fish and chips

No need to go down to your local chippy or search for a restaurant that makes real British-style fish and chips.  This recipe produces that perfectly crispy and flavorful result you&#x27;re craving!  Recreate the PERFECT British Fish &amp; Chips right at home!

British Fish And Chips

all-purpose flour

baking powder

salt

light beer (, VERY COLD **See NOTE)

flour

use beef tallow

For the Chips:

potatoes

British Malt Vinegar (, for serving)

British Fish and Chips

**SEE BLOG POST Q&amp;A SECTIONS FOR DETAILED TIPS &amp; TRICKS**For the Chips:  Heat the oven to 200 F.Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature reaches over high heat until it reaches 325 degrees F (I use this instant read thermometer). Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water.  Once the oil is 325 F carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened.  Use a slotted spoon to remove them from the oil and let them cool to room temperature. Increase the temperature to 375 degrees F.  Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes.  Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they&#x27;re still very hot, and place them in the warmed oven while you&#x27;re frying the fish.

For the Fish:  Combine the flour, baking powder and salt in a large flat bowl.  Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest for a while).   In another large flat bowl add some extra flour for dredging.Blot the fish with paper towels to remove excess moisture.  Thoroughly dredge all sides of the fish in the flour and shake off the excess.Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!)

For Frying the Fish:  You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of about an inch.  Heat the oil to between 350 F and 375 F, using a candy thermometer. Carefully drop the fish into the oil.Fry the fish in the deep fryer for 5-8 minutes or until nicely golden.  If using a frying pan fry the fish for about 2 minutes on each side or until nicely golden.  Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately.  (If you wait too long to serve the batter will lose its crispiness.)Serve with the chips, a sprinkling of quality British malt vinegar and if desired a serving of authentic British Mushy Peas (click link for recipe).  Though not traditional in the UK, you can also eat the fish with the BEST Homemade Tartar Sauce.

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Golden beer-battered fish with chips

plain flour

cornflour

tsp baking powder

turmeric

milliliters lager beer

water

litre sunflower oil,for frying

fillet sustainable cod, hake

potatoes,Maris Piper

tbsp plain flour

sunflower oil

Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty

Crispy fish & chips with mushy peas

baking potato

olive oil

white bread

white fish fillets,

tbsp plain flour, seasoned

egg, beaten

frozen pea with mint

tbsp crème fraîche

Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.

Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.

Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.

There's no need to resort to shop-bought when making your own is so easy – use sustainable pollock and add mint and lemon to your peas

Fish fingers & mushy peas

sustainable firm, skinless white fish,

plain flour, seasoned

egg,

fine fresh breadcrumb

vegetable oil

frozen peas

butter

lemon, then

mint,

new potatoes, to serve (optional)

Slice the fish into 12 fingers, each about 3cm thick. Put the seasoned flour, egg and breadcrumbs into 3 separate shallow bowls. Dust the fish pieces first in the flour, then coat well in the egg, and cover completely in the breadcrumbs. Put on a plate and chill for 15 mins.

Heat the oil in a large frying pan. Add the fish fingers and fry for 8 mins, turning occasionally, until golden and cooked through. Meanwhile, add the peas to a small pan of boiling water. Cook for 4 mins until really tender. Drain, tip into a bowl with the butter, zest and mint, and roughly mash with a potato masher. Season to taste and keep warm.

Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.

When you order fish and chips out at a restaurant, bot of those items are most likely coming out of a deep fryer. While fish and chips are delicious to enjoy—especially after a long day laying at the beach—they aren't exactly the healthiest dish. Which is why we made our own version of it for just under 300 calories! This cod recipe, made with sweet potato fries, is made by baking the fish and chips in the oven instead of dipping them into a deep fryer. We promise, after taking a bite into this crispy cod recipe, you won't even miss the deep fried version.

