18 Crispy Fish and Chips Classic Recipes

There’s nothing quite like the satisfying crunch of golden, crispy fish paired with perfectly salted fries—classic fish and chips is comfort food at its finest! Whether you’re craving a quick weeknight dinner or a weekend treat, we’ve rounded up 18 irresistible recipes that bring this beloved dish to your kitchen. From beer-battered classics to lighter twists, get ready to fry up something delicious. Dive in and find your new favorite!

Beer-Battered Fish and Chips

Craving something crispy, golden, and utterly satisfying? Dive into the world of beer-battered fish and chips, where every bite is a crunchy, fluffy, and slightly boozy hug for your taste buds. Perfect for those days when you want to treat yourself without the fancy fuss.

Ingredients

• 1 cup all-purpose flour (plus extra for dusting)
• 1 tsp baking powder (for that extra fluff)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1 cup cold beer (lager works wonders, but feel free to experiment)
• 1 lb cod fillets (or any firm white fish, cut into strips)
• 2 cups vegetable oil (or any neutral oil for frying)
• 2 large potatoes (cut into thick fries, because skinny fries don’t belong here)

Instructions

1. In a large bowl, whisk together 1 cup flour, baking powder, salt, and pepper. Gradually pour in the beer, whisking until the batter is smooth. Let it rest for 10 minutes; it’s meditating for maximum crispiness.
2. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer; guessing games are for casinos, not cooking.
3. While the oil heats, pat the fish dry and lightly dust with flour. This isn’t just for show; it helps the batter stick like a best friend.
4. Dip each fish strip into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding—no one likes a crowded dance floor.
5. Fry for about 4-5 minutes, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining fish.
6. For the chips, fry the potato strips in the same oil at 325°F until golden and crispy, about 3-4 minutes. Drain and season with salt while hot.

Perfectly crispy on the outside, tender and flaky on the inside, this beer-battered fish and chips is a classic that never gets old. Serve with a side of tartar sauce and a cold beer for the full experience, or get creative with a spicy mayo dip for an extra kick.

Classic British Fish and Chips

Ahoy, hungry mates! Let’s dive into the crispy, golden world of Classic British Fish and Chips, a dish that’s as fun to eat as it is to say. Whether you’re battling a hangover or just craving something delightfully greasy, this recipe is your golden ticket to flavor town.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that perfect crispy coat)
• 1 tsp baking powder (the secret to extra fluffiness)
• 1 cup beer (lager works best, but non-alcoholic is fine too)
• 1 tsp salt (because bland is banned)
• 1/2 tsp black pepper (adjust to taste)
• 4 large potatoes (peeled and cut into thick chips)
• Vegetable oil for frying (or any neutral oil)

Instructions

1. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer to keep it precise.
2. While the oil heats, mix flour, baking powder, salt, and pepper in a bowl. Tip: Sift the flour for a smoother batter.
3. Gradually whisk in beer until the batter is smooth. Let it rest for 10 minutes; it’ll thank you by being extra fluffy.
4. Pat the fish dry with paper towels. This step is crucial for the batter to stick.
5. Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 6-8 minutes until golden and crispy.
6. Remove fish with a slotted spoon and drain on a wire rack. This keeps them crispy, not soggy.
7. Fry the chips in batches at 325°F for 4-5 minutes until soft but not colored. Increase heat to 375°F and fry again until golden and crispy.
8. Season chips with salt while hot. Because timing is everything.

Who knew that something so simple could be so spectacular? The fish is light and flaky under its golden armor, while the chips are the perfect mix of soft inside and crunchy outside. Serve with a side of mushy peas or douse in malt vinegar for the full British experience.

Crispy Panko Fish and Chips

Every now and then, we all crave that perfect crunch—something so satisfying it could probably solve world peace. Enter our Crispy Panko Fish and Chips, a dish that’s here to deliver that golden, crunchy goodness straight to your plate, no diplomacy needed.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that essential dredge)
• 2 eggs, beaten (the glue that holds the magic together)
• 1 1/2 cups panko breadcrumbs (for maximum crunch)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (because flavor)
• 1/2 tsp garlic powder (for a little kick)
• 1/2 tsp paprika (color and taste, baby)
• Vegetable oil, for frying (or any neutral oil)
• 2 large potatoes, cut into fries (the chip to your fish)

