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Skip the overpriced takeout and bring the pub vibes home! Crispy, golden fish and chips—light, flaky, pan-fried perfection. It’s cheaper, easier, and honestly? Way better than anything stuffed in a greasy paper bag.
A Reader’s Review
First time making beer battered fish. Family said this is FAR BETTER than any pub fish we have ever had. So incredibly easy! Ten stars! And they asked if I could make it again tomorrow!
– Amy
What Makes This Recipe a Total Catch
- Shockingly Simple to Make: No deep fryer needed, just a skillet and a few ingredients for fresh, homemade fish and chips!
- Crispy & Golden Goodness: Enjoy that irresistible pub-style crunch with perfectly pan-fried, beer-battered fish.
- Easy on the Wallet: All the flavor of your favorite takeout, made at home for a fraction of the cost.
Ingredients for Fish and Chips
- Frozen Fries: If you want to save some time, use frozen French fries and follow the frying instructions on the package, or my air fryer instructions.
- Alternative to Beer: You can use club soda, sparkling water, or non-alcoholic beer instead of beer.
How To Make Crispy Fish And Chips
Ready to bring this classic to your kitchen? Follow these simple steps to make flaky fish and perfectly cooked chips with that irresistible crunch in every bite!
French Fries (Chips)
- Prep the Fries: Cut the potatoes into ¼-inch by 3-4-inch sticks, then rinse them with cold water, and make sure to dry them very well with paper towels.
- Cook the Potatoes in Oil: Add 2 inches of vegetable oil (about 1–2 quarts) to a large pot or deep fryer. Heat to 325ºF, then fry the potatoes for 6–8 minutes until softened, keeping the oil between 300–325ºF.
- Fry a Second Time: Use a slotted spoon to transfer fries to a paper towel-lined tray. Increase heat to medium-high and bring oil to 375ºF. Fry in small batches for 2–3 minutes until golden and crisp, keeping oil between 350–375ºF. Remove, drain, and then salt immediately.
Beer Battered Fish
- Prep the Fish: Cut the fish into 6 even pieces and pat them very dry with paper towels. Set aside.
- Make the Batter: Combine the flour, cornstarch, baking powder, salt, pepper, Old Bay seasoning, and paprika in a medium bowl.
- Add the Beer: Whisk beer into the flour mixture until the batter reaches a consistency slightly thinner than pancake batter.
- Dredge the Fish: In a separate dish, toss the fish fillets carefully in flour.
- Dip Into Batter: Carefully dip each piece of fish in the beer batter, allowing the excess to drip off for a few seconds.
- Fry the Fish: Add the battered fish to the oil in batches of 2-3 pieces at a time and fry for 6-8 minutes, flipping the fish halfway through until they are golden brown. Serve fish and chips immediately with homemade tartar sauce, lemon wedges, and malt vinegar on the side.
Tips for the Best Fish and Chips
- Pat Potatoes and Fish Dry: Make sure both the potatoes and the fish are dry! Water and oil don’t mix, so use paper towels to pat them very dry before frying them.
- Don’t Overcrowd The Pan: Too much fish at once drops the oil temp, causes sticking, and makes everything greasy and slow to cook.
- Use a Thermometer: I highly, highly recommend using a thermometer to keep the oil at the right temp—adjust the heat as needed to stay in the sweet spot while frying.
- Use a deep, heavy-bottomed pot—7 quarts or larger—and don’t fill it more than halfway. Hot oil bubbles up fast! A deep fryer works great too.
- Leftover Batter: If you have leftover batter, I suggest using it for onion rings or battered French fries!
Fish and Chips Air Fryer Instructions
- Dredge each piece of fish lightly in flour, then dip in beer batter.
- Coat again in flour or breadcrumbs.
- Spray with olive or vegetable oil.
- Place battered fish in the air fryer basket.
- Cook at 380°F for 11–13 minutes, flipping halfway through.
- Spray the other side after flipping for an extra crispy finish.
How to Store Leftover Fish and Chips
- In the Refrigerator: You can store fish and chips in an air-tight container in the fridge for up to 3 days, but these are best served fresh out of the fryer.
- How to Reheat: Reheat in the air fryer at 350ºF for 5-6 minutes, or in the oven at 350ºF for 10-15 minutes, until heated through and crispy. Avoid heating in the microwave, as this will make the batter soggy.
