Fish N Chips Recipe

I always felt like making truly great fish n chips at home was just too much work, but this easy recipe changes everything.

The combination of perfectly flaky fish inside a truly golden, shatteringly crisp batter, alongside fluffy, double-fried chips, is unbeatable. This family-friendly fish n chips recipe elevates a classic comfort meal with a vibrant, fiery harissa aioli that adds a modern twist. We’ll show you how to master the simple double-fry technique for perfect results every time, making this an easy dinner idea for a weekend treat.

Ingredients

• Fish Fillets: 500 grams (1.1 pounds) fresh cod fillets, skinless and boneless. Cut into four large, even pieces. Ensure the fish is very dry before dusting and battering for maximum crispness.
• Potatoes: 900 grams (2 pounds) russet potatoes. Peeled and cut into 1 cm (0.5 inch) thick fries. Russets provide the best starch content for a fluffy interior and crisp exterior.
• Frying Oil: 1.5 liters (6 cups) vegetable oil. Use a neutral-flavored oil such as canola, sunflower, or peanut oil.
• Batter Dry Ingredients: 200 grams (1 ½ cups) all-purpose flour, plus extra for dusting; 50 grams (½ cup) cornstarch; 5 grams (1 teaspoon) baking powder; 3 grams (½ teaspoon) fine sea salt; 1 gram (¼ teaspoon) black pepper. *Note: The cornstarch helps make the batter lighter and extra crispy. To make this a gluten-free fish n chips recipe, substitute the flour with a high-quality gluten-free all-purpose blend.*
• Batter Liquid: 250 milliliters (1 cup) sparkling water, chilled. The carbonation creates a light, airy texture when it hits the hot oil. Must be very cold.
• Aioli Base: 180 grams (¾ cup) vegetable-oil based mayonnaise. Choose a high-quality mayonnaise for a rich flavor base.
• Harissa Aioli Flavorings: 30 grams (2 tablespoons) harissa paste; 15 milliliters (1 tablespoon) fresh lime juice; 5 grams (1 ½ teaspoons) garlic, minced; 2 grams (½ teaspoon) fine sea salt. Harissa paste adds a fiery kick; adjust to your spice preference.
• Garnish and Seasoning: 8 grams (1 ½ teaspoons) coarse sea salt (for finishing); 15 grams (¼ cup) fresh cilantro, finely chopped; Lime wedges for serving.

Instructions

Here’s how to achieve the crispiest fish and chips at home with a truly delicious harissa aioli.

1. Prepare the Chips (First Fry): Cut potatoes into even fries, then place them in a large bowl covered with cold water. Soak for 30 minutes to remove excess starch, then drain thoroughly and pat completely dry with a clean kitchen towel. Heat oil in a deep pot or Dutch oven to 140°C (285°F). Fry potatoes in batches for 5-7 minutes until they soften but do not brown; remove and drain on a wire rack. Increase oil temperature to 190°C (375°F) for the second fry.
2. Make the Batter and Aioli: While the potatoes cool, prepare the batter by whisking flour, cornstarch, baking powder, salt, and pepper in a large bowl. Gradually pour in the chilled sparkling water, whisking until just combined. A few lumps are fine; do not overmix, as this prevents a light, crispy batter. In a separate small bowl, whisk together the mayonnaise, harissa paste, lime juice, minced garlic, and salt until smooth. Set aside for serving with the finished fish n chips recipe.
3. Prepare Fish for Frying: Pat the cod fillets thoroughly dry with paper towels; moisture prevents crisp batter. Lightly dust each piece of fish with extra all-purpose flour, shaking off any excess. Dip the floured cod into the prepared batter, ensuring it’s fully coated. Let any excess batter drip off before frying.
4. Fry the Fish: Once the oil reaches 190°C (375°F), carefully lower the battered fish fillets into the hot oil, one or two at a time. Fry for 6-8 minutes, turning once, until the batter is deeply golden brown and crispy and the fish flakes easily. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Sprinkle immediately with coarse sea salt. If your fish batter looks too thick after resting, splash in a little extra cold sparkling water to thin it out.
5. Second Fry the Chips: Once all the fish is fried, return the pre-fried chips to the 190°C (375°F) oil in batches. Fry for another 3-5 minutes, or until they are golden brown and extra crispy. Remove, drain on fresh paper towels, and season generously with coarse sea salt. I keep a small bowl of coarse sea salt ready to go right next to the fryer so I can season immediately as they come out; it really makes a difference in flavor retention for a high-quality fish n chips recipe.
6. Serve: Plate immediately with the crispy fish and hot chips. Drizzle generously with the homemade Harissa-Lime Aioli, allowing it to pool on the plate. Garnish with fresh cilantro and lime wedges on the side for squeezing.

