If there’s one fish recipe that never gets old, it would be a Fish and Chips Recipe. Hi, we tested so many batters, so many coatings and we found the best crispy coating. This fish and chips recipe is like restaurant quality fish and chips at home: golden, crunchy fish with fluffy chips.
If you’ve been to the UK or ever had fish and chips near you, then you probably wondered how to get that perfect coating. While there are other ways to fry fish like this Fish Fry which we LOVE so much, this one is different.
It’s extra crispy thick coated fish that’s deep fried and served with our homemade Tartar Sauce Recipe. A classic favorite that you can make at home with step by step and video below.
What is Fish and Chips
Fish and Chips is a classic dish across the UK. It’s made of flaky white fish, coated in batter, deep‑fried until crisp, served with thick-cut potato fries (chips). It originated as a British staple in the 19th century and remains beloved.
Essentially it is super crispy outside and melt in your mouth white thick fish inside. The best way to achieve this is by making a carbonated batter. Usually made with beer or carbonated soda, and always fried in hot oil until golden brown.
The fish is always served with fried potato wedges. You can serve them with French fries or Homemade Potato Chips too.
Why You’ll Love This Fish and Chips Recipe
- Light, crackling batter! We use carbonated club soda, the crust fries up extremely crispy and holds its crunch even with sauce.
- Impeccable texture. Soft, flaky fish meets crisp batter; inside soft, outside crisp.
- Customizable. You can use any type of firm white fish like Mahi Mahi , Perch, Halibut or Cod. You can also use Haddock.
- This recipe is restaurant quality made at home.
- You need really minimal ingredients and nothing fancy for this recipe.
- This recipe pairs with many sauces and dips!
Ingredients You’ll Need
- Fish. Choose firm fish fillets for this recipe, and cut them to the shape and size you prefer.
- Flour. Plain all purpose flour
- Seasoning. Salt and black pepper essential, and to that we added paprika, garlic powder, and chilli flakes.
- Cornstarch. This improves the crispness of the crust SO MUCH! So a mix of starch and four are KEY!
- Baking powder. This makes a lighter crust and improves the crisp as well.
- Ice cold club soda or chilled sparkling water. Must be COLD for a lighter airy batter, and the sparkling water reacts with the baking powder to create the perfect crust.
- Oil. For deep frying, make sure to use neutral and high smoke point aoil. We prefer Avocado oil, but you can use canola, vegetable, soy or peanut.
How to Make Fish and Chips : Step‑by‑Step
Prepare the Batter 
- In a large bowl, you’re going to mix the flour, cornstarch, baking powder and seasoning.
- In a small plate, remove 1 cup of that mixture after you’ve whisked it well.
- Now you’re ready to add in the cold sparkling water.
- Whisk the batter until it has a pancake like consistency and it’s ready now.
Coat and Fry the Fish
- FrySeason the fish on both sides with a simple seasoning. Then dip into the plate of flour to give it a light coat. Shake off any excess flour before dipping the fish into the batter.
- Dip the fish into the batter and coat well, it will stick to the fish as it’s a thick batter.
- Fry the fish in a pot of hot oil, or in an electric deep fryer. Make sure the oil temperature is set to 350-375 degrees F max. The oil should immediately sizzle but not too hot since the crust would burn before the fish cooks.
- Fry the fish for about 3-5 minutes depending on the thickness of your fillets. It should be golden brown, with a crisp batter and fish that flakes easily with a fork.
- If you’re using a thermometer, aim for an internal temperature of 145 degrees F.
- Repeat with the remaining pieces.
- Place the fish on paper towels to drain.
Serve
Best way to serve the fish and chips is using French Fries, some lemon wedges and Tartar Sauce. Enjoy every crispy bite! Look at that perfect texture below.
Pro Tips for Perfect Fish & Chips
- Use a firm white fish for this recipe. Our favorites include Mahi Mahi, Cod, Halibut, Haddock or Perch.
- We found a blend of all purpose flour, baking powder and cornstarch are OPTIMAL for crips crust.
- Also sparkling or tonic water is better than water. The bubbles create an airy crust.
- Make sure to have your batter COLD at all times! The best way is to use icy cold sparkling water.
- We found that a light flour dusting of fish before coating makes the batter stick firmly on the fish.
- If you’re using a thermometer or electric deep fryer, make sure the oil is between 350-375 degrees F at all times.
