Active Time
90 minutes
Total Time
2 hours 30 minutes
Fish and chips (batter-fried fish served with french fries) is a British favorite some historians trace to Sephardic Jewish communities in 17th-century England. In England, you’d likely head to your local pub or chippy (i.e., fish and chips shop) to satisfy a craving, but the dish is relatively easy to replicate at home. You only need white fish fillets, hot oil, and starchy russet potatoes to make crispy magic. Bonus: When you make it at home, you can customize your fish and chips recipe to your liking. Add a pinch of cayenne or a dash of hot sauce to the flour mixture for a kickier batter, or stir in a teaspoon of turmeric or paprika for color and flavor.
This recipe for beer-battered fish makes for a breading with a delicately yeasty flavor. Use any relatively light beer you like to drink, from English amber ale to a malty lager. A darker beer will also work, though it will add richer, often smoky or chocolaty flavor and color. Steer clear of hoppy IPAs, which can make fried food taste bitter. If you’d rather skip the alcohol, use plain seltzer or club soda instead.
In most corners of London, the traditional fish and chips accompaniment is malt vinegar, but serve yours with tartar sauce or even ketchup if you prefer. While many consider fish and chips a meal unto itself, you could serve with mushy peas, another British classic, or a sharply dressed green salad or vinegar-based coleslaw for cool, tangy contrast.
Ingredients
4 servings
Special Equipment
Preparation
Step 1
Peel 4 large russet potatoes (about 2¼ lb.) and halve lengthwise, then cut lengthwise into ½"-thick wedges, transferring as cut to a large bowl of cold water. Chill 30 minutes.
Step 2
Heat 3 qt. vegetable oil (96 oz.) in a deep 6-qt. heavy pot or fryer fitted with deep-fry thermometer over medium-high heat until thermometer registers 325°. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one-third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Using a slotted spoon, transfer to fresh paper towels to drain. Working in batches, fry remaining potatoes, returning oil to 325° between batches. Remove oil from heat and reserve. Let potatoes cool, about 25 minutes.
Step 3
Heat reserved oil over medium-high heat until thermometer registers 350°. Place oven racks in upper and lower thirds of oven; preheat to 250°.
Step 4
Working in batches, fry potatoes again until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350° between batches. Using slotted spoon, transfer to fresh paper towels and drain briefly, then arrange in a single layer in a shallow baking pan. Keep warm in upper third of oven.
Step 5
Increase oil temperature to 375°. Sift 1½ cups (187 g) all-purpose flour into a medium bowl, then whisk in one 12-oz. bottle cold beer gently until just combined. Stir in ¼ tsp. kosher salt.
Step 6
Pat fish dry. Sprinkle 1½ lb. haddock or cod fillets, skinned, pin bones removed, fish cut diagonally into 1"-wide strips (5–6" long), on both sides with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper. Dredge in remaining ½ cup (63 g) all-purpose flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4–5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven. Working in batches, fry remaining fish, returning oil to 375° between batches.
Step 7
Season fish and chips with kosher salt. Arrange on a platter or divide among plates. Serve with malt vinegar alongside.
Do Ahead: Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
Editor’s note: This recipe for fish and chips was first printed in the January 2004 issue of ‘Gourmet.’ Head this way for more of our best fish recipes →
Leave a Review
Reviews (56)
Back to TopThis is exactly the batter I want for fish n chips. It was so crusty, chewy, airy + the right amount of grease to make the dish feel decadent but not heavy. I tossed some mushrooms in the leftover batter and fried those up too. Very pleased with the result. I used pollock and it was great!
