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Crispy British Fish and Chips

A beloved classic British dish featuring tender fish fillets wrapped in a crunchy batter, served with thick-cut fries for the ultimate comfort food experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Chips
  • 4 large potatoes (e.g., Russets for best texture)
For the Fish
  • 4 pieces white fish fillets (e.g., cod or haddock) Fresh or frozen
For the Batter
  • 1 cup all-purpose flour
  • 1 cup sparkling water (or club soda for variation)
  • 1 teaspoon baking powder
  • salt and pepper (to taste)
  • oil (for frying)
For Serving
  • lemon wedges for serving
  • tartar sauce for serving

Method
 

Prepare the Chips
  1. Peel the potatoes and cut them into thick chips. Rinse in cold water to remove excess starch.
  2. Soak the chips in water for at least 30 minutes to make them extra crispy.
Make the Batter
  1. In a bowl, combine the flour, baking powder, salt, and pepper.
  2. Slowly add the sparkling water, whisking until you have a smooth batter with no lumps.
Heat the Oil
  1. In a deep pan, heat enough oil over medium-high heat for frying. A good test for temperature is to drop in a small amount of batter; it should sizzle and float to the surface.
Fry the Chips
  1. Drain and dry the soaked potato chips.
  2. Fry the chips in batches for about 5-7 minutes until golden and crispy. Remove with a slotted spoon, and drain on paper towels.
Fry the Fish
  1. Season the fish fillets with salt and pepper.
  2. Dip each fillet one at a time into the batter, coating evenly, then carefully place in the hot oil and fry for about 4-5 minutes on each side or until golden brown.
Serve
  1. Plate the fish and chips together, served with lemon wedges and tartar sauce on the side. Enjoy!

Notes

To store leftovers, place the fish and chips in an airtight container and refrigerate for up to 2 days. Reheat in an oven for about 10-15 minutes at 375°F to maintain the crispy texture. Avoid microwaving, as this will make the batter lose its crunch.