Fish and Chips (British Pub-Style)

Pub-style fish and chips comes down to three things: a thick loin of cod or haddock, a batter that shatters when you cut it, and chunky chips that are fluffy inside. Most recipes get the crunch from beer. This one doesn’t need it. Ice-cold sparkling water, cornstarch and a little baking powder do the same job, and the batter fries up light, golden and bubbly. Add malt vinegar, mushy peas and tartare sauce, and you’ve got the full chip-shop plate at home.

What makes fish and chips “pub-style”?

A whole, thick fillet of white fish in a puffy, crackly batter, served with chunky chips, not thin fries. British chips are cut about ½ inch thick, so they stay soft and steamy inside. The fish is usually cod or haddock. A June 2026 Seafish report, the Fish and Chips Takeaway Analysis, counted about 7,210 fish and chip takeaways across the UK. It found haddock leads in Scotland and parts of Yorkshire and the Midlands, while cod is the top choice everywhere else.

The dish is older than most people expect. The history of fish and chips usually credits Joseph Malin, who sold fried fish and chips together in East London around 1860. John Lees in Lancashire is the other contender, with a shop from about 1863. Either way, by the early 1900s every British town had a “chippy.”

So what’s the difference between pub and chippy versions? Not much. Pubs tend to plate it with a lemon wedge, mushy peas and tartare in ramekins. Takeaways wrap it in paper and hand you the salt and vinegar shakers. The cooking is the same.

How do you get a beer-batter crunch without beer?

Use ice-cold sparkling water for the bubbles, cornstarch for crispness, and baking powder for lift. Beer does three jobs in a batter, and you can copy each one. A Scientific American column by W. Wayt Gibbs and Nathan Myhrvold breaks it down. The dissolved CO₂ bubbles out in the hot oil and puffs the coating. Proteins in beer stabilize those bubbles. And alcohol evaporates faster than water, so the crust sets and dries sooner.

Here’s how each piece gets replaced:

• Carbonation → sparkling water. It brings the same CO₂. Keep it in the fridge, or even the freezer for 15 minutes, because cold liquid holds more gas.
• Fast drying → cornstarch. Cornstarch (cornflour in the UK) has no gluten and releases moisture quickly. Replacing a third of the flour gives a thinner, glassier crust that soaks up less oil.
• Lift → baking powder. It keeps making gas as the batter heats, so you still get a puffy shell after the soda’s fizz fades.
• Flavor → malt vinegar and a pinch of sugar. Beer adds a faint malty, bitter edge. A teaspoon of malt vinegar in the batter brings that chip-shop tang, and the sugar helps it brown.

Cold matters as much as fizz. Cold batter slows gluten development, so the coating stays crisp instead of turning bready. The temperature shock in the oil also makes the outside set fast, before it can absorb much fat.

The same cold-batter logic works on chicken. Our fried chicken batter guide uses it for a crackly coating on drumsticks and tenders.

What’s the best fish for fish and chips?

Cod and haddock are the classics. Cod has big, soft, milky flakes and a mild taste. Haddock is a little firmer and slightly sweeter, with a finer flake. Both stay juicy inside a batter shell. Buy thick loins, about 1 inch at the thickest point, so the fish and the crust finish cooking at the same moment.

• Cod: the most common choice. Ask for center-cut loin pieces rather than thin tail ends.
• Haddock: the Scottish and Yorkshire favorite. It’s a touch firmer and holds together well in the fryer.
• Pollock: a cheaper cousin of cod with a similar texture. It’s what a lot of frozen fish fingers use.
• Halibut: firm, meaty and pricey. A good treat, but cook it 1 minute less, since it dries out faster.

Skip oily fish like salmon or mackerel. Their strong flavor clashes with the batter, and they feel heavy once fried. Frozen-at-sea fillets are fine and often fresher than “fresh” counter fish. Thaw them overnight in the fridge, then pat them very dry. Any water on the surface steams under the batter and makes it slide off.

Cooking cod another night? Our miso cod is the opposite of fried: a 24-hour marinade, then a quick broil.

What oil should you fry fish and chips in?

