fish chips batter recipe

Written ByJenny Smyth Posted on
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The Best fish chips batter recipe

I’m so excited to share my favorite fish chips batter recipe with you all. This recipe has been a staple in our household for years, and it’s always a hit with the kids. Whether we’re having a family gathering or just a quick weeknight dinner, this recipe is always a good idea.

It’s easy to make and requires minimal ingredients, making it perfect for any occasion. I love that it’s a great way to get some fish into our diets without feeling like we’re sacrificing flavor. The batter is crispy on the outside and tender on the inside, and it’s perfect for serving with your favorite dipping sauce.

My kids love helping me make the batter and watching the fish cook in the oven – it’s such a fun process for them. And let’s be real, who doesn’t love a good fish fry every now and then? This recipe is sure to become a favorite in your household just like it has in mine.

The key to this recipe is using fresh, high-quality ingredients. I like to use cod or haddock fillets for this recipe because they hold up so well to the batter. Make sure to pat them dry with paper towels before dredging them in the batter – this helps the batter stick better and prevents it from falling off during cooking.

I’ve tried making this recipe with different types of fish, but cod and haddock are my top picks. They have a nice firm texture that holds up well to the batter, and they’re not too expensive either. If you can’t find either of these types of fish, you can always substitute with another white fish like tilapia or pollock.

One thing I love about this recipe is how easy it is to make ahead of time. You can mix the batter up to a day in advance and store it in the fridge until you’re ready to cook. Just be sure to let the fish sit out at room temperature for about 30 minutes before dredging them in the batter – this helps the batter adhere better.

Crispy Fish and Chips Batter Recipe

4.8 from 1648 votes

This classic fish and chips batter recipe creates a light and crispy coating for your fish. Serve with homemade chips for a perfect meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 cups cold beer (or sparkling water)
1 large egg

For the Fish

4 white fish fillets (cod, haddock, or halibut)
Salt and pepper to taste
2 cups vegetable oil for frying

For the Chips

4 large potatoes
Vegetable oil for frying

👨‍🍳Directions

1First, prepare the chips.
2Peel the potatoes and cut them into 1/3-inch thick sticks.
3Soak in cold water for 30 minutes to remove excess starch.
4Pat dry thoroughly with paper towels.
5Heat oil in a deep fryer or large heavy-bottomed pot to 325°F.
6Fry the potatoes in batches for 5-7 minutes until soft and slightly golden.
7Remove from oil and drain on paper towels.
8Increase the oil temperature to 375°F.
9Fry the potatoes again in batches for 2-4 minutes until golden brown and crispy.
10Remove from oil and drain on paper towels.
11Sprinkle with salt and set aside.
12Next, prepare the fish.
13Season the fish fillets with salt and pepper on both sides.
Set aside.
14In a mixing bowl, combine flour, baking powder, and salt.
15Whisk in the cold beer or sparkling water until smooth.
16The batter should have a pancake-like consistency.
17If too thick, add a bit more beer or water.
18If too thin, add a bit more flour.
19Whisk in the egg until fully incorporated.
20Let the batter rest for 5 minutes.
21Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 375°F.
22Dip each fish fillet into the batter, ensuring it is fully coated.
23Carefully lower the battered fish into the hot oil.
24Fry for 2-3 minutes on each side or until the batter is golden brown and crispy and the fish is cooked through.
25Use a slotted spoon to remove the fish from the oil and drain on paper towels.
26Serve the crispy fish and chips immediately with your favorite dipping sauces, such as tartar sauce or malt vinegar.
27Enjoy your homemade fish and chips.

🔧Equipment

Mixing bowl
Whisk
Deep fryer or large heavy-bottomed pot
Paper towels
Cutting board
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Be careful when handling hot oil. Use a deep fryer thermometer to monitor the oil temperature accurately.

Watch Video Of How Crispy Fish and Chips Batter Recipe Works

This recipe is perfect for any occasion – whether you’re having a family gathering or just a quick weeknight dinner. The best part about this recipe is how easy it is to make ahead of time.

You can mix the batter up to a day in advance and store it in the fridge until you’re ready to cook. One thing I love about this recipe is how versatile it is – you can serve it as an appetizer, side dish, or even as a main course.

And don’t forget about all those delicious leftovers! Reheat them in the oven or microwave until crispy again and enjoy.

❓ Frequently Asked Questions About Crispy Fish and Chips Batter

What type of fish should I use for this recipe?

Cod and haddock are my top picks for this recipe because they hold up so well to the batter. They have a nice firm texture that prevents them from breaking apart during cooking.

Can I use frozen fish for this recipe?

Yes, you can use frozen fish for this recipe as long as it’s been thawed properly first. Just be sure to pat it dry with paper towels before dredging it in the batter.

How do I know if my fish is cooked through?

The best way to check if your fish is cooked through is by using a meat thermometer. Insert it into the thickest part of the fish, avoiding any bones or fat, until you reach an internal temperature of 145°F (63°C).

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

How do I store leftover fish chips?

You can store leftover fish chips in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

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