Fish and Chips Recipe

This easy fish and chips recipe beats the traditional takeaway fish and chips from the local chippy hands down. Pair this with my homemade chips recipe for the perfect stay-at-home fish supper.



Fish and chips recipe

This homemade fish and chips recipe is easy to create at home and affordable too! Always look out for fish in the yellow sticker section at your local supermarket; failing that, pop into the freezer section and buy some frozen fish fillets. They are just as good as the fresh ones, however, they will be filleted and frozen at the source. 

We all love the British tradition of fish and chips and this recipe will delve into what oil to use for fish and chips, what fish is best for fish and chips, what temperature to fry fish and chips and for how long, together with what chips to use with fish and chips. 

So stop Google searching for a fish and chip shop near me and check out the best fish and chips batter recipe below. 

History of fish and chips 

Fish and Chips Recipe
Photo by Tadas Petrokas (Unsplash)

Did you know that the first fish and chip shop (chippy) opened in London in 1860 and was so successful it remained open until well into the 1970’s. 

Contrary to popular belief, fish and chips originated in Portugal, not England. In the 15th century, fleeing Jewish immigrants brought their culinary traditions, including fried fish in a thin batter, to England. This dish, eaten cold for Shabbat, was a hit and soon became popular among the broader British populace. The availability of inexpensive fish due to advancements in fishing and transportation solidified the popularity of fried fish.

While the origin of fried potatoes is unclear, Belgium claims to have invented them in the 17th century. By the mid-19th century, fried potatoes, or “chips,” had reached England, and the first fish and chip shops emerged around 1860. These shops remained popular throughout the 20th century, even during wartime, and became a symbol of Britishness. Although some traditions have changed, like the use of newspaper for wrapping and the introduction of new dipping sauces, fish and chips remain a beloved British comfort food.

Choosing the Perfect Fish for Your Fish and Chips

Fish and chips, a beloved British dish enjoyed for its contrasting textures and flavours, require careful consideration when choosing the fish. With over 382 million portions sold in the UK annually, this meal sparks passionate debate, especially regarding the ideal fish. Do you prioritise a tender fish that contrasts with the crispy batter, a flavourful one that complements it, or perhaps a balance of both?

This guide explores the top three contenders for your perfect fish and chips: cod, haddock, and pollock.

Cod: The reigning champion for many, cod boasts a mild flavour and exceptionally tender flesh. Ideal for those who love the contrasting textures of crispy batter and flaky fish, its subtle taste pairs beautifully with salt and vinegar.

Haddock: Preferred by many chefs, haddock offers a slightly different experience. While less flaky and tender than cod, it delivers a more robust flavour with a touch of sweetness, complementing the buttery batter. It shines when dipped in curry sauce.

Pollock: A rising star, pollock is a member of the cod family known for its juicy, tender texture. Although its flavour is more pronounced than cod, some households still find it controversial. Battered and fried pollock pairs well with a squeeze of lemon or a dollop of tartar sauce.

No matter your preference, whether it’s the delicate cod, the flavourful haddock, or the balanced option of pollock

Mastering the Art of Batter: The Secret to Perfect Fish and Chips

Achieving the perfect fish and chip experience hinges on the magic of the batter. This light and crispy coating elevate the simple fish, creating a textural and flavourful contrast that defines this beloved dish. However, mastering the art of batter requires understanding a few key principles.

Temperature is crucial: Cold beer, ice-cold water, and chilled ingredients are essential. This ensures the batter remains light and airy, preventing the formation of gluten, which would lead to a tough and doughy texture. Gently folding the ingredients together instead of over-mixing also helps maintain air pockets within the batter.

Choosing the right consistency: Aim for a batter that resembles thick cream. It should coat the back of a spoon without being too runny or clinging excessively. If the batter is too thick, it will be heavy, while a thin batter won’t adhere properly to the fish.

The magic touch: While beer is a popular choice, other options like sparkling water or even buttermilk can be explored. Experiment to discover which flavour profile complements your chosen fish best. Remember, a simple batter allows the natural flavour of the fish to shine through.

By following these tips and a little practice, you can achieve the perfect balance of crispness and lightness, transforming your fish and chips into a truly delightful experience.