Beef dripping is the traditional fat, and peanut or canola oil is the easy choice. Many chip shops in northern England still fry in dripping, which gives a rich, savory flavor. Peanut, canola or sunflower oil are neutral, cheaper and easy to find. Both handle the 375°F finishing fry without smoking.

You need about 3 quarts (around 3 liters) of fat in a heavy 6- to 7-quart Dutch oven. Fill it no more than halfway, because the oil bubbles up hard when the fish goes in. A clip-on or instant-read thermometer isn’t optional here. Batter fried below 340°F turns greasy, and above 390°F it browns before the fish is cooked.

Can’t find dripping? Mix 1 cup of beef tallow into neutral oil. You get some of the flavor at a fraction of the cost. Skip olive oil: it’s expensive in these amounts, and its flavor fights the batter. For more on holding oil temperature between batches, see how long to fry wings, which covers the same recovery problem.

Ingredients for fish and chips

Why floury potatoes? Russets and Maris Pipers are high in starch and low in moisture, so they fry up fluffy inside and crisp outside. Waxy potatoes like red-skinned or Yukon Gold stay dense and go limp fast.

How do you make fish and chips at home?

Par-fry the chips first, fry the fish second, and give the chips their final crisping fry last. That order means everything reaches the table hot, and the oil only needs two temperature changes.

1. Cut and rinse the chips. Peel the potatoes and cut them into ½-inch-thick chips. Rinse them in cold water until the water runs clear, then soak them for 20 minutes. Drain and dry them very well on a clean towel.
2. Par-fry the chips. Heat the fat to 265°F (130°C). Fry the chips in two batches for 8 to 10 minutes, until a knife slides through easily but they’re still pale. Lift them onto a wire rack and let them cool for at least 10 minutes.
3. Prep the fish. While the chips cool, pat the fish very dry and season it with the salt. Put the dusting flour in a shallow dish. Set a wire rack over a sheet pan, and heat the oven to 200°F (95°C) for holding.
4. Heat the oil for the fish. Raise the fat to 355°F (180°C).
5. Make the batter. Whisk the flour, cornstarch, baking powder, salt, sugar and turmeric in a bowl. Add the malt vinegar and sparkling water and whisk just until smooth. A few small lumps are fine. It should coat a spoon like heavy cream. Add a splash more water if it’s too thick.
6. Coat the fish. Dredge each piece in the dusting flour and shake off the excess. The dry layer helps the batter cling. Dip it in the batter and let the extra drip off for a few seconds.
7. Fry the fish. Hold one end and lower the fish into the oil away from you. Swish it back and forth for about 5 seconds before letting go, so the batter sets and doesn’t stick to the bottom. Fry two pieces at a time for 5 to 7 minutes, turning once, until deep golden and the fish reads 145°F (63°C). Drain on the rack and keep warm in the oven.
8. Finish the chips. Raise the fat to 375°F (190°C). Fry the par-cooked chips in two batches for 2 to 3 minutes, until golden and crisp. Drain, and salt them straight away while they’re still glossy.
9. Serve. Plate the fish and chips with lemon wedges, mushy peas and tartare sauce. Put malt vinegar on the table and eat right away.

How long do you fry fish for fish and chips?

5 to 7 minutes at 355°F (180°C) for a 1-inch-thick loin. Thinner fillets, around ½ inch, need 3 to 4 minutes. Go by color and temperature, not just the clock. The FDA’s seafood safety guidance says to cook fish to 145°F (63°C), or until it’s opaque and flakes easily with a fork. Poke the thermometer in through the side of the fillet to avoid cracking the top of the crust.

Why fry the chips twice?

The first, low-temperature fry cooks the inside until it’s fluffy. The second, hot fry dries the surface and turns it crisp. One fry at a single temperature gives you either pale, soft chips or burnt edges with raw middles. Our steak frites use the same double fry on thinner French-style fries.

Watch the method (video)

Sonny from ThatDudeCanCook makes fish and chips with a beer-free batter of flour, cornstarch, baking powder and water, plus a homemade tartare sauce. Watch how thin the batter is and how it puffs once it hits the oil. If the video doesn’t load, watch it on YouTube.

What do you serve with fish and chips?

