Dinner
Fish and Chips
Golden, crispy beer-battered cod served alongside hot, fluffy chips and tartar sauce. A British seaside classic that's completely achievable at home with a heavy-bottomed pot and a thermometer.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Fish and Chips — common questions
Can I make fish and chips ahead of time?
Fries are best eaten immediately after frying, but you can fry them up to 3 hours ahead and reheat in a 400°F oven for 5 minutes to restore crispness. The fish batter is best cooked fresh, but you can prepare and refrigerate the batter up to 4 hours ahead—do not let it warm.
What's the most common mistake people make?
Using warm or room-temperature beer, which gives thin, greasy batter instead of a crispy coat. Keep your beer cold straight from the fridge, and never overmix the batter.
Can I use a different fish?
Yes—halibut, haddock, or pollock are excellent substitutes. Avoid thin, delicate white fish like sole; choose firm, thick fillets at least 1 inch thick so they cook through before the batter browns.
What oil should I use?
Use vegetable oil, canola oil, or peanut oil with a high smoke point (above 400°F). Do not use olive oil or butter—they have low smoke points and will burn.
What do I serve with fish and chips?
Tartar sauce is traditional, along with malt vinegar and a squeeze of fresh lemon. Mushy peas (cooked peas mashed with butter) are the classic British side.
How do I store and reheat leftovers?
Refrigerate leftover fish and chips in an airtight container for up to 2 days. Reheat the fish on a baking sheet at 350°F for 10 minutes to keep it from drying out, and reheat chips in a 400°F oven for 5 minutes until crispy again.
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