While fish and chips reign supreme on British chippy menus, a world of adventurous side dishes awaits exploration. From innovative twists on classics to regional specialities, these options enhance the beloved dish with surprising flavour combinations and textures.

Sauces and Sides to accompany the fish best fish and chips experience 

Traditional with a Twist:

  • Mushy peas & mint sauce: This Nottinghamshire favourite adds a refreshing zing to the familiar mushy peas.
  • Pea fritters: Deep-fried balls of mushy peas, perfect for vegetarians, are popping up across the UK.

Unique Treats:

  • Pea wet: This Wigan delicacy utilizes leftover mushy pea juice as a condiment, embracing the “waste not, want not” spirit.
  • Baby’s head: Don’t be fooled by the name, this North West England dish is steak and kidney pudding, enjoyed upside down in its suet pastry casing.

Frying Favourites:

  • Scraps: Deep-fried batter remnants, known as “bits,” “scrumps,” or “gribbles” in different regions, offer a delightful free or paid extra.
  • Yorkshire fishcakes: These thick potato-wrapped fishcakes take the classic dish to a whole new level.

Beyond Borders:

  • Battered haggis: Scotland’s national dish gets a deep-fried makeover, making it more appealing to a wider audience.
  • Pizza crunch: This Scottish invention features a slice of pizza deep-fried in batter, offering a unique and calorific accompaniment.

For the Pie Lover:

  • Rag pudding: This unique Oldham creation features minced meat, onions, and gravy encased in cheesecloth and suet pastry.

Beyond the Sausage:

  • Black and white pudding: These savoury breakfast staples find their way onto chippy menus across the UK, especially in the north where they are readily embraced.

With this diverse array of accompaniments, British chippies offer something for everyone, allowing you to customise your fish and chips experience and embark on a delicious regional culinary adventure.

Top Tips for the best fish and chips

The irresistible combination of crispy fish and golden chips is a cornerstone of British cuisine. However, achieving the perfect balance of textures and flavours requires careful attention to detail. Here’s a step-by-step guide to help you master this cherished dish at home:

  • Oil Up: Ensure your deep fat fryer is filled with fresh, clean oil. Ideally, use a neutral-flavoured oil like vegetable oil with a high smoke point, such as around 190°C (375°F).
  • Heat It Up: Preheat the oil to 190°C (375°F). Using a kitchen thermometer ensures you achieve the optimal cooking temperature for that golden-crisp perfection.
  • Flour Power: Lightly dust your fish pieces with plain flour, ensuring they are completely coated. This creates a barrier between the fish and the batter, preventing it from becoming soggy.
  • Batter Up: Dip the floured fish into your chosen batter, ensuring it’s fully coated. Allow any excess batter to drip off back into the bowl for a lighter and crispier finish.
  • Gently Does It: Carefully lower the fish into the hot oil. Avoid overcrowding the fryer, as this can cause the oil temperature to drop and result in soggy batter.
  • Golden Touch: Cook the fish for 4-5 minutes, turning it occasionally with a slotted spoon, until the batter is golden brown and crispy all over.
  • Seasoning Up: Once cooked, drain the fish and chips on kitchen paper towels to remove excess oil. Season generously with salt and, for the quintessential British touch, a splash of malt vinegar.
  • Presentation Matters: Serve your fish and chips immediately while they are hot and crispy. Pair them with mushy peas, pickled onions, or your favourite chippy sides for a complete and authentic experience.

With these simple steps and a dash of practice, you’ll be well on your way to recreating the magic of fish and chips in the comfort of your own kitchen.

Fish and Chips: A Delicious Journey

This easy-to-follow guide unveils the secrets behind creating restaurant-worthy fish and chips at home, surpassing your local chippy. Delve into the history of this beloved British dish, discover the perfect fish for your taste, and unlock the secrets to mastering the art of batter.

Beyond the Basics:

Explore a variety of accompaniments, from the classic mushy peas and mint sauce to the adventurous battered haggis. Learn top tips for achieving the perfect golden-crisp batter and discover the ideal temperature for frying both fish and chips. With this comprehensive guide, you’ll be well on your way to enjoying an authentic and delightful fish and chips experience in your own kitchen.

