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    Fish & Chips

    September 5, 2024

    Handcut, crispy, hot salty chips meet lightly battered, tender fish in this undeniably delicious British classic.

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    homemade fish and chips on a parchment covered rimmed baking sheet served with tartar sauce and lemon wedges
    Photography by Gayle McLeod

    More Fishy Favorites From The Modern Proper

    The Best Fish and Chips

    A classic British fish and chips recipe! This easy to make at home fish and chips will transport you to the enchanting seaside of Britain with our fresh thick-cut salted chips and flakey beer battered fish, served with malt vinegar and Tartar Sauce. It’s crispy, light, golden brown, and only the slightest bit greasy (which all good fish and chips should be!). If you’re really missing the UK, make a feast and serve these Bangers and Mash With Caramelized Onions, Oat Scones, and a refreshing Pimm’s Cup.

    homemade cod fish and chips on a parchment covered rimmed baking sheet served with tartar sauce and lemon wedges

    What is Fish and Chips?

    Contrary to popular belief, and although it is the national dish of Britain, fish and chips did not originate in England, but rather from Spanish and Portuguese refugees! Brought to England separately, the fish and the chips later were combined into a dish, sold in shops and pubs all around, and rose to fame and admiration in the 1860s. Nowadays, the beloved dish of chips and fish is a staple in the UK. We love the idea of traditional fish and chips with crispy light breading, moist tender fish, and crunchy, fluffy potatoes. If you’re wondering what kind of fish is used for fish and chips, the delicious dish is usually made from cod, haddock, or another thick-cut white fish.

    potatoes, pale ale flour, baking powder, salt, cayenne, garlic, oil, cod and pepper in bowls to make homemade fish and chips

    Fish and Chips Ingredients.

    • Russet potatoes

    • Pale ale (or other light beer)

    • All-purpose flour

    • Baking powder

    • Sea salt & pepper

    • Cayenne & garlic powder

    • Vegetable oil or refined peanut oil

    • Fresh cod

    • Malt vinegar & Tartar Sauce

    raw potatoes cut into French fries soaking in a bowl of ice water
    homemade fries being fried in a pot of vegetable oil and scooped onto a paper lined baking sheet to cool
    beer, flour, baking soda and salt being added together in a bowl to use for batter for fried fish
    raw cod being dipped into homemade beer batter and then into a flour and seasoning mixture ready to be fried for fish & chips

    How to Make Fish and Chips

    Follow these easy step-by-step instructions for light and crispy fish and chips:

    1. Prep the chips! Potatoes are extra starchy so giving them that first rinse in cold water removes the excess starch, perks them up, and stops them from going brown due to oxidation!

    2. Make the batter! We suppose you could call this beer battered fish and chips because we add a can of light or pale beer to achieve a fluffy, airy batter resulting in the perfect crispiness! For the fish, you’ll also create a dry flour mixture before dipping it into the batter.

    3. Start the chips! Yes – we will be double frying (just like in our ultimate Homemade French Fries!). This allows the water to escape so the inside is soft and the outside gives you that crunch!

    4. Fry the fish! Dry the fish to avoid extra moisture, then season with salt, dip into the flour mixture, then into the batter! Pro Tip: to ensure they’re not greasy, allow the extra batter to drip off! The fish will cook for about 6-7 minutes and turn a nice golden brown color.

    5. Finish the chips! Avoid crowding but working batches to return the chips to the oil. Cook for about 5 more minutes until they start to turn a rich golden brown! Salt them as soon as you pull them out of the hot oil.

    6. Serve! We like to be extra and serve them in little baskets with parchment, sides of malt vinegar, and fresh tartar sauce, just like in the pub!

    homemade beer battered cod being fried in a pot of oil and set on a paper lined plate to drain
    homemade French fries being fried in a pot of vegetable oil to use for fish and chips

    How to Serve Fish and Chips

    While English fish and chips are served alongside tartar sauce and malt vinegar for a quick snack, we like to serve it with tart, punchy Pickled Onions or Quick Pickled Vegetables and Classic Coleslaw. Make it into a meal by serving it alongside a Butter Lettuce Salad with Honey Mustard Vinaigrette, Cucumber Salad, or Chopped Salad With Herb Yogurt Dressing. It also pairs beautifully with Split Pea Soup, Roasted Cauliflower, or Perfectly Roasted Broccoli and Roasted Beets.

    homemade cod fish and chips on paper lined plates next to bowls of salt and pepper for seasoning

    Tools You’ll Need For The Best Fish and Chips

    Our Easiest (& Tastiest!) Fish Recipes!

