Fish and Chips Recipe (with Video)

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Fish and Chips Recipe: Fish and chips is a classic dish that originated in the United Kingdom and has become a global favorite. This crispy, golden delight features battered fish fillets paired with thick-cut potato fries, making it a satisfying comfort meal for any occasion.

Whether you’re cooking this dish for a weekend treat or impressing guests, mastering fish and chips at home is easier than you think. This guide will take you step-by-step through the process, ensuring you get the perfect texture and flavor every time.

Ingredients for Fish and Chips

Main Ingredients:

Fish Fillets (White Fish) – 500g (Cod, Haddock, or Pollock)
Potatoes (Russet or Maris Piper) – 4 large
Plain Flour – 1 cup (120g)
Cornstarch – 1/4 cup (30g)
Baking Powder – 1 tsp
Salt – 1/2 tsp
Cold Sparkling Water or Beer – 1 cup (240ml)
Vegetable Oil – For deep frying

Optional Add-ons:

Malt Vinegar – For drizzling
Tartar Sauce – For dipping
Lemon Wedges – For garnish
Peas or Coleslaw – As a side dish

Tools and Equipment Needed

Deep Fryer or Heavy Bottom Pan – For frying
Thermometer – To monitor oil temperature
Mixing Bowls – For batter preparation
Whisk – For smooth batter mixing
Slotted Spoon or Tongs – For removing fish and chips from oil
Paper Towels – For draining excess oil
Sharp Knife – For cutting potatoes and fish
Chopping Board – For prepping ingredients

Preparing the Fish

1. Choosing the Right Fish

Best Options: Cod, haddock, or pollock work best due to their firm texture and mild flavor.
Fresh or Frozen: Fresh fish is ideal, but frozen fillets can also work if properly thawed.

2. Cleaning and Cutting

Cleaning: Rinse the fish fillets under cold water and pat them dry with a paper towel.
Cutting: Slice into manageable portions, around 4–6 inches long, ensuring even cooking.

3. Seasoning the Fish

Lightly season the fillets with salt and pepper to enhance flavor before coating them in batter.

Making the Batter

1. Ingredients for Crispy Batter:

Flour and Cornstarch: The combination creates a light and crispy texture.
Baking Powder: Adds airiness and fluffiness.
Cold Sparkling Water or Beer: Ensures a bubbly and crispy crust.

2. Mixing the Batter:

In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually add the sparkling water or beer, whisking continuously until the batter is smooth and lump-free.
Place the batter in the refrigerator for 10–15 minutes to keep it chilled, which improves crispiness during frying.

Preparing the Chips

1. Types of Potatoes to Use:

Russet Potatoes (U.S.) – High starch content for crispiness.
Maris Piper (UK) – Popular for their fluffy texture.

2. Cutting and Prepping the Chips:

Peeling or Not: Peel the potatoes or leave the skin on for a rustic style.
Cutting: Slice into thick, uniform strips for consistency.
Soaking: Place the cut potatoes in cold water for 30 minutes to remove excess starch and achieve crispier fries.
Drying: Pat the potatoes dry with a towel before frying.

Frying the Chips

1. Pre-frying Process:

Heat oil in a deep fryer or pan to 160°C (320°F).
Fry the potatoes in small batches for 4–5 minutes until slightly soft but not browned.
Remove and drain on paper towels.

2. Final Frying Process:

Increase oil temperature to 190°C (375°F).
Fry the pre-cooked chips again for 3–4 minutes until golden and crispy.
Drain excess oil on paper towels and sprinkle with salt immediately.

Frying the Fish

1. Preparing the Oil

Heat the oil in a deep fryer or a heavy-bottomed pan to 180°C (350°F).
Use a thermometer to maintain consistent temperature, as overheating can burn the batter while underheating leads to sogginess.

2. Coating the Fish

Dust each fillet lightly with plain flour to help the batter stick.
Dip the floured fillets into the chilled batter, ensuring an even coating.
Let the excess batter drip off to avoid uneven frying.

3. Frying the Fish

Gently place the coated fillets into the hot oil one at a time. Avoid overcrowding to keep the oil temperature stable.
Fry for 4–6 minutes until the batter turns golden brown and crispy.
Use a slotted spoon to remove the fillets and place them on a plate lined with paper towels to drain excess oil.

4. Testing Doneness

Check the internal temperature of the fish with a meat thermometer. It should read 60°C (140°F).
Alternatively, slice into the thickest part of the fish to ensure it’s white and flaky inside.

Serving Suggestions

1. Classic Accompaniments

Malt Vinegar: Adds a tangy flavor to complement the richness of the fried fish.
Tartar Sauce: Creamy and tangy, perfect for dipping.
Lemon Wedges: Fresh lemon juice enhances the taste of the fish.

2. Side Dishes

Mushy Peas: A traditional British side made from mashed peas, butter, and mint.
Coleslaw: Adds a crunchy and refreshing balance to the meal.
Pickled Onions: Sharp and tangy, great for contrast.

3. Plating the Dish

Arrange the crispy fish fillets and golden chips on a large plate.
Serve with a bowl of tartar sauce and a side of mushy peas or coleslaw.
Garnish with lemon wedges and sprinkle with fresh parsley for an elegant touch.

