Crispy Golden Fish and Chips a Family Cooking Classic

Best Ever Fish and Chips TheFamilyCooking Crispy Easy

By Laura TideSeptember 27, 2025Updated: September 26, 2025

Table of Contents

Recipe Introduction

Fancy some proper grub? Ever wondered how to make proper Fish and Chips at home? This Fish and Chips | TheFamilyCooking recipe nails that classic takeaway flavour.

You know, the kind that hits the spot on a Friday night. Honestly, it's a winner!

Why This Fish and Chips Recipe Is Boss

Right, so where does this English Fish And Chips come from? It's basically a British institution. Think back to the mid-19th century when fried fish shops and chip shops joined forces.

This recipe is a medium difficulty one. Prep takes around 30 minutes, cooking about 20. It serves 4 hungry people.

What Makes This Homemade Fish and Chips Special?

One of the great things is it's a good source of protein from the fish. Also, it's just pure comfort food.

This Easy Fish and Chips Recipe is perfect for family dinners. What makes this recipe special? The Crispy Fish and Chips batter is light, the chips are fluffy, and it tastes banging with a splash of malt vinegar.

Don't skip the vinegar, alright?.

Now, onto what you'll need. Let's get that Fish Batter Recipe prepped.

Ingredients for the best Fish and Chips at Home

You need:

4 cod fillets
Lemon juice
Plain flour
Baking powder
Salt and pepper
Ice-cold lager
Vegetable oil
Potatoes
Malt vinegar

I always make sure my potatoes are Maris Piper, just like they do at my favorite chippy! And the batter? Ice-cold lager is a MUST.

Honestly, it makes all the difference for Traditional Fish and Chips that come out as Best Fish and Chips Recipe .

Ingredients & Equipment: The Heart of Fish and Chips | TheFamilyCooking

Let's talk ingredients, shall we? Honestly, the quality here makes a huge difference for your Fish & Chips . You can find the full and original recipe here: Fish and Chips | TheFamilyCooking .

This isn't just any Fish and Chips Recipe ; it's a proper one.

Main Ingredients for the Best Fish and Chips Recipe

First, the fish. You'll need 4 cod fillets, each about 6-8 ounces (that’s 170-225g ). Make sure they are skinless and boneless.

Fresh is best here, but frozen works too. Just make sure it's fully thawed. A quick squeeze of 1 tablespoon ( 15ml ) lemon juice brightens things up.

Next, the batter. For that classic, crispy goodness, grab 1 1/2 cups ( 190g ) of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon each of salt and pepper.

The secret weapon? 1 1/4 cups ( 300ml ) of ice-cold lager. This makes that Crispy Fish and Chips . Trust me.

Finally, 2 tablespoons of vegetable oil.

And what is English Fish And Chips without the chips? 2 pounds ( 900g ) of russet potatoes, cut into 1/2 inch thick chips.

Then you’ll need about 6 cups of vegetable oil for frying.

Seasoning and Notes

Keep it simple, really. Salt and pepper are your best friends. A pinch of cayenne pepper in the batter? Go for it! The essential flavour enhancer? Malt vinegar.

Equipment Needed for Homemade Fish and Chips

You will need a deep fryer or a big pot. A thermometer is a must. Seriously, it helps a lot.

Frying at the right temperature is key. A slotted spoon or spider and a wire rack are a great help too.

Also, mixing bowls and a whisk.

If you don't have a deep fryer, use a large pot. Be careful with the hot oil! A thermometer is seriously a game changer.

It helps you control the cooking of the Traditional Fish and Chips . This recipe for Easy Fish and Chips Recipe is worth it.

You will be able to enjoy restaurant level How to make Fish and Chips .

Cooking Like a Pro: Frying the Fish and Chips | TheFamilyCooking Way

Right, so you're ready to tackle Fish & Chips ? It might seem daunting, but honestly, it’s all about a few key techniques.

This ain’t your average chip shop fare; we’re aiming for restaurant quality English Fish And Chips right here in your kitchen.

Trust me, the satisfaction of serving up Crispy Fish and Chips you've made yourself is unbeatable .

Prep Steps: Your Mise en Place Mission

First things first: get organized. Having everything ready makes the process way smoother. Chop your 2 pounds of potatoes into chip shop-style 1/2 inch thick beauties.

Get those 4 cod fillets (about 6-8 ounces each) patted dry and seasoned with 1 tablespoon of lemon juice. For safety, always use a stable surface when chopping.

Honestly, a little prep saves a ton of stress later.

step-by-step Fish Frying Fun

Heat 3 cups of vegetable oil to 350° F ( 175° C) . A thermometer is your best mate here!
Dip each cod fillet in the batter made of 1 1/2 cups of all-purpose flour. Make sure it's fully coated.
Carefully lower the battered fish into the hot oil. One at a time now!
Fry for 4- 6 minutes per side, until gorgeously golden. This is where the magic happens.
Use a slotted spoon to remove the Homemade Fish and Chips .
Drain on a wire rack to keep that Fish Batter Recipe crispy.
Serve it Immediately as soon as it drains to taste better!

Pro Tips for Best Fish and Chips Recipe

Honestly, the key to nailing that perfect batter is ice-cold lager. Ice-cold lager is key! That's right, 1 1/4 cups ice-cold lager (or club soda) (Approx.

