Fish and Chips

5 from 2 votes
18 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 with a side of tartar sauce on a blue plate.

Fish and Chips

This is probably my favorite fish recipe of all. We used to live in the San Francisco Bay area and would get fish and chips down on the wharf all the time. When made right, this recipe rivals anything you can buy near the ocean. Now, if you live by the ocean, and you can buy fresh fish to start with, do it! But for those of us without that access I definitely prefer Costco. Buy fresh halibut or cod, fry it up within a couple of days, and don’t freeze it! I’m serious, this makes a huge difference in the way your fish will taste. Cook your chips first, then keep them warm in the oven while you cook your fish, that way your fries won’t taste like fish. 🙂  For our delicious homemade Tartar Sauce click HERE!

Easy Chips

  • 4 to 5 potatoes cut into desired thickness of fries.
  • 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.

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

Fish and Chips with a side of tartar sauce on a blue plate.

Fish and Chips

5 from 2 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 mins
Cook Time 6 mins
Total Time 16 mins
Course Dinner, Main Course
Cuisine Seafood
Servings 4

Ingredients

Fish

Chips

Instructions

Fish

  • Mix regular flour, beef broth, eggs, baking powder, salt, and pepper. Beat together until smooth.
  • Dip fish into batter, then coat in Wondra Flour. 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.
  • Season with lemon and malt vinegar and dip in tartar sauce.

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.

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. 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..