Fish and Chips Recipe
Crispy beer-battered cod or haddock with fluffy-centered, double-fried chips and lemon wedges.
Contains: Fish · Wheat
This recipe contains fish and wheat. Use a plain lager or pale ale without milk or lactose ingredients to retain the Dairy-Free classification, and check the labels of the beer and other packaged ingredients if you have food allergies.
WHY IT WORKS
Why This Recipe Works
01
Build a Crisp Batter
Cornstarch, baking powder and very cold beer create a light coating that fries crisp instead of turning heavy or bready.
02
Fry the Chips Twice
A lower-temperature first fry cooks the potato through; a hotter second fry gives the outside the crisp, golden finish fish and chips needs.
03
Control the Oil
Returning the oil to the target temperature between batches helps the fish brown quickly and keeps both the batter and chips from becoming greasy.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Chips
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- Fish & Batter
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Method
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Cut the potatoes into fries about 1/2 inch thick. Rinse them under cold water until the water runs mostly clear, then soak them in a large bowl of cold water for 20 minutes.
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Drain the potatoes and dry them very thoroughly with clean kitchen towels. Pour the frying oil into a 5 to 6-quart heavy pot, keeping the pot no more than half full, and heat it to 325°F over medium heat.
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Fry the potatoes in 2 to 3 batches for about 4 to 5 minutes per batch, until tender and pale with little browning. Lift them out with tongs or a spider strainer and drain on the wire rack while the remaining batches cook.
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Increase the oil temperature to 375°F. Pat the fish dry. In a large bowl, whisk together 1 US cup all-purpose flour, cornstarch, baking powder, 1 teaspoon (tsp) kosher salt and black pepper. Put the remaining 1/2 US cup all-purpose flour in a shallow dish for dredging.
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Pour the cold beer into the dry batter ingredients and whisk just until combined. A few small lumps are fine; do not overmix or let the batter stand for long before frying.
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Working with 1 or 2 pieces at a time, dredge the fish lightly in flour and shake off the excess. Dip it in the batter, let the excess drip off, then carefully lower it into the 375°F oil away from you. Fry for about 4 to 6 minutes, turning once if needed, until deep golden and the thickest part reaches 145°F. Transfer to the wire rack and let the oil return to 375°F before the next batch.
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When all the fish is cooked, return the first-fried chips to the 375°F oil in batches. Fry for about 2 to 3 minutes, until crisp and golden. Drain well and season immediately with 1 teaspoon (tsp) kosher salt.
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Serve the fish and chips immediately with the lemon wedges.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
145°F / 63°C
Cook the fish until the thickest part reaches 145°F on a food thermometer and the flesh is opaque and flakes easily. Keep the oil near the stated temperature so the batter crisps before it absorbs excess oil.
Make Ahead
Cut the potatoes up to 24 hours ahead and keep them submerged in cold water in the refrigerator. Drain and dry them thoroughly before frying. The dry batter ingredients can also be mixed ahead, but add the cold beer only just before frying the fish.
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Dietary options
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Recipe Notes
Ingredient Notes
Russet potatoes are starchy enough to give the chips a fluffy center and crisp exterior. Keep the beer very cold and choose a plain lager or pale ale; the carbonation helps lighten the batter while the beer adds mild malty flavor.
Useful Substitutions
Haddock can replace cod in the same quantity, and pollock is another practical white-fish option. For an alcohol-free version, replace the beer with the same volume of very cold sparkling water; the batter will be lighter in flavor.
INGREDIENT QUALITY
Quality Note
Cold batter and steady oil temperature are the main controls for a crisp coating. Let the oil return to the target temperature between batches, and drain the fried fish on a wire rack so steam does not soften the underside.
SPEND LESS
Cost-Saving Tip
Frozen cod or haddock portions work well here. Thaw only the amount you need overnight in the refrigerator, then pat the fish very dry before dredging and battering.
COOKING TIPS
Tips
Dry the Potatoes Well
Water on the potatoes can make hot oil spit and also slows crisping. Drain them thoroughly and pat them very dry before the first fry.
Keep the Batter Cold
Mix the beer into the dry ingredients only when the oil and fish are ready. Cold, freshly mixed batter gives a lighter, crisper coating.
Fry in Small Batches
Crowding the pot drops the oil temperature quickly. Give the fish and chips enough space and let the oil recover before adding the next batch.
Drain on a Wire Rack
A wire rack lets steam escape from underneath the fried food. This helps the crust stay crisp while the remaining batches cook.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover fish and chips within 2 hours in shallow, covered containers and use them within 3 to 4 days. Keep the fish and chips separate if possible so the coatings stay drier.
Freezing
Freeze fully cooled fish and chips in separate airtight containers or freezer bags. They remain safe longer when continuously frozen, but for better texture use them within about 2 months and thaw overnight in the refrigerator.
Reheat in the Oven
Heat the oven to 400°F. Put the fish and chips in a single layer on a wire rack over a sheet pan and reheat until crisp and the fish reaches 165°F in the center.
Reheat in the Air Fryer
Reheat the fish and chips in an air fryer at about 375°F in a single layer until crisp and the fish reaches 165°F in the center. Work in batches rather than overcrowding the basket.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Fish and Chips FAQs
What fish is best for fish and chips?
Cod and haddock are both good choices because their firm, mild white flesh holds together well during frying. Pollock also works if you want another white-fish option.
Why is my beer batter not crispy?
The most common causes are warm batter, oil that is too cool, or overcrowding the pot. Keep the beer cold, mix the batter immediately before frying, and let the oil return to 375°F between batches.
Can I make fish and chips without beer?
Yes. Replace the beer with the same volume of very cold sparkling water. You will lose the mild malty flavor, but the carbonation still helps produce a light batter.
Why do the chips need two fries?
The first fry at 325°F cooks the potato through without much browning. The second fry at 375°F dries and crisps the surface, giving the chips a fluffy center and golden exterior.
What temperature should the fish reach?
Cook the thickest part of the fish to 145°F as measured with a food thermometer. The flesh should also be opaque and flake easily when it is ready.
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