What fish is best for fish and chips?

The classic choice is cod , thanks to its mild flavor and flaky texture. But haddock is another favorite—it’s slightly firmer and sweeter. You can also use pollock or whiting as affordable and sustainable alternatives. Just make sure to choose a white, boneless fillet with a mild taste.

How do you get crispy batter on fish?

To get that irresistible crunch, use a cold beer batter and keep the batter cold while frying. Also, make sure the oil is hot enough—between 350°F and 375°F. Don’t overcrowd the pan, and always let the fish drain on a wire rack after frying. These tips help you achieve the crispiest results in your fish and chips recipe .

What is the difference between fries and chips?

In the UK, “chips” are thick-cut and chunkier than American-style fries. They’re soft on the inside and crispy on the outside, usually double-fried for texture. Fries are thinner and often crispier all over. For an authentic fish and chips recipe , thick-cut chips are the way to go!

Can you make fish and chips without beer?

Absolutely! If you prefer a non-alcoholic option, swap the beer for sparkling water or club soda. It still creates a light, airy batter. You can even try tonic water for a fun twist. Either way, you'll still get that crispy coating that makes this dish so special.

Fish and Chips Recipe – Irresistible British Classic (2024)

Fish and Chips Recipe

Print Recipe

This Fish and Chips Recipe delivers crispy, golden-battered fish with thick, fluffy chips—an iconic British classic made easy at home. Served with mushy peas, tartar sauce, and lemon wedges, it’s the ultimate comfort food dinner!

Author: Bingo Recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Lunch
Method: Frying
Cuisine: British

Ingredients

4 cod or haddock fillets (about 5 oz each)
4 large Russet potatoes, peeled and cut into thick chips
1 cup all-purpose flour (plus extra for dusting)
1 teaspoon baking powder
1 cup cold beer (or sparkling water for non-alcoholic)
1/2 teaspoon salt
Vegetable oil, for frying
Salt, to taste
Lemon wedges, for serving
Optional: mushy peas and tartar sauce

Instructions

Peel and cut the potatoes into thick chips, then soak in cold water for 30 minutes.
While potatoes soak, pat fish fillets dry, season with salt, and lightly dust with flour.
Mix flour, baking powder, salt, and cold beer (or sparkling water) in a bowl to create the batter. Let rest for 10 minutes.
Heat oil to 325°F (165°C). Fry chips in batches until soft but not colored. Remove and drain.
Increase oil temperature to 375°F (190°C). Dip fish in batter and fry until golden and crispy. Drain on a wire rack.
Refry chips at 375°F until golden and crisp. Drain and season with salt.
Serve fish and chips with lemon wedges, tartar sauce, and mushy peas.

Notes

Chilling the batter helps create a crispier crust.
Double-frying both the fish and chips gives the best texture.
Swap beer for sparkling water to make it alcohol-free.

Nutrition

Serving Size: 1 plate
Calories: 610 kcal
Sugar: 2 g
Sodium: 420 mg
Fat: 28 g
Saturated Fat: 4.5 g
Unsaturated Fat: 18 g
Trans Fat: 0g
Carbohydrates: 65 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 75 mg

Keywords: fish and chips, British fish dinner, cod and chips, pub food, fried fish recipe, crispy fish

Find it online: https://bingorecipes.com/fish-and-chips-recipe/