Easy Fish and Chip Recipe

Fish and Chips Recipe

Easy Fish and Chips Recipe

An easy and delicious fish and chips recipe to cook the perfect Friday night fakeaway! Don't forget to accompany it with my famous triple cooked-chips, for the perfect fish supper.

How many stars do you give this recipe

Recipe Cost Around £5.00
Prep Time 15 minutes
Cook Time 8 minutes
Resting Time 30 minutes
Course Main Course, Dinner, Lunch, Midweek Meals
Cuisine 15 minutes or less, 15 - 30 minutes, Takeaway, British
Servings 4 people
Calories 1110 kcal


  • 100 g Plain Flour
  • 100 g Cornflour
  • 1 tsp Baking Powder
  • 150 ml Lager Type Beer
  • 150 ml Sparkling Water
  • 1 litre (approx) Oil, for frying
  • 4 fillets White Fish


  • Mix the flour, cornflour and baking powder in a bowl and season with a little salt and pepper (keep a small amount of this mix to the side for dusting the fish).
    100 g Plain Flour, 100 g Cornflour, 1 tsp Baking Powder
  • Slowly pour the beer and water into the bowl and stir until you have a smooth batter. Leave this to one side for around 20-30 minutes.
    150 ml Lager Type Beer, 150 ml Sparkling Water
  • Heat the oil in a saucepan.
    1 litre (approx) Oil, for frying
  • Dry the fish with some kitchen paper, before dusting it with the flour mix you set aside earlier. Dip the fish into the batter mix before carefully placing it into the hot oil. You will need to fry the fish for around 6-8 minutes until it is golden and crispy.
    4 fillets White Fish



Calories: 1110kcalCarbohydrates: 124gProtein: 46gFat: 43gSaturated Fat: 6gFiber: 5gSugar: 0g
Keyword 15-30 Minutes, easy cooking, family food, easy recipe, fish, chips, easy meals, fakeaway, fast food
Tried this recipe?Let us know how it was!

Triple-Cooked Chips Recipe

Triple Cooked Chips

Triple Cooked Chips

They are a faff! But well worth the effort. You don't become the Teen's favourite chip ever, without good reason.

How many stars do you give this recipe

Recipe Cost Under £1
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 1 hour 30 minutes
Course Main Course, Side Dish, Snack, Dinner, Lunch
Cuisine 30 minutes plus
Servings 4
Calories 153 kcal


Triple cooked chips, a faff but worth the effort.

  • Potatoes
  • Oil
  • Water


Triple cooked Chips

  • I did warn you already that these triple-cooked chips are a real faff to cook but trust me they are worth the effort. Firstly you need to rinse the freshly cut chips under cold water until the water runs clear and then chuck them into a saucepan with cold water and bring to a simmer.
    You need to simmer them until they are soft but not cooked through.
  • Drain them and chuck them in the fridge until cold (usually around 30 minutes or so).
  • I heated some oil in a wok, but if you have a deep fat fryer it would be better. If you are using a deep fat fryer set the temperature to 130 degrees. I heated the oil and then turned the burner down, to keep the oil at a lower temperature.
    In small batches, I then fried the chips until they formed a crust but had no colour.
    Once this stage was complete, I chilled them in the fridge for another 30 minutes or so.
  • Turning the fryer up to 180 degrees (or in my case turning the hob up to a higher flame), I fried the chips in small batches for about 4 or 5 minutes. Forming golden and crispy triple_cooked chips. After frying, I drained them on some kitchen paper and lightly salted them before serving.
    Triple Cooked Chips
  • Yes, it is a faff and yes they take a bit of patience and time to cook. But it really is worth the effort.
    Triple Cooked Chips
  • I hope you like this recipe and if you want to see more stuff don't forget to follow me on Facebook, Instagram and Twitter


Serving: 100gCalories: 153kcalCarbohydrates: 18.7gProtein: 2gFat: 7.2gSaturated Fat: 2.7gFiber: 3.5gSugar: 0.4g
Keyword 30 Minutes Plus, potatoes, lunch, chips, main, tripple cooked chips, faff
Tried this recipe?Let us know how it was!

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