Ultimate Fish and Chips

You don't need to visit London for amazing fish and chips! This pub-style recipe will curb your next craving for crispy fried food.

What Is Fish and Chips?

Fish and chips is a classic British dish featuring crispy fried fish paired with thinly sliced, fried potatoes. While these potatoes are called 'French fries' in the U.S., they're known as 'chips' in the U.K. Many food historians believe that the first fish and chips shop was opened in London by Joseph Malin, a young Jewish immigrant, in the 1860s. His shop enjoyed such popularity that it operated until the 1970s.

How to Create Fish and Chips

Below, you'll find a full list of ingredients and step-by-step instructions, but let's quickly review the essentials:

What Type of Fish Is Used in Fish and Chips?

This classic fish and chips recipe uses cod, the most traditional choice due to its subtle flavor and flaky texture. Other popular alternatives include haddock and pollock.

How to Prepare Homemade Fish and Chips

Here's a quick summary of what you can expect when preparing fish and chips at home:

· Prepare the chips by slicing and frying the potatoes.
· Make the batter by combining flour, baking powder, spices, milk, and eggs.
· Coat the fish in the batter.
· Fry the fish until it’s golden and crispy.
· Fry the potatoes a second time, then serve them alongside the crispy fish.

How to Store Leftover Fish and Chips

If you have any leftover fish and chips, place them in a storage container lined with paper towels and refrigerate for up to three days.

How to Reheat Fish and Chips

This dish is best enjoyed fresh, as the fish and chips are crispiest right out of the fryer. However, if you have leftovers, you can restore their crispiness by patting them dry with paper towels and reheating them on the stove rather than using the microwave.

Dinogo Community Tips and Feedback

"The batter is simple, yet crispy and perfect," says dakman. "I’d add extra spices like garlic salt instead of just regular salt, but this recipe is definitely a keeper."

"This turned out amazing," shares Sandy Cramer. "I followed the recipe to the letter, and it was perfect. Crispy and delicious. I believe the key is making sure the fish isn’t too wet. I dried mine thoroughly and it came out just the way we love it."

"Every time I make these, I get the best compliments," says Kathy Tuita Moleni. "Keep the fillets cold and make sure they’re dry before dipping in the batter. Soaking the chips in ice water makes them even crispier when fried."

Editorial input by Corey Williams

Ingredients List

• 4 large potatoes, peeled and cut into strips

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 cup milk

• 1 egg

• 1 quart vegetable oil for frying

• 1 ½ pounds cod fillets

Instructions

Prepare all the ingredients.

Place the sliced potatoes into a medium-sized bowl and cover them with cold water.

In a separate medium-sized bowl, combine the flour, baking powder, salt, and pepper.

Add the milk and egg, then stir until the batter is smooth. Allow it to rest for 20 minutes.

Meanwhile, heat oil in a large pot or electric skillet to 350°F (175°C).

Drain the potatoes and pat them dry. Fry them in the hot oil until tender, about 5 minutes, then drain on paper towels.

Coat the cod in the batter, one piece at a time, then carefully place it in the hot oil.

Fry the fish in batches, cooking until golden and crispy on all sides. Drain on paper towels. Keep an eye on the oil temperature, adjusting the heat as needed to maintain 350°F (175°C).

Fry the potatoes once more in hot oil until golden and crisp, about 1 to 2 minutes. Drain on paper towels.

Serve and enjoy your meal!

Editor's Note:

The nutritional information provided is based on the full amount of batter ingredients. The actual amount of batter consumed will vary. We’ve estimated the nutritional value of the frying oil based on a retention rate of 10% after cooking. The exact amount will depend on factors like cooking time, temperature, ingredient density, and the type of oil used.

Nutritional Information (per serving)