Fish and Chips
Updated: 2 days ago
By Chef Jon Ashton | Published April 10, 2025
Why you'll love it: a light, crackling batter · proper chips · moist, flaky fish · chip-shop flavor at home.
A crispy, golden symphony of crunch, comfort, and cod, with proper chips, of course.
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon →
Fish and Chips
Serves 4
Oil: 250°F, then 350°F, then 375°F
Total: about 1 hour
Level: Medium
Equipment: Dutch Oven, Instant Read Thermometer, Rimmed Baking Sheet, Chef Cooling Rack.
Ingredients
8 cod fillets (4 oz each, about 1 inch thick)
Salt and pepper
1 cup cornstarch
1 cup bread flour, plus extra for dredging
1 teaspoon garlic powder
1 teaspoon baking powder
1½ cups cold ginger beer
2½ lbs Yukon Gold potatoes, peeled and cut into ½-inch sticks
8 cups peanut or canola oil
Lemon wedges, for serving
Instructions
Season and Chill the Fish: Generously season the cod fillets with salt and pepper. Place them in the fridge while you prep the batter and chips.
Make the Batter: In a large bowl, whisk together the cornstarch, flour, garlic powder, and baking powder. Add the cold ginger beer and whisk until smooth. Cover and refrigerate for at least 20 minutes. Keep the batter in the fridge right up until you need it. Cold batter gives the lightest, crispest crust.
First Fry the Chips: Heat the oil to 250°F (120°C) in a large, heavy pot. Add half the potatoes and fry until tender but not browned, 10 to 12 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining potatoes. You'll know it's right when the chips are soft all the way through but still pale, with no browning yet.
Fry the Fish: Increase the oil temperature to 350°F (175°C). Dry the fish fillets thoroughly. Dredge lightly in flour, shake off the excess, then dip in the batter. Let the excess drip off, then carefully lower into the oil. Cook in batches of four, turning once, until golden and crisp, about 4 minutes per side. Transfer to a baking sheet and keep warm in a low oven. Repeat with the remaining fillets. You'll know it's right when the batter is golden and crisp and the fish inside is opaque and flakes easily. If the batter slides off in the oil, the fish was still wet. Pat the next fillets bone-dry and give them a light dusting of flour before they go into the batter.
Finish the Chips and Serve: Increase the oil temperature to 375°F (190°C). Return all the chips to the oil and fry until golden and crisp, about 4 minutes. Drain and salt generously. Plate the fish atop a bed of chips, add lemon wedges, and perhaps a ramekin of tartar sauce or malt vinegar. Serve immediately. Fish and chips wait for no one. You'll know it's right when the chips are deep golden and crisp on the outside, and still fluffy when you break one open.
How to Store
Best fresh: Fish and chips are at their best straight from the fryer.
Leftovers: Refrigerate for up to 2 days and reheat on a rack in a 400°F (200°C) oven until hot and crisp. The microwave makes the batter soggy.
Tips for Success
Choose the Right Fish: Stick to mild, flaky white fish like cod, haddock, or pollock. These varieties cook evenly, hold up well in batter, and offer that classic clean flavor.
Dry the Fish Thoroughly: Before dredging or dipping, pat your fillets bone-dry with paper towels. Moisture is the archenemy of crispness: it makes batter slide off and steam inside the fryer.
Keep the Batter Cold and Light: Use cold ginger beer (yes, ginger beer!), beer, or sparkling water for carbonation and lightness. Don’t overmix. A few lumps are fine. Let the batter rest in the fridge before using.
Use the Right Potatoes: Yukon Golds or other medium-starch varieties are ideal. They fry up crispy on the outside and fluffy inside, just like a proper chip should.
Double-Fry the Chips: First fry at 250°F (120°C) to cook through; second fry at 375°F (190°C) for golden crispness. It’s a dance worth learning.
Use a Thermometer: Fish at 350°F (175°C), chips finished at 375°F (190°C). Guessing leads to soggy chips and undercooked fish.
Season While It’s Hot: Salt everything the moment it leaves the fryer. That’s when it’s listening.
Clean Oil, Clean Results: Fry in clean, neutral oil like peanut or canola. Old oil leads to off flavors and dark, soggy batter.
Key Ingredients
Cod Fillets: Thick, mild and flaky, they hold up beautifully in the batter and stay moist inside the crisp crust.
Cold Ginger Beer: Its bubbles lighten the batter, its chill keeps it crisp, and it adds a subtle brightness.
Cornstarch: Mixed with the flour, it gives the batter a light, crackling crunch.
Bread Flour: Forms the body of the batter, and a light dredge on the dried fish helps the batter cling.
Baking Powder: Adds extra lift so the batter puffs up light and airy.
Yukon Gold Potatoes: Medium-starch potatoes that double-fry into proper chips, crisp outside and fluffy within.
Peanut or Canola Oil: Clean, neutral oil that copes with the high frying temperatures without adding off flavours.
Lemon Wedges: A squeeze of lemon brightens the rich, golden fish.
Common Mistakes to Avoid
Wet fish: the batter slides off; pat the fillets bone-dry
Warm batter: keep it cold until the moment you use it for the lightest crust
Crowding the pot: the oil temperature drops and everything turns greasy
Skipping the second fry: single-fried chips are pale and limp
What to Serve with Fish and Chips
Malt vinegar and flaky salt
Mushy peas
Tartar sauce and lemon wedges
Curry sauce, for a northern chip-shop touch
A pint of ale
Frequently Asked Questions
Why ginger beer in the batter?
The bubbles lighten the batter and the cold keeps it crisp. Ginger beer also adds a subtle brightness. Beer or sparkling water work too.
What's the best fish for fish and chips?
Cod and haddock are the classics. Pollock and halibut also work well.
Why fry the chips twice?
The low-temperature first fry cooks them through; the hot second fry makes them golden and crisp.
What oil should I use?
Peanut or canola oil: neutral in flavor, with a high smoke point.
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