Pro Tips for Crispy Fish n Chips Every Time

Getting a truly crispy crust on your fish and chips requires a few essential techniques that separate a good result from a great one. These tips ensure your fish stays flaky and your chips stay fluffy inside with a golden, crisp exterior.

• The Double-Fry Method: Soaking potatoes removes excess starch, but the double-fry technique is essential for a crispy exterior and fluffy interior on the chips. The first, low-temperature fry cooks the inside, and the second, high-temperature fry crisps the outside.
• The Batter’s Secret: Ensure your sparkling water is ice cold when mixing the batter. The contrast in temperature (cold liquid, hot oil) creates a shock that results in a lighter, more air-filled, and extra crispy coating.
• Mind the Oil Temperature: Use a deep-fry thermometer to maintain the exact temperatures specified. If the oil is too cool, the fish and chips will absorb too much oil and become soggy; if too hot, they will burn before cooking through.
• Don’t Overcrowd the Pot: Frying in batches is critical to keep the oil temperature stable. Overcrowding lowers the temperature instantly, resulting in a less crispy texture for both fish and chips.

Variations: From Classic Tartar to Healthier Alternatives

You can adjust this recipe to match different flavor preferences or dietary needs, making it a versatile addition to your easy dinner ideas rotation.

• Aioli Swaps: If harissa isn’t your preference, try substituting a classic lemon-dill sauce or a creamy Sriracha-mayo for a different spicy kick. A traditional tartar sauce is also always a perfect match for any fish n chips recipe.
• Fish Selection: While cod is traditional, this recipe works beautifully with other firm white fish varieties like halibut, haddock, or pollock.
• Air Fryer Option: For a healthier twist on the chips (not the fish), air fry the potatoes. Soak them, coat lightly in oil, and air fry at 200°C (400°F) for 15-20 minutes, flipping halfway through.
• Kid-Friendly Adjustments: If serving to children, substitute a simple lemon garlic aioli or classic ketchup for the harissa aioli.

FAQs

Can I make the batter ahead of time?

No, for the best result, the batter should be used immediately after mixing while the carbonation and baking powder are most active. This ensures the lightest, airiest, and crispiest coating possible for your fish.

How do I keep the fish and chips warm while frying in batches?

Set a baking rack over a baking sheet in a warm oven (around 100°C or 210°F) and transfer each batch there after frying. This keeps the food hot without steaming or getting soggy while you finish cooking the remaining pieces.

What kind of potatoes are best for the chips?

Russet potatoes are ideal because their high starch content yields a fluffy interior and crisp exterior. When making a homemade fish n chips recipe, avoiding waxy potatoes like red potatoes will prevent a dense or greasy result.

Why do I need to soak the potatoes?

Soaking removes excess starch from the cut potatoes, which prevents them from sticking together during frying and helps them achieve maximum crispness. This is a crucial step for restaurant-quality chips.

What side dishes go well with this recipe?

Classic sides include mushy peas, coleslaw, or a simple side salad to cut through the richness of the fried food. These additions turn this fish n chips recipe into a complete and satisfying meal.

Is it safe to fry with this much oil at home?

Yes, as long as you use a deep-sided pot and a thermometer, ensure the pot is only half full, and never add water to hot oil. A deep-fry thermometer helps keep the oil at the correct temperature for safe frying and crispy results.

Conclusion

Achieving restaurant-quality results for a fish n chips recipe at home is straightforward with these techniques, offering a fantastic upgrade for family dinners. Save this easy dinner idea for later on Pinterest so you have it ready for your next weekend meal prep.

Print