BlogMay 2020

Fish and Chips Recipe: Make This Family Favorite

Fish and Chips Recipe: Make This Family Favorite

By Debbie Hanson

May 27, 2020

Follow these step-by-step fish and chips recipe directions. You can cook your catch, make this tasty fish recipe for your family at home using basic ingredients

If you are looking for a simple fish recipe to make when it comes time to cook your catch, it's hard to beat the crispy deliciousness of fish and chips. This fish and chips recipe is a traditional family favorite.

Fish Recipe: Simple Ingredients

There are plenty of easy fish recipes you can make with basic ingredients, and this recipe is one of them. You only need seven ingredients, along with a bottle of malt vinegar or tartar sauce as accompaniments, if desired.

  • 4 large potatoes
  • 3 quarts vegetable oil (96 fl oz) for frying
  • 2 cups all-purpose flour
  • 1 (12-oz) beef broth
  • 1 1/2 lb haddock or cod fillets (skinned, bones removed, cut diagonally into strips about 1-inch wide and 5 inches long)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Malt vinegar or tartar sauce

You'll need to fillet your catch before you cook it, so you may want to watch a video on how to fillet fish as a refresher before you get started.

Fish and Chips Recipe: Step-By-Step Directions

Learning how to cook fish and chips isn't difficult. Although, you do want to make sure that the fish recipe has the very best flavor, so follow the steps closely.

  1. Peel potatoes and cut in half lengthwise, then cut into 1/2-inch-thick wedges, transfer wedges as you cut to a large bowl of ice and cold water. Allow wedges to chill in ice and water for 30 minutes.
  2. Heat oil in a 6-quart heavy pot over moderate high heat until it reaches 325°F. As oil is heating, remove the potato wedges from ice and water, and drain.
  3. Fry about a third of the potatoes in the oil, gently stirring, until edges are slightly golden (approximately 4 minutes). Transfer wedges onto paper towels using a slotted spoon to drain.
  4. Fry remaining potatoes in 2 batches. Remove oil from heat and reserve. Allow potatoes to cool for 25 minutes.
  5. Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat your oven to 250°F.
  6. Fry potatoes again, in 3 batches, until they turn deep golden brown and crisp, about 5 minutes per batch (return oil to 350°F between batches).
  7. Transfer potatoes to paper towels (using slotted spoon) once fried and drain briefly, then arrange in a shallow baking pan and keep warm in upper third of oven.
  8. Increase oil temperature to 375°F. Sift 1 ½ cups flour into a bowl, whisk in broth until just combined, and stir in ¼-teaspoon salt.
  9. Pat fish dry, then sprinkle on both sides with ¾-teaspoon salt and ¼-teaspoon pepper.
  10. Dredge in remaining ½-cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 piece at a time, and slide into oil.
  11. Fry coated fish until golden and cooked through (about 4 to 5 minutes). Transfer to baking sheet and keep warm in lower third of oven, then fry remaining fish in batches (returning oil to 375°F between batches).
  12. Season with salt and pepper to taste, sprinkle with malt vinegar or dip into tartar sauce as desired.

When you follow the guidelines for storing fresh fish and pick out a few easy family fish recipes, you'll see just how good your catches will taste.

Debbie Hanson
Debbie Hanson
Debbie Hanson is an award-winning outdoor writer, women’s sport fishing advocate, IGFA world record holder, and freshwater guide living in Southwest Florida. Hanson’s written work has appeared in publications such as Florida Game & Fish Magazine, BoatUS Magazine, and USA Today Hunt & Fish. To learn more about her work, visit or follow her on Instagram @shefishes2.