Flavorful Grilled Fish and Chips

Here’s my take on grilled fish and chips, a simple twist on the classic British dish that brings the flavors of the pub right to your backyard. The fish turns out perfectly flaky with a nice char from the grill, while the chips get that golden crunch we all love.

This recipe has become my go-to for casual Friday dinners, especially during summer. I usually make extra because my family always comes back for seconds, and cold leftovers make amazing fish tacos the next day. Who doesn’t love a meal that works twice as hard?

What Kind of Fish Should I Use?

While this recipe calls for flake fillets, you’ve got plenty of options when it comes to choosing your fish. Cod, haddock, or pollock are all great choices for fish and chips since they have a mild flavor and firm, flaky texture that holds up well during cooking. If you’re at the fish counter, look for fillets that are bright white in color and smell fresh like the ocean – any fishy smell is a red flag. For the best results, choose pieces that are about 1-inch thick, as thinner fillets can dry out quickly on the grill. Just make sure whatever fish you pick is fresh and sustainably sourced from your local market or fishmonger.

Options for Substitutions

This fish and chips recipe can be adapted with several easy swaps:

• Flake fillets: While flake is traditional, you can use any firm white fish like cod, haddock, or halibut. Just make sure the fish is fresh and not too thin – you want it to hold together while cooking.
• Vegetable oil: For frying, you can swap vegetable oil with canola oil, sunflower oil, or peanut oil. Avoid olive oil for deep frying as it has a lower smoke point.
• Potatoes: Regular white potatoes work great, but you can also use Maris Piper, Russet, or Yukon Gold potatoes. Each type will give you slightly different results – Russets tend to be fluffier inside.
• Tartar sauce: No tartar sauce? Mix mayonnaise with chopped pickles or relish, capers, and a squeeze of lemon juice for a quick homemade version. Or try remoulade sauce or even plain mayo.
• Vinegar: Traditional malt vinegar is best, but white vinegar or apple cider vinegar work too. You could even try a splash of lemon juice if you’re not into vinegar.

Watch Out for These Mistakes While Grilling

The biggest challenge when making fish and chips is getting that perfect crispy exterior without overcooking the fish – the key is to ensure your oil temperature stays steady at 350-375°F (use a thermometer!), as oil that’s too cool will make your food greasy while too hot will burn the outside before cooking the inside.

When it comes to the chips, a common mistake is not soaking the cut potatoes in cold water for at least 30 minutes before frying, which removes excess starch and helps achieve that golden-brown crunch you’re looking for.

Another crucial error is overcrowding the frying pan – work in small batches to maintain oil temperature and give your food enough space to cook evenly, and always pat your fish dry before cooking to prevent oil splatter and ensure a crispy coating.

For the best results, let your fried items rest on a wire rack instead of paper towels – this keeps the bottom from getting soggy and maintains that satisfying crunch you worked so hard to achieve.

What to Serve With Fish and Chips?

Fish and chips is a meal that really shines with some classic British-style sides and condiments. The traditional combo includes mushy peas, which add a nice pop of color and freshness to balance out the fried foods. A crisp coleslaw works great too – the cool, crunchy cabbage offers a nice contrast to the hot fish and potatoes. For extra flavor, try setting out some malt vinegar, fresh lemon wedges, and a few different sauces like tartar sauce, curry sauce, or even just good old ketchup for the chips. Keep a bottle of hot sauce nearby for anyone who likes an extra kick!

Storage Instructions

Keep Fresh: Fish and chips are best enjoyed right after cooking when they’re hot and crispy. If you have leftovers, place them in an airtight container and pop them in the fridge for up to 2 days. Keep in mind that the texture won’t be quite the same as when freshly made.

Prep Ahead: You can cut your potatoes ahead of time – just keep them submerged in cold water in the fridge for up to 24 hours. This prevents browning and removes excess starch for crispier chips. Just remember to pat them completely dry before cooking!

Crisp Up: To bring back some crispiness to leftover fish and chips, heat them in the oven at 350°F (175°C) for about 10-15 minutes. Avoid using the microwave as it’ll make everything soggy. A quick blast in an air fryer works great too if you have one!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 60-70 g
• Fat: 150-160 g
• Carbohydrates: 200-220 g

Ingredients

For the chips:

• 6 large potatoes (Russet or Yukon Gold work best for frying)
• 2 cups vegetable oil

For the fish:

• salt to taste
• 4 fish fillets (like cod or snapper)
• 2 tbsp olive oil
• paprika to taste
• pepper to taste (freshly ground for best flavor)

For serving:

• tartar sauce
• lemon wedges
• vinegar (malt vinegar is traditional)

Step 1: Fry the Potato Chips

Begin by heating oil in a deep fryer or large pot over medium-high heat, until it reaches a temperature of 175°C (approximately 347°F).

Carefully fry potato chips in batches, allowing them to cook for 2-3 minutes or until they turn golden brown and crispy.

Use a slotted spoon or tongs to remove the chips from the oil, and place them on a plate lined with paper towels to drain excess oil.

Repeat the process with all batches.

Step 2: Prepare the Fish Fillets

Preheat your grill to medium heat.

While the grill is heating, brush both sides of the fish fillets with olive oil.

Season them with salt, pepper, and paprika, ensuring they are evenly coated.

These spices will enhance the flavor of your fish.

Step 3: Grill the Fish

Carefully place the seasoned fish fillets onto the preheated grill.

Cook each fillet for approximately 3 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

The fish should have a nice grilled appearance with visible grill marks.

Step 4: Serve and Enjoy

Once the fish is thoroughly cooked and the chips are crisp, it’s time to serve.

Arrange the fish and chips on a plate.

Accompany them with tartare sauce for dipping, lemon slices for a fresh squeeze, vinegar, and additional seasoning to taste.

Enjoy your homemade fish and chips!