The Best Fish and Chips

Behind This Fish and Chips Recipe

I spent years trying to perfect the best fish and chips recipe, one that I could count on to be perfectly seasoned with an ultra-crispy beer-battered crunch that stays crisp for hours. I’m happy to report that I finally found it!

This British pub-style fish and chips are made with tender halibut that’s coated in a beer-infused batter that puffs up just right. They are flaky and tender on the inside with a crunch that lasts on the outside. The flavor is so good, too! Not only does the beer add a depth of flavor, but the added seasonings provide a balanced out flavorful fish strips. Where most recipes just call for salt and pepper, this has a variety of seasonings that pack a punch.

And, of course, you can’t forget the chips! I used a special oven technique I learned from America’s Test Kitchen to get the absolute best homemade fries you’ve ever had. They are the perfect pairing to the fish.

Pretty sure this is tied with fish tacos for my all-time favorite white fish recipe!

Tips from My Kitchen

There are a few key techniques and things to know for making fish and chips that stay crispy for hours.

• Wait to add the beer. Cold pale ale beer must be added to the batter immediately before you drop the fish into the oil. If you make the batter too far ahead or mix it too much, you will rid the batter of the bubbles that make this so light and crispy.
• Use a thermometer. A consistent oil temperature is key for frying the fish. If the oil isn’t hot enough, you’ll get soggy and oily breading. If it’s too hot, the outside will darken rapidly before the inside batter cooks, resulting in mushy breading when you bite, or the fish simply won’t be cooked before the breading is cooked.
• The perfect batter consistency. The beer batter should be thick enough to coat the back of a spoon. If it’s too thick, add beer a splash at a time to get it just right.
• Do not place the freshly fried fish pieces onto paper towels. They trap moisture against the breading and will turn soggy in minutes. Instead, place these directly onto a cooling rack, allowing them to breath and the excess oil to drip away.
• Keep the fish warm. It’s likely that you’ll need to work in batches when making the fish. Use the oven set to warm to keep finished pieces warm and toast.
• Start the potatoes at the beginning. The fries take about 45 minutes to bake, so I start those before preheating the oil for the fish. I like to get them in the oven at the same time I preheat the oil, so that everything is done around the same time and can be enjoyed hot.

What’s The Best Fish For Fish And Chips?

The best fish and chips are made with firm white fish. Halibut is my go-to but pretty much any white fish will work. Other good options are sea bass, cod, and snapper. The key is to choose a fish that will hold up to the batter.

Key Ingredients

Here’s a quick overview of the ingredients needed to make the best fish and chips. Be sure to scroll to the recipe card at the end of the post for the exact measurements.

• Fish – I used boneless, skinless halibut. Other white fish, such as sea bass, cod, and snapper also work.
• Oil – I like to use peanut oil for frying the fish but vegetable oil works too.
• Cornstarch – Cornstarch is the secret to getting the ultra light and crispy coating on the fish and the fries.
• Spices – Salt, paprika, garlic powder, and pepper season the batter.
• Baking powder – Added to the beer batter to help create the light texture.
• Beer – Any IPA or pale ale works. Do not use dark beer. It must be VERY cold when added to the batter.
• Russet potatoes – The best potatoes to use for making the homemade fries to accompany the fish.

How To Make Fish and Chips

This isn’t the quickest recipe on the planet, since the fries take about an hour to make, but it’s absolutely worth every second. The printable instructions can be found in the recipe card below.

Make the Fish

• Prep. Cut the fish to your desired size. Whisk the flour, cornstarch, baking powder, and seasonings for the beer batter in a bowl. Do NOT add the beer. In a separate bowl, add ½ cup of cornstarch.
• Preheat the oil. Preheat the oil to 375F. Place a wire rack nearby for draining. (If making fries, this is also the best time to start them.)
• Coat the fish. Toss the fish pieces with cornstarch to lightly coat on each side.
• Add the beer. Whisk the cold beer into the flour mixture slowly. It should be combined but a little lumpy and thick enough to coat the back of a spoon.
• Fry the fish. Dip 3-4 pieces of fish at a time into the batter. Let any excess batter drip off them immediately add to the hot oil. Fry for 3-4 minutes, flipping halfway, until deep golden brown. Place on a cooling rack with paper towels underneath. Sprinkle with sea salt.
• Make the tartar sauce. Combine all tartar sauce ingredients in a bowl. Taste test and adjust the seasonings. Refrigerate until ready to use.

Make the Fries

• Prep. Place the oven rack in the lowest position. Preheat to 425. Generously coat a rimmed baking sheet with vegetable oil spray then pour more oil onto the prepared sheet and tilt to evenly coat.
• Slice the potatoes. Trim the rounded edges to create a flatter potato. Halve lengthwise, turn the halves cut-side down, and cut into ¼” to ½” thick slices.
• Make the cornstarch mixture. Whisk the water and cornstarch until no lumps of cornstarch remain in the bottom of the bowl. Microwave for 1-2 minutes, stirring every 20 seconds, until it begins to thicken. Continue to stir until it has a pudding-like consistency. Add 1-2 tablespoons of water if it’s too thick.
• Toss the potatoes. Toss each potato plank until evenly coated. Place on the baking sheet, leaving gaps between planks.
• Bake. Cover the baking sheet with lightly greased foil. Bake for 15 minutes, remove the foil sheet, and bake for 10-15 minutes. Flip the fries with a metal spatula and bake for an additional 10-15 minutes.
• Remove excess oil. Once the fries are crispy on both sides, transfer to a bowl lined with paper towel. Toss around and pat with paper towels to remove excess oil. Sprinkle with salt.

Proper Storage

Fish and chips are definitely best enjoyed immediately, as they will begin to lose their crisp texture as they cool.

However, any leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, bake in the oven at 415F for about 15 minutes.

The homemade tartar sauce will last for 5-7 days when stored in an airtight container in the fridge.

Looking for More Seafood Recipes?

• Feta Tomato Pasta with Salmon
• Salmon Grilled Cheese
• One-Pot Shrimp Scampi
• Southern Shrimp and Grits
• BLT Salmon Sliders