Crispy Battered Fish and Chips (Pub-Style Recipe) Recipe
A classic pub-style recipe for crispy battered fish and chips, featuring tender cod fillets fried in a light, bubbly batter paired with perfectly crisp double-fried russet potatoes. This recipe delivers a traditional crunchy texture and rich flavor ideal for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: British
Ingredients
Scale
Fish
- 1 ½ pounds cod, haddock, or pollock fillets
- 1 cup all-purpose flour (plus extra for dredging)
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Chips
- 2 pounds russet potatoes
- Vegetable oil (canola oil or peanut oil suitable for frying)
- Salt to taste
Instructions
- Prepare the potatoes: Cut the potatoes into thick sticks, rinse under cold water to remove excess starch, then soak in cold water for at least 30 minutes. After soaking, drain and pat the potatoes dry thoroughly.
- First fry for the chips: Heat vegetable oil in a deep pot or fryer to 325°F (165°C). Fry the potatoes in batches for 4–5 minutes until they are tender but not browned. Remove the potatoes from the oil and drain on paper towels. Set aside.
- Make the batter: In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk until the batter is smooth and slightly thick. Take care not to overmix to maintain a light batter.
- Prepare the fish: Pat the fish fillets dry with paper towels. Lightly dredge each fillet in flour, shaking off any excess to ensure the batter adheres well.
- Fry the fish: Increase the oil temperature to 375°F (190°C). Dip each floured fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 4–6 minutes until golden brown and crispy. Remove the fish and drain on a wire rack or paper towels.
- Second fry for the chips: Raise the oil temperature to 375°F (190°C). Fry the previously cooked potatoes again in batches for 3–5 minutes until golden and crispy. Remove immediately and season with salt to taste.
- Serve: Serve the crispy battered fish and chips hot with traditional accompaniments such as tartar sauce, malt vinegar, or lemon wedges.
Notes
- Double frying the potatoes ensures they are perfectly crispy on the outside and fluffy inside.
- Drain the fish and chips on a wire rack instead of paper towels to avoid sogginess.
- Ensure the oil temperature is accurate to avoid greasy or undercooked fish and chips.
Keywords: battered fish, fish and chips, crispy fish recipe, pub-style fish and chips, fried cod recipe
