Golden, crunchy fish paired with perfectly crispy fries, this classic British fish and chips recipe is an English takeout favorite made easy at home!

Classic British fish and chips on a piece of parchment paper with fries, tartar sauce and lemon wedges.

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English Pub Style Fish and Chips

This classic British fish and chips is made with thick, flaky white fish dipped in a light, bubbly batter and fried until perfectly golden. Serve it with homemade French fries for that pub-style crunch in every bite, no passport required.

The secret to getting that signature crispy texture is all in the carbonation and a quick, hot fry. This recipe will show you step-by-step how to make fish and chips your whole family will love!

While lemon baked fish and baked tilapia are quick weeknight go-to’s, this traditional English recipe hits the spot when you’re craving something extra satisfying.

Why You’ll Love This Recipe

  • Light and crunchy batter that holds up. Fried at the right temperature, the coating turns golden and crisp without soaking up excess oil. No soggy fish here!
  • Your choice of beer battered or not. Whether you use traditional beer or sparkling water, the carbonation creates the perfect airy texture. Either version is family-friendly as the alcohol does cook out.

Ingredient Notes

Fish and chip ingredients on counter: oil, cod, potatoes, flour, salt, pepper, baking soda and light beer.

Find the full printable recipe with specific measurements below.

  • Oil for frying: I use vegetable oil because it’s relatively inexpensive. It has a high smoke point and is neutral-tasting.
  • All-purpose flour: This is what makes up most of the batter. It’s what coats the fish.
  • Baking soda: When baking soda and carbonation react, they create oxygen bubbles that help to create a light, airy, and super crispy coating!
  • Salt: You can add other seasonings if you’d like, but I just keep my fish and chips simple with a generous amount of salt.
  • Cold light beer or sparkling water: The key is cold carbonation! Perrier or club soda are great choices, but any soda water works as long as it’s unflavored.
  • Whitefish: Cod, haddock, or halibut can be used. Whatever is on sale or whatever you’ve got on hand. All are sturdy white fish that will hold up to the frying.
  • Fries: Russet potatoes, oil, salt, pepper

How to Make British Fish and Chips

Cut the potatoes into 1/4″ thick sticks using a sharp knife or fry cutter. Soak in a large bowl of ice water for at least 1 hour (or up to 12) to remove excess starch, then drain and pat completely dry.

Toss fries with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Bake at 450°F for 25–30 minutes, flipping halfway through, until golden and crisp. Start preparing the fish while they bake.

Raw potato strips soaking in an ice water bath to remove excess starch for crispy oven fries.
Crispy oven-baked fries on a baking sheet after roasting to golden brown.

While the oil is heating up, make the batter in a large shallow bowl by combining flour, baking soda, and salt. Whisk in the beer until smooth and no lumps remain. Do not make this in advance. In a separate dish, add the remaining flour.

Pat the fish dry to remove excess moisture and dredge it in flour then dip it into the batter to coat. Shake off the excess dripping.

Two bowls with seasoned flour and bubbly beer batter ready for dredging the fish.
Piece of fish coated in thick beer batter before frying for classic fish and chips.

Carefully add the fish to the hot oil and fry for 2 minutes on one side and flip it over to fry for another 2 minutes.

Once golden brown on all sides, remove the fish to a paper towel-lined plate. Repeat with the remaining pieces and serve immediately while hot.

Battered fish sizzling in hot oil in a skillet for a traditional British fish fry.
Golden brown battered cod pieces draining on paper towels after frying.

Recipe Tips

  • Always maintain the right oil heat. The temperature should remain at 350℉ to 375℉ at all times. Use a candy thermometer to keep an eye on it.
  • Work in small batches. Do not overcrowd the pan. If necessary, fry one fish fillet at a time. Overcrowding will decrease the temperature of the oil.
  • Do not let the batter sit for too long. Once the carbonation has been added to the flour mixture, use it relatively quickly. If it sits for too long it will start to become flat.
  • Serve immediately. I do not recommend storing this fish. As it cools and sits, it will get soggy. My family loves a side of tartar sauce, homemade ranch, or malt vinegar.
Close up of English pub style fish in a basket for serving.

Looking for more seafood recipes? Don’t miss balsamic glazed salmon, slow cooker seafood stew, and ceviche!

