Golden, crispy fish paired with thick-cut chips is a timeless comfort meal that never goes out of style. This classic fish and chips recipe delivers light, crunchy batter, fluffy potatoes, and a creamy homemade tartar sauce for a satisfying dish that feels both nostalgic and indulgent.

Why You’ll Love This Recipe

This recipe brings together simple ingredients and straightforward techniques to create restaurant-quality fish and chips at home. The sparkling water batter fries up airy and crisp, the chips are perfectly tender inside with a golden exterior, and the tartar sauce adds a fresh, tangy finish. It’s ideal for family dinners, casual gatherings, or whenever you crave a comforting classic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fish
1½ lb white fish fillets such as cod or haddock
1 cup all-purpose flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
1 cup cold sparkling water
Vegetable oil, enough for deep frying

For the chips
4 large potatoes, peeled and cut into thick sticks
Salt, to season

For the tartar sauce
1 cup mayonnaise
1 tablespoon pickle relish
1 teaspoon lemon juice
1 teaspoon capers, finely chopped
Salt, to taste
Black pepper, to taste

For garnish
Lemon wedges
Chopped parsley, optional

Directions

Wash the cut potatoes under cold water to remove excess starch, then pat them completely dry.
Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes for 3 to 4 minutes until soft but without browning. Remove and drain on paper towels.

In a bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until a smooth batter forms.

Pat the fish fillets dry and lightly coat them with flour. Dip each piece into the batter, allowing excess to drip off.

Increase the oil temperature to 350°F (175°C). Fry the battered fish for 4 to 5 minutes, turning once, until golden and crisp. Remove and drain.

Raise the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2 to 3 minutes until deeply golden and crispy. Season immediately with salt.

In a small bowl, mix mayonnaise, pickle relish, lemon juice, capers, salt, and black pepper to make the tartar sauce.

Serve the fish and chips hot with lemon wedges, tartar sauce on the side, and a sprinkle of parsley if desired.

Servings and timing

Servings: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

Variations

For a lighter version, bake the chips in the oven with a drizzle of oil instead of frying.
Add paprika or garlic powder to the batter for extra flavor.
Use sweet potatoes instead of regular potatoes for a slightly sweet twist.
Serve with a side of mushy peas or a fresh green salad for a balanced meal.

Storage/Reheating

Fish and chips are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 375°F (190°C) until hot and crisp. Avoid microwaving, as it softens the batter.

FAQs

What type of fish works best for fish and chips?

Firm white fish like cod or haddock works best because it holds its shape and has a mild flavor.

Why use sparkling water in the batter?

Sparkling water adds air to the batter, making it lighter and crispier when fried.

Can I prepare the batter ahead of time?

It’s best to prepare the batter just before frying to keep it light and bubbly.

How do I keep the fish from sticking to the oil?

Make sure the oil is hot enough and avoid overcrowding the fryer.

Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend suitable for frying.

What oil is best for frying?

Neutral oils with a high smoke point, such as vegetable or sunflower oil, work well.

How do I know when the fish is fully cooked?

The fish should be golden brown and flake easily with a fork.

Can I freeze leftover fish and chips?

Freezing is not recommended, as the texture of the batter and chips will suffer.

Is it possible to make this recipe in an air fryer?

Chips can be made in an air fryer, but the battered fish is best deep-fried for proper texture.

What can I serve alongside fish and chips?

Common sides include tartar sauce, lemon wedges, peas, or a light salad.

Conclusion

This classic fish and chips recipe proves that simple ingredients and careful frying can create an unforgettable meal. Crispy on the outside, tender on the inside, and full of comforting flavor, it’s a dish you’ll return to again and again whenever you crave a true classic.

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