What’s better than getting fish and chips from your local takeout? Making your own crispy cod and chips right at home!
This classic British dish combines flaky cod in a golden beer batter with hot, crispy french fries – just like the ones you’d get wrapped in newspaper at your favorite chip shop. Whether you’re craving comfort food or want to bring a bit of pub culture to your kitchen, this homemade version hits all the right spots. And trust me, once you try making it yourself, takeout might become your second choice.
Ingredient Substitutions
White fish fillets can be replaced with firm tofu or tempeh for a vegetarian option. These alternatives provide a similar texture and can absorb flavors well. Cut into long pieces and pat dry before battering. For a different fish option, try haddock or pollock, which have similar textures to cod. Plain flour can be substituted with a gluten-free all-purpose flour blend for those with gluten sensitivities. Use a 1:1 ratio, but you may need to adjust the liquid slightly to achieve the right batter consistency. Light beer in the batter can be replaced with sparkling water or club soda to maintain the crispy texture without alcohol. This substitution works well for those avoiding alcohol or looking for a non-alcoholic option. Use the same amount of liquid as called for in the original recipe.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 35-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 120-140 g
- Fat: 80-100 g
- Carbohydrates: 200-220 g
Ingredients
- 1 1/2 pounds of white fish fillets, cut into long pieces
- 1 cup plain flour, with extra for coating fish
- 1/2 cup corn starch
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of paprika
- 1/2 teaspoon of salt, with extra for seasoning fish
- 1/4 teaspoon freshly ground black pepper, with extra for seasoning fish
- 1 cup chilled light beer
- Hot potato fries (prepared by frying, baking, or air frying)
- Tartar sauce, ketchup, or fry sauce
- Malt vinegar
Step 1: Heat the Oil
Add oil to a deep pot, filling it about 1-2 inches deep, and heat it to 350 degrees F.
Use a thermometer to ensure the oil stays between 350 and 375 degrees F to achieve the perfect crispiness.
Avoid overcrowding the pot, as this can lower the oil temperature and affect the crispness of the coating.
Step 2: Prepare the Fish Fillets
Cut your fish fillets into strips that are long and at least 1 inch wide, according to their size and shape.
Lay the fillets on a paper towel and gently pat them dry.
Season them generously with sea salt and pepper, then lightly dredge each fillet in flour to help the batter adhere.
Step 3: Make the Batter
In a large bowl, combine flour, cornstarch, baking powder, paprika, salt, and pepper.
Gradually whisk in beer (or club soda) until a slightly thick, smooth batter forms.
If the batter seems too thick, add a touch more beer to reach the desired consistency.
Step 4: Batter and Fry the Fish
Check the oil temperature again to confirm it’s around 350 degrees F.
Dip each prepared fillet into the batter, using a spoon if necessary to ensure complete coating.
Fry the fillets in small batches, carefully lowering them into the hot oil.
Cook for about 5-7 minutes, turning occasionally, until the batter is golden and crisp, and the fish is cooked through.
To avoid overcooking, consider frying one fillet at first to gauge the cooking time.
Step 5: Drain and Keep Warm
Once cooked, remove the fillets from the oil and place them on paper towels to drain excess oil.
To keep the fish warm while you complete the rest of the batch, place them in a 200 degree oven.
Step 6: Serve Your Fish
Use the same pot of hot oil to make additional fried sides, such as French Fries, or alternatively, you can prepare Baked or Air Fryer French Fries.
Serve the crispy fish with homemade tartar sauce and malt vinegar for dipping.
This sauce can be prepared ahead of time for added convenience.