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here.
2. While the oil heats, mix flour, salt, pepper, garlic powder, and paprika in a shallow dish. This is your flavor station.
3. Dip each cod fillet first in the flour mixture, then the beaten eggs, and finally coat with panko breadcrumbs. Press lightly to ensure the panko sticks.
4. Carefully lower the breaded fish into the hot oil. Fry for about 4-5 minutes or until golden brown and crispy. Don’t overcrowd the pot; give each piece its moment to shine.
5. Remove the fish with a slotted spoon and let it drain on a paper towel-lined plate. This keeps it crispy, not greasy.
6. For the chips, fry the potato strips in the same oil at 350°F until golden and crispy, about 3-4 minutes. Season with salt right after frying.
7. Serve immediately because let’s be honest, no one likes soggy fish and chips.

Crunch into that first bite and let the crispy panko exterior give way to the tender, flaky fish inside. Pair it with a tangy tartar sauce or go British with malt vinegar for an extra zing. Either way, you’re in for a treat that’s as fun to eat as it is to make.

Gluten-Free Fish and Chips

So, you’re craving that crispy, golden goodness of fish and chips but your tummy’s giving gluten the cold shoulder? Fear not, because we’ve got a gluten-free version that’ll make your taste buds dance without the gluten guilt!

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup gluten-free all-purpose flour (plus extra for dusting)
• 1 tsp baking powder (for that extra fluffiness)
• 1 cup gluten-free beer (or club soda for a non-alcoholic twist)
• 1 egg, lightly beaten (the glue that holds our batter together)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (because flavor is key)
• Vegetable oil for frying (or any neutral oil with a high smoke point)
• 2 large potatoes, cut into fries (soak in cold water to remove excess starch)

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here to keep the temperature just right.
2. While the oil heats, pat the fish fillets dry with paper towels. This ensures the batter sticks like a best friend.
3. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and pepper. This is where the magic starts.
4. Make a well in the center of the dry ingredients and pour in the beaten egg and gluten-free beer. Whisk until smooth. The batter should coat the back of a spoon—thick but not too gloopy.
5. Dust each fish fillet lightly with extra gluten-free flour, then dip into the batter, letting any excess drip off.
6. Carefully lower the battered fish into the hot oil. Fry for about 4-5 minutes, or until golden brown and crispy. Don’t overcrowd the pot; give each piece its moment to shine.
7. Remove the fish with a slotted spoon and drain on a wire rack over paper towels. This keeps them crispy, not soggy.
8. For the chips, fry the potato strips in the same oil at 325°F until golden and crispy, about 3-4 minutes. Salt them while they’re hot for maximum flavor absorption.

Now, not only does this gluten-free fish and chips have the perfect crunch on the outside and tender flakiness on the inside, but it also pairs wonderfully with a tangy tartar sauce or a simple squeeze of lemon for that zesty kick. Serve it up on some newspaper for that authentic British pub vibe, minus the gluten and the transatlantic flight!

Healthy Baked Fish and Chips

Yum, who knew guilt-free could taste this good? Dive fork-first into our Healthy Baked Fish and Chips, where crispy meets cozy without the deep-fry drama. Perfect for those days when you’re craving comfort but your jeans are begging for mercy.

Ingredients

• 1 lb cod fillets (or any firm white fish, patted dry)
• 2 cups panko breadcrumbs (for that extra crunch)
• 1/2 cup whole wheat flour (or all-purpose, no judgment)
• 2 eggs (beaten, think fluffy clouds)
• 1 tsp paprika (smoky or sweet, your call)
• 1/2 tsp garlic powder (because flavor)
• 1/4 tsp salt (adjust to taste, you salty dog)
• 2 tbsp olive oil (or any neutral oil, slick move)
• 2 large potatoes (cut into fries, keep ’em skinny or chunky)
• Cooking spray (for that non-stick magic)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spray lightly with cooking spray.
2. Cut potatoes into fries, toss with 1 tbsp olive oil, and spread on half the baking sheet. Season with salt. Tip: Soak fries in cold water for 30 minutes beforehand for extra crispiness.
3. In one bowl, mix flour, paprika, garlic powder, and salt. In another, beat eggs. Place panko in a third bowl.
4. Dredge each fish fillet in flour, dip in egg, then coat with panko. Place on the other half of the baking sheet. Drizzle with remaining olive oil.
5. Bake for 20-25 minutes, flipping fries halfway, until fish is golden and fries are crispy. Tip: Use a meat thermometer to ensure fish reaches 145°F (63°C).
6. Serve immediately with a side of tartar sauce or a squeeze of lemon. Tip: For a fun twist, try serving in newspaper cones for that authentic chip shop vibe.

