Crispy Homemade Fish and Chips Recipe

There’s nothing more comforting than a plate of crispy fish and chips, and making it at home is easier than you might think. With golden battered fish, crunchy chips, and your favourite sides, this homemade version is fresher, tastier, and more affordable than takeaway.

In this post, I’ll walk you through a simple recipe for homemade fish and chips, along with tips to ensure your batter is crispy, your fish is flaky, and your chips are perfectly golden every time.

Ingredients You’ll Need

For the Fish:

• 4 white fish fillets (cod, haddock, barramundi, or your favourite firm white fish)
• 1 cup plain flour (plus extra for dusting)
• 1 teaspoon baking powder
• 1 cup cold soda water or beer
• Salt and pepper to taste
• Vegetable oil for frying

For the Chips:

• 4 large potatoes (Sebago or Russet work best)
• Vegetable oil for frying
• Sea salt to season

Optional Sides:

• Tartare sauce
• Lemon wedges
• Mushy peas
• Vinegar

Step-by-Step Instructions

1. Prepare the Chips

1. Peel and cut the potatoes into thick chips.
2. Rinse in cold water, then pat dry with a clean tea towel.
3. Heat oil in a deep pan or fryer to 160°C (320°F). Fry chips in batches for 3–4 minutes until soft but not coloured. Remove and drain on paper towels.

2. Make the Batter

1. In a mixing bowl, whisk together flour, baking powder, salt, and pepper.
2. Gradually pour in the soda water or beer, whisking until smooth. The batter should be thick enough to coat the back of a spoon.

3. Fry the Fish

1. Heat oil in the pan or fryer to 180°C (350°F).
2. Lightly dust each fish fillet with flour before dipping into the batter.
3. Gently lower the fish into the hot oil and fry for 5–7 minutes until golden brown and crispy. Remove and drain on paper towels.

4. Finish the Chips

Turn the heat back up to 190°C (375°F). Return the chips to the oil and fry for 2–3 minutes until golden and crispy. Drain and sprinkle with sea salt.

Tips for Perfect Homemade Fish and Chips

• Keep the batter cold: Cold soda water or beer makes the batter light and crispy.
• Use firm white fish: Cod, barramundi, or haddock hold up best in frying.
• Double-fry the chips: The first fry cooks the potato, and the second gives it that signature crunch.
• Serve immediately: Fish and chips are best enjoyed hot and fresh.

Serving Suggestions

Pair your homemade fish and chips with classic sides like tartare sauce, lemon wedges, mushy peas, or a splash of malt vinegar. For a true Aussie or British touch, wrap your meal in parchment paper or serve on a wooden board for that authentic takeaway feel.

Final Thoughts

Making fish and chips at home is simple, fun, and incredibly satisfying. With crispy golden batter, fluffy chips, and your favourite sides, this recipe is sure to become a family favourite. Next time you’re craving takeaway, skip the shop and enjoy fresh homemade fish and chips right from your kitchen.

Homemade Fish and Chips Recipe Card
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
For the Fish:
4 white fish fillets (cod, haddock, or barramundi)
1 cup plain flour (plus extra for dusting)
1 tsp baking powder
1 cup cold soda water or beer
Salt and pepper
Vegetable oil for frying
For the Chips:
4 large potatoes (Sebago or Russet)
Vegetable oil for frying
Sea salt
Optional Sides:
Tartare sauce
Lemon wedges
Mushy peas
Malt vinegar
Instructions
Prepare the chips: Peel and cut potatoes into thick chips. Rinse, dry, and fry at 160°C (320°F) for 3–4 minutes. Drain.
Make the batter: Whisk flour, baking powder, salt, and pepper. Slowly add soda water or beer until smooth.
Cook the fish: Heat oil to 180°C (350°F). Dust fish with flour, dip in batter, and fry 5–7 minutes until golden and crispy. Drain.
Finish the chips: Increase oil to 190°C (375°F). Fry chips again for 2–3 minutes until golden and crunchy. Drain and season with sea salt.
Serve: Plate fish and chips hot with tartare sauce, lemon, or mushy peas.