Few dishes evoke comfort and nostalgia quite like fish and chips. With its golden, crispy exterior and tender, flaky fish inside, paired with hot fries and tangy tartar sauce, it’s no wonder this classic dish is a favorite across cultures and generations. While many enjoy ordering it at restaurants or pubs, making the perfect fish and chips at home is surprisingly simple and satisfying. Whether you’re preparing a casual weekend dinner or hosting a themed gathering, it’s a skill worth mastering.
The secret to great fish and chips
Attention to detail is key to achieving the signature crunch and flavor of great fish and chips. From selecting the right fish to mastering the perfect light batter, every step contributes to the success of the final dish. The ideal fish and chips meal features a balance of textures—a crispy coating, flaky fish, and perfectly fried potatoes—and flavors that are both savory and fresh.
Choosing the right ingredients
A memorable fish and chips recipe starts with quality ingredients. Here’s what you’ll need to make the dish at home:
For the fish:
- 4 fresh cod fillets (skinless, boneless)
- Salt and pepper (to season)
For the batter:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold beer (or sparkling water for a non-alcoholic version)
- Pinch of salt
For the Fries (Chips):
- 4 large russet potatoes, peeled and cut into thick strips
- Vegetable oil for frying
- Salt to season
For the tartar sauce:
- ½ cup mayonnaise
- 2 tablespoons finely chopped pickles or relish
- 1 teaspoon lemon juice
- 1 tablespoon chopped parsley or dill
- Salt and pepper to taste
How to make fish and chips at home
1. Prepare the potatoes. Begin by preparing your fries. Soak the cut potato strips in cold water for at least 30 minutes. This removes excess starch and helps create crispier fries. After soaking, drain them thoroughly and pat them dry with a clean towel.
2. Make the tartar sauce. While the potatoes are soaking, mix the mayonnaise, chopped pickles, lemon juice, and herbs in a bowl. Season with salt and pepper, then refrigerate until ready to serve. This creamy, tangy sauce enhances the flavor of the fish and adds a refreshing contrast.
3. Mix the batter: In a mixing bowl, combine flour, cornstarch, baking powder, and a pinch of salt. Slowly whisk in cold beer or sparkling water until the mixture is smooth. Let the batter rest in the refrigerator for 10–15 minutes while you prepare the fish.
4. Fry the chips: Heat vegetable oil in a deep fryer or heavy pot to 325°F (165°C). Working in batches, fry the potatoes for 4–5 minutes, until they are pale and tender. Remove them and drain them on paper towels. Increase the oil temperature to 375°F (190°C) for the second fry to give them their final golden crisp. Fry again just before serving.
5. Fry the fish: Pat the cod fillets dry and season with salt and pepper. Lightly coat each fillet in flour, then dip it into the chilled batter. Let the excess batter drip off before gently placing each piece into the hot oil (375°F). Fry until golden brown and crispy, about 6–8 minutes. Remove them from the oil and place them on a wire rack or paper towels to drain.
6. Finish and serve. Refry the chips until golden and crispy, then immediately season with salt. Plate the fish and chips together with tartar sauce and lemon wedges on the side. For a balanced meal, serve with a small salad or peas.
What makes this recipe special
This fish and chips recipe stays true to tradition while allowing for customization. The batter is made with beer to create a lighter texture and help with crisping, and the chips are double-fried for that classic crunch. The homemade tartar sauce adds a fresh, zesty flavor that elevates the dish.
Serving tips and drink pairings
Fish and chips are best served hot and fresh from the fryer. Sprinkle with salt, squeeze on some lemon juice, and enjoy with a chilled beverage for the full experience. Light beers, dry white wines, and sparkling water with lemon pair well with this dish. Avoid heavy sauces or overpowering sides; the focus should remain on the crispy fish and fries.
Skip the frying and try it at Cafe Americano
Not in the mood to fry at home? Enjoy a beautifully prepared fish and chips meal at Cafe Americano. Their version includes beer-battered cod, crispy fries, and herbed tartar sauce, all of which are made fresh daily in a stylish and welcoming atmosphere. Whether you’re dining in or planning a casual lunch out, it’s a great place to enjoy the classic without the cleanup.
Enjoy Cafe Americano experience at one of our premier locations. Dine in Las Vegas at Caesars Palace or Paris Hotel, or visit us in Miami on Ocean Drive, Collins Ave or Brickell. Reserve your table now and enjoy an unforgettable dining journey.
Common mistakes to avoid
Although fish and chips seem simple, there are a few common mistakes that can affect the outcome:
- Overcrowding the Pan: Fry in small batches to maintain the oil’s temperature and the food’s crispiness.
- Skipping the rest: Allowing the batter to rest improves its texture and prevents sogginess.
- Not drying the ingredients: Moisture is the enemy of crispiness, so dry fish and potatoes thoroughly.
- Using the wrong oil: Stick to oils with a high smoke point, such as vegetable or canola oil.
Why this recipe stands the test of time
Fish and chips are a popular comfort food because they’re simple, flavorful, and satisfying. The combination of textures and contrasts—hot and cold, crispy and creamy—makes them irresistible. Whether it evokes nostalgia or represents a new discovery, learning how to make fish and chips brings people together around a shared love of food.
