Classic Fish and Chips Recipe

Dive into the classic delight of Fish and Chips with our easy recipe, bringing you crispy battered fish and perfectly golden fries for a comforting seaside meal.
A plate showcasing a classic fish and chips recipe with two pieces of fried fish, a serving of fries, a small cup of tartar sauce, and a lemon wedge.

After long days spent digging up history, nothing brings back to the present like enjoying a plate of Fish and Chips by the harbor. This classic British dish, with its crispy battered fish and golden fries, is a comforting reminder of simpler pleasures. It’s the perfect meal to unwind and reflect on the day’s discoveries, savoring the flavors that bring a sense of home and relaxation.

A plate with two pieces of classic fish, French fries, a lemon wedge, and a small bowl of tartar sauce on a white surface.

Classic Fish and Chips Recipe

A man in an apron sitting at a bar.Ryan Brooks
A classic British dish of crispy battered fish served with golden fries, perfect for a comforting dinner by the harbor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine British
Servings 4
Calories 1023 kcal
Difficulty Easy
Ingredient Cost $13
Shopping Cost$26


  • Deep fryer or large pot
  • Mixing bowls
  • Tongs
  • Paper towels



  • 4 cod fillets
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup water cold sparkling
  • Salt and pepper to taste
  • Vegetable oil for frying


  • 4 potatoes large, peeled and cut into thick fries
  • Salt to taste


  • Preheat the deep fryer or large pot with vegetable oil to 350°F (175°C).
    Vegetable oil
  • Rinse and pat dry the cod fillets. Season with salt and pepper.
    Salt and pepper to taste, 4 cod fillets
  • In a mixing bowl, whisk together flour, baking powder, and cold sparkling water until smooth.
    1 cup all-purpose flour, 1 teaspoon baking powder, 1 cup water
  • Dredge the cod fillets in the batter, letting excess drip off.
  • Carefully lower the battered fillets into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.
  • For the chips, blanch the cut potatoes in boiling water for 3 minutes, then drain and pat dry.
    4 potatoes
  • Fry the chips in the hot oil until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt.
    Salt to taste
  • Serve the fish and chips hot with a wedge of lemon and tartar sauce if desired.


For an extra crunch, double fry the chips.
Serve with mushy peas for a traditional touch.


Calories: 1023kcalCarbohydrates: 63gProtein: 168gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 387mgSodium: 610mgPotassium: 4649mgFiber: 6gSugar: 2gVitamin A: 364IUVitamin C: 51mgCalcium: 236mgIron: 7mg
Keyword British Cuisine, Comfort Food, Dinner, Fish and Chips

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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