Super Crispy Fish And Chips

When I made these Super Crispy Fish and Chips, the kitchen smelled like the sea and sizzling batter.
The fish came out golden and crunchy, with soft, flaky insides that melted in my mouth.
I remember piling them high with hot fries and a squeeze of lemon—it felt like a seaside meal at home.

This recipe is light, crisp, and full of flavor.
It’s perfect for dinner nights when you want something classic and comforting.

Let’s fry it up together—you’ll love how crispy and delicious it turns out.

Why You’ll Love This Recipe

• Restaurant-Quality at Home: Achieve that perfect golden crunch without leaving your kitchen.
• Light and Crispy Batter: The combination of beer and soda water creates an incredibly airy coating.
• Flaky, Tender Fish: Cod fillets stay moist and flavorful inside the crispy shell.
• Complete Meal: Comes with a tangy homemade tartar sauce that takes it to the next level.
• Perfect for Gatherings: Everyone loves fish and chips, making it ideal for family dinners or casual get-togethers.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Servings: This recipe serves 4 people generously. Each person gets 2 pieces of fish with a good helping of chips. Need to feed more? Simply double the ingredients.

Difficulty: Easy to moderate. The batter is simple to make, but frying requires attention to temperature and timing.

Required Kitchen Tools

• Large heavy-bottomed pot or deep fryer
• Cooking thermometer
• Wire rack and baking sheet
• Mixing bowls
• Whisk
• Tongs or slotted spoon
• Paper towels

Ingredients

For the Fish:

• 4 cod fillets (about 6 ounces each): Fresh or thawed, patted dry
• 1 cup all-purpose flour: For dredging and batter base
• 1/2 cup rice flour: Creates extra crispiness
• 1 teaspoon black pepper: Adds subtle heat
• 1 teaspoon salt: Seasons the batter
• 1 large egg: Helps bind the batter
• 3/4 cup soda water: Chilled, for lightness
• 1/2 cup beer: Any lager works, creates airiness
• Canola oil and peanut oil: For frying (mixed or use one)

For the Tartar Sauce:

• 1 cup mayonnaise: Creamy base
• 2 tablespoons capers: Chopped, adds briny flavor
• 3 tablespoons sweet pickle relish: For tang and texture
• 1 tablespoon honey: Balances the acidity
• 1 teaspoon Worcestershire sauce: Adds depth
• 1 tablespoon lime juice: Fresh, brightens the sauce
• 1 teaspoon lime zest: Aromatic citrus notes

Variations for Fish and Chips

• Different Fish: Try haddock, halibut, or tilapia instead of cod for variety.
• Gluten-Free Option: Use gluten-free flour blend and gluten-free beer.
• Spicy Kick: Add cayenne pepper or paprika to the batter for heat.
• Herb Infusion: Mix fresh dill or parsley into the tartar sauce.
• Sweet Potato Chips: Swap regular potatoes for sweet potatoes for a different flavor.
• Panko Coating: Use panko breadcrumbs mixed with flour for extra crunch.

How to Make Super Crispy Fish and Chips Step-by-Step Instructions

1. Prepare the Tartar Sauce

Mix mayonnaise, chopped capers, sweet pickle relish, honey, Worcestershire sauce, lime juice, and lime zest in a bowl. Stir until smooth and well combined. Cover and refrigerate while you prepare the fish. This allows the flavors to blend together beautifully.

2. Set Up Your Frying Station

Fill your heavy pot with oil about 3 inches deep. Heat the oil to 375°F, checking with a thermometer. Set up a wire rack over a baking sheet nearby for draining the fried fish. Pat the cod fillets completely dry with paper towels.

3. Make the Batter

In a large bowl, whisk together all-purpose flour, rice flour, black pepper, and salt. Create a well in the center and add the egg. Gradually pour in the cold soda water and beer while whisking gently. Mix until just combined. The batter should be slightly lumpy, not smooth. Keep it cold until ready to use.

4. Dredge and Coat the Fish

Place extra flour in a shallow dish. Lightly coat each cod fillet in flour, shaking off the excess. This helps the batter stick better. Dip the floured fillet into the batter, letting excess drip off for a moment.

5. Fry the Fish

Carefully lower the battered fish into the hot oil, away from you to avoid splashing. Fry 2 pieces at a time to avoid crowding. Cook for 4-5 minutes, turning once halfway through, until deep golden brown. The fish should float and bubble vigorously. Remove with a slotted spoon and place on the wire rack. Let the oil return to temperature before frying the next batch.

6. Keep Warm and Serve

Place the fried fish in a 200°F oven to keep warm while you finish frying the remaining pieces. Serve immediately while hot and crispy with the tartar sauce on the side.

Serving and Decoration

How to Serve Fish and Chips

Present your fish and chips like a proper British pub meal:

• Classic Style: Serve on parchment paper or newspaper for an authentic touch.
• With Traditional Sides: Add mushy peas, coleslaw, or a simple green salad.
• Condiment Station: Offer malt vinegar, lemon wedges, and extra tartar sauce.
• In Baskets: Line small baskets with parchment for a casual, fun presentation.
• With Dipping Sauces: Provide garlic aioli, spicy mayo, or cocktail sauce alongside tartar sauce.

Garnish with fresh parsley and lemon wedges for a pop of color.

Storing Fish and Chips

• Tartar Sauce: Store in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day.
• Fried Fish: Best enjoyed immediately. Leftovers can be stored in the fridge for 1-2 days but will lose crispiness. Reheat in a 400°F oven for 8-10 minutes to restore some crunch.
• Freezing: Not recommended for fried fish as the coating becomes soggy when thawed.

Tips and Tricks for Success

• Temperature Matters: Keep oil at 375°F. Too hot and the coating burns before the fish cooks. Too cool and it absorbs oil and becomes greasy.
• Cold Batter: Use ice-cold beer and soda water. The temperature difference with hot oil creates steam, making the batter extra crispy.
• Don’t Overmix: Lumpy batter is fine. Overmixing develops gluten and makes the coating tough.
• Dry Fish Thoroughly: Moisture prevents batter from sticking and creates steam that makes coating soggy.
• Work in Batches: Overcrowding lowers oil temperature and causes uneven cooking.
• Rice Flour Secret: This ingredient creates exceptional crispiness. Don’t skip it.
• Rest the Coating: Let battered fish rest for 30 seconds before frying so the coating adheres better.

Nutrition

Nutritional values are approximate and based on one serving (1/4 of recipe) including tartar sauce.

Fish and Chips FAQs