There’s nothing quite as comforting as a basket of crispy, golden-fried fish and chips, and our version brings that authentic pub experience straight to your kitchen. We’ve elevated this classic by pairing the flaky fillets with a zesty homemade tartar sauce and a side of warm, savory Southern hush puppies. It’s a hearty, soul-satisfying meal that is guaranteed to be a hit with the whole family!
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🐟 The Ingredients
This recipe brings together fresh fillets and a handful of pantry staples to create a perfectly crisp, golden batter and the ultimate side of hand-cut fries. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Cod: This is the classic choice for its mild flavor and flaky texture, but you can easily substitute other firm white fish like haddock, pollock, or even halibut.
- Beer: The carbonation is key to a light, airy crust; use a lager for a crisp, clean finish or a stout for a deeper, malty flavor. If you prefer to cook without alcohol, chilled club soda or seltzer water works perfectly.
- Russet Potatoes: These are the best choice for “chips” due to their high starch content, which ensures a fluffy interior and a golden, crunchy exterior.
- Vegetable Oil: You’ll want an oil with a high smoke point for deep frying; canola, peanut, or sunflower oil are all excellent alternatives.
- Baking Powder: Don’t skip this! It reacts with the beer to create tiny bubbles, resulting in that signature extra-crisp batter.
- Seasonings: While onion powder, salt, and pepper are the basics, feel free to add a pinch of garlic powder or cayenne pepper if you want a little extra kick.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for Perfect Fish and Chips
- Master the Double-Fry Method: For the ultimate restaurant-quality chips, use the double-fry technique. First, fry the potato batons at 330°F until they are tender but not yet browned. Remove them, then increase the oil temperature to 365°F to fry your fish. Once the fish is golden and removed, toss the potatoes back in for a quick second fry at the higher temperature to achieve that perfect, shatteringly-crisp exterior.
- Keep the Beer Cold: For the lightest batter possible, make sure your beer is ice-cold. The contrast between the cold batter and the hot oil creates steam, which results in a perfectly airy and crispy crust.
- Dry the Fish Thoroughly: Before dredging your cod in flour or dipping it in batter, pat the fillets very dry with paper towels. This ensures the coating sticks to the fish and won’t slide off during frying.
- Soak Your Spuds: After cutting your russet potatoes, soak them in cold water for at least 30 minutes to remove excess starch. Be sure to dry them completely before the first fry to ensure they don’t steam in the oil.
- Don’t Overcrowd the Pot: Fry in small batches to keep your oil temperature steady. If you add too much at once, the oil temperature will drop, leading to greasy, soggy fish and fries.
- Use a Wire Cooling Rack: Instead of draining your fried food on paper towels (which can lead to sogginess), place them on a wire rack set over a baking sheet. This allows air to circulate, keeping the bottom just as crunchy as the top.
- Keep it Warm: If you’re cooking for a crowd, keep the finished batches in a 200°F oven on the wire rack while you finish the rest. They’ll stay hot and crunchy until you’re ready to serve!
👩🏼🍳 How to Make Fish and Chips
- Step 1: Soak the cut potatoes in water for 30 minutes, swirling them around to help remove the starch.
- Step 2: Fry in batches (if necessary) at 330°F.
- Step 3: Make a batter of flour, baking powder, onion powder, salt, pepper, egg, and beer. Stir to combine.
- Step 4: Dredge the cod filets in the batter until completely coated.
- Step 5: Increase the oil temperature to 365°F. Fry the fish until golden. Drain on paper towels.
- Step 6: Fry the fries a second time (at 366°F) until crispy and golden brown. Serve at once with crispy fish!
🍽️ How to Serve
- The Essential Sides: Serve the golden fish and chips alongside a generous helping of our homemade tartar sauce for dipping and a basket of warm traditional southern hush puppies to round out the meal.
- The Authentic Touch: Provide plenty of fresh lemon wedges for squeezing over the fish and a bottle of malt vinegar to sprinkle over the chips for that classic pub-style zing.
- Classic Presentation: For a fun, rustic look, serve the meal in a wire basket or on a wooden board lined with parchment paper (or even newspaper-print wax paper) to soak up any extra oil and give it an authentic “chippy” feel.
- Serve Immediately: Fish and chips are best enjoyed piping hot right out of the fryer. Serve them as soon as the second fry of the potatoes is complete to ensure maximum crunch and flavor.
- Add a Green: If you want to add a bit of color and freshness to the plate, a side of creamy coleslaw or traditional mushy peas pairs perfectly with the fried elements.
🙋🏽♂️ Frequently Asked Questions
What type of fish is best for Classic Fish and Chips?