Ready to dig in? The fish is flaky and tender under its golden armor, while the fries are the perfect mix of soft inside and crispy out. Pair with a cold beer or a zesty slaw, and watch it disappear faster than your resolve to eat healthy.

Cajun-Spiced Fish and Chips

Ever find yourself craving something that kicks your taste buds into high gear while still being downright comforting? Enter our Cajun-Spiced Fish and Chips, a dish that marries the fiery soul of Louisiana with the crispy, golden charm of British pub fare. It’s like a culinary high-five between two continents, and your mouth is the lucky recipient.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that perfect crispy coat)
• 2 tbsp Cajun seasoning (adjust to taste, but why hold back?)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp paprika (for a smoky whisper)
• 1/2 tsp salt (just enough to say hello)
• 1 cup beer (or club soda for a non-alcoholic twist)
• Vegetable oil for frying (or any neutral oil with a high smoke point)
• 2 large potatoes, cut into fries (keep them skinny or chunky, your call)

Instructions

1. In a large bowl, whisk together flour, Cajun seasoning, garlic powder, paprika, and salt. This is your flavor bomb—handle with care.
2. Gradually pour in the beer, stirring until the batter is smooth. Let it rest for 10 minutes; patience makes perfect batter.
3. Heat oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here.
4. Dip each cod fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4-5 minutes until golden and crispy. Don’t overcrowd the pot—fish need personal space too.
5. Remove fish with a slotted spoon and drain on paper towels. Keep warm in the oven while you tackle the fries.
6. Increase oil temperature to 400°F. Fry the potato fries in batches until golden and crisp, about 3-4 minutes per batch. Salt them while they’re hot—timing is everything.
7. Serve immediately with tartar sauce or a spicy mayo for dipping. Because what’s fish without its sidekick?

Perfectly crispy on the outside, tender and flaky on the inside, this Cajun-Spiced Fish and Chips is a flavor-packed twist on a classic. Serve it with a cold beer and a side of jazz music for the full New Orleans experience, or keep it low-key with a backyard picnic—it’s all about the vibe.

Southern-Style Fish and Chips

Picture this: a crispy, golden exterior giving way to tender, flaky fish, all while a mountain of perfectly salted fries waits eagerly to be dunked in tartar sauce. Southern-Style Fish and Chips isn’t just a meal; it’s a Friday night celebration on a plate.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that perfect crunch)
• 1 tsp paprika (because we like a little color)
• 1 tsp garlic powder (for a hint of pizzazz)
• 1/2 tsp salt (adjust to taste, you salty dog)
• 1/4 tsp black pepper (for a gentle kick)
• 1 cup beer (the secret to lightness, or use club soda)
• 4 cups vegetable oil (or any neutral oil, for frying)
• 2 large potatoes (cut into fries, because duh)

Instructions

1. Heat oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here.
2. While the oil heats, mix flour, paprika, garlic powder, salt, and pepper in a bowl. Tip: Sifting the flour can prevent lumps.
3. Whisk in beer until the batter is smooth. It should coat the back of a spoon but still drip off.
4. Pat fish fillets dry with paper towels. This ensures the batter sticks like glue.
5. Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
6. Fry fish for 4-5 minutes until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate.
7. While fish rests, fry potatoes in the same oil until golden and crispy, about 5 minutes. Tip: Soaking potatoes in water beforehand removes excess starch for extra crispiness.
8. Season fries with salt immediately after frying. They’re like sponges for seasoning when hot.

Now, the moment of truth: that first bite. The fish is so tender it practically melts, while the fries offer the perfect salty crunch. Serve with a side of coleslaw and a cold beer for the ultimate Southern-Style Fish and Chips experience. No need for a plane ticket to the coast; you’ve just brought it to your kitchen.

