Gather your family around for a traditional treat with this simple Battered Fish and Chips recipe. It’s a classic British dish that’s easy to prepare at home, often quicker than ordering takeout. We’ve also included optional ingredients like homemade tartar sauce and mushy peas to give it an authentic twist. Whether you have fresh or frozen fish on hand, we’ve got you covered with this recipe The best part? We’ve also included some great ideas for involving the kids in the cooking process.
Ingredients
Fish and Batter (Main)
| Ingredient | Quantity |
|---|---|
| White fish fillets (cod, haddock, etc.) – fresh or frozen | 4 fillets (about 600 g total) Tip: If using frozen fish, thaw completely and pat dry. |
| All-purpose flour (for batter) | 1 cup (about 125 g) |
| Baking powder | 1 teaspoon |
| Salt | 1 teaspoon (divided use) |
| Ground black pepper | 1/2 teaspoon (divided use) |
| Cold beer or club soda (for batter) | 1 cup (240 ml) Tip: A fizzy liquid like beer or sparkling water makes a light, crispy batter. (The alcohol in beer cooks off, but you can use soda for a family-friendly option.) |
| Cooking oil (for deep frying) | Enough for frying (about 4 cups or 1 L) |
Chips (Fries)
| Ingredient | Quantity |
|---|---|
| Large potatoes (Russet or other starchy variety) | 4 large potatoes (for about 4 servings) |
| Salt | To taste (for seasoning cooked fries) |
| Optional: Frozen pre-cut fries | 1 bag (Using frozen fries is a handy shortcut if you prefer) |
Optional: Tartar Sauce
| Ingredient | Quantity |
|---|---|
| Mayonnaise | 1/2 cup |
| Pickles or relish, chopped | 2 tablespoons |
| Lemon juice | 2 teaspoons |
| Fresh dill or capers (optional), chopped | 1-2 teaspoons |
| Salt and pepper | To taste |
Optional: Mushy Peas
| Ingredient | Quantity |
|---|---|
| Green peas (fresh or frozen) | 2 cups (about 300 g) |
| Butter (or olive oil) | 1 tablespoon |
| Fresh mint leaves (optional) | A few, finely chopped |
| Salt and pepper | To taste |
| Lemon juice (optional) | 1 teaspoon, or to taste |
Instructions
Fish and Chips (Step-by-Step)
| Step | Instruction |
|---|---|
| 1. Prep the Potatoes: | Peel the potatoes and cut into thick chips/fries. Try to make them of similar size. If time allows, soak the chopped potatoes in cold water for 30 minutes to remove any starch. Then pat dry. (Children can help with this.) |
| 2. Pre-Cook the Chips (Optional but helps): | To achieve fluffy insides, the cut potatoes can be par-boiled for 4-5 minutes in salted boiling water, then drained. (This step can be omitted for frozen fries or baked chips.) |
| 3. Heat the Oil: | Heat the oil in a large pot or a deep fryer to about 180°C (or 350°F). Safety: If you have a thermometer, it’s best to use it. When you drop a little batter or a crumb into the hot oil, it will sizzle. (This part is for adults only. Keep the kids away.) |
| 4. Mix the Batter: | In a large bowl, whisk together flour, baking powder, a pinch of salt, and a pinch of pepper. Whisk in the cold beer (or club soda) gradually until the batter is smooth and slightly thick (like whipped cream). Don’t overmix – it will have lumps and bubbles. Kids will have fun mixing this. |
| 5. Prepare the Fish: | Pat the fish fillets dry using paper towels. Season them lightly on both sides with salt and pepper. To make them extra crispy, you may dust each fish fillet lightly with a little flour. |
| 6. Batter the Fish: | Take each fillet and dip it in the batter, turning to coat evenly. Let any excess batter drip off. The fish should be evenly coated with batter. (Older kids can help with this step under adult supervision to prevent drips and mess.) |
| 7. Fry the Fish: | Gently put the battered fish pieces into the hot oil one by one. Fry the pieces in small batches, but do not overcrowd the pot. Fry the pieces for 4-6 minutes, or until the batter is golden brown and crisp, and the fish is cooked through. Use a slotted spoon or tongs to remove each piece of fish and drain on paper towels. Tip: In case you are preparing a large number of pieces, you can keep the fried pieces of fish warm in a 95°C/200°F oven while you continue with the rest of the preparation. |
| 8. Cook the Chips: | Increase the oil temperature to about 190°C (375°F) if you parboiled the potatoes. Add the potato chips to the hot oil and fry until golden and crunchy. This should take about 3-5 minutes. If you did not parboil the potatoes, fry the raw potato chips a little longer until golden and tender inside. Bake potatoes cut into chip shapes in a 220°C (425°F) oven with a little oil for about 20-30 minutes, turning occasionally, until crisp. |
| 9. Serve: | Using a slotted spoon, remove chips from oil and drain on paper towels. Sprinkle chips with salt while hot. Serve hot fish pieces and chips together. To give your dish an authentic British flavor, pour malt vinegar over chips and serve with lemon wedges and ketchup or tartar sauce, as well as mushy peas on the side. Enjoy. |
Homemade Tartar Sauce (Optional)
