Crispy Fish and Chips Recipe
Get ready to turn simple ingredients into the crispy, golden dish of traditional fish and chips. This classic British dish is easier than you think. I'll guide you through each step, making it easy for beginners. The key to a easy fish and chips recipe is in the preparation and timing.
Ingredients
- For the Fish Batter:
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 12 ounces of cold beer or more if needed
- For the Fish preparation:
- Cod haddock, or white fish fillets
- Cornstarch or tapioca powder for dusting
- For the Chips:
- Russet potatoes cut into ½-inch thick sticks
- Vegetable oil for frying
- Optional for Variations:
- Spicy Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 tablespoon hot paprika
- ½ teaspoon chili powder
- 1 cup cold beer or sparkling water
- Air Fryer Version:
- 1 pound white fish fillets
- 1 cup panko breadcrumbs
- 2 eggs beaten
- ½ cup flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 russet potatoes
- Olive oil spray
- Oven-Baked Version:
- 1 pound white fish fillets
- 1½ cups panko breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon dried herbs thyme, parsley, dill
- 2 eggs beaten
- ½ cup flour
- 3 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Fish:
- Cut fish into even pieces (4-5 inches long, 2 inches wide).
- Pat dry with paper towels.
- Dust lightly with cornstarch or tapioca powder.
- Make the Batter:
- Mix flour, baking powder, salt, and pepper.
- Add cold beer while whisking until thick like pancake batter.
- Rest batter for 10–15 minutes.
- Prepare the Chips:
- Cut potatoes into ½-inch thick batons.
- Rinse in cold water and soak for 30 minutes.
- Dry well, then refrigerate for 1 hour.
- First Fry (Chips):
- Heat oil to 280°F.
- Fry potatoes in batches until lightly golden.
- Chill again for 60–90 minutes.
- Second Fry (Chips):
- Heat oil to 365°F.
- Fry until golden brown (3–4 minutes).
- Fry the Fish:
- Dip fish in batter, then carefully lower into 350–375°F oil.
- Fry for 6–8 minutes until golden and crisp.
- Drain on paper towels and keep warm in 200°F oven.
Notes
- Use a thermometer to maintain oil temperature (350–375°F).
- Double-frying the chips is essential for a crispy exterior.
- Don’t overcrowd the pan; fry in batches.
- Batter should be slightly lumpy for best texture.
- Let the battered fish rest 15–20 minutes in the fridge before frying for better adhesion.
- Use a paper towel-lined baking sheet or wire rack for draining.
- Oven and air fryer alternatives provide healthier options.