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Fish that is lightly battered and cooked until it is moist and tender on the inside and crispy on the outside, with a side of crispy chips (lightly browned potatoes). It doesn’t get any better than this when you are looking for a great dinner of fish and chips!
I grew up in the Pacific Northwest and our family had a favorite fish dinner spot on the coast that we would enjoy whenever and as often as we could. Now I live in the south and have been craving the same kind of fish and chips that I enjoyed in my younger years. I have found what I’ve been looking for in this fish and chips recipe!
This recipe for fish and chips creates the perfect crispy outer shell while the fish inside is cooked to perfection – moist and flaky. The “chips” are made from russet potatoes and make an ideal match for the fish. Providing a side dish of coleslaw or your favorite salad, along with lemon wedges, tartar sauce and malt vinegar complements both the fish and the chips.
This recipe is easy to make at home, and it takes less than an hour to prepare this delicious meal. Most of the items you probably already have in your pantry or refrigerator, so you only need to pick up the fish and a few potatoes. It is a great weeknight meal for your family or when company is coming over. What a surprise to your family and friends if you serve the fish and chips in baskets, with lemon wedges on the side, and the tartar sauce and malt vinegar on the table!
What fish is the best to use for Fish and Chips?
Our family prefers cod, but any white fish will do. Traditionally, cod and haddock the fish that is used for English Fish and Chips. Some suggestions besides cod are perch, haddock, halibut, pollock, or mahi-mahi. Fresh, thick cuts of fish are the best. If you are using frozen fish. it needs to be completely thawed before cooking. Also, use a paper towel to dry the fish as this helps the batter stick better.
Oil temperature is important!
The oil temperature is important because if the oil is too hot, the outer layer will get crispy but the fish won’t cook completely on the inside. If the oil is not hot enough, the coating will be soggy.
What does it mean to “dredge” the fish?
Dredge is a technique used to coat wet or moist foods with a dry ingredient before cooking them.
If you have any fish leftover, here are the best way to reheat the fish and chips:
Stove top – Preheat the pan on medium – medium high heat. place the fish and chips in a single layer, and heat 2-3 minutes, turning every 30 seconds.
Oven – Preheat oven to 350 degrees. Place the fish and chips in a single layer on aluminum foil on a baking sheet. Bake 14-16 minutes.
Air Fryer – Preheat the air fryer to 350 degrees. Place the fish and chips in a single layer in the basket – cook for 5 minutes or until heated through.
Microwave – It is NOT recommended to reheat fish and chips in the microwave as they will be soggy. However, it that is what is available to you, place the food on a microwave-safe dish, cover with a paper towel, and then place another dish on top to keep in the steam. Heat thoroughly, checking ever 45 seconds. Remove from the microwave and let the fish and chips cool for 5 minutes before serving.
Just a bit of history!
History tells us that the first fish and chips shop was opened in London in the 1860’s by Joseph Malin, a Jewish immigrant.
During World War II, Winston Churchill recognized the crucial role of fish and chips, referring to them as “good companions.” Fish and chips were two of the few foods not subject to rationing during the war because the government feared the dish was so embedded in the nation’s culture that any limit would damage morale. British soldiers identified one another during the D-Day landings by calling the word “fish”. The response was “chips”, signifying an ally.
All-purpose flour – works best for this recipe
Cornstarch – the cornstarch helps to provide the light crispy coating
Salt – I prefer kosher salt for my recipes, but any salt will do
Garlic Powder – adds great flavor and mixes well with the other ingredients
Egg – I used a large egg for this recipe
Milk – I used whole milk in this recipe
Cod – Cod is our favorite for fish and chips, but you can use any white fish
Panko crumbs – panko crumbs are lower in calories, fat, and sodium than regular bread crumbs
Russet potatoes – cooks best for “chips” – cut the potatoes in even slices for uniform cooking
Lemon – for garnish, cut into wedges
Parsley – for garnish, chop
Add the oil to a deep skillet halfway full and brink oil slowly to 300°f. In a bowl, add 1 cup flour, cornstarch, salt, pepper, and garlic. In another bowl, mix the egg and milk. In a third bowl, add the panko crumbs.
Cut the fillet into smaller strips. Dredge the fish in the flour mixture, then the egg wash and repeat.
Take the battered fish and coat them in panko crumbs.
Once the oil is at temp, carefully add the breaded fillet to the oil for frying. Fry the fillet for 12-15 minutes until all sides are crispy and golden. Remove and let rest on paper towels.
Chop the potatoes into desired-size chips or fries. Toss the potatoes in the remaining flour and then into the oil for frying.
Fry the potatoes for 10 minutes until crispy.
Remove to rest on paper towels.
Enjoy the fish and chips with freshly squeezed lemon juice and any dipping sauce.
Here are the grocery items you need for this recipe!
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Items I used to make my Fish and Chips!
Use paper towels after you are done frying your fish and chips. The paper towels will absorb the oil.
For my fish and chips, I used this Cast Iron. I highly suggest cooking your fish and chips in a cast iron if you have one! It helps to cook your food evenly as it is deep and perfect for holding a large amount of oil. Cast iron’s get very hot which makes it great for frying! If you’re in the market for a new cast iron, I suggest this one linked below.
To find the perfect temperature for your frying oil, I suggest getting a food thermometer if you don’t have one. I suggest this one below. Using one with a clip is the safest since your oil will get very hot!
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Click below for other delicious recipes from our kitchen!
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Fish and Chips
- Deep skillet
- Paper Towels
- 1 1/2 cups all-purpose flour divided
- 1 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 egg
- 1/4 cup milk
- 5-6 fillets of cod
- 2 cups of panko crumbs
- 4 russet potatoes
- Vegetable oil for frying
- Lemon for garnish
- Parsley for garnish
- Add the oil to a deep skillet halfway full and brink oil slowly to 300°f.
- In a bowl, add 1 cup flour, cornstarch, salt, pepper, and garlic. In another bowl, mix the egg and milk. In a third bowl, add the panko crumbs.
- Cut the fillet into smaller strips.
- Dredge the fish in the flour mixture, then the egg wash and repeat.
- Take the battered fish and coat them in panko crumbs.
- Once the oil is at temp, carefully add the breaded fillet to the oil for frying.
- Fry the fillet for 12-15 minutes until all sides are crispy and golden.
- Remove and let rest on paper towels.
- Chop the potatoes into desired-size chips or fries. Toss the potatoes in the remaining flour and then into the oil for frying. Fry the potatoes for 10 minutes until crispy.
- Remove to rest on paper towels.
- Enjoy the fish and chips with freshly squeezed lemon juice and any dipping sauce.