Homemade Fish and Chips : Pub-Style

French

Homemade fish and chips brings pub comfort to your kitchen: flaky white fish wrapped in a light, crisp batter and served with golden, double-cooked chips. Follow these steps for reliable results and a perfect crunch.

Easy Method for Crispy Pub-Style Fish and Chips

I had to share my homemade fish and chips recipe with you! It’s a true British classic, the kind of hot, comforting meal you grab on the go, still steaming, and everyone instantly agrees on.

When we were out in Bath and Somerset, we’d often pick it up, and I’ve wanted for ages to recreate that pub-style crunch at home: a light, airy batter with a crisp, golden shell.

My first attempt was a simple water batter… not a favourite in our house. Switching to milk helped, but the coating turned a little too thick.

Then I spotted a tip on TV: using a fizzy drink for the batter. I tried lemonade and my kids somehow detected the slight tang (I honestly loved it!).

So I gave Coca-Cola a go, and, surprisingly, it got the family seal of approval.

The hardest part wasn’t frying, it was taking photos without a hungry audience hovering.

This time I made lunch for two while the kids were at school, snapped a few quick shots… and served fast, because my husband insists everything must be piping hot!

Ingredient guide for crispy fish and chips

• Potatoes, cut into medium chips: Even sizing helps them cook at the same rate. Rinse and dry well for better crisping.
• White fish pieces (cod, haddock, pollock, etc.): Choose thick, firm fillets. Pat dry so the batter clings properly.
• Salt & freshly ground black pepper: Season well, especially right after frying to keep everything crisp.

For the batter

• 330 ml fizzy drink (here: Coke Zero): Use it very cold for a lighter, airier crust.
• 1 cup all-purpose flour (240 ml cup): Sift if you can to reduce lumps.
• 3 tsp baking powder: Gives lift and crunch.
• 1 tsp honey: Balances flavour and helps with golden colour.
• Salt & freshly ground black pepper: Keeps the batter savoury and well-seasoned.

Step-by-Step Instructions for Crispy Pub-Style Fish and Chips

Fry the chips: double-cooking for maximum crisp

• Peel and cut potatoes into medium chips. Keep them similar in size.
• Soak in water for 10-20 minutes to remove excess starch (helps them crisp and brown nicely).
• Drain and dry thoroughly with a clean tea towel, this reduces splatter and improves texture.
• First fry (blanch): Heat oil to 160°C / 320°F. Fry chips for 5-6 minutes until softened but still pale.
• Drain on paper towels or, ideally, a wire rack while you cook the fish.

Make the soda batter and fry the fish

• In a bowl, mix flour, baking powder, salt, and pepper.
• Pour in the cold fizzy drink and add the honey. Whisk just until you get a smooth, pourable batter (don’t overmix).
• Season the fish, then dust lightly with flour, this helps the batter stick.
• Dip each piece of fish into the batter, let excess drip off, then fry in hot oil until deep golden and crisp.
  Tip: Fry in batches so the oil temperature stays steady.
• Drain on a rack or paper towels.

Finish, serve, and the “pub vinegar” option

• Second fry (crisp): Bring oil to 190°C / 375°F. Fry the chips again for 3-5 minutes until golden and crunchy. Salt immediately.
• Serve straight away with the fish.
• Add your favourite sauce: tartar sauce (my favourite), mayo, or ketchup.
• Pub-style touch: Sprinkle with malt vinegar (or any vinegar you like) right before serving.

Fish & chips recipe in video

Get the batter right (the part that trips people up)

• Keep it very cold: Use an ice-cold fizzy drink; chill the bowl for 10 minutes if you can.
• Aim for “pourable”: It should coat the fish without forming a thick layer.
• Avoid: Over-whisking (heavy batter), warm batter (less crisp), oil not hot enough (greasy coating).

Frying safety (quick confidence boosters)

• Use a deep, stable pot and never fill it more than halfway with oil.
• Pat the fish dry before flouring and dipping to limit splashes.
• If the oil smokes, turn off the heat and let it cool slightly.
• If the coating browns too fast, lower the heat a little and fry more gently.

Quick FAQ

• Can I replace the soda? Yes: ice-cold sparkling water, beer, or lemonade (more flavour).
• Which fish releases the least water? Thick, firm fillets like cod, haddock, or pollock—always pat dry.
• How do I keep it crisp for 10 minutes? Drain on a rack and hold in a 90-100°C oven with the door slightly open.
• What oil should I use? A high-heat oil like sunflower, peanut, or rapeseed/canola.
• Can I make the batter ahead? Best fresh, but you can chill it for up to 30 minutes, don’t overmix again.

Other recipes to try

• Shrimp stir fry with noodles
• Chicken Thighs with Mushrooms in a Light Creamy lemony Sauce
• Chinese Beef and Onion Stir-Fry