Lemon Herb Fish and Chips

Hold onto your hats, seafood lovers, because we’re about to dive into a dish that’s as zesty as a summer day in Florida—Lemon Herb Fish and Chips! This isn’t your average fish fry; it’s a crispy, herby, lemony adventure that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that perfect crispy coat)
• 1 tsp salt (because flavor is key)
• 1 tsp black pepper (freshly ground for extra oomph)
• 1 tbsp dried herbs (think thyme, oregano, or a mix)
• 1 lemon (zest and juice, for that sunny brightness)
• 1 cup beer (or sparkling water, for a lighter batter)
• 2 cups vegetable oil (or any neutral oil, for frying)
• 2 large potatoes (cut into chips, because what’s fish without chips?)

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. A candy thermometer can be your best friend here to keep the temperature just right.
2. While the oil heats, mix flour, salt, pepper, dried herbs, and lemon zest in a bowl. This is where the magic starts—don’t skimp on the herbs!
3. Whisk in the beer (or sparkling water) until the batter is smooth. It should coat the back of a spoon but still drip off slowly. Too thick? Add a splash more liquid.
4. Pat the fish fillets dry with paper towels. Moisture is the enemy of crispiness, so don’t skip this step.
5. Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding—about 3-4 minutes per side until golden and crispy.
6. For the chips, fry the potato pieces in the same oil until golden and crispy, about 5 minutes. Drain on paper towels and sprinkle with salt while hot.
7. Serve immediately with a generous squeeze of lemon juice over the fish. The contrast of the crispy, herby coating with the tender, flaky fish inside is nothing short of spectacular.

Ready to impress? This Lemon Herb Fish and Chips is a showstopper with its golden crunch and bursts of citrus. Pair it with a cold beer or a tangy tartar sauce for the ultimate seaside feast—no beach required.

Sweet Potato Fish and Chips

Craving something that twists the classic fish and chips into a veggie-packed delight? Sweet Potato Fish and Chips is your golden ticket to a crispy, sweet, and savory adventure that’ll have your taste buds doing backflips.

Ingredients

• 2 large sweet potatoes, peeled and cut into fries (soak in cold water for extra crispiness)
• 1 lb cod fillets, cut into strips (or any firm white fish)
• 1 cup all-purpose flour (for a gluten-free option, use almond flour)
• 1 tsp paprika (smoked paprika kicks it up a notch)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 cup beer (or sparkling water for a non-alcoholic version)
• 1 tsp salt (adjust to taste)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here to keep the temp just right.
2. Drain the sweet potatoes and pat them dry thoroughly. Water is the enemy of crispy fries.
3. In a large bowl, whisk together flour, paprika, garlic powder, and salt. Gradually add beer until the batter is smooth. It should coat the back of a spoon.
4. Dip each fish strip into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, about 4-5 minutes until golden brown.
5. Remove the fish with a slotted spoon and drain on a wire rack over a baking sheet. This keeps them crispy, unlike paper towels which can make them soggy.
6. Increase the oil temperature to 400°F for the sweet potato fries. Fry in batches until crispy and slightly browned, about 3-4 minutes.
7. Season the fries with a pinch of salt right after they come out of the oil for maximum flavor adherence.

The result? A plate of golden, crispy fish with a light, airy batter and sweet potato fries that are the perfect mix of crunchy and tender. Serve with a side of tangy tartar sauce or a spicy aioli for dipping, and watch them disappear before your eyes.

Spicy Sriracha Fish and Chips

Feeling adventurous? Let’s dive into a dish that’s about to rock your taste buds with a fiery kick and a crispy crunch. This isn’t your grandma’s fish and chips—unless your grandma is a secret spice enthusiast with a penchant for bold flavors.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that perfect crispy coat)
• 1 cup beer (the fizzier, the better—or sub with club soda)
• 2 tbsp Sriracha sauce (adjust to taste, but why hold back?)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp smoked paprika (for a hint of mystery)
• Salt to taste (but let’s be honest, you’ll taste it anyway)
• 4 cups vegetable oil (or any neutral oil for frying)
• 2 large potatoes (cut into thick fries for maximum crunch)

Instructions

1. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer to keep the temperature just right—no guessing games here.
2. While the oil heats, whisk together flour, beer, Sriracha, garlic powder, smoked paprika, and salt in a large bowl until smooth. The batter should cling to your finger like a spicy, saucy glove.
3. Dip each cod fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4-5 minutes until golden and crispy. Don’t crowd the pot—give each piece its moment to shine.
4. Remove fish with a slotted spoon and drain on a wire rack over paper towels. This keeps them crispy, not soggy—science!
5. Fry the potato fries in the same oil for 3-4 minutes until golden. Sprinkle with salt while hot because timing is everything.

