Classic Fish and Chips Recipe

Introduction

Classic Fish and Chips is a beloved British dish featuring crispy beer-battered cod paired with golden, double-fried fries. This recipe walks you through creating the perfect crunchy exterior while keeping the fish tender and flaky inside. It’s a comforting meal that’s great for any occasion.

Ingredients

• 1 ½ pounds russet potatoes
• Vegetable oil (for frying, about 1-2 quarts)
• Salt (to taste)
• 1 ½ pounds fresh white fish (preferably cod fillets)
• ¾ cup all-purpose flour (for batter)
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon Old Bay seasoning
• ¼ teaspoon paprika
• 1 cup light beer
• ½ cup all-purpose flour (for dredging)

Instructions

1. Step 1: Cut the russet potatoes into 1-inch sticks. Rinse them with cold water, then dry thoroughly using paper towels.
2. Step 2: Add about 2 inches of vegetable oil to a large, heavy-bottomed pot or deep fryer (around 1-2 quarts). Heat the oil over medium heat to 325°F (163°C).
3. Step 3: Carefully add the cut potatoes to the oil and cook for 6-8 minutes until they soften but do not brown. Maintain the oil temperature between 300-325°F (149-163°C) during this stage.
4. Step 4: Remove the fries using a slotted spoon and place them on a paper-towel-lined tray. Increase the heat to medium-high to bring the oil temperature to 375°F (190°C).
5. Step 5: Once the oil is hot, fry the potatoes again in small batches for 2-3 minutes until golden and crisp. Keep the temperature between 350-375°F (177-190°C). Drain on paper towels and immediately sprinkle with salt.
6. Step 6: Cut the fish into 8 even pieces and pat dry with paper towels.
7. Step 7: In a bowl, whisk together ¾ cup flour, cornstarch, baking powder, salt, black pepper, Old Bay seasoning, and paprika. Slowly add the light beer, whisking until the batter is slightly thinner than pancake batter.
8. Step 8: Toss the fish pieces in ½ cup flour to coat lightly, then dip each into the beer batter, allowing excess to drip off.
9. Step 9: Fry the battered fish in batches of 2-3 pieces in the hot oil at 375°F (190°C) for 6-8 minutes, turning halfway through, until golden brown and cooked through.
10. Step 10: Serve the fish immediately with the warm crispy fries, tartar sauce, lemon wedges, and malt vinegar on the side.

Tips & Variations

• Using cold beer straight from the fridge helps keep the batter light and crispy.
• Double frying the fries ensures a fluffy inside and a crispy exterior.
• For a gluten-free version, substitute the flours and cornstarch with a gluten-free blend and use gluten-free beer.
• If you don’t have Old Bay seasoning, a mix of celery salt, paprika, and a pinch of cayenne can work well.

Storage

Store leftover fish and fries in an airtight container in the refrigerator for up to 2 days. Reheat fries in a hot oven or air fryer to maintain crispness, and gently warm the fish in the oven to avoid sogginess. For best texture, consuming immediately after cooking is recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, but make sure to fully thaw and pat the fish dry before battering to ensure the batter sticks well and fries up crispy.

What type of beer works best for the batter?

A light lager or pilsner is ideal because it adds flavor without overpowering the batter and keeps it light and airy.

Classic Fish and Chips Recipe

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★★★★★

4.7 from 127 reviews

• Author: Isabella
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Classic Fish and Chips is a beloved British dish featuring crispy beer-battered cod fillets paired with perfectly double-fried golden russet potato fries. This recipe ensures crispy, flavorful results by frying the potatoes twice and using a light beer batter for the cod, resulting in a traditional pub-style meal that’s crispy on the outside and tender inside.

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Ingredients

Scale 1x2x3x

For the French Fries

• 1 ½ pounds russet potatoes
• vegetable oil (for frying, about 1-2 quarts)
• salt (to taste)

For the Beer Battered Cod

• 1 ½ pounds fresh white fish (preferably cod fillets)
• ¾ cup all-purpose flour (for batter)
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon Old Bay seasoning
• ¼ teaspoon paprika
• 1 cup light beer
• ½ cup all-purpose flour (for dredging)

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Instructions

1. Prepare the potatoes: Cut the russet potatoes into 1-inch sticks. Rinse them well with cold water to remove excess starch, then dry thoroughly with paper towels to prevent oil splatter during frying.
2. Heat the oil: Pour 1-2 quarts of vegetable oil into a large, heavy-bottomed pot or deep fryer and heat over medium heat to reach 325°F. Use a thermometer to maintain an accurate temperature.
3. First fry for the potatoes: Add the potato sticks to the oil and cook for 6-8 minutes until they soften but do not brown. Keep the oil temperature between 300-325°F. Use a slotted spoon to remove fries and drain on paper towels.
4. Increase oil temperature: Raise the oil heat to medium-high and bring the temperature to 375°F for the second fry.
5. Second fry for crispiness: Fry the par-cooked potatoes in small batches for 2-3 minutes until golden brown and crispy. Maintain the oil temperature between 350-375°F. Remove and drain on paper towels, then immediately season with salt.
6. Prepare the fish: Cut the fresh white fish into 8 even pieces and pat dry with paper towels.
7. Make the batter: In a medium bowl, combine ¾ cup flour, cornstarch, baking powder, salt, black pepper, Old Bay seasoning, and paprika. Whisk in 1 cup light beer until the batter is slightly thinner than pancake batter consistency.
8. Coat the fish: Lightly toss the fish pieces in ½ cup flour, then dip them into the beer batter, allowing excess to drip off.
9. Fry the fish: Carefully add battered fish to the hot oil in batches of 2-3 pieces. Fry for 6-8 minutes, turning halfway through, until the batter is golden brown and crispy. Remove and drain on paper towels.
10. Serve: Plate the hot fries and beer-battered fish immediately. Serve with tartar sauce, lemon wedges, and malt vinegar on the side for a classic finish.

Notes

• Dry the potatoes well before frying to ensure crispiness and prevent oil splatter.
• Maintaining proper oil temperature is key: lower heat for softening fries, higher heat for crisping fries and frying fish.
• Use a fresh, light beer for the batter to enhance flavor and texture without overpowering the fish.
• Do not overcrowd the oil when frying to keep temperature steady and avoid soggy results.
• Serve fish and chips immediately for the best taste and texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: British

Keywords: fish and chips, beer battered cod, fried fish, homemade fries, classic British dish