- Don’t overcrowd the fryer. Fry in small batches to keep oil temp stable. Overcrowding causes soggy batter and undercooked fish.
- Drain properly, and serve immediately with lemon! Often times this dish is served with malt vinegar too to cut down the richness. or hake are good alternatives.
- You can fry the fries or potatoes as well, but we found the Air Fryer Frozen French Fries to be our favorite! It’s less frying, and the fish is enjoyed right after frying without waiting for the potatoes, or vice versa.
Variations on Fish and Chips
- Gluten‑free version: Replace flour with rice flour + cornstarch, or a gluten-free flour blend .
- Spiced batter: Add cayenne, more chilli flakes and 2 tablespoons of Sriracha/hot sauce to the batter.
- Alternate To Frying: This particular crust and recipe requires frying, however if frying is not for you, try this. Our Fish Fingers are a HIT!! And those Air Fryer Fish For Air Fryer Fish Tacos!!
- Sauce Options. Forget the classic Tartar Sauce Recipe and TRY this Harissa Aioli –it will take your dish to the next level! Also try Garlic Sauce for a punch, and my grandpa’s Hot Pepper Sauce is EVERY spicy lovers’ dream.
- Sides. Along with the fries, make sure to serve it with this Fish Taco Slaw for a bright crunchy slaw that’s perfect for fish.
What’s the best batter for fish & chips?
A light, carbonated batter is BEST, and ideally that’s achieved by combining flour, cornstarch, baking powder and COLD club soda (or sparkling water). This crust is crisp with a crackly shell that stays crunchy.
Can I substitute beer for club soda in batter?
Yes! They both are carbonated and create bubbles which lift the batter and creates an impeccable crust.
What oil temperature is best for frying fish & chips?
The right temperature is between 350–375 degrees F (185–190 degrees C). For potato chips: first fry is between 300–320 °F (150–160 °C) to cook through, then second fry ~ 375–400 °F (190–200 °C) to crisp. You can use a thermometer or an electric deep fryer and adjust the oil temperatures.
Which fish works best?
The best fish is a firm, white fish fillets such as cod, haddock, Halibut, Mahi Mahi, Perch or pollock. The fish should be firm enough to hold structure and mild in flavor. Avoid oily or delicate fish like salmon, Chilean Sea Bass or Black Cod.
How do I keep the batter from getting soggy?
The best tip is to make sure the batter is super COLD and the oil super HOT. Also avoid overcrowding the pan when frying, and drain the fish well before squeezing any lemon juice. Serve right away!
Can I make fish & chips ahead?
The fish is best served immediately after frying, however we have found that air frying the fish is a HACK to re-crisping it! If you feel the fish needs an extra lift, air fry it at 375 degrees for 4-5 minutes. This tricks works great for leftovers too!
We have tried oven baking and reheating, but found the air fryer to be the BEST. And as always, we avoid the microwave at all costs.
What sides go best with fish & chips?
Traditional condiments are lemon wedges, malt vinegar and tartar sauce. We love adding a bright Fish Taco Slaw!
Is fish & chips healthy?
Traditional fish & chips are indulgent since they’re deep-fried. We lightened up the meal slightly by using Air Fryer Frozen French Fries.
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Fish and Chips Recipe
Ingredients
Fish
- 8 fish fillets Use firm white fish like cod
- 1 teaspoon salt and pepper to taste
- 1 teaspoons garlic powder
Batter
- 2 cups Flour
- 1 cup cornstarch
- 1 teaspoon paprika
- 1/2 Teaspoon chilli flakes
- 1 teaspoon salt and pepper
- 1 1/2 teaspoon garlic powder
- 2 teaspoons baking powder
- 1 1/2-2 cups Sparkling Water COLD
Instructions
-
In a large bowl, you're going to mix the flour, cornstarch, baking powder and seasoning.
-
In a small plate, remove 1 cup of that mixture after you've whisked it well.
-
Now you're ready to add in the cold sparkling water.
-
Whisk the batter until it has a pancake like consistency and it's ready now.
-
Season the fish on both sides with a simple seasoning. Then dip into the plate of flour to give it a light coat. Shake off any excess flour before dipping the fish into the batter.
-
Dip the fish into the batter and coat well, it will stick to the fish as it's a thick batter.
-
Fry the fish in a pot of hot oil, or in an electric deep fryer. Make sure the oil temperature is set to 350-375 degrees F max. The oil should immediately sizzle but not too hot since the crust would burn before the fish cooks.
