Print

Crispy Fish and Chips: The Secret to 10/10 Golden Perfection

fish and chips
Print Recipe

A classic fish and chips platter with crispy beer-battered fish, golden fries, and homemade onion rings, served with tartar sauce and coleslaw.

Ingredients

Scale
  • 1 1/2 lb cod or haddock fillets, cut into 6–8 pieces
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour (for dredging)
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup cold beer (or cold sparkling water)
  • 2 lb russet potatoes, cut into fries
  • 1 tsp salt (plus more to finish)
  • 1 large onion, sliced into rings
  • 3/4 cup all-purpose flour
  • 1 tsp paprika
  • 1/4 tsp pepper
  • 1 cup buttermilk (or milk)
  • 1 1/2 cups panko breadcrumbs (or regular breadcrumbs)
  • Tartar sauce (store-bought or homemade)
  • Ketchup or cocktail sauce
  • Coleslaw
  • Lemon wedges
  • Chopped parsley (optional)

Instructions

  1. Prep fries: Soak cut potatoes in cold water for 20 minutes (helps crisp). Drain and pat very dry.
  2. Heat oil: Heat 2–3 inches of oil in a heavy pot to 350°F. (Or use a deep fryer.)
  3. Cook fries: Fry in batches 4–6 minutes until pale gold. Remove, rest 5 minutes, then fry again 2–3 minutes until deep golden and crisp. Salt immediately.
  4. Bread onion rings: Dip onion rings in buttermilk, then dredge in seasoned flour. Dip again in buttermilk, then coat in panko. Set aside.
  5. Fry onion rings: Fry at 350°F for 2–3 minutes until golden brown. Drain on a rack or paper towels.
  6. Season fish: Pat fish dry. Season with salt, pepper, and garlic powder. Lightly dredge each piece in flour and shake off excess.
  7. Make batter: Whisk flour, cornstarch, baking powder, and salt. Whisk in cold beer just until combined (a few lumps are fine).
  8. Fry fish: Dip floured fish into batter, let excess drip off, then fry at 350°F for 4–6 minutes (depending on thickness) until deep golden and flaky. Drain.
  9. Plate it up: Serve fish with fries and onion rings, plus coleslaw, tartar sauce, ketchup, and lemon wedges. Sprinkle parsley on top if desired.

Notes

  • For extra crispiness, chill the battered fish in the fridge for 10 minutes before frying.
  • Use a thermometer to maintain oil temperature for best results.
  • Serve immediately for the crispiest texture.

Nutrition

Keywords: fish and chips recipe, crispy fried fish, pub style dinner, homemade onion rings, tartar sauce dipping

Find it online: https://jessicarecipe.com/crispy-fish-and-chips-recipe/