Firm, white-fleshed varieties like cod, haddock, or pollock are ideal because they hold their shape during frying and offer a mild flavor that complements the golden batter.
How can I ensure the batter on my Classic Fish and Chips stays crunchy?
Using ice-cold carbonated liquid and making sure the oil stays at a consistent temperature are the most important factors. Additionally, draining the finished pieces on a wire rack instead of paper towels prevents them from becoming soggy.
Can I make Classic Fish and Chips without using alcohol?
Absolutely! You can substitute the lager or stout with chilled club soda or seltzer water to achieve that same light, airy texture in the crust without changing the overall profile of the dish.
What is the secret to the perfect fries for Classic Fish and Chips?
The key is a two-step frying process. Initially cooking the potatoes at a lower temperature softens the interior, while a final quick dip in hotter oil creates that irresistible golden-brown exterior.
😋 OTHER CLASSIC FRIED FISH RECIPES
Ready to make the best fish and chips this side of London? Go for it!
And when you do, be sure to take a picture, post it to Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!
Classic Fish and Chips
Classic Fish and Chips are comfort food at its very best. Serve with Homemade Tartar Sauce and Southern Hush Puppies, and you'll be eating like a king (or a queen).
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Servings: 6 people
Calories: 259kcal
Video
Equipment
- Deep fryer, or sturdy pot (i.e., Dutch oven) with a candy thermometer
Ingredients
- 4 large potatoes preferably Russet, sliced into 2¼" x ⅜" strips (a mandolin makes this really easy
- Vegetable oil for frying
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 bottle beer your favorite ale, stout or lager
- 1 large egg lightly beaten
- 8 pieces cod
- Tartar sauce for serving
Instructions
- Place the potatoes in a bowl of ice water for about 30 minutes.4 large potatoes
- Heat the oil in a deep heavy skillet, or deep fryer, to 330°F.Vegetable oil
- Drain the potatoes and dry them well with a kitchen towel.
- Carefully, drop the potatoes, about 1 cup at a time, into the hot oil and fry for about 3 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Repeat until all potatoes have gone through the 1st round of frying.
- Increase the oil temperature to 365°F to 370°F.
- Meanwhile, in a large bowl, stir together the flour, baking powder, onion powder, salt, and pepper. Next, add the egg and beer. Stir to mix.1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon onion powder, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 bottle beer, 1 large egg
- Add a little more flour on a platter and dredge the fish fillets.8 pieces cod
- Add the floured fillet to the batter and let the excess batter drip off.
- Carefully add the fish to the hot oil.
- Cook until the fish is golden.
- Drain on paper towels.
- To finish the chips, fry the pre-cooked potatoes in the hot oil.
- Fry until they are golden brown and crisp, about 4 more minutes.
- Drain on paper towels.
- Serve fish with the chips and accompany with tartar sauce, lemon wedges, malt vinegar, and hush puppies (make ahead and keep warm in the oven).Tartar sauce
Notes
NOTE: Watch the video in the recipe card for visual guidance.
Be sure to use the 2-fry method for the chips. Fry first at the lower temp (330°F) for 2 minutes, and then at a high temperature (365°F) for another 4 minutes.
You can use the same vessel to fry the fish and the fries in. Do NOT fry the fish with the potato fries. Small pieces of the batter will come off the fish as it fries. If you are planning on frying additional fish or fries, you may want to consider using two different frying vessels, one for the chips and the other for the fish. Those small batter chunks will start to burn if they are in the hot oil for too long.
Use your favorite type of beer for the batter; almost all types will help make the fish crispy, the flavor/taste is up to you, and what you like most.
The batter can be made 1 day in advance. Fish and chips are best served soon after they come out of the fryer!
Nutrition
Serving: 6g | Calories: 259kcal | Carbohydrates: 49g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 430mg | Potassium: 1151mg | Fiber: 7g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 28mg | Calcium: 121mg | Iron: 9mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
POST UPDATE: This was originally published in April, 2014, but was updated with improvements to the recipes, new photography and an awesome new video in September, 2019!
Evy says
I’ve been using this recipe for a while and it is a family favorite.
Kris Longwell says
Hi Evy! Woo hoo! We LOVE that you are enjoying our fish and chips recipe! It’s definitely one of our favorites, too! Thanks so much for sharing and for the great review. That means the world to us!! Please stay in touch! Best, Kris & Wesley
Diane says
Delicious! It’s a Friday night go to in our house. Really nice tasting batter. It gives you a restaurant quality meal. Highly recommend you give it a try
Kris Longwell says
Yay!! We are so happy you are enjoying our fish ‘n chips recipe! We just had it last night and love it, too! Thank you so much for sharing and for the wonderful review. That means so much to us! Please stay in touch! All the best, Kris & Wesley
Sandy says
Excellent, so good made it for the second time and this time served it to friends. They loved it. I love your recipes. Thank you
Kris Longwell says
Hi Sandy! This just made our day! We are so so happy you enjoyed our fish and chips recipes and you served it to friends!! Woo hoo! Thanks so so much for sharing and for the GREAT review! That always means so much to us! All the best, Kris & Wesley
Patience says
This is the best fish and chips recipe I have ever made. I used one of my husbands homemade pale ales and it was amazing. My husband even took leftovers to work the next day and it was still amazing. Love your recipes and both of you!!!
Patience
Patience says
This is the best fish and chips recipe I have ever made. My husband even took leftovers to work the next day and it was still amazing. Love your recipes and both of you!!!
Patience
cheryl kent says
These were absolutely delicious. Thank you!
Kris Longwell says
Hi Cheryl! Sorry for the delayed response! Yay!! We are so so happy you loved the fish and chips! That is without a doubt one of our favorite dishes to make!! And thank you for letting us know!! We truly appreciate that so much!! Best, Kris & Wesley
Marlena Solomon says
Made these and the hush puppies tonight for dinner and the family loved it! Wasn’t sure how much beer to use to make the batter, but eyeballed it and it was perfect! Thanks for a fantastic recipe!
Kris Longwell says
Marlena!!! You have no idea how happy you just made us! You served your family a FEAST!!! YUM!!! We are so thrilled you had such great success and thank you SO MUCH for letting us know!!! Please stay in touch!!! xoxoxo Kris & Wesley
Denise says
looks like a great solid recipe ~~thanks
Kris Longwell says
Thanks, Denise!! It’s one of our all-time favorites!
Stacy L Ingalls says
My husband Loves this recipe and so do all my kids but my hubby doesn’t like fish so Thank you!!!!!! The fries double fry method is Amazing. Y’all are wonderful thank you.
Kris Longwell says
Hi Stacy!! Wow!! Major win!! We are so thrilled you had such great success with our fish and chips! And congrats on making the hubby happy with a fish dish!! Thank you so much for letting us know and for the wonderful review. That honestly means the world to us!! All the best, Kris & Wesley
Mohit Arora says
This site is too good. All Recipe are awesome. I liked. Thanks a lot for sharing this information with us.
Kris Longwell says
Thank you so much!!!
Emily says
This is the first time I’ve ever left a review on a blog post but this was just TOO GOOD not to! My husband and I were both blown away. I used a local lager. Two things that would help me next time: a spider to clean any chunks out of the oil after cooking the fish and two pots to speed things up (the fish was lukewarm by the time we got to eat). Not necessary but I plan to use those for next time!
Kris Longwell says
Hi Emily!! Please forgive the delayed reply to your wonderful comment…but…woo hoo!! We are so so glad that you and your hubby love our fish and chips recipe! Your comment about having a spider is so true…it really does makes it faster and more efficient. But…sounds like you still executed the dish amazingly well! And thank you so much for letting us know and for the GREAT review! That means the world to us! Please stay in touch! All the best, Kris & Wesley
Kelsie Bader says
Wow! I used Pabst Blue Ribbon beer in this recipe and it turned out so good. I will definitely be making this again!
Kris Longwell says
Hi Kelsie! So glad you enjoyed the beer…and YES to Pabst Blue Ribbon!! Woo hoo!! We are thrilled you had success with the fish and chips, and thanks so much for letting us know and for the GREAT review! That means the world to us!! All the best, Kris & Wesley
Michael L. Lumpkin says
NEED THAT RECEIPE FOR FISH & CHIPS. BEING WANTING ONE FIR YRS. Please hurry and send it to ME A.S.A.P.
Kris Longwell says
Hi Michael, the recipe is at the bottom of the blog post. Let us know if you don’t see it!
Michael L. Lumpkin says
NEED THAT RECEIPE FOR FISH & CHIPS. BEING WANTING ONE FIR YRS
Marie Rayner says
Just a handy tip from a British Chef here in the UK. (Love you guys by the way) When I went to culinary college I was taught to “Tease” the coated fish into the oil, which involved holding the fish by one corner and then slowly teasing it back and forth in the hot oil while lowering it in a little at a time. The oil temperature stays pretty constant when you do this. Your fish and chips looks amazing by the way, like everything you cook. Why don’t you guys have your own television show? I’d watch it!
Kris Longwell says
Hi Marie!! Love the ‘tease’ tip!! Sounds perfect. We do love fish n chips so much, so getting a thumbs up from a British Chef just made us so so very happy! And your blog is beautiful and delicious!! Thank you so much for the comment and we do hope you stay in touch!! Cheers!!! Kris & Wesley