Perfect Fish n’ Chips! Simple and Crispy

Fish and chips is a British favorite that combines juicy fish in a crispy batter with golden, double-fried potatoes. The dish became particularly popular in Britain in the 1800s and is still associated with small takeout shops known as "chippies."

At home, temperature control and the right order of operations are crucial. The potatoes are fried first at a lower temperature to become tender and then at a higher temperature to achieve a crispy surface. The fish is coated in flour and dipped in ice-cold batter just before frying.

How to Get Crispy Fish and Chips

Dry the fish well before coating it in flour. The flour helps the batter adhere better and contributes to an even surface.

The batter should be ice-cold when the fish is placed in the oil. Mix it just before use, and do not stir more than necessary. A cold and light batter results in a fluffier and crispier outcome.

Fry only a few pieces of fish at a time. If you add too many to the pot, the temperature drops quickly, and the result can be greasy and less crispy.

Why Are the Potatoes Double-Fried?

The first frying at a lower temperature makes the potatoes tender inside without giving them much color. After a short pause, they are fried again at a higher temperature, so the outside becomes golden and crispy.

Rinse the potato sticks in cold water to remove some of the starch, and dry them very well before placing them in hot oil. Water and hot frying oil must not come into contact.

Which Fish Works Best?

Cod and haddock are common choices because they have firm, light flesh and a mild flavor. Pollock or coley can also be used.

Choose evenly thick pieces so that the fish cooks through at about the same time. Remove skin and bones, and dry the surface before breading.

Easy Tartar Sauce for Fish and Chips

The tartar sauce provides a creamy texture and fresh acidity to the fried fish. This version is made with mayonnaise, pickles, capers, lemon, and a bit of Dijon mustard.

Feel free to make the sauce first and chill it while the rest of the food is prepared. This allows the flavors to meld.

Sides for Fish and Chips

Serve the dish with lemon wedges, tartar sauce, and optionally mashed peas or pea puree. Malt vinegar gives the tangy flavor many associate with British fish and chips.

A simple coleslaw or green salad also pairs well if you want a fresher side.

Can Fish and Chips Be Made Without Frying?

The wet batter in this recipe is intended for frying. If the fish is to be prepared in the oven or air fryer, breading with flour, egg, and breadcrumbs is better suited.

The potatoes can also be roasted in the oven or air fryer, but the result will be different from double frying. It will still be good, but not quite the same texture as in this recipe.

Safety When Frying

Use a stable and spacious pot, and do not fill it too full with oil. Keep a suitable lid nearby, keep children and pets away, and never leave the pot unattended while the oil is hot.

If the oil catches fire, turn off the heat and smother the flames with a lid if it can be done safely. Never use water on burning oil.

Serve fish and chips immediately while the fish and potatoes are still hot and crispy.