Best Fish and Chips recipe

Step into the world of classic British comfort food with our Fish and Chips recipe. This timeless and satisfying dish, perfect for serving four hungry souls, is a celebration of crispy, golden-brown fish fillets paired with perfectly cooked potato chips. With a light and airy batter and a side of tangy tartar sauce, our Fish and Chips will transport you to the heart of a traditional British pub. Join us as we embark on a culinary journey to create this iconic dish.

Table of Contents


For the Fish:

  • 4 white fish fillets (such as cod or haddock)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cold sparkling water (or cold beer for a richer flavor)
  • Vegetable oil for frying

For the Chips (Potato Wedges):

  • 4 large russet potatoes
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)

For the Tartar Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
fish and chips
fish and chips


Step 1: Prepare the Fish Batter

  1. In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
  2. Gradually whisk in the cold sparkling water (or beer) until you have a smooth batter. Let it rest for about 15 minutes.

Step 2: Prepare the Potato Wedges (Chips) 3. Preheat your oven to 425°F (220°C).

  1. Wash and scrub the russet potatoes. Cut them into wedges, leaving the skin on.
  2. In a large mixing bowl, toss the potato wedges with vegetable oil, salt, black pepper, and paprika (if desired) until they are evenly coated.
  3. Arrange the wedges in a single layer on a baking sheet and bake for about 30-35 minutes or until they’re crispy and golden, turning them halfway through.

Step 3: Fry the Fish 7. In a deep frying pan, heat vegetable oil to about 350°F (175°C).

  1. Dip each fish fillet into the batter, allowing any excess to drip off.
  2. Carefully place the battered fish fillets into the hot oil and fry for about 4-5 minutes on each side or until they are golden and crispy. You may need to do this in batches.
  3. Remove the fried fish and place them on a paper towel-lined plate to drain any excess oil.

Step 4: Prepare the Tartar Sauce 11. In a small bowl, mix together the mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, salt, and black pepper. Adjust the seasoning to your taste.

Step 5: Serve and Enjoy 12. Serve the crispy fish fillets with the baked potato wedges, and a side of tartar sauce. It’s a classic dish that’s sure to delight your taste buds.

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