Fish and Chips
Crispy beer battered cod with golden fries, lemon wedges, and tartar sauce.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 55 min.
- Serves 4 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Fish and chips is the classic pub style dinner of shattering crisp battered fish beside thick cut fries. Cold batter and hot oil are the secrets: a chilled mixture of flour, cornstarch, and lager puffs on contact with 375 degree oil, while twice cooked potatoes turn fluffy inside and golden outside.
Helpful guides
Instructions
Cut the potatoes into half inch sticks, rinse under cold water, and soak 15 minutes to remove surface starch. Drain and pat very dry with towels, since water causes dangerous splatter in hot oil. Dry potatoes fry crisp instead of steaming.
Heat the oil in a heavy Dutch oven to 325 degrees Fahrenheit for the first fry. Fry the potatoes in two batches for 4 to 5 minutes until pale and softened but not browned. Lift to a wire rack over a sheet pan and rest while the oil heats further.
Whisk 3/4 cup flour with the cornstarch, baking powder, salt, and pepper in a large bowl. Whisk in the cold beer and egg just until combined with a few small lumps remaining. Keep the batter chilled until frying so it crisps fast on contact.
Raise the oil to 375 degrees Fahrenheit. Pat the fish dry, dust lightly with the remaining flour, and dip each piece to coat fully. Let excess drip off so the shell fries thin and crisp rather than heavy and doughy.
Lower fish gently into the oil away from you and fry 2 pieces at a time for 5 to 7 minutes, turning once, until deep golden. Lift to the rack; flesh should flake and read 145 degrees Fahrenheit. Refry the potatoes 2 to 3 minutes until golden.
Season everything with salt while hot and serve at once with lemon wedges, tartar sauce, and malt vinegar. Fried food softens quickly, so plate near the stove. Coleslaw and peas round out the basket style meal for four.
Troubleshooting — fixes, not repeats
- If batter slides off, the fish was wet or undusted; pat very dry and coat lightly with flour before dipping.
- If fries turn soggy, the oil was too cool or the batch too large; fry fewer pieces and confirm temperature between batches.
- If coating browns before fish cooks, the fillets are too thick; choose pieces under 1 inch or lower oil to 365 degrees.
- If the kitchen smells strongly afterward, simmer vinegar and water briefly and run the vent fan during frying.
Make it your way
- Swap cod for haddock, pollock, or halibut without changing times for similar thickness.
- For an oven version, coat oiled fish with seasoned panko and bake at 425 degrees for 12 to 15 minutes to 145 degrees Fahrenheit.
- Add a teaspoon of Old Bay to the batter for Maryland style seasoning.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat on a rack in a 400 degree oven until crisp and 165 degrees Fahrenheit inside.
Freezing is not recommended because the batter turns soggy on thawing.
FAQ
What fish works best for fish and chips?
Firm white fillets such as cod, haddock, or pollock hold together and flake at 145 degrees Fahrenheit. Choose even pieces about 1 inch thick so the batter and fish finish together. Avoid delicate fish that breaks apart when turned in hot oil.
Can I reuse the frying oil?
Yes. Cool completely, strain through cheesecloth into a clean container, and refrigerate up to one month. Discard if it smells off, foams, or smokes below 350 degrees. Never pour used oil down the drain; seal and trash it or recycle locally.
Why is my batter not crispy?
Warm batter, cool oil, and crowding are the usual causes. Keep batter chilled, confirm 375 degrees before each batch, and fry two pieces at a time. Drain on a rack, not paper, so steam escapes and the crust stays crisp.