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Crispy Fish and Chips Recipe Easy Homemade British Classic

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A classic British fish and chips recipe featuring ultra-crispy batter made with sparkling water and perfectly fluffy chips. Easy to make at home and perfect for cozy dinners or casual get-togethers.

Ingredients

Scale
  • 1 cup all-purpose flour (plus extra for dusting)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup cold sparkling water
  • 1 large egg (room temperature)
  • 1.5 pounds (700g) white fish fillets (cod or haddock preferred)
  • Salt and freshly ground black pepper, to season
  • Vegetable or sunflower oil for frying (about 4 cups / 1 liter)
  • 4 large russet potatoes
  • Salt to taste
  • Optional: malt vinegar or lemon wedges for serving

Instructions

  1. Peel the potatoes and cut into thick, even strips about ¾ inch (2 cm) wide. Rinse in cold water to remove excess starch, then soak in cold water for at least 30 minutes (up to 2 hours).
  2. Heat oil in a pot or fryer to 320°F (160°C). Drain and pat potatoes dry. Fry in batches for 4-5 minutes until just tender but not browned. Remove and drain on paper towels.
  3. In a large bowl, sift together 1 cup all-purpose flour, baking powder, and salt. In a separate bowl, whisk the egg with cold sparkling water. Slowly pour wet mixture into dry, whisking gently until smooth but still a little lumpy.
  4. Pat fish fillets dry with paper towels. Season with salt and pepper, then lightly dust with flour.
  5. Increase oil temperature to 350°F (175°C). Use a thermometer to maintain temperature.
  6. Dip each fillet into the batter, letting excess drip off, and carefully lower into hot oil. Fry for 4-6 minutes, turning once if needed, until golden and crisp and fish flakes easily. Remove and drain on paper towels or wire rack.
  7. Return par-cooked chips to 350°F (175°C) oil and fry again for 2-3 minutes until crisp and golden. Drain and season immediately with salt.
  8. Serve immediately with malt vinegar or lemon wedges.

Notes

Keep oil temperature steady at 350°F for best results. Do not overmix batter to avoid tough coating. Double fry chips for fluffy inside and crispy outside. Pat fish dry before battering to reduce splatter. Use a thermometer to avoid greasy or soggy fish.

Nutrition

Keywords: fish and chips, crispy fish, British classic, homemade fish and chips, battered fish, fried chips, easy fish recipe

Find it online: https://emmaoven.com/crispy-fish-and-chips-recipe-easy-homemade-british-classic/