There’s something timeless and comforting about the classic combination of fish and chips. Every time I prepare this recipe, it takes me back to the simple joy of a crisp, golden crust breaking to reveal tender, flaky fish beneath — perfectly paired with hot, seasoned fries. This dish has always been one of my favorites to make, not only because it’s satisfying and nostalgic, but because it reminds me that sometimes the simplest meals can bring the greatest pleasure.
I love this recipe for its balance of textures and flavors. The fish stays wonderfully moist inside while the outer coating delivers that irresistible crunch. Paired with crispy chips and a touch of homemade tartar sauce or a squeeze of fresh lemon, every bite feels indulgent and comforting. What’s even better is how approachable it is — you don’t need to be an expert chef to make it taste like something from your favorite seaside restaurant.
You’ll love this recipe because it’s versatile. Whether you’re preparing it for a weeknight dinner, a family gathering, or even a casual weekend treat, it always delivers. You can use different types of white fish, like cod, haddock, or tilapia, depending on what’s available. The coating can be customized too — some prefer a light, airy batter while others go for a thicker, heartier crust. I personally enjoy a golden coating that’s just crisp enough to contrast beautifully with the soft fish inside.
Another reason this recipe stands out is its affordability. Fish and chips don’t require fancy ingredients or expensive cuts of fish — just simple, fresh elements combined thoughtfully. It’s proof that a budget-friendly meal can still feel special and satisfying. A few pantry staples, some potatoes, and fresh fillets are all you need to create something truly memorable.
Here’s what you’ll need for this easy fish and chips recipe:
Ingredients:
– 4 white fish fillets (such as cod, haddock, or tilapia)
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 cup sparkling water (or plain water for a lighter version)
– 1 teaspoon salt
– ½ teaspoon black pepper
– 4 large potatoes, peeled and cut into thick fries
– 1 tablespoon cornstarch (optional, for extra crispiness)
– Vegetable oil for frying
– Lemon wedges, for serving
– Tartar sauce or your favorite dipping sauce
How to Prepare This Recipe
Preparing easy fish and chips is simpler than it looks, and following the steps carefully ensures a golden, crispy finish every time. Before you begin, make sure all your ingredients are ready and that your kitchen workspace is clean and organized. This helps the cooking process flow smoothly, reduces stress, and guarantees the best results.
Step 1: Prepare the Potatoes
Start by washing, peeling, and cutting your potatoes into thick fries. Try to keep the pieces uniform so they cook evenly. After cutting, place the fries in a large bowl of cold water and let them soak for 20–30 minutes. Soaking removes excess starch, which helps achieve crispier fries. Once soaked, drain the water and pat the fries completely dry using a clean kitchen towel or paper towels. Moisture can cause the oil to splatter and prevent the fries from becoming crisp.
Step 2: Heat the Oil
In a deep fryer or large heavy-bottomed pot, pour enough vegetable oil to submerge the fries and fish completely. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of bread in it — it should sizzle and turn golden brown within 60 seconds. Maintaining the correct temperature is key, as oil that is too hot will burn the exterior while leaving the inside undercooked, and oil that is too cool will make the food greasy.
Step 3: Prepare the Fish Batter
While the oil heats, mix the flour, baking powder, salt, and black pepper in a medium bowl. Gradually whisk in the sparkling water until you achieve a smooth batter. The batter should be thick enough to coat the back of a spoon but still fluid enough to dip the fish easily. You can adjust the thickness by adding a little more flour or water if needed. For extra crispiness, you may fold in a tablespoon of cornstarch.
Step 4: Fry the Potatoes
Fry the potatoes in batches to avoid overcrowding, which lowers the oil temperature. Cook them for 4–6 minutes per batch, or until they are light golden but not fully cooked. Remove them with a slotted spoon and let them drain on a plate lined with paper towels. This first fry, known as blanching, ensures the fries cook evenly in the second frying stage.
Step 5: Coat and Fry the Fish
Pat the fish fillets dry with paper towels to remove any excess moisture. Dip each fillet into the batter, letting any extra drip off, then carefully lower it into the hot oil. Fry the fish for 4–5 minutes per side, or until the coating is golden and the fish flakes easily when tested with a fork. Frying in batches is recommended to maintain oil temperature and prevent sticking. Once cooked, transfer the fish to a plate lined with paper towels.
Step 6: Finish the Fries
Return the fries to the hot oil for a second fry, this time for 2–3 minutes or until they are deep golden brown and crispy. Season immediately with salt while they are still hot so the seasoning adheres perfectly.
Step 7: Serve
Serve the fish and chips hot with lemon wedges and your favorite tartar sauce. You can also add a side of peas or a simple salad for a complete meal.
Tips for Quick, Easy, and Customizable Fish and Chips:
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For faster preparation, cut the potatoes in advance and store them in cold water in the fridge.
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Swap the type of white fish depending on availability; tilapia, cod, or haddock all work well.
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Adjust seasoning in the batter or fries to match your taste preferences.
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Make it lighter by baking the fries at 425°F (220°C) instead of deep frying.
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This recipe is popular because it appeals to both children and adults, making it perfect for family dinners or casual gatherings.
Easy Fish and Chips
This easy fish and chips recipe delivers a golden, crispy exterior and tender, flaky fish inside. Perfect for family dinners or casual meals, it combines simple, affordable ingredients with a comforting, satisfying taste.
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
- 4 white fish fillets (cod, haddock, or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup sparkling water (or plain water)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 large potatoes, peeled and cut into thick fries
- 1 tablespoon cornstarch (optional)
- Vegetable oil for frying
- Lemon wedges, for serving
- Tartar sauce or preferred dipping sauce
Instructions
- Wash, peel, and cut potatoes into thick fries. Soak in cold water for 20–30 minutes, then drain and pat dry.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- In a bowl, mix flour, baking powder, salt, and pepper. Gradually whisk in sparkling water until smooth. Add cornstarch if desired for extra crispiness.
- Fry the potatoes in batches for 4–6 minutes until light golden. Drain on paper towels.
- Pat fish fillets dry. Dip in batter and fry for 4–5 minutes per side until golden and flaky. Drain on paper towels.
- Return fries to the hot oil for 2–3 minutes until deep golden and crispy. Season immediately with salt.
- Serve hot with lemon wedges and tartar sauce.
Notes
Ensure uniform potato cuts for even cooking.
Avoid overcrowding the fryer to maintain oil temperature.
Use a wire rack for the fish to stay crispy longer.
FAQs
1. Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets, but make sure to thaw them completely and pat them dry before dipping in the batter. Excess moisture can prevent the batter from sticking properly and affect crispiness.
2. What type of fish works best for fish and chips?
White, flaky fish such as cod, haddock, or tilapia are ideal. They cook quickly, hold their shape, and provide a delicate flavor that pairs well with a crispy batter.
3. Can I bake the fries instead of deep frying?
Absolutely. Toss the potato slices in a little oil, spread them on a baking sheet, and bake at 425°F (220°C) for 25–30 minutes, flipping halfway. They won’t be as crispy as fried, but still delicious.
4. How do I keep the fish crispy after frying?
Place the fried fish on a wire rack instead of a plate lined with paper towels. This prevents steam from softening the crust. Serve immediately for the best texture.
5. Can I make the batter in advance?
It’s best to prepare the batter just before frying. If left to sit, the batter may lose its lightness, which can affect the crunchiness of the coating.
6. Are there alternatives to tartar sauce?
Yes, you can serve the fish with mayonnaise, aioli, ketchup, or a squeeze of fresh lemon for a lighter option.