How to Make Crispy Fish and Chips at Home
Fish and chips is one of the most popular comfort foods around the world. Crunchy, golden-brown fish alongside crispy fries is a combination that never fails to satisfy! While it may seem like a tricky dish to prepare at home, the truth is that with a little practice, you can make restaurant-quality fish and chips in your own kitchen. In this step-by-step guide, we’ll show you how to make crispy fish and chips using simple English so anyone can follow along. Let’s dive in!
Ingredients You Will Need
For the fish:
– Fresh white fish fillets (cod, haddock, or tilapia work great)
– 1 cup (120 grams) of all-purpose flour
– 1 cup (250 ml) of sparkling water or soda water (for extra crispiness)
– 1 teaspoon of baking powder
– Salt and pepper to taste
– Cooking oil (vegetable oil or canola oil is best for frying)
For the chips (fries):
– Potatoes (russet or Yukon Gold potatoes are excellent choices)
– Cooking oil (same as for the fish)
– Salt for seasoning
Step One: Prepare the Chips
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Choose your potatoes.
For crispy chips, russet potatoes are your best bet because they are starchy and fry well. -
Peel and cut the potatoes.
Peel the skin off the potatoes and cut them into long, even strips. You can decide how thick or thin you want your chips, but thinner slices will fry faster and become crispy. -
Soak the potato strips.
Place the cut potatoes into a bowl of cold water and let them soak for at least 30 minutes. This step removes the excess starch and helps prevent stickiness when frying. -
Dry the potatoes.
Drain the potatoes from the water and pat them dry using a clean kitchen towel or paper towels. If the potatoes are wet, they will splatter when placed into hot oil.
Step Two: Make the Fish Batter
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Mix the dry ingredients.
In a bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt and pepper. Stir the dry ingredients well. -
Add sparkling water.
Slowly pour in 1 cup of sparkling water or soda water while mixing. The bubbles in the water help make the batter light and airy, resulting in crispy fish. Stir until the batter is smooth, but don’t overmix—it’s okay if there are small lumps. -
Coat the fish fillets.
Before dipping your fish fillets into the batter, pat them dry with paper towels. Then, lightly dust the fish with flour. This step helps the batter stick better to the fish. After dusting, dip the fish fillets fully into the batter, ensuring they are coated evenly.
Step Three: Fry the Chips
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Heat the oil.
Pour enough cooking oil into a large pot, deep fryer, or deep pan to submerge the fries. Heat the oil to about 325°F (165°C). To check if the oil is hot enough, drop a small piece of potato into the oil. If it starts bubbling, it’s ready. -
Cook the chips (first fry).
Fry the chips in small batches to avoid overcrowding the pot. Cook them for about 3–4 minutes or until they are tender but not browned. Remove them from the oil and set them aside on a plate lined with paper towels. -
Cook the chips again (second fry).
Increase the oil temperature to 375°F (190°C). Fry the chips a second time for another 2–3 minutes. This fry will make the chips golden and crispy. Once done, drain them on paper towels again and sprinkle with salt while they’re hot!
Step Four: Fry the Fish
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Check the oil temperature.
Make sure the oil is still at 375°F (190°C). If it’s too hot, the batter may burn; if it’s too cold, the fish will absorb too much oil and become soggy. -
Fry the fish.
Carefully place the batter-coated fish fillets into the hot oil. Fry them in batches so the pot doesn’t get crowded. Cook each fillet for around 4–5 minutes, turning them occasionally, until the batter turns golden brown and crispy. -
Drain the fish.
Once the fish is done, use a slotted spoon to remove it from the oil and place it on a plate lined with paper towels. This removes any excess oil from the fish.
Step Five: Serve and Enjoy
Arrange your crispy fish and golden chips on a serving plate. Add a wedge of lemon to squeeze over the fish—it brightens up the flavors! If you want, serve with tartar sauce, malt vinegar, or ketchup for dipping.
Tips for Crispy Success
- Don’t skip the second fry for the chips—it’s the secret to making them extra crispy!
- Keep the batter cold. If the batter warms up, the fish won’t be as crispy. You can pop the batter in the fridge for a few minutes if needed.
- Make sure the oil is at the right temperature for frying. If it’s too cool, the food will soak up too much oil.
With this easy-to-follow guide, you can recreate the magic of crispy fish and chips in your own kitchen. Perfect for family dinners, special occasions, or just a treat-yourself night, this dish is sure to be a crowd-pleaser. Give it a try, and let us know how it turns out! Happy cooking!
