Fish and Chips Recipe

5 from 7 votes
20 Comments

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These Fish and Chips are crispy, flavorful and delicious. The real deal! Pair them with tartar sauce or malt vinegar. Rivals any restaurant fish and chips recipe!

Basket of three Fish and Chips with a dipping bowl of tartar sauce and lemon wedges.
Featured with this recipe
  1. Ingredients in this Fish and Chips Recipe
  2. For the “Chips”
  3. Tips for Perfectly Crisp and Flaky Fish
  4. Frequently Asked Questions about Fish and Chips
  5. More Seafood Recipes
  6. How To Make Fish and Chips
  7. Fish and Chips Recipe

This is probably my favorite fish and chips recipe of all time! We used to live in the San Francisco Bay area and would get fresh fish and chips down on the wharf all the time. When made right, this recipe rivals anything you can buy near the ocean. Tender, flaky fillets battered and fried in hot oil to golden perfection, and served with crispy homemade French fries, this meal hits the spot any day of the week!

Ingredients in this Fish and Chips Recipe

If you’re not used to cooking with fish, this is a perfectly simple recipe to start with. Who doesn’t love a a good basket of fish fillet and fries? Here’s what you need:

  • Cod or halibut boneless skinless fillets – you’ll want the fillets to be about half an inch thick. Since I don’t live by the ocean anymore, I get my fish from Costco. They have the white fish on hand. Use it within a few days of purchasing.
  • Flour – all purpose flour for the perfect breading.
  • Beef broth – one cup. You can use chicken or fish broth if you have that on hand, too. Some people also use beer.
  • eggs – two large eggs or three medium sized eggs.
  • Baking powder
  • Salt – I prefer to use kosher salt, or sea salt.
  • Pepper – black pepper, freshly ground is best, but you can use pre-ground pepper too.
  • Wondra Flour – I get mine from Amazon. It’s what gives the fish batter a crispy, light texture.
  • Lemon wedges – for garnish
  • Malt vinegar – spritz some over the top for amazing flavor.
  • Tartar sauce – for dipping. You can just use your favorite brand, or make your own delicious homemade tartar sauce!
  • Oil – for frying. I prefer using vegetable oil to olive oil because it has a more mild flavor and won’t compete with the fish.
Ingredients for Fish and Chips including cod, Wondra, eggs, lemon, potatoes, beef broth, flour, salt, pepper and baking powder.


For the “Chips”

  • All you need for the very best fries to serve along side your fish, are five russet potatoes and some vegetable oil for frying.
  • Cut into wedges or any fry shape. Fry in the deep fryer at 375 degrees f for about 6-7 minutes until golden brown. Work in small batches so the temperature of the oil doesn’t get too cool.
  • Cook your chips first, before the fish, so your oil doesn’t taste like fish.
  • Sprinkle the fries with kosher salt while they’re still warm.
  • Keep the fries warm on a roasting rack or a baking sheet in the oven at a temp about 300 degrees.

Tips for Perfectly Crisp and Flaky Fish

  • Make sure the batter ingredients are at room temperature.
  • Whisk together the flour, beef broth, eggs, baking powder, salt and pepper in a large bowl until smooth.
  • Dip each fish fillet in the batter, then in the Wondra Flour.
  • Fry in the same vegetable oil as the potatoes, again working in small batches so the oil temperature stays at 375 degrees. Use a thermometer to check the temp.
  • Fry for about 6-7 minutes or until golden brown. The fish should be flaky inside when you cut into it.
  • If the fish seems too oily, drain on some paper towels.
  • Season with lemon and malt vinegar and dip in our homemade tartar sauce. It pairs perfectly with this fish and chips recipe.
Hand dipping Fish and Chips into tartar sauce.

Frequently Asked Questions about Fish and Chips

What if I can’t find Wondra flour?

Create a Wondra substitute by combining two cups of flour with a teaspoon of cornstarch. Mix together well and sift twice to loosen the flour.

Can I use an air fryer to make fish and chips?

