There’s nothing like that first bite of perfectly crispy, golden-brown fish paired with thick-cut, seasoned fries. If you’ve been craving that pub-style fish and chips experience at home, you’ve come to the right place. This isn’t just another fish fry—this is the ultimate crispy fish and chips recipe. We’re talking light, airy batter that shatters when you bite into it, flaky fish that’s full of flavor, and thick-cut fries that are crispy on the outside and fluffy on the inside. Oh, and don’t forget the homemade tartar sauce and malt vinegar to round it all out!
If you’ve never made fish and chips before, don’t sweat it. I got you covered with step-by-step instructions, expert tips, and all the variations to make this your own. Plus, I’ll break down how much to make for a family gathering, how far in advance you can prep it, and the best ways to store leftovers. Let’s get into it!
Why You NEED to Make This Recipe
Listen, you could go out and grab some fish and chips from your local spot, but let’s be real—it’s never quite as fresh and crispy by the time you get home. When you make it yourself, you control everything: the quality of the fish, the crunch of the batter, and the seasoning of those fries. Plus, this homemade version has no greasy aftertaste, and you can tweak it to your liking with different seasonings, dips, and side options.
This is the best fish and chips recipe because:
- The batter is light, airy, and crispy thanks to the combo of cornstarch and seltzer water.
- It’s quick and easy—from prep to plate in under an hour.
- You can customize it with different fish choices, seasonings, and dipping sauces.
- It’s perfect for family gatherings, game nights, or just treating yourself to a classic dish.
Once you try this recipe, you’ll never settle for soggy takeout fish and chips again. Let’s get cooking!
Ingredients
For the Battered Fish:
- 1½ pounds cod (or any flaky white fish like haddock, pollock, or tilapia)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon AB’s A Rub
- 1¼ cups ginger ale (cold is key!)
For Serving:
- Lemon wedges
- Malt vinegar
- Tartar sauce (Check out my homemade tartar sauce recipe on the site!)
- Steak fries (Optional, but check my site for the perfect recipe!)
Step-by-Step Guide to Making Crispy Fish and Chips
Step 1: Prep the Steak Fries
Step 2: Prep the Fish
- Cut fish fillets into portions and pat dry with paper towels. Season with salt and pepper.
- Heat oil in a deep fryer or heavy pot to 375ºF (190ºC).
Step 3: Make the Batter
- In a large bowl, whisk together flour, cornstarch, baking powder, and AB’s A Rub.
- Slowly pour in ginger ale, whisking gently until just combined. Don’t overmix! Dip fish and fry for 3-4 minutes.
Step 4: Serve It Up!
- Plate your crispy fish with a side of hot fries.
- Garnish with lemon wedges and serve with malt vinegar and tartar sauce.
Expert Tips and Tricks
- Use super ginger ale for the crispiest batter.
- Double fry the fries for the best crunch.
- Drain on a wire rack to keep everything crispy—never on paper towels alone.
- Season the fish before and after frying for max flavor.
- Don’t overcrowd the fryer—cook in batches for even crispiness.
15 Variations to Try
- Beer-Battered Fish – Swap ginger ale for beer.
- Spicy Fish – Add cayenne to the batter.
- Garlic Herb Fish – Mix garlic powder and herbs into the batter.
- Parmesan-Crusted Fish – Add grated Parmesan to the batter.
- Lemon Pepper Fish – Use lemon zest and black pepper for extra zing.
- Coconut Fish – Add shredded coconut for a tropical twist.
- Panko-Crusted Fish – Dip battered fish in panko for extra crunch.
15 Perfect Side Dishes
- Coleslaw
- Baked beans
- Hush puppies
- Cornbread
- Mac and cheese
- Roasted veggies
- Mashed potatoes
- Green beans
- Corn on the cob
- Sweet potato fries
- Pickles
- Onion rings
- Garlic bread
- Side salad
- Biscuits
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat: Use an oven or air fryer at 375ºF for 5-7 minutes to keep it crispy.
- Freezing: Freeze fried fish on a baking sheet, then transfer to a freezer bag for up to 2 months.
How Much to Make for a Family Gathering?
For 4 people, plan on 1½ pounds of fish and 2 large potatoes. Scale up as needed!
How Far in Advance Can I Make It?
- Batter: Mix it 1 hour ahead and keep cold.
- Fries: Par-fry them a day in advance and finish frying before serving.
- Fish: Best fresh but can be fried and kept warm in a low oven for 30 minutes.
That’s it, folks! Time to fry up the crispiest fish and chips you’ve ever had. For more sauce recipes and side dish ideas, check out the site!
Crispy Fish and Chips
Ingredients
- 1½ pounds cod or any flaky white fish like haddock, pollock, or tilapia
- Kosher salt to taste
- Freshly ground black pepper to taste
- Vegetable oil for frying
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1¼ cups Ginger Ale
- AB’s A Rub
- Tartar sauce Check out my homemade tartar sauce recipe on the site!
- Steak fries Optional, check my site for the perfect recipe!
Instructions
- Cut the fish fillets into individual portions. Pat them dry thoroughly with paper towels. Season both sides with salt and pepper.
- Heat a deep fryer or heavy-bottomed pot with vegetable oil to 375°F (190°C).
- In a large mixing bowl, combine the flour, cornstarch, AB’s A Rub, and baking powder. Gradually whisk in the Ginger Ale until the batter is smooth but not overmixed.
- Dip each fish fillet into the batter, allowing excess to drip off. Carefully lower into the hot oil.
- Fry for 3–4 minutes per side until golden brown, crispy, and cooked through. Remove and drain on a wire rack placed over a paper towel-lined tray.
- Serve hot with steak fries, lemon wedges, malt vinegar, and tartar sauce on the side.
