There are few greater disappointments in British comfort food than biting into soggy, greasy fish and chips. For a dish so simple in essence, it's surprisingly easy to get wrong - especially the batter. But the secret to perfect fish and chips lies not in fancy tricks, but in understanding how batter works to protect and elevate the fish. This recipe, adapted from Feast & Merriment, could be the last fish and chip recipe you'll ever need.
One delighted cook raved: "WOW! Oh my goodness this is wonderful. Yes, it's messy but so worth it," while another simply declared, "Made this tonight - perfection!"
For the best fish and chips, the batter must form a strong, crispy shell that steams the fish inside while shielding it from the oil. When the batter is too thin, poorly seasoned, or cooked at the wrong temperature, oil seeps in and ruins the texture, leaving it greasy and limp. The key is a thick, tacky batter that clings to the fish, forming a golden, crunchy coating that doesn't separate when cut. The recipe promises a tasty dish that you'd be proud to serve up for the entire family.
Ingredients:
Cod, haddock, or other thick white fish
All-purpose flour, cornstarch, baking powder
Cayenne, paprika, black pepper, and kosher salt
Cold beer (avoid stouts or dark ales)
Russet potatoes
Canola oil for deep frying
Prepare the Fish & Chips Components
Cut the fish into even portions and pat dry thoroughly. Slice peeled russet potatoes into thick chips and soak in water to remove excess starch, then pat dry before frying.
First Fry for Chips
Fry the chips once at 350°F until just golden and soft inside. Set them aside to cool.
Mix the Batter
Combine flour, cornstarch, and spices. Remove a portion for dredging. Add baking powder and cold beer to the remaining mix until the batter reaches a thick, pourable consistency.
Dredge and Fry the Fish
Coat the fish pieces in dry flour, then dip into the beer batter, and finally dredge once more in the dry flour for an extra-crisp crust. Fry at 375°F until golden brown, adjusting oil temperature as needed.
Re-fry the Chips
Once the fish is cooked, return the chips to hot oil briefly to achieve a crispy exterior. Finish with a sprinkle of sea salt.
Keep oil temperature steady - too low, and the batter absorbs oil; too high, and it burns.
Always dry the fish thoroughly before battering.
Fry in batches and don't overcrowd the pot.
Use a cooling rack to rest fried items instead of paper towels for a crisper finish.
Serve this classic with a wedge of lemon, a splash of malt vinegar, and a generous scoop of tartar sauce. This method doesn't just deliver crunch - it transforms your home-cooked fish and chips into something worthy of your favourite seaside chippy. Whether for a Friday night supper or a weekend treat, this is the only recipe you'll ever need to avoid soggy batter for good.