-
Fry the fish for about 3-5 minutes depending on the thickness of your fillets. It should be golden brown, with a crisp batter and fish that flakes easily with a fork.
-
If you're using a thermometer, aim for an internal temperature of 145 degrees F.
-
Repeat with the remaining fish.
-
Place the fish on paper towels to drain.
-
Best way to serve the fish and chips is using French Fries, some lemon wedges and Tartar Sauce. Enjoy every crispy bite! Look at that perfect texture below.
Recipe Video
Recipe Notes
Pro Tips for Perfect Fish & Chips
- Use a firm white fish for this recipe. Our favorites include Mahi Mahi, Cod, Halibut, Haddock or Perch.
- We found a blend of all purpose flour, baking powder and cornstarch are OPTIMAL for crips crust.
- Also sparkling or tonic water is better than water. The bubbles create an airy crust.
- Make sure to have your batter COLD at all times! The best way is to use icy cold sparkling water.
- We found that a light flour dusting of fish before coating makes the batter stick firmly on the fish.
- If you're using a thermometer or electric deep fryer, make sure the oil is between 350-375 degrees F at all times.
- Don’t overcrowd the fryer. Fry in small batches to keep oil temp stable. Overcrowding causes soggy batter and undercooked fish.
- Drain properly, and serve immediately with lemon! Often times this dish is served with malt vinegar too to cut down the richness. or hake are good alternatives.
- You can fry the fries or potatoes as well, but we found the Air Fryer Frozen French Fries to be our favorite! It's less frying, and the fish is enjoyed right after frying without waiting for the potatoes, or vice versa.
Variations on Fish and Chips
- Gluten‑free version: Replace flour with rice flour + cornstarch, or a gluten-free flour blend .
- Spiced batter: Add cayenne, more chilli flakes and 2 tablespoons of Sriracha/hot sauce to the batter.
- Alternate To Frying: This particular crust and recipe requires frying, however if frying is not for you, try this. Our Fish Fingers are a HIT!! And those Air Fryer Fish For Air Fryer Fish Tacos!!
- Sauce Options. Forget the classic Tartar Sauce Recipe and TRY this Harissa Aioli --it will take your dish to the next level! Also try Garlic Sauce for a punch, and my grandpa's Hot Pepper Sauce is EVERY spicy lovers' dream.
- Sides. Along with the fries, make sure to serve it with this Fish Taco Slaw for a bright crunchy slaw that's perfect for fish.
What’s the best batter for fish & chips?
A light, carbonated batter is BEST, and ideally that's achieved by combining flour, cornstarch, baking powder and COLD club soda (or sparkling water). This crust is crisp with a crackly shell that stays crunchy.
Can I substitute beer for club soda in batter?
Yes! They both are carbonated and create bubbles which lift the batter and creates an impeccable crust.
What oil temperature is best for frying fish & chips?
The right temperature is between 350–375 degrees F (185–190 degrees C). For potato chips: first fry is between 300–320 °F (150–160 °C) to cook through, then second fry ~ 375–400 °F (190–200 °C) to crisp. You can use a thermometer or an electric deep fryer and adjust the oil temperatures.
Which fish works best?
The best fish is a firm, white fish fillets such as cod, haddock, Halibut, Mahi Mahi, Perch or pollock. The fish should be firm enough to hold structure and mild in flavor. Avoid oily or delicate fish like salmon, Chilean Sea Bass or Black Cod.
How do I keep the batter from getting soggy?
The best tip is to make sure the batter is super COLD and the oil super HOT. Also avoid overcrowding the pan when frying, and drain the fish well before squeezing any lemon juice. Serve right away!
Can I make fish & chips ahead?
The fish is best served immediately after frying, however we have found that air frying the fish is a HACK to re-crisping it! If you feel the fish needs an extra lift, air fry it at 375 degrees for 4-5 minutes. This tricks works great for leftovers too!
We have tried oven baking and reheating, but found the air fryer to be the BEST. And as always, we avoid the microwave at all costs.
What sides go best with fish & chips?
Traditional condiments are lemon wedges, malt vinegar and tartar sauce. We love adding a bright Fish Taco Slaw!
Is fish & chips healthy?
Traditional fish & chips are indulgent since they're deep-fried. We lightened up the meal slightly by using Air Fryer Frozen French Fries.
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