Crispy golden-battered fish paired with fluffy, perfectly fried potato chips—this iconic British classic is comfort food at its finest. The contrast between the crunchy exterior and tender, flaky fish inside, served with tangy tartar sauce and malt vinegar, makes this dish an absolute crowd-pleaser that's surprisingly easy to master at home.
⏱️60 min
📊Easy
👥4 servings
🍽️Main
seafoodfamilyquick
Ingredients
800 gcod fillets
1000 gpotatoes
150 gall-purpose flour
50 gcornstarch
300 mlcold water
5 gsalt
2 gblack pepper
2000 mlvegetable oil for frying
60 mlmalt vinegar
200 gtartar sauce
2 pieceslemon wedges
Instructions
1PREPARE THE POTATOES: Peel and cut the potatoes into uniform sticks about 1/4-inch thick and 3-4 inches long, then soak them in cold water for at least 15 minutes. This removes excess starch and helps achieve extra crispy chips. Pat them completely dry with paper towels before frying, as any moisture will cause the oil to splatter and prevent proper crisping.
2HEAT THE OIL: Pour vegetable oil into a deep heavy-bottomed pot or deep fryer and heat to 160°C (320°F) for the first fry of the chips. Use a thermometer to ensure accuracy, as temperature is critical—too low and the chips will be greasy and soggy, too high and they'll brown before cooking through. The oil should shimmer and produce a small wisp of smoke when the correct temperature is reached.
3FIRST FRY THE CHIPS: Working in batches to avoid crowding, carefully lower the dried potato sticks into the hot oil using a basket or slotted spoon. Fry for 5-7 minutes until they're soft and cooked through but still pale and not yet golden—this is called blanching. Remove with a slotted spoon and drain on paper towels, reserving them for a final crisp fry just before serving.
4MAKE THE BATTER: In a large mixing bowl, whisk together the flour, cornstarch, salt, and black pepper. Create a well in the center and gradually pour in the cold water while whisking constantly until you achieve a smooth batter with the consistency of heavy cream. The cornstarch is crucial as it creates an extra crispy, light crust; using cold water keeps the batter temperature down, which helps it stay light and fluffy rather than dense.
5SECOND FRY THE CHIPS AND PREPARE TO FRY THE FISH: Increase the oil temperature to 190°C (375°F). Pat the fish fillets dry with paper towels and season both sides generously with salt and pepper. Working quickly, fry the blanched chips in batches for 2-3 minutes until they're golden brown and crispy, then drain on fresh paper towels and keep warm in a low oven at 80°C (175°F). The higher temperature ensures the exterior crisps while the inside remains fluffy.
6FRY THE FISH: Dip each seasoned fish fillet into the cold batter, ensuring it's completely coated on all sides, then carefully lower it into the 190°C oil. Fry for 5-7 minutes, turning once halfway through, until the batter is deep golden brown and the fish is cooked through—the fish should flake easily with a fork when pressed gently. You'll know it's ready when the batter is crispy and makes a hollow sound when tapped lightly.
7SERVE IMMEDIATELY: Drain the fried fish on paper towels for just 30 seconds, then arrange on a warm plate with the hot chips. Serve immediately with malt vinegar, tangy tartar sauce, and fresh lemon wedges on the side. The combination of the crunchy, salty exterior with tender flaky fish is best enjoyed while everything is piping hot and at peak crispness.