Fish and Chips Recipe: Crispy British Takeaway-Style

This fish and chips recipe gives you crisp golden batter, flaky white fish and proper thick-cut chips using a cold sparkling-water batter. It is a practical homemade version of the English takeaway classic, with metric measurements and clear temperatures to keep the coating light rather than greasy.

Prep: 25 minutes | Cook: 35 minutes | Total: 1 hour | Serves: 4 | Difficulty: Medium

Why You’ll Love This Fish and Chips Recipe

• Crisp batter: ice-cold sparkling water and self-raising flour create a light shell.
• Fluffy chips: a two-stage method gives soft centres and golden edges.
• No specialist fryer needed: a deep, heavy saucepan works with a kitchen thermometer.
• Complete meal: it includes quick mushy peas.
• Family-friendly: the seasoning is simple and the fish stays mild.

Fish and chips remain one of Britain’s best-known comfort foods. For similar dinners, see our easy comfort food recipes.

What Fish Is Best for Fish and Chips?

Cod and haddock are the traditional choices. Cod has large, soft flakes and a mild flavour. Haddock tastes slightly stronger and has a finer texture. Pollock is usually cheaper and works well when the fillets are thick enough to stay moist. Choose four evenly sized skinless fillets, each about 150 to 180 g, and pat them dry before flouring.

Fish and Chips Ingredients

For the Chips

• 1 kg floury potatoes, such as Maris Piper or King Edward
• Neutral frying oil, such as sunflower or rapeseed oil
• Fine salt

For the Fish

• 4 skinless cod, haddock or pollock fillets, 150 to 180 g each
• 75 g plain flour, for dusting
• 150 g self-raising flour
• 50 g cornflour
• 1 tsp baking powder
• ½ tsp fine salt
• 250 ml ice-cold sparkling water
• Lemon wedges

For Quick Mushy Peas

• 500 g frozen peas
• 20 g butter
• 2 tbsp water
• 1 tbsp finely chopped mint, optional
• ½ tsp salt
• Black pepper
• 1 tsp lemon juice

How to Make Fish and Chips

1. Cut the chips. Cut the potatoes into 1.5 cm chips. Rinse until the water runs mostly clear.
2. Parboil. Put them in cold salted water, bring to a gentle simmer and cook for 5 to 7 minutes until the edges soften.
3. Dry. Drain carefully and spread over a tray for 10 minutes.
4. First fry. Heat 7 to 8 cm of oil in a heavy pan to 150°C. Fry in batches for 5 to 6 minutes until pale and tender. Drain on a wire rack.
5. Increase the heat. Bring the oil to 190°C.
6. Prepare the fish. Pat each fillet dry, season lightly and coat with the plain flour.
7. Mix the batter. Whisk the self-raising flour, cornflour, baking powder and salt. Add the ice-cold sparkling water and mix briefly. Small lumps are fine.
8. Fry the fish. Dip each fillet in batter and lower it carefully into the oil. Fry one or two at a time for 6 to 8 minutes, turning once, until golden and cooked through. The centre should reach 63°C.
9. Finish the chips. Return them to the 190°C oil for 2 to 4 minutes until crisp. Drain and salt immediately.
10. Make the peas. Cook the peas, butter and water for 4 minutes. Crush roughly, then add mint, salt, pepper and lemon juice.
11. Serve. Plate immediately with lemon wedges, mushy peas and your preferred sauce.

How to Get Crisp Batter Every Time

• Keep the liquid cold. Mix the batter only when the oil is ready.
• Dry and flour the fish. The dry layer helps wet batter stick.
• Do not overmix. Too much whisking makes the coating heavy.
• Watch the temperature. Fry in small batches and keep the oil close to 190°C.
• Use a wire rack. Paper traps steam beneath the fish.
• Serve at once. Fried batter softens as it sits.

Quick Mushy Peas

Traditional mushy peas use dried marrowfat peas that need soaking. The frozen-pea version is faster and brighter. Crush the peas roughly rather than blending them completely, so they keep some texture.

What to Serve With Fish and Chips

• Mushy peas or garden peas
• Tartare sauce
• Malt vinegar
• Lemon wedges
• Pickled onions or gherkins
• Curry sauce
• Coleslaw or green salad

For a lighter plate, use one of these easy vegetable side dishes. You can also browse our best salmon recipes or 15-minute dinner recipes.

Air Fryer and Oven Options

Air Fryer

A wet batter drips through an air-fryer basket. Instead, coat the floured fish in beaten egg and seasoned panko. Spray lightly with oil and cook at 200°C for 10 to 14 minutes. Cook the chips separately until crisp.

Oven

Coat the chips with 2 tbsp oil and bake at 220°C, or 200°C fan, for 35 to 45 minutes, turning halfway. Use the breadcrumb coating for the fish and bake it for the final 12 to 15 minutes.

Storage and Reheating

• Fridge: Cool leftovers and refrigerate separately for up to two days.
• Reheat: Place on a wire rack over a tray and heat at 200°C, or 180°C fan, for 10 to 15 minutes.
• Avoid the microwave: it softens batter and chips.
• Freezer: Freeze cooled portions for up to one month and reheat from frozen in a hot oven.

Fish and Chips FAQs

Why is my batter soggy?

The oil may be too cool, the pan may be crowded or the fish may be sitting on paper. Keep the oil close to 190°C and use a wire rack.

Can I use frozen fish?

Yes. Thaw it fully in the fridge and pat it very dry before flouring.

Which potatoes make the best chips?

Floury potatoes such as Maris Piper and King Edward give fluffy centres and crisp edges.

Can I prepare anything ahead?

Parboil and first-fry the chips several hours ahead. Refrigerate uncovered, then fry at 190°C before serving. Mix the batter at the last moment.

How do I know when the fish is cooked?

The flesh should be opaque and flake easily. The thickest part should reach 63°C.

Recipe Summary

For crisp homemade fish and chips, parboil and double-fry the potatoes, keep the sparkling-water batter cold and cook the fish in small batches at 190°C. Serve immediately with mushy peas and lemon.

Made this fish and chips recipe? Leave a comment with the fish you used and your favourite chippy-style side.