Fish and Chips
If you've got cod or haddock fillets and white potatoes, you're most of the way to this seafood: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the potatoes and cut into thick chips about 1.5 cm wide, then rinse under cold water and soak for 30 minutes to remove surface starch.
- Drain and dry the chips thoroughly, then blanch them in oil heated to 140 C for about 6 minutes until soft but not coloured, and lift out to drain.
- Whisk the plain flour, corn flour, baking powder and salt together, then pour in the very cold sparkling water and whisk to a smooth batter the consistency of single cream, keeping it cold.
- Raise the oil temperature to 185 C, pat the fish fillets dry and dust lightly with a little extra flour, then dip each into the batter, letting the excess drip off.
- Lower the fish gently into the hot oil and fry for 6 to 8 minutes, turning once, until the batter is golden and crisp and the fish flakes easily at an internal temperature of at least 63 C, then drain on a rack.
- Return the blanched chips to the 185 C oil and fry for a further 3 to 4 minutes until golden and crisp, then drain and season at once with sea salt.
- Serve the fish and chips immediately with sea salt and malt vinegar to taste.
You'll use: Frying pan / skillet Β· Large pot Β· Whisk
Tips & common questions
How long does Fish and Chips take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Fish and Chips is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Fish and chips plate with peas.jpg by Grendelkhan, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.