Craving perfectly crispy fish with golden, fluffy chips? This guide will show you how to make the best fish and chips recipe ever, inspired by the classic style loved across the United States, United Kingdom, and Canada. With a crunchy batter, tender fish, and irresistible fries, this recipe hits every comfort-food note.
Let’s fry up a masterpiece! 👇
⭐ Ingredients (Serves 4)
For the Fish
1 ½ lbs (700g) white fish fillets
(cod, haddock, pollock, or halibut work great)
1 cup (125g) all-purpose flour
1 cup (240ml) cold beer or sparkling water
½ cup (60g) cornstarch (for extra crispiness)
1 tsp baking powder
½ tsp salt
½ tsp black pepper
Oil for deep frying
For the Chips (Fries)
4 large russet potatoes
Oil for frying
Salt to taste
Optional Add-Ins
Lemon wedges
Malt vinegar
Tartar sauce
Fresh parsley
🍟 Make the Best Fish and Chips Recipe Ever — Step-by-Step
🥔 1. Prepare the Chips
✔ Cut & Soak
Peel (optional) and slice potatoes into thick fries.
Soak in cold water for 20–30 minutes to remove excess starch.
✔ First Fry (for softness)
Heat oil to 300°F (150°C).
Fry potatoes gently for 5–7 minutes until pale and soft—not browned.
Set aside to cool.
🐟 2. Prep the Fish
Pat fish fillets dry completely.
Cut them into portions if needed.
Season lightly with salt and pepper.
This helps the batter stick and keeps fish flavorful.
🧑🍳 3. Make the Crispy Batter
In a mixing bowl, whisk together:
flour
cornstarch
baking powder
salt & pepper
Slowly pour in cold beer or sparkling water, whisking until smooth.
The batter should be thick but pourable.
✨ Pro Tip:
Chill the batter in the fridge for 10 minutes for extra crispiness.
🔥 4. Heat the Oil
Heat oil to 350°F (180°C).
(Use a deep fryer or a heavy pot.)
Good temperature = crispy, not greasy.
🐠 5. Batter & Fry the Fish
Dust fish lightly with flour (helps batter stick).
Dip each piece fully into the batter, letting excess drip off.
Place gently into hot oil and fry for 5–8 minutes, turning once, until:
Crispy
Golden brown
Floating on top
Transfer to a wire rack (best) or paper towels.
🍟 6. Final Fry the Chips
Increase oil temperature to 375°F (190°C).
Add the previously par-cooked fries and crisp them for 2–4 minutes until golden.
Drain and season with salt immediately.
🍽️ 7. Serve Hot & Enjoy
Plate your fish and chips with:
lemon wedges
tartar sauce
malt vinegar
creamy coleslaw
Congratulations—you’ve just made the BEST fish and chips ever!
🔥 Extra Tips for Perfect Fish and Chips
✔ Keep Everything Cold
Cold batter = crispier coating.
✔ Don’t Overmix
Mix just enough—lumps are OK and make a better texture.
✔ Fry in Small Batches
Keeps oil hot for maximum crunch.
✔ Use the Right Potatoes
Russet potatoes give fluffy insides and crispy outsides.
✔ Let Fried Fish Rest on a Rack
Helps maintain crispiness without trapping steam.
✔ Add Seasoning Immediately
Chips taste best when salted while hot.
🍤 Fun Variations
Beer-Battered Fish
Use a strong lager or ale for deeper flavor.
Gluten-Free Fish & Chips
Use GF flour + sparkling water.
Crispy Panko Fish
Dredge fish in flour → egg → panko crumbs, then fry.
Baked “Healthier” Version
Bake fries at 425°F (220°C).
Bake battered fish on an oiled rack until crisp.
🧊 Storage & Reheating
Keep leftovers in the fridge for 1–2 days.
Reheat in an air fryer or oven (never the microwave!) to restore crunch.
❤️ Enjoy the Best Fish and Chips Ever!
Whether you’re recreating a classic British favorite, indulging in a Canadian-style pub meal, or craving a cozy comfort dish anywhere in the U.S., this recipe guarantees crispy, golden perfection every time.