What makes good fish and chips?

Good fish and chips come down to fresh white fish with a light, crispy batter and chunky fries that are soft inside and golden outside. Quality ingredients and proper frying technique are the secret to that iconic crunch and flavor.

Is sole good for fish and chips?

Sole can work, but it’s a more delicate, thin fish that may not hold up well to a thick batter or deep frying. Cod, haddock, or pollock are preferred for their firm texture and ability to stay juicy under crispy batter.

What makes fish and chips special?

It’s all about contrast and comfort —crispy coating vs. flaky fish, crunchy fries vs. soft interiors. Fish and chips are also steeped in tradition, making them more than just a meal—they’re a nostalgic experience.

What is fish and chips famous for?

Fish and chips are famous as a British classic known for their simplicity, flavor, and satisfying texture. Often served in paper with vinegar or tartar sauce, they’re beloved worldwide for their hearty and humble roots.

What is the best oil for fish and chips?

The best oil is one with a high smoke point and neutral flavor , such as canola, peanut, or sunflower oil . For a traditional flavor twist, some cooks use beef dripping or lard , which adds richness and a distinct savory note.

Best Fish and Chips Recipe: 5 Secrets to Crispy, Golden Perfection

Description

Discover the Best Fish and Chips Recipe with crispy battered fish, golden double-fried chips, and easy step-by-step instructions. Pub-style comfort food made simple!

Ingredients

Scale

Ingredients:

4 cod/haddock fillets
1 cup flour (plus extra for dredging)
1 tsp baking powder
1 cup cold sparkling water
4 russet potatoes
Salt, pepper, oil for frying

Instructions

Instructions:

Soak thick-cut potatoes in water 30 mins, drain and dry.
Make batter: flour, baking powder, salt, sparkling water.
Fry chips at 325°F (3–4 mins), set aside.
Dredge fish in flour, dip in batter, fry at 350°F (4–5 mins).
Refry chips at 375°F until golden. Salt and serve hot.

Pro Tips:
Use a thermometer. Don’t overcrowd. Dry ingredients well.

Prep Time: PT20M
Cook Time: PT25M
Category: Dinner Recipes
Cuisine: European

Nutrition

Calories: 550–600 kcal
Sodium: 800mg
Fat: 25g
Saturated Fat: 3g
Carbohydrates: 55g
Fiber: 5g
Protein: 30g

Keywords: Fish and Chips