The Ultimate Crispy Homemade Fish and Chips Recipe

There’s nothing quite like biting into a perfectly crispy homemade fish and chips recipe the golden, flaky batter giving way to tender fish inside, paired with crunchy fries. This British classic has been loved for generations, and making it at home is easier than you think. Whether you’re planning a cozy family dinner or a weekend treat, this guide will walk you through how to make fish and chips from scratch, with tips for the crispiest results every time.

Homemade versions not only taste fresher but allow you to control the texture and seasoning. From the perfect homemade fish batter to oven-baked or deep-fried options, this recipe guarantees a satisfying crunch without heavy greasiness. Let’s dive into the details of this homemade fish fry masterpiece.

Table of Contents

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Ingredients

Here’s what you’ll need for the fish, chips, and batter.

Component	Ingredients
Fish	4 cod or haddock fillets (6 oz each)
Chips	4 large russet potatoes, peeled and cut into thick fries
Batter	1 cup all-purpose flour, 1 cup cold sparkling water, 1 tsp baking powder, ½ tsp salt, ¼ tsp pepper
Seasoning	Salt, pepper, malt vinegar, lemon wedges for serving
Oil	Vegetable or canola oil (for frying)

Step-by-Step Instructions

1. Prepare the potatoes – Peel and cut the potatoes into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
2. Par-cook the chips – Heat oil in a deep fryer or heavy pot to 325°F (165°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.
3. Make the batter – In a bowl, whisk together flour, baking powder, salt, and pepper. Gradually pour in cold sparkling water until smooth. The batter should be thick but pourable.
4. Prepare the fish – Pat the fish fillets dry and dust lightly with flour. This helps the batter stick evenly.
5. Heat the oil – Increase oil temperature to 375°F (190°C) for frying the fish.
6. Fry the fish – Dip each fillet into the batter, letting excess drip off, and carefully place into the hot oil. Fry 4–5 minutes per side until golden and crisp. Remove and drain on a wire rack.
7. Finish the chips – Return the par-cooked chips to the oil and fry again for 2–3 minutes until golden brown and crisp.
8. Serve hot – Sprinkle the fish and chips with salt, add lemon wedges, and serve with tartar sauce or malt vinegar.

Helpful Tips

• For extra crispness, keep your batter cold until the moment of frying.
• Sparkling water or beer adds air bubbles that make the coating lighter.
• Avoid overcrowding the fryer; too many pieces lower oil temperature and cause sogginess.
• If you prefer a healthier version, try a fish and chips recipe baked in the oven using panko breadcrumbs.
• Always drain fried food on a wire rack, not paper towels, to maintain crunch.

Conclusion

This homemade fish and chips recipe captures everything you love about the British classic crispy golden batter, tender fish, and perfectly seasoned fries. Whether deep-fried or baked, it’s a comfort food that never fails to satisfy. Now that you know how to make fish and chips, bring this restaurant-quality favorite to your own kitchen and enjoy the crunch of a freshly fried fillet any night of the week.

FAQs About Homemade Fish and Chips