Not with this recipe. It will create a big mess. If a fish is battered, pre-fried and frozen, you can cook it in an air fryer.

What are some other good types of fish for fried fish?

White fish is best for frying. We’ve mentioned halibut and cod but you can also use bass, trout and catfish.

READ NEXT:Top Ten Shrimp Recipes

More Seafood Recipes

There are plenty of great ways to enjoy seafood flavor. Here are a few seafood recipes to try.

How To Make Fish and Chips

Three fillets of Fish and Chips in a basket with lemon wedges and tartar sauce.

Fish and Chips

5 from 7 votes
These Fish and Chips are crispy, flavorful and delicious. The real deal! Pair them with tartar sauce or malt vinegar. Rivals any restaurant!
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Dinner, Main Course
Cuisine Seafood
Servings 4

Video

Ingredients

Fish

Chips

Instructions

Fish

  • Mix regular flour, beef broth, eggs, baking powder, salt, and pepper. Beat together until smooth.
    Bowl of mixed batter for Fish and Chips.
  • Dip fish into batter, then coat in Wondra Flour.
    Batter bowl next to a Wondra flour bowl with a piece of battered cod for Fish and Chips.
  • Fry in vegetable oil in a deep pan or deep fryer at 375 for 6 to 7 minutes or until golden brown and flakey when you cut into it.
    Battered fish in a deep fryer for Fish and Chips next to the bowls of batter and flour.
  • Season with lemon and malt vinegar and dip in our homemade tartar sauce.
    Five fried Cod fillets on paper towels for Fish and Chips. Tongs on the side.

Chips

  • Fry in deep fryer at 375 for about 6 to 7 minutes, til golden brown. Transfer to wire rack on a cookie sheet, sprinkle with salt, and keep warm in the oven at about 300 degrees.
    Frying cut up potatoes in the fryer next to a baking sheet with French fries and tongs for Fish and Chips.
  • Serve with fish and malt vinegar, lemon, and tartar sauce.
    Inside view of one fish fillet in a basket of Fish and Chips. Lemon wedges and tartar sauce on the side.

Notes

    • Cook your chips first, before the fish, so your oil doesn’t taste like fish.
    • Sprinkle the fries with kosher salt while they’re still warm.
    • Keep the fries warm on a roasting rack or a baking sheet in the oven at a temp about 300 degrees
    • If the fish seems too oily after frying, drain on some paper towels.

Nutrition Information

Calories: 344kcalCarbohydrates: 47gProtein: 30gFat: 3gSaturated Fat: 1gCholesterol: 131mgSodium: 608mgPotassium: 628mgFiber: 2gSugar: 1gVitamin A: 165IUVitamin C: 1.2mgCalcium: 66mgIron: 3.5mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    Our family is all about a good fish n chips meal! We enjoy them in San Francisco, CA along the wharf, and in Puerto Vallarta, Mexico. My whole family loved this homemade recipe. Yum. Yum! Thanks for sharing it.

    1. Wondra (brand name) flour can be found in the baking aisle of most grocery stores. It is a smooth, light flour that dissolves quicker than all-purpose flour. It is good for gravies because it doesn’t form into lumps. It works well for baking and coating chicken and fish for frying. Thanks for asking!

  2. 5 stars
    Thank you very much for posting this wonderful recipe. I was scared to try and make fried fish since it never turns out, I made the recipe as directed last night, not only was it easy to make but very good. I could not tell the difference between home made and restaurant.

  3. I live overseas so finding Wondra flour is not an option, when finding just regular flour is a challenge. Can I use regular flour again instead for the final coating? How will it affect the texture or taste? A tip on keeping your sea caught fish fresh even when you have to freeze it. While out fishing grab up a buck of fresh sea water. After cleaning your fish; place in freezer zip lock bags, cover with the fresh sea water, squeeze out air and freeze. Also thaw in the seawater. Will taste just like you just caught it.

        1. You don’t need it, you can use regular. I just like the way the wondra fries up. It is a much finer flour.

          1. I would simply add some cornstarch w/ the regular flour if Wondra is not available…. this will lighten up the flour..