A Classic Comfort Food Favorite!

Nelli

This Fish and Chip recipe is made in a beer batter with its crispy golden coating, flaky white fish, and perfectly seasoned fries. If you have ever travelled to Great Britain you will have either tried Fish and Chips or at least walked past a Fish and Chips Restaurant.

This recipe is incredibly easy to make and delivers restaurant-quality results with simple ingredients. I suggest cutting the fish into smaller pieces, this way the batter won’t stick unto the deep fryer and become extremely difficult to remove without ripping the coating appart.

The History of Fish and Chips:

Fish and Chips originated in the United Kingdom during the 19th century and quickly became a staple meal for working families. Traditionally served wrapped in paper and enjoyed with malt vinegar, it remains one of Britain’s most famous comfort foods.

Why You’ll Love This Recipe:

Crispy, golden batter that stays crunchy
Tender, flaky fish inside every bite
Family-friendly and budget-friendly
Perfect for lunch, dinner, or casual gatherings

Ingredients You’ll Need for the Fish and Chips:

For the Fish:

8 small pieces of white fish fillets (cod, haddock, or pollock)
1 cup All-purpose flour
Salt and pepper to taste

For the Fish Batter:

1 cup of All-purpose flour
1 1/2 tsp baking powder
7 Tbsp milk
1/2 Tbsp olive oil
1 Tbsp water
pinch of salt
6 Tbsp of fizzy beer

Optional Serving Suggestions:

Tartar sauce
Lemon wedges
Malt vinegar
Coleslaw

Instructions on How to Make Fish and Chips:

Prepare the Fish: Pat the fish dry with paper towel and check over your fish for any bones. If you have a thicker part and thinner part of the fish, cut the thin part off as we will cook this separately to avoid overcooking.
Season the fish with salt and pepper.
Lightly coat each fillet with flour.

Heat oil in a deep fryer or heavy pot to 350F (175C).
Make the Batter: In a large bowl, whisk together flour, baking powder, milk, olive oil, water, salt, pepper, and beer. Don’t worry if there are lumps in the batter, this is good.

Fry the Fish: Dip fish into the prepared batter, allowing excess to drip off. Carefully place the fish into the hot oil and fry for 4-6 minutes, or until golden brown and cooked through.
Transfer to wire rack to drain.
Serve: Serve the crispy fish alongside hot chips or sweet potatoes. Garnish with lemon wedges, dill, and your favorite condiments.

Tips for Perfect Fish and Chips:

Use very cold beer for the crispiest batter.
Avoid overcrowding the fryer.
Pat the fish dry before coating.
Serve immediately for the best texture.
Choose fresh, firm white fish for the flakiest results.

Frequently Asked Questions:

What fish works best? Cod and haddock are traditional choices, but pollock, halibut, or tilapia work well too.
Can I make it ahead? Fish is best served fresh, but leftovers can be reheated in the oven to maintain crispness.
Can I freeze it? Yes. Freeze cooked fish and fries separately for up to 2 months.

Fish and Chips remains one of the world’s most beloved comfort foods for good reason. The combination of crispy battered fish and golden fries creates a meal that’s simple, satisfying, and always a crowd-pleaser. If you have tried this recipe, leave a comment below I would love to hear your feedback.

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