| Step | Instruction |
|---|---|
| 1. Mix Ingredients: | In a bowl, combine mayonnaise, chopped pickles/relish, and lemon juice. Mix well. If you are using fresh dill or capers, mix them in too. Add a pinch of salt and pepper to taste. Children can help with measuring and mixing this sauce. |
| 2. Chill and Serve: | For best flavor, you can chill this tartar sauce in the refrigerator for at least 20-30 minutes (you can even make this sauce a day ahead). Serve this cold with your fish and chips. |
Mushy Peas (Optional)
| Step | Instruction |
|---|---|
| 1. Cook Peas: | Bring a pot of water to a boil, then add the green peas. Boil for about 5 minutes, or until they are tender and softened. (Note: If using frozen peas, they don’t need to be thawed; simply boil for a couple of minutes longer.) Drain the peas well. |
| 2. Mash and Season: | While the peas are still hot, melt in the butter in the pot. Mash the peas lightly with a fork or potato masher to a chunky “mushy” texture. Add chopped mint, if you’re using it, and lemon juice. Season to taste with salt and pepper. The peas should be soft and spreadable for chip dipping or topping for fish. (This is also a good step for kids to do, as they love to mash). |
Tips for Cooking with Kids
- Assign fun prep tasks: Engaging kids in cooking can be beneficial for their motor skills and confidence. Assign kids fun prep tasks that are safe, such as measuring ingredients, mixing the batter, or mashing the peas. Measuring flour or mixing the batter is not only fun but also a math lesson in disguise.
- Tasks suitable for kids: Assign tasks that are suitable for kids of various ages. For instance, young kids can tear mint leaves, mix the sauce, or set the table, while older kids can assist with tasks such as peeling potatoes or cutting soft vegetables.
- Safety around heat: This recipe requires hot oil for frying, and only an adult should handle this part of cooking. You can, however, allow kids to observe from a distance and explain to them what is happening, such as the batter puffing up, which is like a mini science lesson. One experienced mom allows her kids to set the table while she is frying, as she believes that “hot oil and young kids aren’t a combination she finds restful”.
- Make it Fun: Create a mini fish and chips eatery. The kids can crumple clean paper to use as a container for the fish and chips. This is a great way to eat like a real fish and chip shop. The kids can even draw on the paper liner as they wait for the food to be ready.
- Praise and Enjoy Together: Praise the kids for helping by saying something like, “Great job mixing” Then sit down and enjoy your meal together. Cooking with your family not only makes a delicious meal, but it also makes memories.
Enjoy your home-made battered fish and chips This meal is a treat for the whole family, with crispy fish, chunky chips, and tasty side dishes. It’s a very affordable meal, especially when you compare it to the price you’d pay to go out for a meal. It’s also very versatile – you can use fresh fish from the market, or the frozen fillets you’ve been saving in the freezer for a meal just like this. Just thaw them first. With a simple recipe and a family effort, you’ll see that making fish and chips at home isn’t hard at all – in fact, it “takes much less time than getting dressed and dining out.” So put on your aprons and get the family in the kitchen to cook up some fun.
Family FAQ: Battered Fish and Chips
Can I use frozen fish?
Yes, you can use frozen fish for this recipe. Just make sure it is completely thawed and dried well before dipping it into the batter.
What type of fish is best for kids?
For kids, mild white fish such as hoki, cod, or snapper is recommended. This type of fish is tender and mild in flavor, which kids will surely enjoy.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by replacing the flour with 1:1 gluten-free flour and sparkling water instead of beer.
How do I keep the batter crispy?
The key to keeping the batter crispy is to ensure the batter is cold and the oil is hot. It is essential to note that the sparkling water used to mix the batter has to be extremely cold. Additionally, the oil has to be hot enough to fry the fish.
Can I prepare anything ahead of time?
Yes. The potatoes can be peeled and cut the day before and kept in cold water in the refrigerator until you are ready to cook.
Can battered fish be frozen?
It is recommended to freeze the fish before frying. When you are ready to eat the fish, you can proceed to fry it without thawing the fish.
What oil is best for frying?
It is recommended to use neutral-tasting oil such as canola oil or vegetable oil for frying fish for your family since these oils are capable of withstanding high temperatures.
How do I reheat leftovers?
It is recommended to reheat the leftover fish and chips in the oven to ensure the chips are crispy. It is not recommended to microwave the leftover fish since the batter becomes soggy.