Kearney
Brooklyn
3/12/2024
I don't have a deep fryer so I just pan fried the battered cod in a few tablespoons of grapeseed oil. I was amazed at how good it was.
mclelson
Toronto, ON
1/29/2019
A chef from Hill's Seafood shop told me his secret to great fish and chips. For 1 cup of flour for the batter, add a scant 1 Tbs of baking powder, and a scant 1 Tbs of corn starch. The baking powder makes the batter puff up and the cornstarch makes it crispier. I've made this recipe a several times and I've also added a bit more beer (lager) to make the batter thinner. I recommend these tweaks to the recipe.
carolvm3
Media, PA
7/14/2013
This was delicious. I made it for our Good Friday dinner and it met with MBH's seal of approval. I was nervous about it, but followed the recipe using English ale and haddock. I added a side of coleslaw and my new fave, mushy peas.
mybritishhusband
Canada
4/16/2013
The chip recipe uses exactly the same method my English Mum taught me, basically frying the potatoes slowly in smaller batches to allow them to cook through, then raising the temperature and frying again right before you eat them, to crisp them up. The type of potato you use makes a difference, I like the big, starchy white ones that are sold here as baking potatoes. They cook faster and crispier than red skinned or Yukon golds. The fish recipe is good too, it was easy and yummy. Used snapper.
calgarycook
3/18/2013
this recipe is the best i've ever tasted (and i've traveled a LOT). the only change i made is i use pangasius (sometimes called swai) which is a lot cheaper and everyone always wants to know what it was! :)
tadelu
12/2/2012
After checking other recommendations, To start, I am using a Breville BDF600XL Fryer - I soaked the peeled and cut potatoes in cold water over night (thanks to A Cook from New York City), blotted very dry before frying and as suggested by Silver Springs - and coated with the batter used for the fish - most excellent french fries! Maybe add a minute to the first cooking, and frying the potatoes twice is absolutely necessary - otherwise don't bother. Sprinkled the fish with a little cayenne with the salt and pepper. Be sure to flour and coat the fish at the last minute and drip off extra! Made batter that was suggested by a Cook from Mid-Coast Maine. My fish still stuck to the basket if I didn't move them around mid way through. Also, make your own fresh tartar sauce (Bon Appetite 1/99) is excellent!
fletchfam1
Knoxville
10/7/2012
Used tilapia because my family prefers it. Batter was easy and delicious. Didn't make the chips - cheated and used frozen, which were great.
EllenE525
Leonardtown, MD
9/2/2012
I like pollock...a little more flavorful, to my taste, and less expensive to boot. It's what my fish store, which also is a restaurant, uses for their fish and chips, and I concur. Be sure the potatoes, after the first fry, are really cooled off, in fact put them in the fridge on a sheet pan, and they'll be real crispy on the outside, and soft and delicious on the inside. One negative reviewer doesn't know how to cook!
djembe11
Fairlee,Vermont
8/31/2012
The fish came out beautifully. So simple, yet delish. I par-boil my potatoes for 4 minutes, and drain, before deep-frying. I will try the double-fry another time!
julielind
Verdi, NV
2/12/2012
too much work for little results. batter is not that tasty and makes a big mess..double fry potatoes on ly make the soggy and brown
ira_65320
new york
2/11/2012
Quick and easy. Great for a week time meal. I only did the fish, not the chips. I used the cod fillets from Costco, and the coating was perfect. Might add some cayenne to the batter next time. Advice: serve immediately, or put on paper towel in warm (but off) oven. I put mine on parchment paper in a 350 degree oven and the bottoms got all soggy. Though my husband still ate every dang bit of that shell and fish.
MaryBarry
Joliet, MT
1/1/2012
Thought I could get away without the double fry on the chips, but it is so much better if you do it. I'm convinced.
agkelly
Chicago, IL
4/17/2011
I would make this again for sure! The only problem is that I don't have a deep fryer so I used a small pot on the stove. Maybe I didn't have enough oil so they stuck to the bottom and some of the batter came off. Overall everyone loved them.
AdAgency
2/5/2011
Made the recipe exactly as written. Don't bother with the double-fried chips they were just OK, not worth the time and effort required. The fish, on the other hand, was terrific: the batter was light and puffed up beautifully and the fish was moist and flavorful. My teenage son, not a fish eater, pronounced it not bad high praise indeed, given the source. The low, two-fork rating addresses the mediocre chips the fish, by itself, deserves four.
Anonymous
New York, NY
2/3/2011
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