Fish and Chips
This post may contain affiliate links. Please read my disclosure policy.
Finally a homemade Fish and Chips recipe that actually stays crunchy. Most homemade fish and chips are a soggy disappointment. You want that shatteringly crisp pub style batter but you usually end up with a greasy mess that falls apart the second you touch it. And don’t even get me started on the chips. Trying to deep fry fish and potatoes at the same time in a home kitchen is a recipe for a breakdown and a very messy stove.
The Best Crispy Beer Battered Fish And Chips Recipe
I have spent years perfecting this and the secret is a two part strategy that I call my hybrid method. We are going to treat the fish with the respect it deserves by frying it in a light and bubbly beer batter because let’s face it battered fish belongs in oil. But we are going to let the air fryer handle the chips.
This is the ultimate kitchen hack for anyone who loves a British classic but hates the massive cleanup. You get that authentic crispy fish you crave while the air fryer keeps the potatoes perfectly crunchy and fluffy without the extra grease. It’s a smarter way to indulge and it ensures your entire meal hits the table piping hot at the exact same time.
Why This Recipe Actually Works
I’m not going to bore you with a chemistry lesson but there are a few reasons why this specific method is going to save your dinner. If you have ever had your batter slide off like a sad silk robe or ended up with chips that were as limp as a wet noodle then this is for you.
- The Magic Of Ice Cold Beer: I’m going to say it one more time for the people in the back. Your beer must be freezing cold. When that icy batter hits the screaming hot oil it basically panics and creates millions of tiny bubbles. This is what makes the crust puffy and light instead of heavy and doughy. If you use room temperature beer you are basically making a pancake for your fish and nobody wants that. Plus the alcohol in the beer evaporates faster than water which means the crust gets crispy before the fish inside overcooks. It’s a win for everyone.
- Cornstarch Is Your Best Friend: Think of cornstarch as the ultimate primer. Fish is naturally wet and wet batter does not like sticking to wet fish. It’s a recipe for disaster. By giving your fillets a quick dust in cornstarch first you are creating a dry surface that the batter can actually grab onto. It’s like the glue that keeps everything together so your crust stays on the fish where it belongs instead of floating away in the oil.
- The Air Fryer Is The Real Hero: Trying to deep fry fish and potatoes at the same time is how kitchen meltdowns happen. By the time your fish is done the chips are cold. By the time the chips are crispy the fish is soggy. It’s a nightmare. Using the air fryer for the chips means you can focus all your attention on that golden fish. The air fryer handles the potatoes perfectly with a fraction of the oil and zero of the stress. You get to feel like a culinary genius without having to clean up a massive grease explosion afterward.
Key Ingredients & Tips
Do not just grab whatever is on sale and hope for the best. If you want pub quality results then you need the right tools for the job. Here is the lowdown on what belongs in your cart and what you should leave on the shelf.
- The Fish: Choose Your Fighter! You want a firm and mild white fish that can handle a bit of a rough and tumble in the fryer. Cod and Haddock are the gold standard for a reason. They flake beautifully and stay juicy under that crispy crust. Now listen to me carefully. Do not try to use tilapia for this. Tilapia is too thin and too flimsy. By the time the batter is golden the fish inside will have turned into sad mush. If you want that thick and meaty bite that makes you feel like you are sitting on the English coast then stick with the thick fillets of cod or haddock.
- The Potatoes: Russets Or Bust! When it comes to the chips we are looking for a very specific texture. We want a fluffy interior that tastes like a cloud and an exterior that can stand up to a dunk in some tartar sauce. Russet potatoes are the only way to go because of their high starch content. If you try to use a waxy potato like a red potato or a Yukon Gold you will end up with a chip that is heavy and dense. We want light and airy and crisp. Save the fancy gold potatoes for your mashed potatoes and give the humble russet its moment to shine here.
- The Fat: Do Not Smoke Out Your Kitchen! We are deep frying here so this is not the time for your expensive extra virgin olive oil. You need an oil with a high smoke point that can handle the heat without breaking down and making your whole house smell like a burnt garage. Stick with Vegetable oil or Canola oil. They have a neutral flavor which means your fish will actually taste like fish and not like old grease. Plus they can sit at that 350 degree mark all day long without a single puff of smoke. Your smoke detector will thank you.
- The Beer: The Darker The Better! I love a good Stout for this batter because it brings a deep and malty flavor that you just cannot get from a light lager. It also gives the crust a gorgeous dark honey color. That being said if you only have a cold pilsner or a lager in the fridge that will work too. Just make sure it is bubbly and as cold as the Antarctic. If you want to skip the booze entirely just use a very cold club soda or sparkling water. The bubbles are the only part that the oil actually cares about.
The secret to a successful fish and chips dinner is all in the timing. You do not want to be frantically whisking batter while your oil is smoking and your chips are getting cold in the air fryer. Follow this play by play and you will be sitting down to a hot meal with zero gray hairs.
