What is the origin of fish and chips?

The fish and chips origin dates back to 19th-century England, combining fried fish introduced by Jewish immigrants with British fried potatoes. It quickly became a staple comfort food and remains a popular fish and chips menu item worldwide.

What fish is best for fish and chips recipes?

Cod and haddock are the most traditional choices for authentic fish and chips recipes because they are flaky, mild, and hold up well in crispy batter.

What sauce goes with fish and chips?

Classic fish and chips sauce includes tartar sauce or a creamy mayonnaise-based blend with lemon and relish. Malt vinegar is also traditional in fish and chips restaurant service.

How do I keep fish and chips crispy?

Keep oil hot, avoid overcrowding, and serve immediately. Placing fried fish on a rack instead of stacking helps maintain that signature fish and chips crunch.

Fish and Chips Recipe – Crispy & Easy 2026

Name: Fish and Chips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 white fish fillets; 1 1/2 cups flour; 1 cup sparkling water; 4 russet potatoes; Oil for frying; Mayonnaise; Lemon juice

Description

Crispy, golden battered fish served with thick-cut fries and a side of tangy fish and chips sauce. This British classic is crunchy on the outside, flaky on the inside, and perfect for a comforting homemade meal that tastes just like your favorite fish and chips restaurant.

Ingredients

Scale

🛒 Ingredients (Serves 4)

For the Fish:

4 white fish fillets (cod, haddock, or pollock)
1 ½ cups all-purpose flour (divided)
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
1 cup cold sparkling water or cold beer
Oil for deep frying (vegetable or canola)

For the Chips:

4 large russet potatoes
Salt to taste
Oil for frying

For the Fish and Chips Sauce:

½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon sweet pickle relish
½ teaspoon garlic powder
Salt and pepper to taste

Instructions

📝 Instructions:

Step 1: Prepare the Chips

Peel and cut potatoes into thick strips. Rinse in cold water to remove excess starch, then pat dry.
Fry at 325°F (160°C) for 4–5 minutes until soft but not browned. Remove and drain.
Increase oil temperature to 375°F (190°C) and fry again until golden and crispy. Season with salt.

Step 2: Prepare the Batter

In a bowl, mix 1 cup flour, baking powder, salt, and pepper.
Gradually whisk in cold sparkling water or beer until smooth. The batter should be thick but pourable.

Step 3: Fry the Fish

Pat fish dry and lightly coat in remaining flour.
Dip into batter, ensuring full coverage.
Carefully place into hot oil (375°F / 190°C) and fry for 5–7 minutes until golden brown and crispy.
Drain on paper towels.

Step 4: Make the Sauce

Mix mayonnaise, ketchup, lemon juice, relish, and seasonings until smooth. Chill until ready to serve.

Step 5: Serve

Plate crispy fish with hot chips. Add a side of fish and chips sauce, lemon wedges, and optional tartar sauce.

Notes

Extra Crispy Tip: Keep batter very cold for a lighter, crunchier texture.
Oven Option: Reheat leftovers at 400°F (200°C) for 10 minutes to maintain crispiness.
Best Fish Choice: Cod and haddock are traditional for authentic fish and chips recipes.
Make It Restaurant-Style: Serve wrapped in parchment paper with malt vinegar sprinkled over the chips.

Prep Time: 20 minutes
Cook Time: 20–25 minutes
Category: Main Course
Method: Deep Fried
Cuisine: British