The Best Fish and Chips I’ve Ever Had
As someone who rarely deep fries anything, I’m telling you — this fish and chips recipe is 1000% worth the effort. ♡
I’ve loved fish and chips for as long as I can remember, and for most of my life, I was more than happy to leave the deep frying to restaurants. But this year, I decided I wanted to once and for all figure out how to make my ideal fish and chips from scratch with super flavorful (not bland!) batter, perfectly tender and flaky fish, and legit-crispy seasoned fries. And you guys, THIS IS IT.
Old Bay seasoning and cold beer are the secret ingredients here. They give the batter tons of flavor while keeping it light and shatteringly crisp, and the fries get that classic double-fry treatment so they come out golden and actually stay crispy. Add a squeeze of lemon, a generous dunk in tartar sauce, and oh my goodness, it’s truly fish and chips perfection.
I’ve included all of my test kitchen tips below to help this recipe turn out perfectly the first time, especially if deep frying isn’t something you do often (or at all). Trust me, you’re going to be very glad you made this one!!
Recipe Tips
Here are a few little tricks that make all the difference with this recipe:
- Keep your batter cold. Cold beer helps create that airy, crisp texture. If your kitchen is warm, pop the batter in the fridge while the oil heats.
- Dry the potatoes really well. After soaking, take a minute to thoroughly pat them dry. Any extra moisture will make the oil splatter and the fries less crisp.
- Use a thermometer if you can. Frying at the right temperature is really important! Too low and everything turns greasy, too high and it browns too fast. I used this thermometer.
- Don’t overcrowd the pot. Fry in batches so the oil temperature stays steady and everything cooks evenly.
- Rest fried fish on a rack if possible. This keeps the bottoms from steaming and getting soggy while you finish the batch.
- Double-fry for the best fries. That first fry cooks them through, the second fry gives you that golden crisp exterior. Totally worth it!
Variations To Try
There are so many fun ways to riff on this one depending on your mood:
- Swap the beer for sparkling water if you prefer a non-alcoholic batter that’s still light and crisp.
- Add a pinch of smoked paprika or cayenne to the batter for a little extra warmth and depth.
- Make it gluten-free by using a 1:1 gluten-free flour blend and cornstarch.
- Use sweet potatoes instead of russets if you love sweet potato fries.
- Make it extra lemony by adding a bit of lemon zest to the batter and finishing with lots of fresh juice.
- Swap in shrimp instead of fish for a fish-and-chips-inspired fried shrimp platter.
FAQ
Cod and haddock are classics because they’re mild and flaky, but halibut or pollock also work beautifully.
You can cut and soak the potatoes ahead of time. Just keep them in cold water in the fridge, then dry well before frying.
Place cooked fish and fries on a baking sheet in a low oven, around 200°F, while you finish the rest.
Yes, once cooled, strain it through a fine mesh sieve and store it for another use. Just avoid reusing oil that smells off or looks very dark.
Old Bay Fish and Chips
Equipment
Ingredients
Fish:
- 1 1/2 pounds (680g) firm white fish (such as cod, haddock, halibut or pollock), cut into 4–6 portions
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
- 1/2 cup (60g) all-purpose flour
Beer Batter:
- 1 cup (120g) all-purpose flour
- 2 tablespoons cornstarch
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup cold lager or pale ale
Chips (Fries):
- 2 large russet potatoes (about 1½ pounds / 680g), cut into ½-inch-thick fries
- Neutral oil, for frying (such as canola, vegetable, peanut or avocado oil)
For Serving:
- Flaky sea salt
- Lemon wedges
- Tartar sauce
- Malt vinegar
- Chopped fresh parsley (optional)
- Extra Old Bay seasoning and fine sea salt, for finishing the fries
Instructions
- Prepare the potatoes. Cut the potatoes into thick fries about ½-inch wide. Place them in a bowl of cold water and soak for at least 20 minutes to remove excess starch, which helps them crisp up nicely when fried.
- Preheat the oil. Fill a large heavy pot or Dutch oven with about 2–3 inches of oil and heat over medium-high heat until it reaches 325°F.
- Par-cook the fries. Drain and thoroughly dry the potatoes with a clean towel. Fry them in batches for about 4–5 minutes until tender but still pale. Transfer the fries to a paper-towel-lined plate and set aside. Increase the oil temperature to 375°F.
- Mix the beer batter. In a medium bowl, whisk together the flour, cornstarch, Old Bay seasoning, garlic powder, baking powder and salt until evenly combined. Slowly whisk in the cold beer until a smooth batter forms that is thick enough to coat the back of a spoon.
- Season and dredge the fish. Pat the fish dry with paper towels and season lightly with the Old Bay, salt and pepper. Dredge each piece in the flour, shaking off the excess so the batter will adhere evenly.
- Batter and fry the fish. Dip each piece of fish into the beer batter, letting the excess drip off, then carefully lower it into the hot oil. Fry for about 4–5 minutes, turning once if needed, until the batter is deeply golden and crisp and the fish flakes easily. Transfer the cooked fish to a wire rack or paper-towel-lined plate.
- Finish frying the chips. Return the par-cooked fries to the hot oil and fry for another 2–3 minutes until golden and crispy. Transfer to a paper-towel-lined plate and immediately sprinkle with flaky sea salt and a light pinch of Old Bay.
- Serve. Serve the hot beer-battered fish sprinkled alongside the fries with lemon wedges, tartar sauce and malt vinegar. Sprinkle with chopped parsley if desired and enjoy right away while everything is crisp and hot.
Did you make this?Let me know how it turned out in the comments below!
Hi, will the Old Bay Fish recipe work in an air fryer?
Five stars. Easy and delicious.