There’s something utterly comforting about crispy battered fish and chips , a true classic that brings the taste of the seaside right into your kitchen. I often find myself reminiscing those summer days at the beach with my kiddos, enjoying piping hot fish and chips wrapped in paper. This recipe gives you that iconic taste, complete with a golden, crispy batter and perfectly cooked chips, without needing any special trip away. For a lazy weekend dinner, it’s just what you need!
Craving more family faves? Check out my Crescent Roll Breakfast Recipes .
Why you’ll love this recipe
- Easy preparation : No fancy equipment or skills needed.
- Quick cooking time : Ready in under an hour!
- Golden crispiness : Thanks to a special blend in the batter.
- Flavorful and satisfying : With just the right hint of lemon and malt vinegar.
- Customizable : Adjust the seasonings to your taste or dietary needs.
- Family-approved : A hit with kids and adults alike!
Ingredients
- 4 large Russet potatoes
- 1/4 cup white vinegar
- Vegetable oil
- Kosher salt
- 1.5 pounds cod or other flakey white fish
- Freshly ground black pepper
- 1 cup all-purpose flour
- 1 cup white rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon turmeric
- 1/2 cup vodka
- 1 1/4 cups chilled lager beer
- Sliced lemon
- Malt vinegar
- Tartar sauce
Step-by-step instructions
- Cut the russet potatoes into ½-inch thick fries. Soak them in cold water mixed with vinegar for 30 minutes to help remove excess starch.
- Heat the oil to 250ºF. Fry the potatoes in batches for about 5 minutes until cooked through but not browned. Remove them to cool on a paper towel.
- Increase the oil temperature to 350ºF. Fry the potatoes again for around 3 minutes until they are golden brown and crispy. Drain on paper towels and season with kosher salt.
- Cut the fish into filets and pat them dry with paper towels. Season with salt and freshly ground black pepper to taste.
- In a mixing bowl, combine the all-purpose flour , rice flour , baking powder , and turmeric . Gradually mix in the vodka and chilled lager until just combined for a smooth batter.
- Heat oil to 400ºF. Dip the seasoned fish in the batter and fry in small batches for about 3 minutes or until they turn golden brown. Drain on a wire rack to keep them crispy.
- Plate your crispy fish and fries with lemon wedges , tartar sauce , and a splash of malt vinegar .
Recipe tips & variations
- Opt for sweet potatoes if you fancy a different chip flavor.
- Don’t skip the vodka in the batter; it evaporates faster, leaving the batter extra crispy.
- Add a sprinkle of paprika for a hint of smoky flavor.
- How about trying haddock instead of cod next time?
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, bake in a preheated oven at 375ºF for about 10 minutes, until heated through and crispy. For best results, avoid microwaving to maintain crispiness.
FAQs
How do you keep the fish crispy after frying?
Drain the fried fish on a wire rack instead of paper towels—this allows the excess oil to drip off and keeps the fish from becoming soggy.
Can I use a different type of fish?
Absolutely! Haddock, pollock, or even tilapia work just as well with this batter.
What’s the best oil for frying fish and chips?
Vegetable oil is great due to its high smoke point, but you can experiment with sunflower or canola oil too.
Is there an alcohol-free version of this batter?
Yes, replace vodka with sparkling water and beer with non-alcoholic beer for a similar crisp texture.
Recipes you may like
- Breakfast Potatoes Recipe Easy Crispy
- Breakfast Pizza Recipe Easy Cheesy
- Crescent Roll Breakfast Recipes
Whether you’re reliving some cherished family beach moments or just looking for a special dish to share on the dinner table, this crispy battered fish and chips is bound to bring joy to your kitchen. Be sure to pin this recipe for future dinner inspiration, and as always, happy cooking!
Crispy Battered Fish and Chips Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting recipe for crispy battered fish and chips, ideal for a family dinner.
Ingredients
- 4 large Russet potatoes
- 1/4 cup white vinegar
- Vegetable oil
- Kosher salt
- 1.5 pounds cod or other flakey white fish
- Freshly ground black pepper
- 1 cup all-purpose flour
- 1 cup white rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon turmeric
- 1/2 cup vodka
- 1 1/4 cups chilled lager beer
- Sliced lemon
- Malt vinegar
- Tartar sauce
Instructions
- Cut the russet potatoes into ½-inch thick fries. Soak them in cold water mixed with vinegar for 30 minutes to help remove excess starch.
- Heat the oil to 250ºF. Fry the potatoes in batches for about 5 minutes until cooked through but not browned. Remove them to cool on a paper towel.
- Increase the oil temperature to 350ºF. Fry the potatoes again for around 3 minutes until they are golden brown and crispy. Drain on paper towels and season with kosher salt.
- Cut the fish into filets and pat them dry with paper towels. Season with salt and freshly ground black pepper to taste.
- In a mixing bowl, combine the all-purpose flour, rice flour, baking powder, and turmeric. Gradually mix in the vodka and chilled lager until just combined for a smooth batter.
- Heat oil to 400ºF. Dip the seasoned fish in the batter and fry in small batches for about 3 minutes or until they turn golden brown. Drain on a wire rack to keep them crispy.
- Plate your crispy fish and fries with lemon wedges, tartar sauce, and a splash of malt vinegar.
Notes
- Opt for sweet potatoes if you fancy a different chip flavor.
- Don’t skip the vodka in the batter; it evaporates faster, leaving the batter extra crispy.
- Add a sprinkle of paprika for a hint of smoky flavor.
- How about trying haddock instead of cod next time?
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Fried
- Cuisine: British
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 15mg