Mushy peas, tartare sauce and malt vinegar are the classic trio. Lemon wedges come next. In the north of England, curry sauce or gravy over the chips is common too. A slice of buttered white bread turns the leftovers into a “chip butty.”

Quick mushy peas

The real thing uses dried marrowfat peas soaked overnight with a little baking soda, then simmered until they collapse. For a 10-minute version, simmer 3 cups of frozen peas in salted water for 4 minutes. Drain, then mash roughly with 2 tbsp butter, a squeeze of lemon, salt, pepper and a few torn mint leaves. Keep it chunky, not puréed.

Easy tartare sauce

Stir together ¾ cup mayonnaise, 2 tbsp chopped dill pickles or gherkins, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tbsp chopped parsley and 2 tsp lemon juice. Season with salt and pepper. It’s best made an hour ahead so the flavors blend, and it keeps 4 days in the fridge.

Is malt vinegar really necessary? Not strictly, but it’s the flavor most people remember from a British chippy. Its sharp, malty acidity cuts through the rich batter. Shake it over the chips just before eating, since it softens them if they sit.

Fixing soggy batter, sticking fish and limp chips

The batter is soggy or greasy

The oil was too cool. Adding cold fish drops the temperature by 20 to 30°F, so fry only two pieces at a time and let the oil climb back to 355°F before the next batch. Always drain on a wire rack, not paper towels, which trap steam under the fish.

The batter slid off the fish

The fish was wet, or you skipped the flour dusting. Pat the fillets dry, dredge them in flour, and tap off the excess. The thin, dry layer gives the batter something to grip.

The fish stuck to the bottom of the pot

It sank before the batter set. Lower it slowly, holding one end, and swish it on the surface for a few seconds before letting go. If you use a fryer basket, lower the fish in without the basket, then lift it out with a spider.

The batter is thick and bready

Too much flour, or the batter was overmixed. Thin it with a little more sparkling water until it runs off a spoon like heavy cream. Mix only until smooth, and use it within 15 minutes.

The chips are limp

Usually the potatoes were wet, the oil was too crowded, or they sat too long after frying. Dry them well, fry in batches, and give them the second fry at 375°F right before serving.

Can you make fish and chips ahead, and how do you reheat it?

Par-fry the chips up to 4 hours ahead, but fry the fish just before serving. After the first fry, keep the chips on a rack at room temperature. You can also freeze them in a single layer, then bag them. Finish them straight from frozen at 375°F, adding about a minute.

Leftover fried fish keeps 2 to 3 days in the fridge. Reheat it on a rack in a 400°F (200°C) oven for 10 to 12 minutes, or in an air fryer at 375°F for 5 to 6 minutes. The microwave turns the batter soft and chewy, so skip it. Leftover chips revive the same way in 5 to 6 minutes.

Let used frying fat cool completely, strain it through a fine sieve, and store it covered. Oil used for fish can pick up a fishy taste, so keep it for more fish or seafood. Dripping often keeps longer than oil.

Questions people ask about fish and chips

Cod or haddock: which is better?

Neither is better. They’re different. Cod is milder, with bigger, softer flakes. Haddock is slightly sweeter and firmer. In the UK it often comes down to region, with haddock in Scotland and parts of Yorkshire and cod in most other places.

Can you make fish and chips in an air fryer?

Not with a wet batter. It drips through the basket before it sets. For an air fryer version, coat the fish in flour, beaten egg and panko, spray with oil, and cook at 400°F for 10 to 12 minutes. It’s tasty, but it won’t be crisp like a pub-style batter.

Can you make the batter gluten-free?

Yes. Replace the all-purpose flour with rice flour, and keep the cornstarch, baking powder and sparkling water as written. Rice flour batter fries very crisp and slightly lighter in color. Check that your baking powder is gluten-free.

Can you use club soda or seltzer instead of sparkling water?

Yes, any plain, unflavored carbonated water works. Club soda has a little added salt, so you could cut the salt in the batter slightly. Just make sure it’s very cold and freshly opened.

Why is my fish and chips batter not golden?

Too little browning. The sugar in this batter helps, and so does a pinch of turmeric. Oil that’s too cool also gives a pale crust, so check it with a thermometer. Beef dripping browns more deeply than neutral oil.