Easy Fish and Chips Recipe

Name: Easy Fish and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable oil, for frying; 3 cups all-purpose flour, plus more to dust fish; 2 tablespoons cornstarch; 1 tablespoon baking powder; Salt and freshly ground black pepper; 2 bottles wheat beer; 2 eggs, whisked; 3 pounds cod fillets, cut in nice pieces; Homemade Chips, recipe follows; Lemon wedges, for serving; Malt vinegar, for serving; Tangy Tarter Sauce, recipe follows; Peanut oil, for frying; 3 russet potatoes, very thinly and evenly sliced; Salt; 1/2 cup creme fraiche; 1/2 cup mayonnaise; 3 tablespoons freshly grated horseradish; 1 tablespoon capers, chopped; 1 bunch chives, chopped; 1 lemon, juiced; Salt and freshly ground black pepper

Servings: persons

4 cups vegetable oil, for frying
3 cups all-purpose flour, plus more to dust fish
2 tablespoons cornstarch
1 tablespoon baking powder
Salt and freshly ground black pepper
2 bottles wheat beer
2 eggs, whisked
3 pounds cod fillets, cut in nice pieces
Homemade Chips, recipe follows
Lemon wedges, for serving
Malt vinegar, for serving
Tangy Tarter Sauce, recipe follows
Peanut oil, for frying
3 russet potatoes, very thinly and evenly sliced
Salt
1/2 cup creme fraiche
1/2 cup mayonnaise
3 tablespoons freshly grated horseradish
1 tablespoon capers, chopped
1 bunch chives, chopped
1 lemon, juiced
Salt and freshly ground black pepper

1
Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.
2
In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper.
3
Whisk in the beer, and then the eggs.
4
In batches, dust the fish with flour, and then carefully dip into the batter.
5
Shake off any excess, and then gently place into the oil.
6
Fry until golden, 2 to 3 minutes per side.
7
Drain on a paper towel-lined plate and season immediately with salt and pepper.
8
Serve the fish and Homemade Chips together with lemon wedges, malt vinegar and Tangy Tarter Sauce.
9
Heat 1 inch of peanut oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F. In batches, add the potato slices to the hot oil.
10
Fry until brown and crispy, 4 to 5 minutes.
11
Drain on a paper towel-lined plate and season immediately with salt.
12
Stir together the creme fraiche, mayonnaise, horseradish, capers, chives and lemon juice in a medium bowl.
13
Season with salt and pepper.

2822

kcal

Calories

268

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 cups vegetable oil, for frying, 3 cups all-purpose flour, plus more to dust fish, 2 tablespoons cornstarch, 1 tablespoon baking powder, and more.

Yes, Easy Fish and Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Fish and Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions