Crispy Homemade Fish & Chips Recipe: Golden Batter & Perfect Fries

Name: Crispy Homemade Fish & Chips Recipe: Golden Batter & Perfect Fries
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 600 grams Cod or Haddock Fillets (Skinless and boneless, patted dry); 700 grams Potatoes (Russet or Maris Piper) (Peeled and cut into thick chips); 150 grams All-purpose Flour (For batter); 1 teaspoon Baking Powder (For batter); 1/2 teaspoon Salt (For batter, plus more for seasoning); 1/4 teaspoon Black Pepper (For batter, plus more for seasoning); 180 ml Cold Sparkling Water or Light Beer (For batter); 1 liter Vegetable Oil (For deep frying); To taste Malt Vinegar (For serving)

Learn how to make classic British fish and chips at home with this easy-to-follow recipe. Achieve perfectly crispy battered fish and golden, fluffy fries for a delicious meal the whole family will love. This video guides you through each step to create a beloved takeaway favorite in your own kitchen.

#Fish and Chips

#British Food

#Deep Fry

#Seafood

#Comfort Food

#Homemade

#Dinner Idea

Golden Crispy Fish and Chips Platter

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Medium

British

English

Nutrition (per serving)

750

Calories

45g

Protein

70g

Carbs

35g

Fat

Perfectly Fried Fish Fillet with Golden Batter

Ingredients

Cod or Haddock Fillets
(Skinless and boneless, patted dry)
600 grams
Potatoes (Russet or Maris Piper)
(Peeled and cut into thick chips)
700 grams

All-purpose Flour
(For batter)
150 grams
Baking Powder
(For batter)
1 teaspoon
Salt
(For batter, plus more for seasoning)
1 teaspoon
Black Pepper
(For batter, plus more for seasoning)
1 teaspoon
Cold Sparkling Water or Light Beer
(For batter)
180 ml

Vegetable Oil
(For deep frying)
1 liter
Malt Vinegar
(For serving)
To taste

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Freshly Fried Golden Chips

Instructions

0/7 completed

1
Prepare the potatoes: Peel and cut potatoes into thick chips (about 1.5 cm thick). Rinse them under cold water until the water runs clear, then pat them thoroughly dry with a kitchen towel to remove excess starch and moisture.
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5m
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Prepare the potatoes: Peel and cut potatoes into thick chips (about 1.5 cm thick). Rinse them under cold water until the water runs clear, then pat them thoroughly dry with a kitchen towel to remove excess starch and moisture.
5m
Drying the potatoes well is crucial for crispy chips.
2
First fry the chips: Heat vegetable oil in a large deep pot or deep fryer to 130°C (265°F). Fry the chips in batches for 5-7 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels.
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10m
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First fry the chips: Heat vegetable oil in a large deep pot or deep fryer to 130°C (265°F). Fry the chips in batches for 5-7 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels.
10m
Frying in batches prevents the oil temperature from dropping too much.

3
Prepare the fish batter: In a bowl, whisk together flour, baking powder, salt, and pepper. Gradually add the cold sparkling water or beer, whisking until a smooth, thick batter forms. Do not overmix; a few lumps are fine.
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3m
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Prepare the fish batter: In a bowl, whisk together flour, baking powder, salt, and pepper. Gradually add the cold sparkling water or beer, whisking until a smooth, thick batter forms. Do not overmix; a few lumps are fine.
3m
Keep the batter cold for a crispier result.
4
Prepare the fish: Pat the fish fillets very dry. Lightly dust them with a little extra flour before dipping them into the batter, ensuring they are fully coated.
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2m
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Prepare the fish: Pat the fish fillets very dry. Lightly dust them with a little extra flour before dipping them into the batter, ensuring they are fully coated.
2m
Extra flour helps the batter adhere better to the fish.
5
Fry the fish: Increase the oil temperature to 180°C (350°F). Carefully lower the battered fish into the hot oil, one or two pieces at a time. Fry for 5-8 minutes, flipping once, until golden brown and cooked through. Remove and drain on paper towels.
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10m
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Fry the fish: Increase the oil temperature to 180°C (350°F). Carefully lower the battered fish into the hot oil, one or two pieces at a time. Fry for 5-8 minutes, flipping once, until golden brown and cooked through. Remove and drain on paper towels.
10m
Don't overcrowd the pot; fry in batches for even cooking.

6
Second fry the chips: Increase the oil temperature again to 190°C (375°F). Return the partially fried chips to the hot oil and fry for another 2-4 minutes until deeply golden and crispy. Remove and immediately season with salt.
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7m
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Second fry the chips: Increase the oil temperature again to 190°C (375°F). Return the partially fried chips to the hot oil and fry for another 2-4 minutes until deeply golden and crispy. Remove and immediately season with salt.
7m
Seasoning chips immediately after frying ensures the salt sticks best.
7
Serve immediately: Arrange the hot fish and chips on plates. Serve with malt vinegar, lemon wedges, and tartar sauce if desired. Enjoy your homemade British classic!
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1m
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Serve immediately: Arrange the hot fish and chips on plates. Serve with malt vinegar, lemon wedges, and tartar sauce if desired. Enjoy your homemade British classic!
1m
For best flavor, serve piping hot.