Fish and Chips Recipe That Outsmarts Takeout: Ultra-Crispy, Pub-Perfect, and Shockingly Simple

You don’t need a Michelin star to nail a proper fish and chips recipe—just heat, timing, and a batter that knows how to puff like it’s on a mission. Forget soggy fries and limp fillets; this is the backyard version that beats the pub. We’ll punch flavor into every bite, make your batter aerate like a jet engine, and keep the chips shatter-crisp.

If you can boil water and keep oil hot, you’re already 80% there. The other 20%? That’s what you’re about to steal.

What Makes This Recipe Awesome

Double-cooked chips: Parboiled and twice-fried for a crackly exterior and fluffy interior.
The gold standard.
Beer batter magic: Carbonation + cold = airy, crisp coating that stays crunchy longer. No sad sog or we riot.
Neutral oil, high heat: Consistent 350–375°F keeps everything light, not greasy.
Simple seasoning, loud results: Salt, pepper, and a splash of vinegar at the end—classic and addictive.
Pub-level flavor at home: Scroll, cook, flex. It’s that kind of recipe.

Shopping List – Ingredients

Fish: 1.5–2 lb firm white fish fillets (cod, haddock, or pollock), cut into 4–6 pieces
Potatoes: 2–3 lb russet or Maris Piper potatoes, peeled (optional) and cut into thick chips
Frying oil: 2–3 quarts neutral oil (peanut, canola, or sunflower)
For the batter:
- 1 1/2 cups all-purpose flour (plus 1/2 cup for dredging)
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional but great)
- 12 oz very cold beer (lager or pale ale) or sparkling water
- 1 tablespoon vodka (optional; helps extra crispness)
Seasonings:
- Salt and malt vinegar to finish
- Lemon wedges
- Tartar sauce (store-bought or homemade)

Cooking Instructions

Prep the potatoes: Cut thick chips (about 1/2–3/4 inch).
Rinse under cold water until it runs clear to remove surface starch. Soak in cold water for 20–30 minutes while you prep other items.
Parboil the chips: Bring a large pot of salted water to a boil. Add potatoes and simmer 6–8 minutes until edges are slightly rough and centers just tender.
Drain and let steam-dry in the colander. Toss gently to rough up the edges—more cragginess = more crunch.
Heat the oil: In a deep, heavy pot or fryer, heat oil to 300°F for the first fry. Use a thermometer; guessing is how you get soggy sadness.
First fry (chips): Fry potatoes in batches at 300°F for 4–5 minutes until pale and just set.
Don’t brown yet. Drain on a rack or paper towels. Raise oil to 365–375°F for the second fry.
Make the batter: In a bowl, whisk 1 1/2 cups flour, cornstarch, baking powder, salt, pepper, and garlic powder.
Add cold beer (or sparkling water) and vodka, whisking just until combined. Batter should be the consistency of heavy cream. Keep it cold.
If it thickens, splash in more beer.
Dry and dredge fish: Pat fillets very dry with paper towels. Season with salt and pepper. Dredge lightly in the 1/2 cup flour, shaking off excess—this helps the batter cling.
Batter and fry fish: Working one or two pieces at a time, dip fish into batter, let excess drip, then carefully lower into 365–375°F oil.
Fry 5–7 minutes, turning once, until deep golden and crisp. Internal temp should reach 140–145°F. Transfer to a rack and lightly salt.
Second fry (chips): Return chips to 365–375°F oil and fry 2–4 minutes until golden and crisp.
Drain on a rack, salt immediately, and hit with a splash of malt vinegar, if you like.
Serve like a legend: Pile chips, top with fish, add lemon wedges and tartar sauce. Eat immediately while everything’s singing.

Preservation Guide

Short-term holding: Keep fried fish and chips on a wire rack in a 200°F oven for up to 20 minutes. Any longer and crispness dips.
Refrigeration: Store leftovers in separate airtight containers for up to 2 days.
Keep paper towel underneath to absorb moisture.
Reheating: Best in a 425°F oven or air fryer for 7–12 minutes until hot and crisp. Avoid microwaves unless you enjoy soggy nostalgia.
Freezing: Par-cooked chips freeze well. After their first fry and full cooling, freeze on a tray, then bag for up to 2 months.
Fry straight from frozen at 375°F.
Fish freezing: Fried fish doesn’t freeze great, IMO. If you must, cool completely, freeze on a tray, then reheat at 425°F until crackly. Quality will drop a notch.