Expert Tips for the Best Fish and Chips

Chill the Batter: Keeping the batter cold prevents it from absorbing excess oil, resulting in a crispier coating.
Double-Fry the Chips: This technique ensures that the chips are crispy on the outside and fluffy inside.
Maintain Oil Temperature: Use a thermometer to keep the oil at the right heat throughout frying.
Drain Properly: Always drain the fish and chips on paper towels to remove excess oil.
Serve Immediately: Fish and chips taste best when served fresh and hot to preserve their crunch.

Common Mistakes to Avoid

Overcrowding the Pan: Frying too many pieces at once lowers the oil temperature, leading to soggy results.
Skipping the Flour Dusting: Skipping this step can cause the batter to slide off the fish during frying.
Using Warm Batter: Warm batter doesn’t create a crispy texture, so always keep it chilled.
Not Drying Potatoes Properly: Water on the potatoes can cause the oil to splatter and make the chips less crispy.
Reusing Old Oil: Always use fresh oil for frying to avoid off-flavors and greasy results.

Healthier Alternatives

1. Baking Instead of Frying

If you’re looking for a healthier version of fish and chips, baking is a great option:

Prepare the Fish: Lightly coat the fish fillets in batter or breadcrumbs.
Bake the Fish: Place them on a greased baking sheet and bake at 220°C (425°F) for 15–20 minutes, flipping halfway through until golden brown.
Bake the Chips: Toss potato slices in a small amount of olive oil, season with salt, and bake at 220°C (425°F) for 25–30 minutes, flipping halfway.

2. Air-Frying Method

For a quicker and less oily version, use an air fryer:

Fish: Lightly spray battered fish with cooking oil and air-fry at 200°C (400°F) for 10–12 minutes.
Chips: Air-fry potato slices at 200°C (400°F) for 15–20 minutes, shaking the basket halfway through.

3. Grilled Fish and Sweet Potato Fries

Opt for grilled fish seasoned with herbs and spices instead of batter.
Replace regular potatoes with sweet potatoes for fries that are rich in fiber and vitamins.

Storing and Reheating Leftovers

1. Proper Storage

Refrigerator: Store leftover fish and chips in separate airtight containers for up to 2 days.
Freezer: Freeze battered fish for up to 1 month. Avoid freezing the chips as they lose their texture.

2. Reheating Methods

Oven: Preheat to 200°C (400°F) and bake the fish and chips for 10–12 minutes until hot and crispy.
Air Fryer: Reheat at 180°C (350°F) for 5–7 minutes.
Avoid Microwaving: It makes the batter and chips soggy instead of crispy.

Fish and Chips Variations Around the World

1. United Kingdom (Traditional Style)

Served with malt vinegar, mushy peas, and tartar sauce.

2. Australia and New Zealand

Often paired with tomato sauce or aioli and served in newsprint paper for a rustic touch.

3. United States

Frequently accompanied by coleslaw, ketchup, or cocktail sauce.

4. Japan

A similar dish is tempura, featuring battered seafood and vegetables served with a light soy-based dip.

5. India

Spiced versions use masala seasonings in the batter, giving the dish a flavorful twist.

FAQs about Fish and Chips Recipe

What type of fish is best for making fish and chips?

For the classic fish and chips experience, cod and haddock are the most popular choices due to their mild flavor and flaky texture. Other good options include pollock, halibut, or tilapia if you prefer a slightly different taste or texture.

How do I make the batter for fish and chips?

To create a light and crispy batter, mix equal parts flour and water, add a pinch of baking soda, and season with salt. For an extra crispy texture, some recipes recommend adding a small amount of beer or vinegar to the batter.

What oil should I use for frying?

Use oils with a high smoke point for frying fish and chips, such as canola, vegetable, or peanut oil. These oils ensure a crispy finish without absorbing unwanted flavors.

Can I make fish and chips in an air fryer?

Yes, you can make a healthier version of fish and chips using an air fryer. Coat the fish in a light layer of oil and cook it in the air fryer at 400°F (200°C) for about 10-12 minutes. For the chips, season them and cook for about 20 minutes, shaking the basket halfway through.

How do I ensure my fish and chips aren’t soggy?

To avoid soggy fish and chips, make sure your oil is hot enough (ideally around 375°F or 190°C) before frying. Also, fry in small batches to prevent the oil temperature from dropping and do not overcrowd the frying basket.

What are some traditional sides and condiments for fish and chips?

Fish and chips are typically served with mushy peas, tartar sauce, and malt vinegar. Some prefer to add a squeeze of fresh lemon juice to enhance the fish’s flavor.

Conclusion

Fish and chips is more than just a meal—it’s a cultural experience enjoyed worldwide. Whether you stick to the traditional deep-fried version or try a healthier baked or air-fried alternative, this recipe allows you to create a restaurant-quality dish right at home.

By following the step-by-step guide, you can achieve crispy fish and golden chips every time. Don’t forget to experiment with different seasonings, sides, and sauces to make the dish your own. Serve it fresh, hot, and crispy, and watch your family or guests come back for more!