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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · Leave a Comment

    Fish and Chips

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    Pin image with text showing 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!

    Square image showing fish and chips.
    Golden battered fish and chips is a timeless classic!
    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 Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • 🐟 😋 More Delicious Fish Dinners
    • 📋 Recipe
    • 💬 Comments

    🥘 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!*

    * indicates required

    Wide close up image showing fish and chips.

    🔪 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

    Tall image of Southern coleslaw in a white bowl.
    close up photo of halved sweet corn cobs shown in the water, milk, and butter mixture that they were boiled in on the stovetop
    Tall image of sauteed green beans in a serving dish.

    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 Tips & Recipe 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.

    >>>>See all of my recipes HERE<<<<

    Tall image showing fish and chips.

    🐟 😋 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide image showing fish and chips.
    Print Recipe Leave A Comment
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    5 from 10 reviews

    Fish & 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!
    Author | Angela
    Servings: 4
    Calories: 566kcal
    Prep 15 minutes minutes
    Cooking 25 minutes minutes
    Total Time 40 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    Fried Fish

    • 1 ¼ cup all-purpose flour (divided into 1 cup and ¼ cup portions)
    • ½ cup cornstarch (divided into 2 equal portions)
    • 1 teaspoon baking powder
    • 1 teaspoon salt (to taste)
    • 1 teaspoon old bay seasoning (or your favorite seafood seasoning)
    • 1 ½ cups seltzer water (or club soda)
    • beef tallow (or oil for frying, enough to fill your pan ⅔ full and submerge the fish)
    • 2 lbs cod (fresh or frozen and thawed fillets)

    Chips

    • 2 lbs potatoes (washed, peeled, and cut into fries)
    • ½ teaspoon each, salt & pepper (to taste)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    Prep

    • Place 2 lbs potatoes sliced into fries 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 lbs potatoes
    • In a large mixing bowl, combine 1 cup of the 1 ¼ cup all-purpose flour (reserving ¼ cup), 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon old bay seasoning, and half of the ½ cup cornstarch (¼ cup). Then, gradually mix in 1 ½ cups seltzer water just until the batter is thick enough to coat the back of a spoon.
      1 ¼ cup all-purpose flour, 1 teaspoon baking powder, ½ cup cornstarch, 1 teaspoon salt, 1 teaspoon old bay seasoning, 1 ½ cups seltzer water
    • 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.
    • 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.
      beef tallow

    Batter & Fry The Fish

    • Once the tallow or oil is hot, pat 2 lbs cod 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 lbs cod
    • Working with one piece of fish at a time, dredge, batter them, and place them into the hot oil, working 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. 
    • 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

    • 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).
    • 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'.
    • 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).
    • Transfer the chips to a wire rack with paper towels underneath to drain the excess grease and season with ½ teaspoon each, salt & pepper to taste.
      ½ teaspoon each, salt & pepper
    • Serve your fish and chips right away with tartar sauce or malt vinegar if desired.

    Equipment You May Need

    Chef's Knife
    Measuring Spoons
    Mixing Bowl
    Measuring Cups
    Frying Pan (for frying)
    Silicone Kitchen Tongs
    Wire Cooling Rack

    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. Simply 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!
    • To store: Leftover fish and chips can be put in an airtight container in the fridge once they have cooled off. Enjoy within 3-4 days.
    • To reheat: 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.

    Nutrition

    Calories: 566kcal (28%) | Carbohydrates: 85g (28%) | Protein: 49g (98%) | Fat: 2g (3%) | Saturated Fat: 0.4g (3%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 98mg (33%) | Sodium: 1030mg (45%) | Potassium: 2040mg (58%) | Fiber: 6g (25%) | Sugar: 2g (2%) | Vitamin A: 108IU (2%) | Vitamin C: 47mg (57%) | Calcium: 123mg (12%) | Iron: 5mg (28%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    battered fish, cod recipes, fish and chips, fish dinners, fried cod, fried fish
    Course Main Course
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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