Voilà! You’ve just created a masterpiece where the heat of the Sriracha meets the cool, flaky fish under a golden, crispy blanket. Serve with a side of extra Sriracha for dipping because, let’s face it, you can never have too much.

Garlic Parmesan Fish and Chips

Hold onto your hats, seafood lovers, because we’re about to dive fork-first into a dish that’s crispy, garlicky, and downright irresistible. This Garlic Parmesan Fish and Chips is the culinary equivalent of a high-five – it’s just that good.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that perfect crispy coat)
• 1/2 cup grated Parmesan cheese (the more, the merrier)
• 2 tsp garlic powder (because garlic is life)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (for a little kick)
• 1 cup beer (or club soda for a non-alcoholic version)
• Vegetable oil for frying (or any neutral oil)
• 1 lb russet potatoes, cut into fries (soak in cold water for extra crispiness)

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here.
2. While the oil heats, pat the fish fillets dry with paper towels. Dry fish equals crispy fish.
3. In a large bowl, whisk together flour, Parmesan, garlic powder, salt, and pepper.
4. Gradually whisk in the beer until the batter is smooth. Let it sit for 5 minutes to thicken slightly.
5. Dip each fish fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4-5 minutes until golden brown and crispy.
6. Remove the fish with a slotted spoon and drain on a wire rack over paper towels. This keeps them crispy, not soggy.
7. For the chips, fry the potato strips in the same oil at 325°F for about 3 minutes, then increase to 375°F and fry until golden and crispy, about 2 more minutes.
8. Drain the chips on the wire rack, season with salt while hot.

The result? Fish so crispy you could hear it crunch from space, paired with golden fries that are the perfect vehicle for extra Parmesan. Serve with a side of tartar sauce or go rogue with a garlic aioli for dipping.

Fish and Chips with Tartar Sauce

Craving something crispy, golden, and utterly satisfying? Look no further than this classic Fish and Chips with Tartar Sauce, a dish that promises to transport your taste buds straight to the seaside with every bite.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 tsp baking powder (for extra crispiness)
• 1 cup beer (chilled, or sparkling water for a non-alcoholic version)
• 1 large egg (lightly beaten)
• 4 large potatoes (peeled and cut into thick fries)
• Vegetable oil for frying (or any neutral oil)
• 1/2 cup mayonnaise (homemade or store-bought)
• 2 tbsp pickles (finely chopped, adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp capers (chopped, optional for extra tang)

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
2. While the oil heats, mix flour, baking powder, and a pinch of salt in a large bowl. Tip: Sifting the flour can prevent lumps.
3. Whisk in the beer and egg until just combined. The batter should be thick but pourable. Tip: Don’t overmix to keep the batter light.
4. Pat the fish fillets dry and lightly dust with flour. This helps the batter stick better.
5. Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for about 5-6 minutes until golden and crispy. Tip: Fry in batches to avoid overcrowding.
6. Remove the fish with a slotted spoon and drain on paper towels. Keep warm in a low oven.
7. Fry the potato fries in the same oil at 325°F until golden and crisp, about 3-4 minutes. Increase the oil temperature back to 375°F between batches.
8. For the tartar sauce, mix mayonnaise, pickles, lemon juice, and capers in a small bowl. Chill until serving.

Velvety inside with a crackling exterior, this Fish and Chips is a textural dream. Serve it wrapped in newspaper for a fun, authentic touch, or alongside a crisp salad to cut through the richness.

