Classic Fish and Chips (Homemade, Extra Crispy)
Fish and chips is a beloved comfort dish featuring tender white fish coated in a crisp, golden batter and served alongside piping hot, fluffy fries.
The sizzle of the fryer fills the kitchen, and every bite delivers that dreamy contrast ultra-crunchy exterior, flaky fish inside, and fries that are pillowy in the middle yet perfectly crisp at the edges. It takes me right back to family Fridays when the sound of a hot pan and the scent of malt vinegar meant something special was on the table.
What sets this recipe apart: a super airy, bubbly batter thanks to cold sparkling water, plus a double-fry method that guarantees irresistible texture without fuss or fancy tools. Let’s make a batch together that brings everyone running to the kitchen here’s exactly how to get them beautifully golden at home.
Why You’ll Love This Classic Take
- Unbeatable crispy coating: Each bite gives that shattering crunch, with a golden-brown shell giving way to moist, flaky fish pure comfort food magic.
- Nostalgic coziness: Fish and chips instantly transport you to bustling seaside shops or memories around your childhood table; it feels like a hug from the kitchen.
- Perfect harmony: You get both crispy battered fish and hearty fries offering the best of both textures and flavors in every single forkful.
- Bring everyone together: There’s something about a heaping platter of homemade fish and chips that draws family and friends close for warm, relaxed meals and laughter.
Ingredients You’ll Need
- White Fish Fillets
Choose fresh cod or haddock for that classic, flaky texture. Both varieties hold up beautifully to frying and have a delicate, mild flavor that lets the batter shine. - All-Purpose Flour
The foundation of that light, crisp crust. It’s used for both the batter and lightly dusting the fish before dipping. - Baking Powder
This pantry staple adds a crucial lift, helping the batter puff up into airy pockets of crunch when fried. - Cold Sparkling Water
The bubbles are the secret weapon, giving the batter extra lightness and that shatteringly crisp finish you dream of. - Salt & Black Pepper
Simple seasoning is key you want the fish and batter to really sing. - Russet Potatoes
Go for russets! Their starch content creates fries that are crispy outside, fluffy inside, and golden every time. - Vegetable Oil
Choose a neutral oil with a high smoke point, such as canola or peanut oil, so both your fish and chips get gorgeously golden without any odd flavors. - Tartar Sauce, Lemon Wedges, Malt Vinegar
All the cozy, nostalgic fixings for dipping and drizzling these little extras make every bite sing with bright flavor.
How to Make Fish and Chips
- Prep the Potatoes
Peel your russet potatoes and slice them into hearty, thick fries. Soak the fries in cold water to pull out extra starch this is your secret to irresistible crispiness. - First Fry: Soften Up
Drain and pat the fries completely dry. Give them a quick fry just until they’re tender inside but still pale. This sets up that fluffy, cloudlike center we all love. - Mix the Batter
Whisk together flour, baking powder, salt, and pepper, then pour in ice-cold sparkling water. The batter should feel light and bubbly think of it as wrapping each piece of fish in a cozy, crunchy blanket. - Prep and Coat the Fish
Pat fillets dry, dust in flour, and gently dunk into the batter. A quick shake lets the batter cling perfectly, promising that iconic golden shell. - Fry the Fish
Lower each fillet into hot oil and let them sizzle until the outside crisps up, turning a deep golden brown. They’re done when the batter is crunchy and the fish flakes easily. - Finish the Chips
Raise the oil heat and fry the chips again. Watch for that classic golden crunch and immediately sprinkle with salt when they’re piping hot. - Plate and Savor
Pile up your golden fish and chips, add lemon wedges, and serve with tartar sauce or malt vinegar. For more seafood inspiration, try my Garlic Butter Salmon Bites.
Tips for the Best Results
- Super crispy batter magic: Make sure your batter is ice-cold and only mix it right before frying this helps create that shatteringly crisp shell we all crave. Dusting the fish with a little flour before dipping really helps the batter cling, too.
- Delicate, flaky fish every time: Always pat your fish fillets dry before you start, and don’t overcook pull them as soon as the crust is deep golden and the fish flakes easily with a fork.
- Golden fries, not greasy ones: The double-fry method is key! Fry the potatoes once to cook them through, let them rest, then fry again for that irresistible crunch.
- Oil temperature saves the day: Keep a close eye on your oil temperature. Too low and your fish may get soggy; too high and the outside will brown before the inside is cooked.
- Crowd control is crucial: Never crowd your pan frying in small batches keeps everything perfectly crisp and golden, just like at your favorite seaside shop.
Variations & Substitutions
Gluten-Free & Baked Twists: For a gluten-free batch of fish and chips, swap in your favorite 1:1 gluten-free flour and double-check that your baking powder is certified gluten-free. If you’d rather bake than fry, brush the battered fish and fries lightly with oil, spread them on parchment, and bake until golden and crisp the result is lighter but still cozy.
