Fish and Chips – Golden, Light, and Perfect Every Time

Nothing beats a plate of traditional fish and chips: tender, flaky fish wrapped in a beautifully crisp batter, served with hot, golden fries straight from the fryer. This homemade version delivers restaurant-level results using simple pantry ingredients and a few pro techniques to guarantee a light, crunchy coating without using any wine or beer.

The secret lies in ice-cold sparkling water for the batter, proper drying of the fish, and cooking the chips in two stages to achieve that perfect fluffy-inside, crispy-outside texture.

This dish is ideal for family dinners, weekend treats, or anytime you crave classic comfort food made from scratch.

Ingredients

For the Batter

  • 2 ounces (55 g) all-purpose flour
  • 2 ounces (55 g) cornstarch
  • 1 teaspoon baking powder
  • Salt, to taste
  • Black pepper, to taste
  • 1/3 cup ice-cold sparkling water (add more as needed until the batter is thick and smooth)

For the Fish

  • 4 fish fillets (about 7 ounces each; cod, haddock, or tilapia work well)
  • 2 tablespoons all-purpose flour (for dredging)

For the Chips

  • 2 pounds potatoes, peeled (preferably Russet or any starchy variety)

For Frying

  • 1 liter vegetable oil (or more if using a deep pot)

Instructions

1. Prepare the Batter

In a large mixing bowl, combine the flour, cornstarch, and baking powder. Add a pinch of salt and pepper to season.
Slowly whisk in the ice-cold sparkling water until the mixture forms a thick, smooth batter.
Place the bowl in the refrigerator and allow the batter to rest for 30 minutes to 1 hour. Chilling keeps the batter light and crisp.

2. Cut and Pre-Cook the Chips

Slice the potatoes into 1-centimeter thick strips, then cut them into even 1-centimeter chips.
Rinse the cut potatoes under cold water to remove excess starch.
Transfer them to a pot of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
Drain carefully and pat dry using kitchen paper.
Refrigerate the chips until ready to fry — this helps them crisp up beautifully.

3. Prepare the Fish

Lay the fish fillets on kitchen paper and pat them completely dry on both sides.
Season lightly with a small pinch of sea salt.
Place the reserved 2 tablespoons of flour in a shallow bowl and lightly coat each fillet, shaking off any excess.

4. Fry the Chips (First Fry)

Heat the oil to 250°F (120°C) in a deep fryer or a heavy, deep pot.
Add the chips in small batches and blanch them for about 2 minutes. They should soften but not brown.
Remove and let them drain on kitchen paper. Set aside.

5. Fry the Fish

Bring the oil temperature to 350°F (175°C).
Dip each floured fish fillet into the chilled batter, allowing any excess to drip off.
Lower the fish gently into the hot oil.
Fry for about 8 minutes, turning occasionally, until the batter is crisp, golden, and the fish is cooked through.
Remove and drain on kitchen paper, then keep covered to stay warm.

6. Fry the Chips (Second Fry)

Increase the oil temperature to 400°F (200°C).
Return the blanched chips to the oil and fry until golden, crisp, and fluffy on the inside — about 5 minutes.
Drain well.

7. Serve Immediately

Serve the hot crispy fish alongside the freshly fried chips.
Enjoy with your favorite dipping sauces such as tartar sauce, mayonnaise, creamy garlic dip, or simple fresh lemon wedges.

This classic dish is best eaten hot and fresh — the perfect homemade comfort food experience.

 

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