Crispy Cod and Chunky Chips
Nothing beats homemade fish and chips. Once you get that first bite of crispy cod with fluffy chips, it’s hard to go back.
Fish and chips has always been one of those meals that feels like a proper treat in our house.
Most of us have picked it up from the local chippy more times than we can count, but making it at home is easier than people think.
The cod comes out light and crispy, the chunky chips turn golden with soft, fluffy centres, and you can pile everything onto one plate exactly how you like it.
I always serve mine with mushy peas, plenty of tartar sauce and a big squeeze of lemon.
Sometimes I’ll add a slice of buttered bread if we’re really leaning into it.
It’s not fancy, and it doesn’t need to be. It’s just good, honest food that everyone gets excited about, and there are never many leftovers once dinner is over.
Why You’ll Love This Recipe
- Crispy, golden batter that stays crunchy.
- Flaky cod that cooks up perfectly every time.
- Homemade chunky chips with soft, fluffy centers.
- Easier than you might think.
- Feels just like classic fish and chips from the local chippy.
- Great for family dinners or weekend treats.
- Ready in about an hour.
Ingredients
For the Fish
- 4 cod fillets
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold sparkling water or cold beer
- Vegetable oil, for frying
For the Chunky Chips
- 4 large russet potatoes
- 2 tablespoons vegetable oil
- Salt
For Serving
- Mushy peas
- Tartar sauce
- Lemon wedges
- Chopped fresh parsley
How to Make Crispy Cod and Chunky Chips
1. Prepare the chips
Peel the potatoes if you prefer, or leave the skins on. Cut them into thick chips and soak them in cold water for at least 30 minutes. Drain well and pat completely dry.
2. Cook the chips
Toss the potatoes with a little oil and bake at 425°F (220°C) for 40 to 50 minutes, turning halfway through, until they’re crisp and golden. You can also deep fry them if you prefer traditional chip shop-style chips.
3. Make the batter
Whisk together the flour, cornstarch, baking powder, salt, and pepper. Slowly pour in the cold sparkling water while whisking until you have a smooth batter. Don’t overmix.
4. Fry the cod
Heat vegetable oil to 350°F (175°C). Lightly coat each cod fillet in flour before dipping it into the batter.
Carefully lower the fish into the hot oil and fry for 5 to 7 minutes until deeply golden and crisp.
Transfer to a wire rack while you cook the remaining fillets.
5. Serve
Pile the chunky chips onto plates, add the crispy cod, a generous spoonful of mushy peas, tartar sauce, and a wedge of lemon. Finish with a little chopped parsley.
Tips for the Best Fish and Chips
- Keep the batter cold right until you’re ready to fry.
- Pat the fish completely dry before coating it.
- Don’t overcrowd the pan or the oil temperature will drop.
- Let the cooked fish rest on a wire rack instead of paper towels so it stays crisp.
- Season the chips while they’re still hot.
Easy Variations
- Swap cod for haddock or pollock.
- Make the chips in the air fryer.
- Serve with curry sauce instead of tartar sauce.
- Add homemade coleslaw on the side.
- Sprinkle the chips with malt vinegar before serving.
Storage
Store leftover fish and chips separately in the refrigerator for up to 2 days.
Reheat the fish in the oven or air fryer until crisp again. The microwave works in a pinch, but the batter won’t stay crunchy.
The chips are also best reheated in the oven or air fryer.
Frequently Asked Questions
What’s the best fish for fish and chips?
Cod is the classic choice because it’s mild, flaky, and holds together well, but haddock works just as well.
Why is sparkling water used in the batter?
The bubbles help create a lighter, crispier coating.
Can I make this in the air fryer?
The chips, yes. Traditional battered fish is still best deep fried for that classic crisp coating.
Why did my batter fall off?
Usually the fish wasn’t dry enough, or it wasn’t dusted lightly with flour before going into the batter.
What should I serve with fish and chips?
Mushy peas, tartar sauce, lemon wedges, pickled onions, or even a side of curry sauce are all classic choices.
Final Thoughts
There’s a reason fish and chips has been a favorite for generations.
Crispy battered cod, chunky golden chips, mushy peas, and tartar sauce are hard to beat
. Once you make it yourself, you’ll be surprised how close it tastes to your favorite local chippy, and it’s one of those meals that always feels like a bit of a treat without needing a special occasion.
