Ingredients
Fish
- 1½ to 2 pounds white fish fillets
(Cod, haddock, pollock, or hake)
Cut into large portions. Smaller pieces dry out too easily.
Chips (Potatoes)
- 2½ to 3 pounds potatoes
(Russet or Maris Piper are ideal)
Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup very cold sparkling water
Cold liquid is essential for a crisp batter.
For Frying
- Neutral oil with a high smoke point
(Vegetable, sunflower, or canola oil)
You need enough oil to fully submerge the food.
For Serving
- Salt
- Malt vinegar
Optional accompaniments:
- Tartar sauce
- Mushy peas
- Lemon wedges
Equipment Needed
- Large heavy pot or deep fryer
- Cooking thermometer (recommended)
- Slotted spoon or spider
- Large bowl
- Paper towels
Step 1: Prepare the Potatoes
- Peel the potatoes.
- Cut into thick batons, about ½ to ¾ inch wide.
- Rinse under cold water to remove surface starch.
- Place in a bowl of cold water and soak for at least 30 minutes.
Soaking helps the chips cook fluffy inside instead of dense.
Step 2: Dry the Potatoes
- Drain the potatoes thoroughly.
- Pat completely dry with towels.
Wet potatoes cause oil splatter and soggy chips.
Step 3: Prepare the Fish
- Pat the fish completely dry.
- Lightly season with salt.
- Keep refrigerated until ready to batter.
Dry fish allows the batter to cling evenly.
Step 4: Heat Oil for the First Fry (Chips)
- Heat oil to 325°F (165°C).
- Carefully add the potatoes in batches.
- Fry for 5–7 minutes.
The chips should soften but remain pale. This step cooks the inside.
Remove and drain on paper towels.
Step 5: Make the Batter
- In a large bowl, mix flour, baking powder, and salt.
- Slowly whisk in the cold sparkling water.
- Mix just until combined.
Do not overmix. A slightly uneven batter is better than a smooth one.
Step 6: Heat Oil for the Final Fry
Increase oil temperature to 375°F (190°C).
This higher temperature creates crispness.
Step 7: Fry the Chips (Second Fry)
- Return the partially cooked chips to the hot oil.
- Fry for 4–5 minutes until golden and crisp.
- Remove, drain, and season immediately with salt.
Keep warm while cooking the fish.
Step 8: Batter the Fish
- Lightly coat each piece of fish with flour.
- Dip into the batter, allowing excess to drip off.
The flour helps the batter adhere and prevents sliding.
Step 9: Fry the Fish
- Carefully lower battered fish into hot oil.
- Fry for 4–6 minutes, turning once.
- The batter should be crisp and golden.
The fish is done when it flakes easily and is opaque inside.
Step 10: Drain and Season
Remove fish and drain on paper towels.
Season lightly with salt.
