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Fish and Chips

Fish and Chips

A beloved British classic brought home — flaky white fish fillets coated in a light, crispy beer batter and served alongside golden, seasoned oven-baked chips. Simple techniques keep the fish tender and the crust shatteringly crunchy, making this a crowd-pleasing family dinner any night of the week.

4 servings · Prep 20 min · Cook 40 min · Total 60 min

British · Dinner · Main Course

Ingredients

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Chips

  • 2 lb russet potatoes peeled and cut into ½-inch thick strips
  • 2 tbsp olive oil
  • 1 tsp kosher salt plus more
  • 0.5 tsp black pepper freshly ground

Batter

  • 1 cup all-purpose flour plus extra for dredging
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 0.5 tsp smoked paprika
  • 1 cup cold lager beer or sparkling water for alcohol-free version
  • sparkling water for alcohol-free version

Main

  • 1.5 lb cod fillets or haddock, cut into 4 even pieces, patted dry
  • haddock
  • 3 cup vegetable oil for frying
  • 1 whole lemon cut into wedges

Condiments

  • 0.5 cup malt vinegar
  • 0.5 cup tartar sauce store-bought or homemade

Equipment

  • Oven
  • Stovetop
  • Baking Sheet
  • Mixing Bowl
  • Skillet
  • Pot
  • Paper Towel
  • Refrigerator
  • Wire Rack
  • Fridge
  • Whisk
  • Plates
  • Knife
  • Jelly Roll (10x15)
  • Tongs
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Meat Thermometer

Instructions

  1. Preheat your #[Oven] to ![425°F]. Toss the @[Russet Potatoes] strips with @[Olive Oil], ~[1 tsp] @[Kosher Salt], and @[Black Pepper] until evenly coated. Spread in a single layer on a large #[Baking Sheet] — don't crowd them. Roast for ~[35–40 minutes], flipping halfway through, until golden and crispy at the edges. Keep warm in the #[Oven] on ^[low] while you fry the fish.
  2. In a large #[Mixing Bowl], whisk together the @[All-Purpose Flour], @[Baking Powder], ~[1 tsp] @[Kosher Salt], and @[Smoked Paprika]. Pour in the cold @[Lager Beer] and whisk until a smooth, thick batter forms — a few small lumps are fine. Keep the batter cold; set it in the #[Fridge] until ready to use. Spread a thin layer of extra @[All-Purpose Flour] on a plate for dredging.
  3. Pour @[Vegetable Oil] into a large deep #[Skillet] to a depth of about 1½ inches. Heat over ^[medium-high] until it reaches ![350°F] on a thermometer. Pat the @[Cod Fillets] completely dry with paper towels — this helps the batter stick. Dredge each fillet lightly in the extra @[All-Purpose Flour], shaking off any excess, then dip into the beer batter, letting any drips fall back into the bowl.
  4. Carefully lower 2 battered fillets into the hot @[Vegetable Oil], laying them away from you. Fry for ~[4–5 minutes] per side, turning once with tongs, until the batter is deep golden and the fish is cooked through (%[internal temp 145°F]). Transfer to a wire rack set over paper towels to drain. Repeat with remaining fillets, letting the @[Vegetable Oil] return to ![350°F] between batches.
  5. Season the fried fish immediately with a pinch of @[Kosher Salt]. Plate alongside the oven chips, @[Lemon] wedges, and @[Malt Vinegar] or @[Tartar Sauce] for dipping. Serve right away while everything is hot and crispy.