Fish and Chips with Malt Vinegar

Fish and chips with malt vinegar isn’t just a meal; it’s a crispy, golden ticket to flavor town. Whether you’re a seasoned chef or a kitchen newbie, this classic dish is about to become your new best friend.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that perfect crispy coat)
• 1 tsp baking powder (the secret to extra fluffiness)
• 1 cup beer (chilled, because bubbles make better batter)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (for a little kick)
• 4 large potatoes (peeled and cut into thick fries)
• 1 quart vegetable oil (or any neutral oil for frying)
• Malt vinegar (for serving, because it’s not fish and chips without it)

Instructions

1. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer to keep it precise.
2. While the oil heats, mix flour, baking powder, salt, and pepper in a bowl. Gradually whisk in beer until smooth. Tip: The batter should coat the back of a spoon.
3. Pat fish fillets dry with paper towels. This ensures the batter sticks better.
4. Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4-5 minutes until golden and crispy. Tip: Don’t overcrowd the pot to maintain oil temperature.
5. Remove fish with a slotted spoon and drain on a wire rack over paper towels. This keeps them crispy.
6. Fry the potatoes in batches at 325°F until golden and tender, about 5 minutes. Increase heat to 375°F and fry again for 2 minutes for extra crispiness. Tip: Double frying is the secret to perfect chips.
7. Serve immediately with malt vinegar on the side. The contrast of crispy fish, fluffy interior, and tangy vinegar is unbeatable. Who knew simple could taste so spectacular?

With its crackling exterior and tender, flaky fish inside, this dish is a textural masterpiece. Serve it wrapped in newspaper for a fun, authentic touch, or go all out with a side of mushy peas. Either way, it’s a guaranteed crowd-pleaser.

Fish and Chips with Pea Puree

Brace yourselves, food lovers, because we’re about to dive fork-first into a dish that’s as fun to make as it is to eat. Fish and Chips with Pea Puree is the crispy, creamy, dreamy combo you didn’t know you needed in your life until now.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that perfect crispy coat)
• 1 tsp baking powder (the secret to extra fluffiness)
• 1 cup cold beer (or sparkling water for a non-alcoholic twist)
• 2 large potatoes, cut into chips (keep ’em thick for maximum crunch)
• 1 cup frozen peas (fresh works too, but frozen is your friend here)
• 2 tbsp butter (because butter makes everything better)
• 1 tbsp lemon juice (for a zesty kick)
• Vegetable oil for frying (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Heat oil in a deep fryer or large pot to 375°F. Safety tip: Never leave hot oil unattended.
2. While the oil heats, mix flour, baking powder, salt, and pepper in a bowl. Gradually whisk in beer until smooth. Pro tip: The batter should coat the back of a spoon.
3. Pat fish dry, dip into batter, letting excess drip off. Fry until golden, about 4-5 minutes. Drain on paper towels.
4. For the chips, fry potatoes in batches until golden and crispy, about 3-4 minutes per batch. Season immediately with salt.
5. Boil peas for 3 minutes, then blend with butter and lemon juice until smooth. Season to taste. Chef’s secret: A splash of water can help achieve your desired consistency.

That first bite? Pure magic. The fish is light and flaky under its golden armor, the chips are the crunchiest of comrades, and the pea puree? A vibrant, velvety contrast that ties it all together. Try serving it with a side of tartar sauce for an extra tangy twist.

Fish and Chips with Curry Sauce

Who knew that the Brits’ beloved fish and chips could get a spicy makeover? Dive into this crispy, golden delight with a curry sauce that’ll make your taste buds do a happy dance. Perfect for when you’re craving something fried but with a twist that screams adventure.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that perfect crispy coat)
• 1 tsp baking powder (the secret to extra fluffiness)
• 1 cup beer (or sparkling water for a non-alcoholic version)
• 1 tsp salt (because seasoning is key)
• 1/2 tsp black pepper (adjust to taste)
• 4 large potatoes (peeled and cut into thick fries)
• Vegetable oil for frying (or any neutral oil)
• 1 cup mayonnaise (the base of your curry sauce)
• 2 tbsp curry powder (adjust to taste for more or less heat)
• 1 tbsp lemon juice (for a zesty kick)

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. This ensures your fish and chips come out perfectly crispy.
2. While the oil heats, mix flour, baking powder, salt, and pepper in a bowl. Gradually whisk in beer until the batter is smooth. Tip: The batter should coat the back of a spoon but still drip off slowly.
3. Dip each cod fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for about 5-6 minutes until golden brown and crispy. Tip: Don’t overcrowd the pot to maintain the oil temperature.
4. Remove the fish with a slotted spoon and drain on paper towels. Keep warm in a low oven while you cook the chips.
5. Fry the potato chips in the same oil at 325°F for about 4-5 minutes until soft inside and golden outside. Tip: Fry in batches to ensure even cooking.
6. For the curry sauce, whisk together mayonnaise, curry powder, and lemon juice in a small bowl until smooth. Adjust seasoning to taste.
7. Serve the fish and chips hot with the curry sauce on the side for dipping or drizzling over the top.

