Golden, crispy battered fish paired with hot, fluffy chips, the ultimate comfort food classic. This recipe keeps it traditional but adds a flavorful twist with spices in the batter and a fresh, tangy homemade tartar sauce. A true British-inspired favorite you can easily make at home.
Why You’ll Love This Recipe
Crispy Perfection: double-fried chips and airy batter for that unbeatable crunch.
Tender, Juicy Fish: the batter locks in moisture, so the fish stays soft and flaky inside.
Better Than Takeout: homemade, fresh, and customizable.
Creamy Tartar Sauce: the perfect tangy dip that balances the richness of fried fish.
Serving Suggestion
Serve the crispy fish and golden fries with tartar sauce, a lemon wedge on the side, and maybe even some mushy peas for a full traditional experience.
Pro Tips for the Best Fish & Chips
Ice-Cold Batter: keep sparkling water extra cold for the crispiest texture.
Don’t Overcrowd the Oil: fry in small batches so the temperature doesn’t drop.
Dry the Potatoes Well: excess water makes chips soggy.
Use Parchment Paper for Frying: place a small piece of parchment paper with a hole in the center into the hot oil, then add the battered fish on top. The hole allows the oil to circulate, while the parchment prevents the fish from sticking to the bottom of the pot. It also makes flipping easier and keeps the batter intact.
Ingredients
For the Fish
400 g pollock fillet (skinless, boneless)
120 g all-purpose flour
1 tsp baking powder
200 ml Sprite or sparkling water (add more if batter is too thick)
1 tsp salt
1 tsp black pepper
1 tsp MSG (optional, enhances flavor)
1 tsp paprika
1 tsp garlic powder
1 tsp curry powder
1 tsp ground cumin
Oil for frying (e.g. sunflower oil)
For the Chips
500 g waxy potatoes
Salt to taste
Oil for frying
For the Tartar Sauce
150 g mayonnaise
1 small pickle or 2 cornichons, finely chopped
1 tsp capers, finely chopped (optional)
1 tsp lemon juice
1 tbsp fresh parsley, chopped
1 tsp mustard
Salt & pepper to taste
Instructions
Prepare the Chips
Peel the potatoes and cut them into thick fries. Boil for 3–4 minutes, then drain well. Pat dry, toss gently with cornstarch, and set aside. Fry once at 160 °C for about 5 minutes, they should stay pale, not golden. Place on a cooling rack or paper towels to drain and keep them crispy.
Make the Batter
Cut the fish into strips. In a bowl, mix flour with all the spices (salt, pepper, paprika, garlic, curry, cumin, and a pinch of MSG if using). Lightly coat each fish piece in this flour mixture. Once all fish pieces are dusted, pour in cold Sprite (or sparkling water) and whisk until a smooth batter forms.
Fry the Fish
Heat oil to 180 °C.
Dip the floured fish strips into the batter, then carefully fry them for a few minutes until golden and crispy. Transfer to a cooling rack to stay crunchy.
Finish the Chips
After frying the fish, fry the chips a second time at 180 °C until golden brown and crispy. Season immediately with salt.
Make the Tartar Sauce
Mix mayonnaise, chopped pickle, capers, lemon juice, parsley, mustard, salt, and pepper. Chill until serving.