How to Make It:

Preheat oven to 425°F.
Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. In a large bowl combine 1 Tbsp. of the oil, the onion powder, 1/4 tsp. of the garlic salt, and 1/4 tsp. of the pepper. Add potato wedges; toss to coat. Arrange in a single layer on half of the prepared baking pan. Bake 15 minutes.
Meanwhile, in a small bowl combine bread crumbs, thyme, and the remaining 1/4 tsp. garlic salt and pepper. Add the remaining 2 Tbsp. oil; toss to combine.
Remove baking pan from oven. Carefully turn potatoes over. Place fish on the other half of the hot baking pan. Sprinkle crumb mixture onto fish; return to oven.
Bake about 10 minutes more or until potatoes are tender and starting to brown and fish flakes easily. Serve with lemon wedges or malt vinegar.

Cod Recipe

Nonstick cooking spray

onion powder

garlic salt

black pepper

lb. sweet potatoes

whole-wheat panko bread crumbs

thyme (crushed)

Lemon wedges or malt vinegar

Preheat oven to 425°F. Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. In a large bowl combine 1 Tbsp. of the oil, the onion powder, 1/4 tsp. of the garlic salt, and 1/4 tsp. of the pepper. Add potato wedges; toss to coat. Arrange in a single layer on half of the prepared baking pan. Bake 15 minutes. Meanwhile, in a small bowl combine bread crumbs, thyme, and the remaining 1/4 tsp. garlic salt and pepper. Add the remaining 2 Tbsp. oil; toss to combine. Remove baking pan from oven. Carefully turn potatoes over. Place fish on the other half of the hot baking pan. Sprinkle crumb mixture onto fish; return to oven. Bake about 10 minutes more or until potatoes are tender and starting to brown and fish flakes easily. Serve with lemon wedges or malt vinegar.

Super Crispy Fish and Chips - after years of experimenting I've perfected my homemade version of fish and chips that uses part rice flour in the batter recipe for guaranteed crunch.

Super Crispy Fish and Chips

mayonnaise

tsp capers, chopped

tsp sweet pickle relish

tsp honey

Worcestershire sauce

juice of 1/2 lime

tsp lime zest, chopped finely

rice flour

black pepper,

soda water, cold (or beer!)

cod fillets, boneless & skinned

canola oil, or peanut oil

Combine dry ingredients.

Add the egg and soda water and whisk...

Add the egg and soda water and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.

Cut the fish into about 8 pieces. Season...

Cut the fish into about 8 pieces. Season the fish with salt and pepper on both sides.

Dredge the fish pieces in additional rice flour...

Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter and carefully drop them into canola oil filled deep fryer that has been preheated to 375 degrees F.

Fry for a few minutes, about 5 is...

Fry for a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.

If you have to fry the fish in...

If you have to fry the fish in more than one batch at a time, hold the fish in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent the fish from getting soggy.

Stir all ingredients together until well blended.

Let sit in the fridge for an hour...

Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish.

Classic Beer Battered Fish and Chips are salty, savory, and full of flavor! Serve it up with tartar sauce, fresh squeezed lemon, and malt vinegar for an amazing meal!

Beer Battered Fish and Chips

russet potatoes

cornstarch

beer

cod fish

Heat vegetable oil in a large pot over medium heat to 350 degrees Fahrenheit. Monitor the temperature closely.

Meanwhile, peel and slice potatoes into wedges or strips (fries). Pat them dry.

In a medium-sized mixing bowl make the beer batter by whisking together flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in beer until combined and smooth.

Working in 2 to 3 batches, add potatoes to vegetable oil and fry until potatoes are soft, about 3 to 4 minutes per batch. Remove from oil and transfer to a paper towel lined plate to drain. Monitor the temperature and adjust heat as necessary to maintain a temperature near 350 degrees.

Dip cod fish into batter to coat and then place directly into the hot oil. Fry until golden brown and flaky, flipping halfway through, about 3 to 4 minutes per side. Remove from oil and transfer to a paper towel lined plate to drain.

Return potatoes to the 350 degree oil and fry a second time for 2 to 3 minutes until crisp. Remove from oil and transfer to paper towel lined plate and season with salt to taste. Serve hot.

Keto Fish and Chips with all the southern fixin's. Crispy cod fillets cooked in the air fryer, golden brown jicama fries, ranch coleslaw and homemade tarter sauce. Only 8 NET CARBS Whole30, Keto and Paleo compliant. 