More Seafood Recipes

British fish and chips on a piece of parchment paper with lemon wedge and tartar sauce.

British Fish and Chips Recipe

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 30 minutes
Soak time: 1 hour
Total Time: 40 minutes
Servings: 4
Golden, crunchy fish paired with perfectly crispy fries, this classic British fish and chips recipe is an English takeout favorite made easy at home!
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Video

Equipment

Ingredients 

Chips

  • 4 russet potatoes , unpeeled, scrubbed, and dried
  • 2-3 Tablespoons canola or vegetable oil
  • ¾ teaspoon Kosher or fine sea salt , plus more to taste
  • ¼ teaspoon ground black pepper

Fish

  • Vegetable oil , for frying
  • 1 ½ cups all-purpose flour , divided
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ¼ cups cold light beer , or Perrier sparkling water
  • 1 ½ pounds white fish (cod, haddock, or halibut), cut into 4 pieces
  • Tartar sauce , malt vinegar, or ranch dressing, for serving

Instructions

Chips

  • Quarter 4 Russet potatoes lengthwise and cut into 1/4-inch thick sticks. If you have a mandoline slicer, you can use that.
  • Soak the potatoes in ice cold water at least 1 hour or up to 12 hours to remove starch. Lay on paper towel-lined plates to air dry. You want them very dry and may need to pat them down.
  • In a large bowl, stir together the 2-3 Tablespoons oil, 3/4 salt, and 1/4 teaspoon pepper. Toss the potatoes until well coated.
  • Preheat the oven to 450°F. Spray a large baking sheet with nonstick cooking spray. Spread the potatoes in a single layer. Bake 15 minutes. Flip with a spatula and bake 10 to 15 minutes more, or until crisp and tender. Season to taste.

Fish

  • After you flip the fries at 15 minutes, start making the fish. In the bottom of a deep skillet, add 1 inch oil. Heat over medium low until a candy thermometer reads 350℉ to 375℉.
  • While the oil is heating, prepare the fish. In a large shallow bowl, stir together 1 cup flour, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk in 1 1/4 cups beer until smooth and no clumps remain. Do not let batter sit too long before using. In another large, shallow bowl, add the remaining 1/2 cup flour.
  • Using a paper towel, pat the fish to remove any excess moisture. Dredge in flour and then dip in the batter to coat, shaking off any excess drips.
  • Carefully place the fish in the oil. Fry 2 minutes. Flip over. Fry 2 minutes more, or until golden on all sides. Using a slotted spoon, transfer to a paper towel-lined plate.
  • Serve hot with fries (chips) and a side of tartar sauce, malt vinegar, or ranch dressing. Enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Beer or sparkling water: Carbonation is key to a really great batter and makes the fish crunchy. Beer adds a little bit of flavor, but you can use any sparkling water. I would just avoid any flavored water, because it might alter the taste of the fish. 
Chips (french fries): If you don’t want to bake your chips, you make homemade french fries by frying in a skillet or an air fryer. I find baking to be the easiest when frying the fish because it doesn’t require frying two things on the stove top or doing the fries in batches. 
Storage: Fish and chips is best eaten right away, and I wouldn’t really recommend storing leftovers. 

Nutrition

Calories: 524kcal, Carbohydrates: 76g, Protein: 44g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 85mg, Sodium: 1394mg, Potassium: 1469mg, Fiber: 4g, Sugar: 2g, Vitamin A: 3IU, Vitamin C: 12mg, Calcium: 56mg, Iron: 5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What is the best fish for fish and chips?

You want to avoid fatty, oily fish when frying. Any white fish that is lean, and neutral tasting are good choices so that it doesn’t give off an overpowering fishy smell.

Cod is a great choice and very popular for fish and chips. Tilapia is also great, as is Haddock, but that is the pricier option.

Do I have to use a beer batter for a classic British fish and chips recipe?

No! It does add great flavor and you can’t taste it in the end, but it’s not necessary. As long as you’re using cold carbonated water, it will still work.

Can I make my fries in the air fryer instead?

You can! Keep in mind the air fryer requires you to cook in batches because it has less space than the oven.

Why is my fish soggy?

This is usually due to not having the correct oil temperature. If it’s too hot you risk burning it, but if it’s too low, this is where you risk soggy fish!

It’ll absorb too much oil by the time it heats up and cooks properly.