Save to Pinterest I was soaked through the first time I ordered proper fish and chips by the sea, shivering on a Brighton pier while seagulls circled overhead. The batter crackled under my fingers, steam rising into the cold air, and I finally understood what all the fuss was about. That golden, puffy coating protecting tender white fish, paired with chips so thick they were almost fluffy inside—it was comfort in paper wrapping. I've been chasing that seaside magic in my own kitchen ever since, tweaking the batter until it shattered just right.
My neighbor knocked on my door one Friday night after smelling the oil heating, and I ended up serving four extra portions on newspaper spread across the kitchen table. We doused everything in malt vinegar, laughed too loud, and agreed it tasted better than the pub down the road. That night turned into a tradition, and now I keep extra fish in the freezer just in case.
Ingredients
- White fish fillets (cod or haddock): Choose thick, sustainably sourced fillets with no water added, they hold up better in hot oil and won't steam inside the batter.
- All-purpose flour and cornstarch: The cornstarch lightens the batter and adds that signature crunch I didn't get right until my third attempt.
- Baking powder: This is the secret to a puffy, airy coating, don't skip it or the batter will lay flat and greasy.
- Cold sparkling water (or beer): The colder the better, the carbonation creates tiny bubbles that puff up when they hit the oil.
- Russet or Maris Piper potatoes: High-starch potatoes are essential, waxy varieties will never crisp up no matter how long you fry them.
- Sunflower or vegetable oil: Use a neutral oil with a high smoke point, and make sure you have enough to fully submerge the fish.
- Sea salt and black pepper: Season generously, fried food needs more salt than you think to taste balanced.
- Malt vinegar or lemon wedges: The sharp acidity cuts through the richness and makes every bite feel lighter.
Instructions
- Soak and Blanch the Chips:
- Submerge your thick-cut potatoes in cold water for at least 15 minutes to wash away excess starch, this step prevents soggy fries. Dry them completely before the first fry at 150°C, cooking them gently until they're tender but still pale, about 4 to 5 minutes per batch.
- Mix the Batter:
- Whisk your dry ingredients together, then pour in ice-cold sparkling water slowly, stirring just until smooth and thick enough to coat a spoon. Don't overmix or the batter will toughen, a few small lumps are perfectly fine.
- Crisp the Chips:
- Crank the oil up to 190°C and fry the blanched potatoes again in small batches, watching them turn deep gold and hearing that satisfying sizzle. Drain them on paper towels and hit them with sea salt while they're still glistening.
- Batter and Fry the Fish:
- Pat each fillet bone-dry, dust lightly with flour so the batter clings, then dip into the batter and let the excess drip back into the bowl. Lower each piece gently into the hot oil and fry for 5 to 7 minutes, flipping once, until the crust is deeply golden and crackling.
- Serve Immediately:
- Pile the fish and chips onto plates or paper, splash with malt vinegar or squeeze fresh lemon over the top, and serve while everything is still too hot to resist.
Save to Pinterest I once served this to a friend from Yorkshire who grew up on chippy teas, and she went quiet for a moment before admitting it was better than she remembered from home. That small pause, fork hovering mid-air, told me everything I needed to know about getting the batter right.
Getting the Batter Just Right
The first few times I made this, my batter slid off in clumps or turned dense and heavy, and I realized temperature was everything. Ice-cold liquid meeting hot oil creates steam pockets that puff the coating into that signature lacey crust. If you want extra flavor and a deeper golden color, swap the sparkling water for a light lager or pale ale, just make sure it's straight from the fridge.
Double-Frying the Chips
I used to wonder why restaurant chips were always better than mine, and the answer was patience. Blanching them first at a lower temperature cooks the insides through without browning, then the second fry at high heat crisps the outside into that perfect crunch. Let them cool completely between fries, even overnight in the fridge works beautifully and actually improves the texture.
Serving Suggestions and Extras
The classic accompaniments are malt vinegar, lemon wedges, and a side of mushy peas, but I also love a dollop of homemade tartar sauce with plenty of capers and dill. Some people add curry sauce or gravy, which might sound strange but tastes incredible after a few pints. Serve everything on brown paper or newspaper for that authentic chippy feel, and don't forget plenty of napkins.
- A crisp English ale or dry cider pairs beautifully with the richness of the fried fish.
- Leftover batter can be used to fry onion rings or vegetables, just adjust the cooking time.
- If the fish or chips cool down, reheat them in a hot oven at 200°C for a few minutes to restore the crispness.
Save to Pinterest There's something about breaking through that crackling batter to find flaky white fish inside, surrounded by golden chips still too hot to eat comfortably. It's the kind of meal that makes you slow down, lick your fingers, and reach for just one more chip.
Common Recipe Questions
- → What type of fish is best for this dish?
Cod or haddock fillets work best due to their mild flavor and firm texture that hold well during frying.
- → Why soak the potatoes before frying?
Soaking removes excess starch, which helps achieve crispier chips with a fluffy interior after frying.
- → Can I use beer instead of sparkling water for the batter?
Yes, using beer creates a richer, extra-crispy batter with enhanced flavor notes.
- → What is the purpose of double frying the chips?
Double frying ensures the fries develop a crispy exterior while remaining soft and fluffy inside.
- → What oils are recommended for frying?
Sunflower or vegetable oil are ideal for deep frying due to their high smoke points and neutral flavors.