Mission 1: The Perfect Air Fryer Chips
We start with the potatoes because they take the longest and they are much heartier than the fish. They can hang out in a warm oven for a few minutes if they finish early but the fish waits for no one.
- Prep and Soak: After you slice your russets into thick sticks put them in a bowl of cold water for at least twenty minutes. This gets rid of the starch that makes fries gummy.
- Dry Them Like You Mean It: This is the most important step. Use a clean kitchen towel and make sure those potatoes are bone dry. Water is the enemy of crispiness.
- Oil and Season: Toss them with a little olive oil and salt. Do not go overboard with the oil or they will just get soggy.
- Air Fry: Get them into the basket for 20 minutes at 370°F (188°C). Give them a good shake halfway through so every side gets that golden glow.
Mission 2: The Legendary Beer Battered Fish
While your chips are doing their thing in the air fryer it is time to focus on the star of the show. Watch the video in the recipe card to see exactly how I dip and fry for that perfect puffy crust.
Whisk the Batter: Mix your dry ingredients and then pour in that ice cold stout. Whisk it until it is smooth but do not overdo it. You want to keep those bubbles alive. Pop it in the fridge to stay chilled.
Prep the Fish: Pat your cod or haddock dry with paper towels. Cut them into manageable strips. If they are too big they are a nightmare to flip in the oil.
The Cornstarch Dusting: Dredge each piece of fish in cornstarch. Shake off the extra. You just want a thin layer of “glue” for your batter.
Heat the Oil: Get your vegetable oil to 350°F (177°C) in a heavy bottomed skillet or a dutch oven. Use a thermometer. No guessing allowed.
Dip and Slide: Dunk the fish into the cold batter and let the excess drip off. Gently slide the fish into the hot oil away from you so you do not get splashed.
The Golden Finish: Fry for about two minutes per side. When they look like a golden sunset move them to a wire rack. Putting them on paper towels will make the bottom soggy so stay strong and use the rack.
Your fish is perfectly done when it hits an internal temperature of 145°F (63°C) and the batter is golden. If you do not have a thermometer, just look for the fish to start flaking easily with a fork.
How To Time Your Homemade Fish And Chips
The biggest reason people fail at homemade fish and chips is not the batter. It’s the timing. There is nothing worse than biting into a hot piece of fish only to realize your chips are cold and sad. I have mapped out exactly how to run your kitchen so everything hits the plate at the same time. Put on your chef hat and follow the clock.
- 60 Minutes Before Dinner: The Potato Soak! Cut your potatoes and get them into a bowl of cold water. This is a great time to grab a drink and relax for a second while the starch pulls away from the potatoes.
- 40 Minutes Before Dinner: Dry and Prep! Drain your potatoes and dry them like your life depends on it. Toss them with oil and salt and get them into the air fryer basket.
- 30 Minutes Before Dinner: Start the Chips! Hit the start button on your air fryer. Set the timer for twenty minutes. While those are cooking you can whisk together your dry ingredients for the batter and get that stout out of the fridge.
- 25 Minutes Before Dinner: The Cold Chill! Mix your batter and put the bowl in the fridge. Cold batter is your best friend. Now start heating your oil on the stove. You want it to hit 350°F (177°C) just as the air fryer timer is winding down.
- 10 Minutes Before Dinner: The Big Fry! Your chips should be nearly done. This is when you dredge your fish in cornstarch and dip them in the batter. Work in small batches and fry that fish.
- 5 Minutes Before Dinner: The Finish Line! As the last batch of fish comes out of the oil your air fryer should be beeping. The chips will be screaming hot and the fish will be at its peak crunch. Move the chips to a bowl with an extra pinch of salt and serve immediately.
Troubleshooting Your Fish and Chips
We have all had those kitchen “fails” that make us want to just order pizza and call it a day. If your fish and chips dinner is going sideways then one of these common culprits is likely to blame. Here is how to fix it before you lose your cool.
- The Case Of The Sliding Batter: If your crispy coating just slid off the fish like a loose sweater then you skipped the cornstarch. Remember that the cornstarch is the glue. If you put wet batter onto wet fish it will never stick. Make sure you dredge those fillets thoroughly and shake off the extra so the batter has something to hold onto.
- The Oily And Heavy Disaster: If your fish is dripping with grease and feels heavy then your oil was not hot enough. When the oil is too cold the fish just sits there soaking up fat instead of frying. Use a thermometer to make sure you are at 350°F (177°C) before you even think about dropping that fish into the pan.
- The Limp And Sad Chip: If your chips are soft instead of crunchy then you probably skipped the cold water soak. Soaking the potatoes pulls out the excess starch that makes them gummy. Also make sure you did not crowd the air fryer basket. Those chips need room to breathe and dance if they are going to get that golden crunch.
Easy Swaps and Variations
I know not everyone has a stocked bar or an air fryer sitting on their counter. That does not mean you have to miss out on the best dinner of the week. Here is how you can pivot this recipe to fit your life.