Keto Fish and Chips

cod fillets

almond flour

eggs

Old Bay seasoning

parsley

garlic powder

sea salt

jicama

dill pickles

capers, chopped

Dijon mustard

onion

dill

lemon juice

Salt and pepper

coleslaw mix

ranch dressing

Sat and pepper

Pat the cod fillets dry. Whisk the eggs in a medium bowl. In a seperate bowl, mix the almond flour, Old Bay seasoning, dried parsley, garlic powder and salt/pepper.

With one hand, dip the fish into the egg bowl, coating the entire fillet, then transfer the almond flour mixture with the other hand. Place coated fish on a platter and repeat until all fillets are coated. 

Spray the air fryer with cooking spray and cook at 390°F  for 14-15 minutes. After the first 8 minutes, open the air fryer and flip the fish fillets and spray with cooking spray.  Place the basket back in the air fryer and continue cooking. 

Air Fryer Fish

Add the sliced jicama pieces to a large bowl. Cover with olive oil and salt/pepper. Mix until everything is combined. Spread out on a baking sheet so they aren&#8217;t crowded. Bake in a 400F oven for 25-30 minutes or until golden brown.

Jicama Fries

Combine all ingredients in a bowl and stir to combine

Homemade Tarter Sauce

Ranch Coleslaw

So good! This will be my go to during lent! Great recipe!!

I made this tonight for dinner. I used pork dust and added almond flour instead of all almond flour and it was perfect crunch. Thank you for creating this recipe! We will definitely make it again. Oh and the tartar sauce was on point!

Super Easy Beer Battered Fish and Chips Recipe! This fried cod comes out super crispy and golden brown and flakey on the inside! The homemade french fries are perfectly golden brown and crisp! Serve this Classic Fish and Chips with tarter sauce, lemon wedges, malt vinegar or coleslaw!

Fish and Chips

lbs russet potatoes

lbs fresh cod

light beer

all purpose flour, divided

tsp pepper

tsp old bay

paprika

Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry.

Add 2 inches of oil to a deep pot or chicken fryer no more than ½ of the way full!

Heat oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible.

Scoop out fries and lay them out on a cookie sheet. Raise oil up to 375°F.

Refry, this time in small batches 5-7 minutes each, so that the oil temperature stays around 350°-375°F. Remove them from the oil and sprinkle immediately with salt.

For the fries

Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.

In a bowl combine 3/4 cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter.

Toss fish in remaining 1/2 cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through.

Serve immediately while hot along with the fries. Serve with tartar sauce, lemon wedges and malt vinegar.

For the fish

https://content.jwplatform.com/videos/RNFuHdV0.mp4

Super Easy Beer Battered Fish and Chips Recipe! This fried cod comes out super crispy and golden brown and flakey on the inside! The homemade french fries are perfectly golden brown and crisp! Serve this Classic Fish and Chips with tartar sauce, lemon wedges, malt vinegar or coleslaw!

Classic Fish and Chips

potatoes,

(375 ml) unbleached all-purpose flour

(30 ml) cornstarch

(5 ml) salt

(2.5 ml) baking powder

(250 ml) light beer

Oil,

Preheat the oil, setting the deep fryer to 180 °C (350 °F). Place a wire rack on a baking sheet. Preheat the oven to 100 °C (200 °F) to keep the fries warm in the oven while cooking the fish.

Dip the potatoes in warm water to remove the starch. Drain and pat the potatoes dry in a clean cloth.

Fry the potatoes for about 8 minutes or until tender and lightly browned. Drain the fries and place on the rack. Let cool.

In a bowl, combine 250 ml (1 cup) of flour with the cornstarch, salt, and baking powder. Gradually add the beer, whisking until the mixture is smooth. Set aside.

Put the potatoes back in the deep fryer and cook for 3 to 4 minutes or until golden brown. Remove from the fryer and drain on the baking sheet. Sprinkle with salt and keep warm.

