Crispy ‘n Golden Fish and Chips (30 Minutes)

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Fish and chips is a classic British dish that has gained popularity worldwide for its crispy battered fish and golden fries.

This delightful combination of tender fish fillets and perfectly cooked chips (fries) creates a meal that is both satisfying and flavorful. The fish is coated in a light and crispy batter, while the chips are fluffy on the inside and crispy on the outside.

Served with a side of tartar sauce or malt vinegar, fish and chips is a beloved comfort food that is enjoyed by people of all ages!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound white fish fillets (such as cod or haddock)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cold sparkling water
  • Vegetable oil, for frying
  • 1 pound potatoes, peeled and cut into chips (fries)
  • Salt, for seasoning

Instructions

  1. Preheat your oven to 200°C (400°F). Place a wire rack on a baking sheet and keep it in the oven. This will be used to keep the fish warm and crisp while you fry the chips.
  2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Slowly pour in the cold sparkling water while whisking continuously until a smooth batter forms. Set aside.
  3. Heat vegetable oil in a deep fryer or large, deep saucepan to 180°C (350°F).
  4. Pat the fish fillets dry with paper towels and season them with salt and pepper. Dip each fillet into the batter, allowing any excess batter to drip off, and carefully place it into the hot oil. Fry the fish for about 4-5 minutes per side, or until the batter is golden brown and the fish is cooked through. Transfer the cooked fish to the wire rack in the oven to keep warm.
  5. While the fish is frying, blanch the cut potatoes in boiling water for 3-4 minutes. Drain the potatoes and pat them dry with paper towels. Increase the oil temperature to 190°C (375°F) and fry the potatoes in batches until golden and crispy, about 5-7 minutes per batch. Remove the fries from the oil and drain them on paper towels. Season with salt while still hot.
  6. Serve the crispy fish and chips immediately with tartar sauce, malt vinegar, or your preferred dipping sauce.

Notes

Using cold sparkling water and keeping the batter chilled helps create a light and crisp coating on the fish.

If the batter starts to warm up, you can place it in the refrigerator for a few minutes to keep it cold. After frying, place the fish and chips on a wire rack or paper towels to drain any excess oil. This will help keep them crispy and prevent them from becoming greasy.

Fish and chips are best enjoyed when served immediately after frying. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 20g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg

Pair this with...

Stovetop Mac ‘n Cheese

Begin by boiling your preferred pasta (elbow macaroni is a classic choice) until al dente. While the pasta cooks, in a separate pot, make a simple roux by melting butter and whisking in some flour. Gradually add milk, stirring continuously to avoid lumps, creating a smooth white sauce. As the sauce thickens, reduce the heat and stir in generous handfuls of shredded cheese (think cheddar, Monterey Jack, or even some Gouda) until it's gloriously melty. Drain the pasta and stir it into the cheese sauce, letting each piece get coated in cheesy goodness. Season with a touch of salt, pepper, and maybe a dash of paprika or mustard powder for an extra kick.

Vinegar Cole Slaw

Start by thinly slicing or shredding a head of purple cabbage. Toss it in a bowl with some julienned carrots for a touch of sweetness and contrasting color. You can also throw in any additional veggies as desired. For the dressing, whisk together apple cider vinegar, a splash of olive oil, a pinch of sugar (or honey) to balance out the tartness, and seasonings like salt, pepper, and maybe a dash of celery seed. Pour the dressing over the cabbage and carrots, giving everything a good toss to ensure every bite is coated. Let it sit for a bit to allow the flavors to meld.

Baked Beans

Grab a can of your favorite beans (navy or pinto work great) and drain off the excess liquid. In a baking dish, combine the beans with a good squirt of ketchup, a dollop of mustard, a splash of Worcestershire sauce, and a sprinkling of brown sugar. Mix it all up and pop it into the oven and bake until it's bubbling.

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