This post explains how to make the best fish and chips that stay crispy for hours. These halibut fish and chips are perfectly seasoned, dipped in a thick beer batter and fried until puffy and crunchy.
Are you searching for a reliable fish and chips recipe with ultra-crispy beer-battered fish that keeps its crunch? These authentic British pub–style fish and chips could be the answer. Halibut fillets become flaky and tender inside a beer-infused batter that puffs up and stays crisp long after frying.
This post also includes a recipe for a bright, creamy homemade tartar sauce and a fail-safe method for ultra-crispy oven fries. One unexpected but excellent condiment for these fish and chips is ponzu sauce—try it alongside or instead of malt vinegar for a new favorite dip.
This post shows how to make puffy beer-battered fish and chips that remain crispy for hours.
What Makes These Fish and Chips The Best?
Stay-Crisp, Puffy Batter – Baking powder and very cold beer are essential. They create a batter that puffs and keeps a crave-worthy crunch similar to a British pub classic.
Bold Seasoning – The beer adds depth while a blend of spices gives the coating more flavor than just salt and pepper, resulting in balanced, tasty fish strips.
Homemade Tartar Sauce – Creamy, tangy and fresh: mayonnaise, chopped dill pickles, fresh dill, lemon juice and a touch of sugar combine into an addictive dip.
Ponzu Sauce – A surprising and delicious alternative to malt vinegar. Try ponzu for a bright, savory-acidic finish with your fish and chips.
How to Make The Best Fish and Chips
Key steps that ensure puffy, perfectly battered fish every time
- Cornstarch – Used twice: first to dust the fish, then in the batter to help create a light, crisp shell.
- Very Cold Beer – Add ice-cold pale ale or IPA to the batter right before frying. Don’t make the batter too far ahead or overmix it, or you’ll lose the bubbles that create the light puff.
- Correct Oil Temperature – Aim for 375°F (190°C). Too cool and the coating will absorb oil and go soggy; too hot and the exterior will brown before the interior cooks.
- Cooling Rack, Not Paper Towels – Transfer fried pieces to a wire rack so steam can escape. Paper towels trap moisture and will soften the crust.
- Reheating – Keep batches warm in a low oven. To restore crispness from chilled or room-temperature leftovers, reheat at 400°F until crisp.
Let’s Talk About the “Chips” (Fries)
The oven fries here are ultra-crispy and simple to make. This method eliminates parboiling and deep-frying while producing fries that crisp up reliably. It’s especially convenient when frying fish in batches; you can bake the fries while the fish fries, so everything is ready together.
If you prefer, frozen fries or traditional frying works too, but the oven method—adapted from America’s Test Kitchen—is efficient and consistent.
How to Make Ultra-Crispy Oven Fries
Step 1: Heat a cornstarch-and-water mixture until it becomes thick and pudding-like, then coat the fries with it.
Step 2: Spray a rimmed baking sheet with nonstick spray, add oil to coat the surface, arrange the coated fries and cover with foil.
Step 3: Bake covered at 425°F for 15 minutes so the potatoes begin to cook through.
Step 4: Remove the foil and bake another 15 minutes, flip the fries, and bake until golden and crispy on both sides.
Step 5: Transfer fries to a paper towel–lined bowl to blot excess oil and finish with a sprinkle of sea salt.
Tools I Use For The Best Fish and Chips
Dutch Oven (6–8 quart)
A heavy dutch oven holds heat well and feels stable while frying, which helps with safety and temperature control.
Candy/Frying Thermometer
A thermometer is essential to maintain the correct oil temperature; frying temperatures can change quickly.
Full Sheet Baking Pan
A full-sheet pan provides plenty of room to bake a large batch of fries evenly.
Glass Mixing Bowls
Microwave-safe bowls are useful for preparing the cornstarch mixture for the fries and for mixing batter and sauces.
Looking for more craveable recipes?
Try other crowd-pleasers like Blackened Salmon BLT Sliders, Firecracker Cajun Salmon, Fried Chicken Tacos with Street Corn, Meat Lover’s Pizza Dip, and Brisket Street Corn Tacos. I hope you enjoy these fish and chips—leave a comment if you have questions or feedback. If you make this recipe, tag me on Instagram @BadBatchBaking so I can see your creations!
Fish and Chips
Ingredients
Beer-Battered Fish
- 1.5 pounds halibut skinless and boneless, or another white fish such as cod, sea bass, or snapper
- 5 cups peanut or vegetable oil for frying
- Ponzu sauce or malt vinegar, for serving
- lemon wedges for serving
- flaky finishing salt for sprinkling
Cornstarch Dusting
- 1/2 cup cornstarch
Ultra-Crispy Beer Batter
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tablespoon paprika
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 cup very cold beer IPA or pale ale; avoid dark beers
Tartar Sauce
- 1 cup mayonnaise
- 3/4 cup dill pickles finely chopped and patted dry
- 1 tablespoon fresh dill minced
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons onion finely chopped, or 1 tsp horseradish for a different flavor (optional)
Crispy Thick-Cut Oven Fries
- vegetable oil non-stick cooking spray
- 4-5 tablespoons vegetable oil
- 2 1/2 pounds russet potatoes scrubbed, skin on; about 4–5 large potatoes
- 3 tablespoons cornstarch
- 2/3 cup water
- sea salt for sprinkling
Instructions
Prepping
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Cut fish into pieces to your preferred size—long strips and some shorter pieces both work well.
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In a medium bowl whisk together flour, cornstarch, baking powder and the seasonings. Set aside until the oil is hot. Do not add beer yet.
Dust Fish & Prepare Oil
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Place 1/2 cup cornstarch in a shallow dish for dusting the fish.
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Heat oil to 375°F in a fry-safe pot and have a wire rack ready for draining. (Start the oven fries as noted below so everything finishes together.)
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Dust each fish piece in cornstarch, coating all sides.
Beer Batter
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Remove the beer from the fridge and whisk it into the flour mixture slowly until just combined; keep the batter slightly lumpy and do not overmix. The batter should coat the back of a spoon. Use immediately.
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Working in small batches (3–4 pieces), dunk the fish into the batter and let excess drip off, then carefully lower into the hot oil. Monitor oil temperature and maintain 375°F.
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Fry 3–4 minutes total, flipping halfway, until deep golden brown.
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Transfer finished pieces to a cooling rack set over paper towels to catch drips and sprinkle with flaky sea salt.
Oven-Fries
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Set oven rack to the lowest position and preheat to 425°F. Spray a rimmed baking sheet with oil spray and pour a thin layer of oil, tilting to coat evenly.
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Trim rounded edges from potatoes, halve lengthwise and cut into 1/4–1/2″ fries.
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Whisk water and cornstarch in a large bowl until smooth. Microwave 1–2 minutes, stirring frequently, until it thickens to a pudding-like texture.
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Toss potato planks in the cornstarch mixture until evenly coated. Arrange on the prepared sheet with small gaps, cover tightly with lightly greased foil and bake 15 minutes.
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Remove foil and bake until bottoms are golden (10–15 minutes), flip fries carefully and continue baking until the other side is golden and crispy (another 10–15 minutes).
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When crispy, transfer fries to a paper towel–lined bowl, blot excess oil and season with sea salt.
Tartar Sauce
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Mix mayonnaise, chopped dill pickles, minced dill, lemon juice, sugar, pepper and finely chopped onion (or horseradish if using). Taste and adjust. Refrigerate until serving; it keeps 5–7 days.
Notes
Tartar Sauce: Make ahead if desired; it improves as the flavors meld and stores for 5–7 days in the fridge.
Reheating: To re-crisp leftovers, bake at 425°F for about 15 minutes, flipping halfway through.