{"id":132468,"date":"2026-01-20T17:37:54","date_gmt":"2026-01-20T17:37:54","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=132468"},"modified":"2026-01-20T17:37:57","modified_gmt":"2026-01-20T17:37:57","slug":"homemade-fish-and-chips-pub-style","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-fish-and-chips-pub-style.html","title":{"rendered":"Homemade Fish and Chips : Pub-Style"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

\"Assiette<\/figure>\n\n\n\n

Easy Method for Crispy Pub-Style Fish and Chips<\/h2>\n\n\n\n

I had to share my homemade fish and chips recipe with you! It\u2019s a true British classic, the kind of hot, comforting meal you grab on the go, still steaming, and everyone instantly agrees on.<\/p>\n\n\n\n

When we were out in Bath and Somerset, we\u2019d often pick it up, and I\u2019ve wanted for ages to recreate that pub-style crunch at home: a light, airy batter with a crisp, golden shell.<\/p>\n\n\n\n

My first attempt was a simple water batter\u2026 not a favourite in our house. Switching to milk helped, but the coating turned a little too thick.<\/p>\n\n\n\n

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!).<\/p>\n\n\n\n

So I gave Coca-Cola a go, and, surprisingly, it got the family seal of approval.<\/p>\n\n\n\n

The hardest part wasn\u2019t frying, it was taking photos without a hungry audience hovering.<\/p>\n\n\n\n

This time I made lunch for two while the kids were at school, snapped a few quick shots\u2026 and served fast, because my husband insists everything must be piping hot!<\/p>\n\n\n\n

\"Gros<\/figure>\n\n\n\n
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Key info before you start<\/h3>\n\n\n\n
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  • Total time:<\/strong> 40-55 min (add 10 min if you chill the batter)<\/li>\n\n\n\n
  • Rest time:<\/strong> 0-10 min (optional, batter in the fridge)<\/li>\n\n\n\n
  • Cook time:<\/strong> 18-22 min (chips + fish)<\/li>\n\n\n\n
  • Serves:<\/strong> 2 generous portions (or 3-4 lighter servings)<\/li>\n\n\n\n
  • Difficulty:<\/strong> Easy-Intermediate (hot oil needs attention)<\/li>\n\n\n\n
  • Equipment:<\/strong> Deep saucepan or fryer, thermometer<\/strong>, slotted spoon, wire rack, paper towels, tongs<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n

    Ingredient guide for crispy fish and chips<\/h3>\n\n\n\n
      \n
    • Potatoes, cut into medium chips:<\/strong> Even sizing helps them cook at the same rate. Rinse and dry well for better crisping.<\/li>\n\n\n\n
    • White fish pieces (cod, haddock, pollock, etc.):<\/strong> Choose thick, firm fillets. Pat dry so the batter clings properly.<\/li>\n\n\n\n
    • Salt & freshly ground black pepper:<\/strong> Season well, especially right after frying to keep everything crisp.<\/li>\n<\/ul>\n\n\n\n

      For the batter<\/strong><\/p>\n\n\n\n

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