Velvety crispy fish meets the creamy, spicy kick of curry sauce in this dish that’s a riot of textures and flavors. Try serving it wrapped in newspaper for that authentic British pub feel, minus the fishy ink stains.

Fish and Chips with Coleslaw

Craving something crispy, golden, and utterly satisfying? Look no further than this classic Fish and Chips with Coleslaw, a dish that promises to transport your taste buds straight to the seaside with every bite. Perfect for those days when you want to indulge without the fuss, this recipe is your ticket to a deliciously crispy escape.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 tsp baking powder (for extra crispy batter)
• 1 cup beer (or sparkling water for a non-alcoholic version)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 4 large potatoes (cut into thick fries)
• Vegetable oil for frying (or any neutral oil)
• 2 cups shredded cabbage (for coleslaw)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1 tbsp sugar (adjust to taste)
• 1/2 tsp celery seed (optional for extra crunch)

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy for the crispiest results.
2. While the oil heats, mix flour, baking powder, salt, and pepper in a bowl. Gradually whisk in beer until the batter is smooth. Tip: The batter should coat the back of a spoon; if too thick, add a splash more beer.
3. Pat the fish fillets dry with paper towels, then lightly dust with flour. This helps the batter stick better.
4. Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for about 4-5 minutes until golden and crispy. Tip: Don’t overcrowd the pot to maintain oil temperature.
5. Remove fish with a slotted spoon and drain on a wire rack over a baking sheet. This keeps them crispy longer than paper towels.
6. For the chips, fry the potato strips in batches at 325°F until soft, then increase heat to 375°F and fry again until golden and crispy. Tip: Double frying ensures the perfect texture.
7. For the coleslaw, whisk together mayonnaise, vinegar, sugar, and celery seed in a large bowl. Toss with shredded cabbage until well coated. Let sit for 10 minutes before serving to allow flavors to meld.

Delight in the contrast of the crispy, golden fish against the creamy, tangy coleslaw, a match made in culinary heaven. Serve with a wedge of lemon and tartar sauce for an extra zing, or go rogue with a drizzle of hot sauce for those who dare.

Fish and Chips with Mushy Peas

Zesty as a summer day at the beach, this Fish and Chips with Mushy Peas combo is your ticket to a British pub classic without the passport hassle. Crispy, golden, and utterly irresistible, it’s a dish that laughs in the face of diets and demands to be eaten with reckless abandon.

Ingredients

• 1 lb cod fillets (or any firm white fish)
• 1 cup all-purpose flour (for that crispy jacket)
• 1 tsp baking powder (the secret to extra crunch)
• 1 cup beer (lager works best, but non-alcoholic is fine)
• 2 large potatoes (russets are king for chips)
• 1 cup frozen peas (because mushy peas start here)
• 2 tbsp butter (for creamy, dreamy peas)
• 1 quart vegetable oil (or any neutral oil for frying)
• Salt and pepper (to season, because bland is banned)

Instructions

1. Peel and cut the potatoes into 1/2-inch thick chips. Soak in cold water for 30 minutes to remove excess starch, then pat dry.
2. Heat oil in a deep fryer or large pot to 325°F. Fry the chips in batches for 5 minutes until soft but not colored. Drain on paper towels.
3. Increase oil temperature to 375°F. Fry the chips again in batches for 2-3 minutes until golden and crispy. Drain and season with salt.
4. For the fish, whisk together flour, baking powder, and a pinch of salt. Gradually add beer until the batter is smooth.
5. Dip each cod fillet into the batter, letting excess drip off. Fry in the hot oil for 4-5 minutes until golden. Drain on paper towels.
6. For the mushy peas, cook frozen peas in boiling water for 3 minutes. Drain, then mash with butter, salt, and pepper until desired consistency.

Serve this golden trio with a wedge of lemon and a side of tartar sauce for a meal that’s crispy on the outside, tender on the inside, and wholly satisfying. The mushy peas add a creamy contrast that’s downright cheeky.

Conclusion

With 18 crispy, golden fish and chips recipes to choose from, there’s something here for every home cook! Whether you’re craving classic pub-style or a fun twist, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the crispy goodness with friends on Pinterest—happy frying!