Season the fish pieces with salt and pepper and dredge in the remaining flour. Shake to remove any excess. Dip each piece in the batter and coat well. Drain and fry while shaking the basket for a few seconds to prevent them from sticking to the bottom. Cook for about 5 minutes. Remove the fish and drain on a wire rack.

This is my go-to recipe for fish and chips! I use a strong IPA instead of light beer. Makes it very flavourful. For the fries, I use fingerling potatoes and I cook then in the oven. We don't have a fryer and I cook the fish and chips in the pan on the stovetop with some oil in it. For the fries, I season them with El-Ma-Mia seasoning and a little oregano or herbs of Provence. It's funkalicious!

A very good batter, excellent results.

Lose 1 star for not separating the flour into two items in the ingredients list.

1 cup flour for batter
1/2 cup flour for dredging

I rescued it by replacing the cup of beer with a whole can.

Regardless, it was the best fish &amp; chips I've had this summer

I'm wondering if using a craft beer instead of light beer will work anyway. Will be doing this soon.

Excellent batter. The flavour the beer imparted was amazing. I had some batter left over and decided to make some onion rings. They turned out well also.

So good!!! The fish was delicious just like that &amp; so crispy. Will make again!

This is the best fish batter! I used Pickerel.. it was perfect!

Hey I was wondering whether or not this can be made without beer. And if so with what?

https://cdn.jwplayer.com/v2/media/JyC56Lsa

Molson Beer

Enjoy a healthier, low FODMAP, gluten-free version of a British classic comfort food dish with this Air Fryer Fish and Chips recipe! Serve with low FODMAP homemade tartar sauce and low FODMAP homemade ketchup for an even more delicious meal.

Air Fryer Fish and Chips (Low FODMAP, Gluten-Free)

russet potatoes (about 2 large potatoes), chopped lengthwise into ¼ inch pieces

haddock fillets, thawed if frozen (see notes)

tapioca flour

quinoa flour

Avocado oil cooking spray,

Low FODMAP Homemade Tartar Sauce

Low FODMAP Homemade Ketchup

Prepare Condiments (Optional)

If using them, prepare homemade ketchup and homemade tartar sauce. Set the saucepan of ketchup somewhere to cool and cover and refrigerate tartar sauce until ready to serve.

Prepare the Chips

Add chopped potatoes to a large bowl. Add garlic-infused olive oil and toss with your hands to coat. Add salt and pepper and toss again to coat. Spray the air fryer basket with avocado oil cooking spray. Add the potatoes to the basket and evenly distribute. Add the air fryer lid to the Instant Pot Duo Crisp (or put your air fryer basket in your comparable air fryer). Press the "Air Fry" button, set temperature to 400°F, set the timer for 7 minutes, and press the "Start" button (this procedure will differ for other air fryer models - consult your manual). Cook for 21 minutes at 400°F or until the chips are tender and golden brown, tossing the basket every 7 minutes.* Once cooked, pour the chips from the air fryer basket onto a baking sheet and keep them in a place to keep warm, such as an oven set to 200°F.

Prepare the Fish

Meanwhile, while the chips are cooking, dry the haddock fillets as best you can with paper towels and place on a cutting board. Using a sharp knife, carefully slice the fillets in half lengthwise to make 6 smaller fillets (which I refer to as “mini-fillets.)”

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Top 22 fish and chips recipes from across the web

The most viewed fish and chips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

British Fish And Chips

Golden beer-battered fish with chip...

Crispy fish & chips with mushy peas

Fish fingers & mushy peas

Cod Recipe

Super Crispy Fish and Chips

Beer Battered Fish and Chips

Keto Fish and Chips

Fish and Chips

Classic Fish and Chips

Air Fryer Fish and Chips (Low FODMA...

Snapper with beer-battered zucchini...

Jamie Oliver's fish and cheat's chi...

Pan-fried sea bass with puttanesca ...

Air Fryer Tilapia

Fish and Chips

Gluten Free Fish and Chips

Fish and Chips

Paloma Faith's bacalhau à Brás

Banana Blossom Fish

Air Fryer Fish and Chips

Crispy Beer Battered Cod

The most viewed fish and chips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine