What is the best fish to use for fish and chips?

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. Avoid fish that flakes like confetti.

Why should I double-fry the chips?

Double-frying perfects the texture. First fry at 250°F cooks them through. Second fry at 375°F crisps them into glorious perfection. Let them cool between batches for the best texture—crispy outside, fluffy inside.

What makes the batter light and crispy?

Use cold ginger beer or beer for carbonation and lightness. Don't overmix—a few lumps are fine. Let the batter rest 15–20 minutes in the fridge before using. Pat the fish bone-dry before dredging to prevent moisture from sabotaging the crisp finish.

Fish and Chips

Name: Fish and Chips
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: British
Ingredients: 8 cod fillets (4 oz each, 1 inch thick); Salt and pepper; 1 cup cornstarch; 1 cup bread flour; 1 teaspoon garlic powder; 1 teaspoon baking powder; 1.5 cups ginger beer (cold); 2.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch sticks; 8 cups peanut or canola oil; Lemon wedges for serving