More Delicious Fish Recipes To Try
It’s hard to beat crispy fish and chips. Any fish recipe is one of my favorite dishes! Try these Baja Fish Tacos, Grilled Citrus Salmon with Pineapple Salsa, or Best Baked Cod Fish Recipe.
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Classic Fish and Chips
This British-inspired favorite features flaky white fish in a crispy beer batter, paired with golden fries. Deep-fried or air-fried—your choice!
Ingredients
French Fries
- 1 ½ pounds russet potatoes
- vegetable oil for frying, about 1-2 quarts
- salt to taste
Beer Battered Fish
- 1 ½ pounds fresh white fish I prefer cod fillets
- ¾ cup all-purpose flour for batter
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon Old bay seasoning
- ¼ teaspoon paprika
- 1 cup light beer
- ½ cup all-purpose flour for dredging
Instructions
French Fries
- Cut 1 ½ pounds russet potatoes into 1-inch sticks. Rinse them with cold water, then dry them very well with paper towels.
- Add about 2 inches of vegetable oil to a large, heavy-bottomed pot or deep fryer, approximately 1-2 quarts of oil.
- Heat the oil over medium heat to 325 degrees Fahrenheit. Add the potatoes to the oil and cook for 6-8 minutes, until the fries soften. Use a thermometer to monitor the temperature of the oil to maintain it between 300-325 degrees Fahrenheit.
- Remove the fries from the oil with a slotted spoon and transfer them to a paper-towel-lined baking sheet or plate. Increase the heat to medium-high to bring the temperature of the oil to 375 degrees Fahrenheit.
- Once the oil reaches 375 degrees Fahrenheit, fry the potatoes a second time, this time in small batches for 2-3 minutes until they brown and crisp up. Maintain the oil temperature between 350-375 degrees Fahrenheit. Remove them from the oil and return them to the paper-towel-lined dish and sprinkle immediately with salt.
Beer Battered Cod
- Cut 1 ½ pounds fresh white fish into 8 even pieces and pat them very dry with paper towels. Set aside.
- Combine ¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon Old bay seasoning , and ¼ teaspoon paprika in a medium bowl. Whisk in 1 cup light beer until the batter reaches a consistency slightly thinner than pancake batter.
- Toss the fish fillets carefully in ½ cup all-purpose flour, then dip them each in the beer batter, allowing the excess to drip off for a few seconds. Carefully add the battered fish to the oil in batches of 2-3 pieces at a time and fry for 6-8 minutes, flipping the fish halfway through until they are golden brown.
- Serve immediately with the warm fries and tartar sauce, lemon wedges, and malt vinegar on the side.
Video
Notes
Storage Instructions: Store in an air-tight container in the refrigerator for up to 3 days, but these are best served fresh out of the fryer.
Reheating Instructions: Reheat in the air fryer at 350 degrees Fahrenheit for 5-6 minutes, or in the oven at 350 degrees Fahrenheit for 10-15 minutes, until heated through and crispy. Avoid heating in the microwave, as this will make the batter soggy.
Nutrition
Calories: 489kcalCarbohydrates: 69gProtein: 42gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 788mgPotassium: 1285mgFiber: 3gSugar: 1gVitamin A: 68IUVitamin C: 10mgCalcium: 109mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
First time making beer battered fish. Family said this is FAR BETTER than any pub fish we have ever had. So incredibly easy! Ten stars! And they asked if I could make it again tomorrow!
Excellent!!!! Total hit with everyone attending the dinner
Before trying this recipe I never knew how easy beer battered fish was! I didn’t think authentic pub style could be achieved at home – we share this recipe with everyone and they’re surprised at how delicious and easy (and authentic) it is, too!
Love all your recipes, Alyssa!
Thank you!
How can I adapt this recipe for my Air Fryer…I hate to fry anything after using it…thank you Bonita
What is Old Bay… where do you find it in the grocery…
Old bay is a sseasoning. We have it at our local grocery store in the seasoning aisle.
Very easy prep. The fish comes out very light and crispy and delicious. Can’t wait to make again.
What is the best oil for this recipe?
Vegetable oil is best or canola oil.
thank you for this recipe, had never made fish and chips before so need all of the help that I can get!