300ml) . The coldness gives you that light, airy texture we all crave. Don't overmix the batter made of 1 1/2 cups all-purpose flour (Approx.

190g) , either; lumps are your friends, they keep it light. A common mistake is overcrowding the fryer. The oil temperature drops, and you end up with soggy Traditional Fish and Chips .

If you want to make-ahead, fry your chips for the first time as instructed (about 5- 7 minutes) and stop before the second fry.

Then keep in the fridge for up to a day. When is time to cook it for the Easy Fish and Chips Recipe , simply reheat and fry the chips again on 375° F ( 190° C) .

Recipe Notes for Your Perfect Fish and Chips

Right, so you're about to make proper Fish and Chips | TheFamilyCooking . Brilliant! Here are a few extra bits and bobs to help you nail it.

I've learned these the hard way, trust me! From slightly soggy batter to almost burning the house down with too-hot oil, I've been there.

Let's avoid those mistakes, shall we? This is how to How to make Fish and Chips the right way!

Serving Suggestions: Get Your Plating Right!

Honestly, you can't go wrong with Traditional Fish and Chips piled high on a plate with a generous splash of malt vinegar.

But hey, let's fancy it up a bit. Try serving individual portions in newspaper cones for that authentic takeaway feel.

A dollop of mushy peas is a must for some of us, and a wedge of lemon just brightens everything up.

Don't forget the tartar sauce! What about a nice cold glass of beer?

Storage Tips: Keeping it Fresh

Crispy Fish and Chips is best eaten fresh, let's be real. But, if you have leftovers (unlikely!), you can store the fish and chips separately in the fridge for up to 2 days.

Make sure they are in airtight containers. The chips will lose their crispness, but a quick blast in the oven will help.

I wouldn’t recommend freezing the fish, the batter just doesn’t cope well. Reheat in a hot oven for about 10 minutes until crispy.

It wont be as good as the day before, but it is still OK.

Variations: Making it Your Own

Fancy tweaking it? If you're after a gluten-free version, simply swap the plain flour for a Fish Batter Recipe using a gluten-free blend.

Works a treat! And if you're feeling adventurous, add some grated lemon zest and a pinch of cayenne pepper to the batter for a bit of zing.

For a seasonal spin, try using sweet potatoes instead of regular potatoes for the chips. English Fish And Chips can be adjusted!

Nutrition Basics: A Little Bit of This and That

Okay, so Easy Fish and Chips Recipe isn't exactly health food. But hey, it's good for the soul! The fish is a great source of protein and omega-3 fatty acids.

Just be mindful of the oil content from frying. You can use an air fryer to reduce the fat. Everything in moderation, eh? A portion of Homemade Fish and Chips is a great weekend treat!

Remember that Best Fish and Chips Recipe can vary depending on your tastes, but the recipe described, along with the tips, creates an incredible experience.

Now go on, get in that kitchen and make some memories! You got this!

Frequently Asked Questions

What kind of fish is best for Fish and Chips | TheFamilyCooking, and can I use frozen fish?

Traditionally, cod or haddock are used for Fish and Chips, but pollock or hake work well too. The key is a flaky white fish. Yes, you can use frozen fish fillets, but make sure they are completely thawed and patted dry with paper towels before battering.

This will help the batter adhere properly and prevent the oil from splattering.

Why is my batter not crispy, and what can I do to fix it?

A soggy batter is a common Fish and Chips dilemma! Make sure your lager is ice-cold this is crucial. Also, avoid overmixing the batter, as this develops gluten and makes it tough. Finally, ensure the oil temperature is consistent at 350°F (175°C).

Frying in batches will prevent the oil temperature from dropping too much.

How do I get my chips perfectly crispy on the outside and fluffy on the inside, like you get at the chippy?

The secret is double frying! The first fry at a lower temperature (325°F/160°C) cooks the potatoes through. Letting them cool completely before the second fry at a higher temperature (375°F/190°C) creates that perfect crispy exterior.

Remember to dry the potatoes thoroughly after rinsing to remove excess starch, as excess moisture can steam them.

Can I prepare any part of the Fish and Chips | TheFamilyCooking in advance?

You can definitely get a head start! The batter can be made a few hours in advance and stored in the refrigerator. Also, the chips can be cut, rinsed, and even given their first fry ahead of time. Just remember to cool them completely before storing them in the fridge.

Then give them their second fry just before serving. The fish is best cooked fresh for optimum taste and texture.

Is Fish and Chips | TheFamilyCooking healthy? Any tips for making it a bit lighter?

Let's be honest, it's a treat, innit! But you can make some tweaks. Using an air fryer for the chips significantly reduces the oil content, or sweet potato fries are a great alternative. Also, baking the fish is another healthy variation, rather than frying.

Serve with a big dollop of homemade mushy peas (garden peas, mint, and a knob of butter) for extra veg!

How long will leftover Fish and Chips last, and what's the best way to reheat them?

Leftover Fish and Chips are best enjoyed within 1-2 days. Store them in an airtight container in the refrigerator. The best way to reheat them is in a hot oven (375°F/190°C) or air fryer to crisp them up again. Microwaving will make them soggy, so avoid that if you can.

Reheating on a wire rack helps circulate air and prevent the bottoms from getting soggy.