    From fresh Grilled Tilapia Tacos to hearty Salmon en Papillote, we’ve got a variety of interesting and healthy ways to enjoy fish! And don’t fret if you only have tinned, we have an entire guide on What to Do with Tinned Fish! Check out our favorite recipes:

    Now You Can Make Fish & Chips At Home!

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    Fish & Chips

    Updated on September 5, 2024

    • Serves:  4
    • Prep Time:  20 min
    • Cook Time:  45 min
    • Calories:  705
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    Ingredients

    • 3 large russet potatoes (about 3 pounds), scrubbed and cut into ⅓-inch-thick sticks (see Note)
    • 12 ounces pale ale (or other light beer)
    • 2 ¼ cups all-purpose flour, divided
    • 1 teaspoon baking powder
    • 4 teaspoons sea salt, plus more to taste
    • 1 teaspoon cayenne
    • 1 teaspoon garlic powder
    • Vegetable oil or refined peanut oil, for frying
    • 1 -1 ¼ pounds fresh cod, cut into 2” x 5” inch-thick pieces
    • Freshly cracked black pepper
    • Malt vinegar, for serving (optional)
    • Tartar sauce, for serving (optional)

    Method

    1. Fill a large bowl with ice and water. Add the potatoes to the bowl and soak for 15 minutes.

    2. Meanwhile, in a medium bowl whisk together the beer, 1¼ cups flour, baking powder, and 1½ teaspoons salt until smooth. The consistency should be a little runnier than pancake batter.

    3. In a shallow bowl, combine the remaining 1 cup flour, 2 teaspoons of the salt, cayenne, and garlic powder.

    4. Heat a 3-inch layer of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Attach a deep-fry thermometer to the side of the pot. Drain the potatoes and pat completely dry. When the oil reaches 300°F, working in batches, carefully add the potatoes to the hot oil, and cook until beginning to soften, 3-4 minutes. Using a slotted metal spoon, transfer the potatoes to a paper-towel-lined sheet pan.

    5. Increase the heat to high until the oil temperature once again reaches 350°F.

    6. Season the fish all over with remaining ½ teaspoon salt. Dip each piece of fish into the flour mixture, then dip into the batter, allowing any excess batter to drip off. Carefully add 2-3 pieces of fish into the hot oil. Cook, flipping halfway through, until golden brown, 6-7 minutes. Using a slotted metal spoon, transfer the fish to a paper towel lined plate.

    7. Working in batches, return the potatoes to the oil and cook until golden brown and crispy, about 5 minutes. Transfer the potatoes to the paper-towel-lined sheet pan.

    8. Season the fish and chips with salt and pepper to taste. Serve with malt vinegar and tartar sauce on the side.


    Note: Instead of cutting into sticks, you can use a mandolin slicer that has a ⅜ -inch setting.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 705
    • Protein 34 g
    • Carbohydrates 76 g
    • Total Fat 29 g
    • Dietary Fiber 5 g
    • Cholesterol 75 mg
    • sodium 4189 mg
    • Total Sugars 2 g

    Fish & Chips

    Questions & Reviews

    Join the discussion below.

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    • Jim

      How is fish and chips for take away prepared. Thanks

      Hi Jim, FIsh & chips are usually best eaten fresh and not saved for later. They would not be cooked any differently however.

    • Rebecca

      Hello! We have a severe (silent) celiac who hasn’t been able to eat fish and chips since his diagnosis 3 years ago. I would like to try to make this and swap out the flour for GF flour. Do you think this recipe would still work?

      We haven't tested this with GF flour so we couldn't say for sure. We would love to hear how it goes if you try!

    • Maria

      Can I add equal amounts of flour and rice flour for more crispy?

      We have not tested these with rice flour.

    • Rebecca

      Would it be possible to use only a few tablespoons of oil to cook the fish?

      Unfortunately not, when you are frying something breaded it needs to be submerged in oil.

    • Heather

      Very good recipe for fish. Easy to follow. The perfect amount of salt, crispiness, and breading. Will be making again.

      Thanks Heather, so glad you enjoyed it!

    • TeeBee

      Just made this. SOOOOOOO good

      Thank you! So happy you loved it.

    • JoAnn

      First attempt at home made fish and chips and this recipe is a WINNER. I used tilapia and it cooked up beautifully. Thank you!

      Thanks JHoAnn, so glad you loved it! Nice job by the way!

    • Jenn

      This was fantastic! I don't often fry foods at home but so fun to be able to make this at hoe every once in a while now!

      Thanks! so happy you gave it a try!