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Classic Fish and Chips

Simple fish and chips made with cod fillets and twice-fried fries. Tastes great as-is or with malt vinegar, lemon, or tartar sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine british
Servings 4 people
Calories 1530.9 kcal

Equipment

  • 1 Deep Fryer or Large Pot For safe and efficient deep-frying of fish and chips.
  • 1 Candy/Deep-fry thermometer Essential for monitoring oil temperature for optimal frying results.
  • 2 Medium Bowls For soaking potatoes and preparing the batter.
  • 1 Slotted Spoon or Spider For safely removing fried items from hot oil.
  • 1 Paper Towels For draining excess oil from fried fish and chips.

Ingredients
  

Main

  • 4 large potatoes peeled and cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup milk
  • 1 egg
  • 1 quart vegetable oil for frying
  • 1 ½ pounds cod fillets

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Place sliced potatoes in a medium bowl and cover with cold water. Dotdash Meredith Food Studios
  • Mix flour, baking powder, salt, and pepper together in a separate medium bowl. Dotdash Meredith Food Studios
  • Add milk and egg; stir until batter is smooth. Let stand for 20 minutes. Dotdash Meredith Food Studios
  • Meanwhile, heat oil in a large pot or electric skillet to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
  • Drain and pat dry potatoes. Fry in hot oil until tender, about 5 minutes; drain on paper towels. Dotdash Meredith Food Studios
  • Dredge cod in batter, one piece at a time, and place in hot oil. Dotdash Meredith Food Studios
  • Fry fish in batches until golden brown on all sides; drain on paper towels. Monitor oil temperature, increasing the heat as needed to maintain 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
  • Fry potatoes again in hot oil until crisp, 1 to 2 minutes; drain on paper towels. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

Achieving perfectly crisp fish and chips relies heavily on oil temperature; maintain 350°F (175°C) to prevent soggy food. For the batter, resting it for 20 minutes allows the flour to fully hydrate, resulting in a smoother, more adherent coating. Do not overcrowd the fryer; fry in small batches to maintain oil temperature and ensure even cooking. Season both the fish and chips immediately after draining while they are still hot for best flavor adherence. Consider a blend of spices in the batter, such as paprika or a pinch of cayenne, for an extra layer of flavor. Serve promptly with fresh lemon wedges and a quality tartar sauce.