Try Different Fish or Seafood: Cod and haddock are classics, but any flaky white fish works well. For something adventurous, use salmon or even shrimp (if you love this swap, you’ll want to check out my Creamy Cajun Salmon Pasta for more seafood inspiration).
Creative Sauces & Seasonings: Classic tartar sauce and malt vinegar are unbeatable, but zesty chipotle mayo, herby yogurt dip, or even a squeeze of sriracha can make things fun and personal.
Vegan Option: Coat tofu or hearts of palm in the same batter, then fry or bake. You’ll still get that crave-worthy crunch and satisfying bite.
How to Store Leftovers
- Fridge Storage: Place leftover fish and chips in separate airtight containers. This keeps the fries from turning soggy and preserves the crispy coating on the fish.
- Freezer Tips: If you want to freeze, lay cooled fish fillets and fries on a baking sheet and freeze until solid. Transfer to freezer bags for up to a month fries may lose a little crisp, but the flavor holds up.
- Reheating for Crispiness: For best results, reheat the fish and chips on a baking sheet in a hot oven until sizzling and crisp again. Avoid microwaving, as it makes the batter and fries limp.
- Next-Day Enjoyment: A quick oven reheat brings these back to life for lunch or dinner, capturing that just-fried magic all over again.
Perfect Pairings
- Classic mushy peas and tartar sauce: Serve those golden, crunchy fish and chips with a scoop of mushy peas and a dollop of creamy tartar sauce. Their flavors balance the crispy batter and fluffy fries just right.
- Homemade coleslaw for freshness: A chilled, creamy slaw adds the perfect, tangy crunch that complements hot, salty fries and flaky fish.
- Malt vinegar and lemon wedges: Sprinkle malt vinegar over the chips or squeeze fresh lemon juice onto the fish simple, zingy, and traditional.
- Kid-friendly ketchup or ranch: For little ones (or picky eaters), classic ketchup or cool ranch dressing is always welcome alongside those irresistible chips.
- A frosty pint or sparkling lemonade: Adults might love a cold pint of lager, while kids and non-drinkers will savor a tall glass of homemade lemonade.
- Cozy movie night at home: Lay out butcher paper, grab some napkins, and turn dinner into a cozy “British pub” night with family or friends.
Classic British Fish and Chips
Ingredients
Equipment
Method
- Peel and slice your potatoes into thick fries. Soak them in cold water for at least 30 minutes (or overnight) to remove excess starch. This helps them fry up crispier.
- In a large, deep pot or Dutch oven, heat your vegetable oil to 325°F (163°C) for the first fry. Use a thermometer to keep the temperature steady.
- Drain and pat the potatoes dry. Fry in batches for 3–4 minutes until just soft but not yet golden. Remove with a slotted spoon and drain on paper towels. Raise oil temperature to 375°F (190°C) for the final fry later.
- In a large bowl, mix flour, baking powder, salt, and pepper. Slowly whisk in cold sparkling water until you get a smooth, thick batter. The bubbles from the sparkling water create that signature light and airy crust.
- Pat fish fillets dry with paper towels. Lightly dust each fillet with flour—this helps the batter stick better.
- Dip each floured fillet into the batter, allowing excess to drip off. Gently lower into the hot oil and fry for 5–6 minutes until golden brown and crisp. Don’t overcrowd the pot. Drain on a wire rack or paper towels.
- Return the pre-cooked chips to the oil now at 375°F (190°C) and fry until golden and crispy—about 2–3 minutes. Sprinkle with salt immediately after draining.
- Plate your crispy fish with a heap of hot chips. Add lemon wedges, tartar sauce, and maybe a little malt vinegar for the full experience.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make fish and chips ahead of time?
You can prep components ahead slice the potatoes, make the batter, and even fry the chips the first time. But for the best crunch, fry the fish and do the final chip fry just before serving. That way, everything stays gloriously crispy and comforting, like sitting by the seaside.
What’s the best oil for frying fish and chips?
Go for a neutral oil with a high smoke point canola, peanut, or sunflower are all great picks. These oils let the flavors of your flaky fish and crispy chips shine, while giving you that gorgeous golden finish without any heavy or odd aftertaste.
How do I keep the batter from falling off the fish?
Patting the fish dry and dusting it lightly with flour before dipping into the batter does wonders. It helps the batter cling tightly, so you’ll get that shatteringly crisp, golden shell that’s the heart of every good fish and chips night.
Can I make fish and chips gluten-free?
Absolutely! Swap in a 1:1 gluten-free flour blend for both the batter and dusting. Double-check the baking powder is gluten-free, too. The process is just as cozy, and you’ll still enjoy those crispy, golden edges with every bite no gluten needed.