Benefits of This Recipe

Texture dialed in: Double-cooked chips and carbonated batter deliver the crunch you crave.
Flexible liquids: Beer or sparkling water both work; vodka is a pro trick for extra shatter.
Home-cook friendly: No fancy gear required beyond a pot, thermometer, and a rack.
Budget-friendly: Pollock or hake keep costs low with top-tier results.
Scalable: Easy to double for a crowd—just fry in batches and hold in a warm oven briefly.

Pitfalls to Watch Out For

Too-warm batter: Warm batter absorbs oil and turns heavy.
Keep it cold; stash the bowl over an ice bath if your kitchen runs hot.
Wrong oil temp: Below 350°F = greasy. Above 380°F = scorched and raw inside. Monitor with a thermometer, not vibes.
Overcrowding the pot: Drops temp fast and wrecks crispiness.
Fry in small batches; patience tastes better.
Skipping the dredge: Batter slides off bare fish. Light flour coat is non-negotiable.
Wet potatoes: Water + oil = splatter and soggy chips. Steam-dry after boiling and before frying.

Variations You Can Try

Panko-crusted: Skip batter.
Dip fish in seasoned flour, beaten egg, then panko; fry at 350°F. Different vibe, still crispy.
Gluten-free: Use rice flour and cornstarch (1:1) in batter, and GF beer or sparkling water. Extra light and crisp.
Spice route: Add 1 teaspoon smoked paprika and 1/2 teaspoon cayenne to the batter for a gentle burn.
Sweet potato chips: Fry at slightly lower temps (340–350°F) and watch closely—they brown faster.
Herb salt finish: Mix flaky salt with lemon zest and chopped parsley; shower over hot fish and chips.
Air fryer assist: Parboil chips, toss with 1–2 teaspoons oil, air fry at 380°F until crisp, then finish fish in oil.
Hybrid, but effective.

FAQ

Which fish is best for fish and chips?

Cod and haddock are traditional for their mild flavor and flaky texture. Pollock, hake, or even catfish also work great. Choose thick, fresh fillets with minimal moisture for best results.

Can I make this without beer?

Yes—use sparkling water.

The key is carbonation and cold temperature, not the beer’s flavor. If you want a hint of malt, add a splash of malt vinegar to the batter.

Why add vodka to the batter?

Vodka inhibits gluten and evaporates fast, making the coating lighter and crisper. You’ll taste zero booze.

If you’d rather skip it, no problem—your batter will still be excellent.

How do I keep the batter from getting heavy?

Keep ingredients cold, don’t overmix, and fry at the right temperature. The batter should lightly coat the back of a spoon; thin with more beer/sparkling water if it’s too thick.

Do I need a deep fryer?

No. A heavy Dutch oven or deep pot works perfectly.

Just use a clip-on thermometer and maintain oil level so pieces can float without sticking to the bottom.

What oil should I use?

Neutral, high-smoke-point oils like peanut, canola, or sunflower. Olive oil isn’t ideal here—it smokes early and adds flavor you may not want.

How do I avoid soggy chips?

Rinse, soak, parboil, steam-dry, and fry twice. Salt immediately after the second fry.

Keep them on a wire rack, not a plate, so steam escapes.

Can I season the fish before frying?

Absolutely. Salt and pepper the fillets after patting dry. You can also add a pinch of paprika or garlic powder to the dredge for a subtle boost.

What should I serve with it?

Tartar sauce, lemon wedges, malt vinegar, mushy peas if you’re going classic, and maybe a crisp slaw.

Cold lager or iced tea on the side? Not mandatory, but highly recommended.

Wrapping Up

This fish and chips recipe hits the sweet spot: minimal fuss, maximal crunch, and flavor that punches above its weight class. Keep the batter cold, the oil hot, and your batches small, and you’ll plate pub-quality results without leaving home.

Next time someone suggests takeout, just smirk—because you’ve got the better version on speed dial. FYI: leftovers reheat like a dream in the air fryer, but odds are you won’t have any.