Fish and Chips

These fish and chips have are wonderfully crispy coating made from a perfectly seasoned batter using seltzer water! The carbonation creates that signature puffed-up crunchy texture fish that fish and chips enthusiasts know and love. Follow it up with some easy homemade french fries and a side of tarter sauce for a classic fish dinner!

Best Crispy Fried Fish & Chips

When I think of my favorite comfort foods, a big plate of crispy fried fish and chips is near the top of the list. The flaky white fish and crunchy coating make the perfect balance of flavors and textures, and it's even better with a bottle of malt vinegar and a ramekin of tartar sauce!

While the fish may be the star of the show, they don't outshine the homemade french fries. My 2-step fry method makes keeps them soft and fluffy on the inside while golden and crispy on the outside!

Jump to:

• Best Crispy Fried Fish & Chips
• 🥘 Fish and Chips Ingredients
• 🔪 How To Make Fish and Chips
• 🥗 What To Serve With Fish and Chips
• 💭 Angela's Pro Tips & Notes
• 🥡 Storing & Reheating
• 🐟 😋 More Delicious Fish Dinners
• 📖 Recipe Card
• 💬 Reviews

🥘 Fish and Chips Ingredients

I use the same pan and beef tallow (or oil) to fry both the fish and the chips. If you're worried about your fries having a fishy taste (I haven't had this problem), you can always fry them separately.

Fried Fish

• All-Purpose Flour - 1¼ cup of all-purpose flour divided into 1 cup and ¼ cup portions. You could try an all-purpose flour substitute, but it might affect the texture. 
• Cornstarch - ½ cup of cornstarch divided into 2 equal portions, or try a cornstarch substitute.
• Baking Powder - 1 teaspoon of baking powder or a baking powder substitute.
• Salt - 1 teaspoon of salt (to taste).
• Old Bay Seasoning - 1 teaspoon of old bay seasoning (or your favorite seafood seasoning).
• Seltzer Water - 1 ½ cups of seltzer water (or club soda).
• Beef Tallow - Enough beef tallow to fill your pan ⅔ full and submerge the fish. While I prefer beef tallow for the best flavor, you can also use your preferred cooking oil with a neutral taste and high smoke point.
• Cod - 2 pounds of fresh or frozen and thawed cod fillets. You can also use haddock or pollock.

Chips

• Potatoes - 2 pounds of russet potatoes or another starchy potato variety. Washed, peeled, and cut into fries.
• Salt & Pepper - ½ teaspoon each of salt & pepper (to taste).

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Fish and Chips

There are a few steps to making incredible fish and chips, but I promise it's easier than it seems on paper! You are going to need a colander, a sharp knife, a large, deep frying pan or pot, your measuring utensils, and a few mixing bowls to get started.

Two pounds of cod and two pounds of potatoes make about 4-6 servings, depending on how hungry everyone is!

Prep

1. Rinse the potatoes. Place 2 pounds of sliced potatoes in a colander and rinse them with cold running water. Then, pat them dry with paper towels and keep them in the fridge covered with more paper towels as you prepare the fish.
2. Make the batter. In a large mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of salt, 1 teaspoon of old bay seasoning, and ¼ cup of cornstarch. Then, gradually mix in 1 ½ cups of seltzer water. Only use enough to make the batter thick enough to coat the back of a spoon.
3. Make the dry coating. Put the remaining ¼ cup of flour and ¼ cup of cornstarch in a separate bowl and stir to combine. Place it next to the bowl of batter to set up your dredging station.
4. Heat the tallow (or oil). Meanwhile, add the beef tallow to a large, deep frying pan over medium heat. You may need to increase the temperature gradually to reach 350°F-375°F (175°C-190°C), but don't crank it up too high.

Batter & Fry The Fish

1. Add the dry coating. Once the tallow or oil is hot, pat 2 pounds of cod fillets dry with paper towels. Then, coat the fish with the dry cornstarch/flour mixture and shake off any excess before dredging it in the wet batter (this helps the batter stick).
2. Dredge and fry. Working with one piece of fish at a time, dredge it, batter it, and place it into the hot oil. Work in batches if necessary. Fry until golden brown and crispy (about 8 minutes). If cooking in batches, allow the oil to return to temp before frying more fish. 
3. Keep warm. When the fish is ready, transfer it to a wire cooling rack on top of a baking sheet. Keep finished pieces in a 250°F (120°C/Gas Mark ½) oven until the last one is done, right before serving. The heat will keep the oil draining off and the batter crispy.

Fry The Chips

1. Decrease the heat. After you are done with the fish, remove the fries from the fridge. Decrease the heat to medium-low and let the oil temperature drop to 300°F (150°C).
2. Par-fry. Once the oil has cooled down some, fry the chips in batches (you don't want to overcrowd the pan) for about 5 minutes each. Then, use a slotted spoon to transfer them to a paper towel-lined plate until they have all been 'par-fried.'
3. Increase the heat. Increase the heat to medium-high so that the oil reaches 400°F (205°C). Still working in batches, return the fries to the hot oil and fry until crisp and golden (about 4-5 minutes).
4. Season. Transfer the chips to a wire rack with paper towels underneath to drain the excess grease and season with ½ teaspoon of both salt & pepper to taste.
5. Serve. Serve your fish and chips right away with tartar sauce or malt vinegar if desired.

🥗 What To Serve With Fish and Chips

While fish and chips are a whole meal on their own, you can add a cool and crispy side of coleslaw to balance out the heaviness of a fried dish. Milk butter corn on the cob or sauteed green beans are also great options!

Tartar sauce and malt vinegar maybe classic condiments for fried fish, but there are many more tasty sauces you can try! Honey mustard sauce is great for both fries and fish, as is my Cajun dipping sauce! Enjoy!

💭 Angela's Pro Tips & Notes

• Cod is the most common white fish used to make fish & chips, though you can also use haddock or pollock.
• You can swap out the Old Bay seasoning for your favorite seafood seasonings like lemon pepper or even Cajun seasoning!
• Use a starchy potato variety for the best chips (french fries). Russet, Yukon Gold, King Edward, or Sante potatoes would all be great choices.
• You can skip the step of par-frying your chips if you are short on time. Increase the oil temperature to 400°F (205°C) after you are done cooking the fish, and fry the chips in batches until they are golden and crispy. However, this extra step makes for the very best chips!

🥡 Storing & Reheating

Leftover fish and chips can be put in an airtight container in the fridge once they have cooled off. Enjoy within 3-4 days.

Reheating Fish and Chips

Line a baking sheet with foil and spread your leftover fish and chips out in an even layer with space between each fish fillet. Bake in the oven at 350°F (175°C/Gas Mark 4) for 15 minutes or until warmed through.

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🐟 😋 More Delicious Fish Dinners

• Salmon with Dill Sauce - The super creamy dill sauce totally elevates this easy salmon dinner!
• Grilled Swordfish - Tender and mild, swordfish is perfect for the summer grilling season!
• Baked Monkfish - Try something new with this buttery and flavorful baked monkfish!
• Oven Fried Catfish - This catfish isn't deep fried, but you would never know it!
• Pan-Seared Wahoo Saku Block - A quick and simple recipe for wahoo Saku that is ready in just 10 minutes!
• Air Fryer Tilapia - Tilapia cooks up beautifully in minutes with your air fryer!

📖 Recipe Card