This recipe brings you classic fish and chips with a modern upgrade — extra-crispy batter, tender flaky fish, and perfectly seasoned fries. Whether you’re in the US, UK, or Canada, this fool-proof method will help you make the best fish and chips recipe ever!
⭐ Ingredients
For the Fish
1 ½ lbs (700 g) white fish fillets (cod, haddock, pollock, or halibut)
1 cup (120 g) all-purpose flour
1 cup (240 ml) cold sparkling water or cold beer
2 tbsp cornstarch
1 tsp baking powder
½ tsp salt
½ tsp black pepper
Extra flour for dusting
Oil for frying (canola, sunflower, or vegetable oil)
For the Chips
3 large russet potatoes
Salt, to taste
Oil for frying
Optional Extras
Malt vinegar
Lemon wedges
Tartar sauce
Fresh parsley
🔪 Step-by-Step Instructions
1. Prepare the Potatoes
Peel the potatoes (or leave skin on for rustic style).
Slice into thick chips (about 1–1.5 cm).
Rinse in cold water to remove excess starch.
Parboil for 5–6 minutes until slightly soft but not breaking apart.
Drain and let them dry completely — this helps them crisp beautifully.
2. First Fry for Perfect Chips
Heat oil to 300°F (150°C).
Fry the potatoes in small batches for 5–7 minutes.
Remove and place on a tray to cool.
This low-temperature fry helps create the soft inside.
3. Make the Crispy Batter
To make the best fish and chips recipe ever!, the batter must be cold and airy.
In a bowl, whisk together:
Flour
Cornstarch
Baking powder
Salt & pepper
Add ice-cold beer or sparkling water gradually while whisking.
The batter should be smooth, thick, and slightly bubbly.
Place the bowl in the fridge — cold batter equals extra crispiness.
4. Prepare the Fish
Pat the fish fillets dry.
Lightly season with salt and pepper.
Dust each fillet in flour — this helps the batter stick properly.
5. Fry the Fish
Heat oil to 350°F (180°C).
Dip each floured fillet into the cold batter, letting excess drip off.
Carefully lower the fish into the hot oil.
Fry for 6–8 minutes, turning halfway, until:
✔ Golden brown
✔ Crispy
✔ Floating on the surface
Remove and drain on a wire rack for maximum crispiness (better than paper towels).
6. Second Fry the Chips
Increase oil temperature to 375°F (190°C).
Fry the chips again for 3–5 minutes until crispy and golden.
Drain and sprinkle with salt immediately.
🌟 Serve With
Fresh lemon wedges
Tartar sauce
Malt vinegar (classic British style!)
A sprinkle of parsley
And enjoy the satisfaction of knowing you really did make the best fish and chips recipe ever!
🔥 Pro Tips for the Best Results
✓ Use ice-cold liquid
Cold beer or sparkling water gives a light, airy, tempura-like crunch.
✓ Don’t skip the double fry
This is the secret behind perfectly crisp chips — soft inside, crunchy outside.
✓ Use a wire rack
Keeps food crispy instead of soggy.
✓ Choose the right fish
Cod and haddock are the most traditional and flakiest.
✓ Season while hot
Salt sticks better and tastes fresher.