- The Alcohol Free Option: If you do not want to use beer then do not worry. You can get that same puffy and light texture by using ice cold club soda or sparkling water. The bubbles are what do the heavy lifting in the fryer so as long as your water is fizzy and freezing you will still get a world class crunch.
- Gluten Free Fish And Chips: You can absolutely make this recipe gluten free without losing the shatter effect. Just swap the all purpose flour for a high quality one to one gluten free flour blend. Since gluten free flour can sometimes be a bit grittier it actually creates an even crunchier crust. Just make sure your baking powder and your beer or soda are also certified gluten free.
- No Air Fryer? No Problem: If you do not have an air fryer then you can take the old school route and use your oven. Simply follow the instructions for prepping the potatoes but spread them out on a large baking sheet instead. Bake them at 400°F (204°C) for about 30 minutes and give the pan a good shake halfway through. They will still be delicious and fluffy even without the fancy gadget.
Storage And The Secret To Reheating
In a perfect world you will eat every single bite of this meal while it is piping hot. But if you find yourself with leftovers do not just throw them away. You can actually bring that crunch back to life if you avoid the microwave at all costs.
- How To Store Leftovers: Let the fish and chips cool down completely before you put them in an airtight container. If you trap the steam in the container while they are still warm you are basically guaranteeing a soggy mess for tomorrow. They will stay good in the fridge for up to three days.
- The Only Way To Reheat: Forget the microwave. It will turn your beautiful crispy fish into a rubbery disaster. The best way to reheat fish and chips is in the air fryer or the oven. Pop them into the air fryer at 350°F (177°C) for about 5 minutes. This will dry out any moisture and get that oil sizzle going again. If you are using an oven put them on a wire rack at 350°F (177°C) for about 10 to 15 minutes. It is the only way to get that “day one” crunch back.
What To Serve With Your Fish And Chips
- Traditional: Malt vinegar, plenty of salt, and a massive scoop of tartar sauce.
- The “Pub” Way: Mushy peas or a cold and crunchy coleslaw to balance out the fried food.
- The Drinks: A cold pint of the same stout you used for the batter or a very bubbly lemon soda.
Other Great Fish Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Fish and Chips
Video
Ingredients
For the Fries
- 6 large russet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt (to taste)
- ½ teaspoon coarse black pepper (or to taste)
For the fish
- 1 cup all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon Old Bay seasoning
- 6 ounces stout beer (cold, or more as needed)
- 6 fillets white fish (cod, haddock, tilapia)
- ½ cup cornstarch (for dredging)
- vegetable oil (for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Air Fryer Chips
- Give the potatoes a good wash and slice them into ½ inch sticks. Place the potato sticks in a bowl of cold water and let them soak for at least twenty minutes to get rid of that extra starch. Drain them well and pat them dry with paper towels like your life depends on it. Once they are bone dry, toss them in the olive oil with salt and pepper and place them in the air fryer basket to prepare to cook.
- Place the basket into the air fryer to cook for 20 minutes at 370°F (188°C). However, you do need to remove the basket halfway through the cooking time to shake the chips around. This helps them to evenly cook and get even more crispy. So do set a timer.
Fry The Fish
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Place the batter in the fridge for 15 minutes to chill.
- Heat up the oil to 350°F (177°C) while the batter is in the fridge. Start by lightly dredging the cut fish strips in the cornstarch. Then in small batches dip the fish into the beer batter and then immerse it into the hot oil.
- Once the batter sets, turn the fish over and cook for about 2 minutes or until golden brown. When the fish is done, remove it from the hot oil and place it on a roasting rack to drain.
- Then serve the fish and chips with some malt vinegar, tartar sauce, lemon wedges, and your favorite dipping sauce.
Notes
- The Cold Rule: I cannot stress this enough. Your beer or club soda needs to be freezing cold. If it is room temperature your batter will be heavy and oily instead of light and puffy. I usually pop mine in the freezer for ten minutes before I start mixing.
- The Best Fish: Stick with cod or haddock for that thick and meaty pub style bite. Avoid thin fillets like tilapia or sole because they will just turn to mush before the batter even gets a chance to crisp up.
- The “Dry” Secret: If your potatoes or your fish are even slightly damp the crust will slide right off. Use more paper towels than you think you need. You want everything bone dry before it hits the cornstarch or the oil.
- Don’t Crowd The Pan: Work in small batches. If you put too much fish in the oil at once the temperature will drop and you will end up with greasy fish. Give them space to dance.
- The Wire Rack: Never place your fried fish on paper towels. The steam gets trapped underneath and turns your crunchy bottom into a soggy mess. Use a wire cooling rack so the air can circulate all the way around.
- Oil Temperature: Keep a thermometer handy. You want to stay right around 350°F (177°C). If the oil gets too hot the outside burns before the fish is cooked. If it is too low the fish just drinks the oil.
- Recipe originally shared June 2012.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
