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Easy Homemade Fish and Chips RecipeFish and chips is a British institution, loved by people up and down the country, but has also become popular all over the world. It’s the perfect comfort food – crispy fried fish, usually cod or haddock, paired with crispy on the outside but fluffy on the inside chips. Yum!

The traditional way to serve Fish and Chips is with malt vinegar and salt. This combination enhances the flavors of the fish and is the most popular way to serve them in Great Britain.

Here in the US, the popular option is to add tartar sauce or ketchup. These condiments add a bit of sweetness and acidity that complements the fried fish and potatoes. For a savory accompaniment, try serving fish and chips with Worcestershire sauce or brown sauce. These sauces add a depth of flavor that pairs well with the crispy battered Fish.

But today I am going to show you how to make traditional Fish and Chips in the British manner, with a slight twist because we are going to make it with my favorite Remoulade!

What beers pair well with Fish and Chips?

Being a classic English dish, there are plenty of beers that pair well with Fish and Chips. For a lighter option, try a Pilsner or Kolsch. These styles are crisp and refreshing, and they won’t overwhelm the delicate flavor of the fish.

If you’re looking for something a bit heartier, an English Pale Ale or Irish Red Ale are both excellent choices. These beers have a malt-forward flavor that pairs nicely with the crispy fried batter on the fish.

And of course, no Fish and Chips meal would be complete without a pint of Guinness. This dark Irish stout has a creamy texture that pairs perfectly with the rich flavor of the chips. So next time you’re enjoying a Fish and Chips dinner, be sure to choose one of these delicious beers to wash it down.

Easy Homemade Fish and Chips Recipe

Homemade Fish & Chips Recipe - A British Classic

There are a few key ingredients that make fish and chips so special. The key to a successful fish and chips recipe is to choose the right fish. A good rule of thumb is to select a fish that is native to the UK. Cod, haddock and halibut are all good choices. But you can make this dish with whatever white fish you have available.
The second key ingredient is the beer batter. A good beer batter should be light and crispy, encasing the fish in a delicious golden coating. Finally, the chips must be cooked to perfection- crispy on the outside and fluffy on the inside.
All of these ingredients come together to create a dish that is truly special. The traditional way to serve it is immediately while hot, with malt vinegar and fresh lemon juice. Enjoy!
4.34 from 15 votes
Servings 4

Video

Ingredients
  

For the Chips:

  • About 1 Large Potato per person
  • Salt

For the Fish Batter:

  • 24 ounces White Fish like Cod, Halibut, Tilapia, Bass, Grouper (or whatever is available in your market)
  • 4 ounces All-Purpose Flour
  • 4 ounces Rice Flour
  • 3 ounces very fine Corn Meal
  • 2 tablespoons Corn Starch
  • 2 tablespoons Baking Powder
  • 1 tablespoon Creole Seasoning
  • 1 tablespoon Salt
  • 1 bottle of Beer

Instructions
 

CHIPS:

  • Cut the potatoes into perfect julienne (as per video) rinse under water until the water comes out clear, arrange them into a cookie sheet and place in the fridge or the freezer for about 1 hour until very cold.

First Fry:  Preheat the Vegetable Oil to 280ºF/137ºC  

  • Fry your fries for about 10 minutes until light golden brown. Remove them from the oil and refrigerate  for another 60 to 90 minutes (or as long as you need) until real cold.

Second Fry: Preheat the Vegetable Oil to 365 ºF /185 ºC  

  • Dip the fries a second time until golden brown.

THE FISH BATTER:

  • Mix all the dry ingredients and add the beer until you have the consistency of a thick pancake batter. Mix well to make sure you do not have lumps.

COOK THE FISH:

    Preheat Vegetable Oil to 365 ºF /185 ºC

    • Dredge the fish in cornstarch or tapioca powder to dry it and dip in the batter.  Remove excess batter and dip in the hot oil.

    Notes

    For the Corn Meal / Polenta:  Click Here
    For the Creole Seasoning:  Click Here
    For the Remoulade Recipe - Click Here
    Like this recipe?Please share it with your family and friends!
    Chef Jean-Pierre

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