There’s nothing quite like a fresh, hot plate of fish and chips, crispy golden batter, soft flaky fish inside, and a tangy tartar sauce to tie it all together. This recipe is my go-to whenever I’m craving a comforting takeout-style meal at home. It’s incredibly simple, made with pantry ingredients, and turns out perfectly crunchy every single time thanks to the cornflour + sparkling water batter.
I also use thick steakhouse-style frozen fries because they get extra crispy and save so much time, but you can absolutely make your own. With the seasoning mixed directly into the batter and an extra step of lightly salting the fish beforehand, every bite is full of flavour.
This is one of the most satisfying dinners you can make in under 30 minutes and it is perfect for weeknights, weekends, or when you need something comforting and delicious.
Why You’ll Love This Recipe
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Ultra Crispy Batter: The combo of cornflour, flour, and sparkling water creates a light, shatteringly crispy coating.
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Perfectly Flavoured Fish: Light salting beforehand seasons from within and keeps the fish juicy.
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Beginner-Friendly: No complicated steps: just coat, dip, and fry.
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Restaurant Quality at Home: You’ll get fish and chips that taste just like your favourite takeaway spot.
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Pairs with Everything: Serve with lemon wedges, tartar sauce, fries, or even a simple salad.
Ingredients
For the Crispy Fish
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475g fish fillet (cod, haddock, or Alaskan pollock)
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1 cup all-purpose flour
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¼ cup cornflour
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3 tsp paprika
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2 tsp salt
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2 tsp garlic powder
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2 tsp baking powder
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200 ml sparkling water (cold)
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Oil for frying
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Frozen fries (steakhouse style recommended)
For the Tartar Sauce
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5 tbsp mayonnaise
- 2 tsp dijon mustard
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2 tbsp chopped gherkins
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1 tbsp pickle juice
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½ tbsp lemon juice
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Chopped dill
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Salt and pepper to taste
Instructions
1. Prepare the Fish
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If using frozen fish, defrost fully and pat dry thoroughly with kitchen paper.
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Place the fillets on a wire rack and sprinkle lightly with salt.
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This helps the fish absorb flavour and releases excess moisture.
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Let it sit for 10 minutes, then pat dry again to ensure the surface is completely dry.
2. Prepare the Dry Coating
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In a large bowl, mix:
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1 cup flour
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¼ cup cornflour
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paprika
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garlic powder
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baking powder
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remaining salt
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Whisk well so the spices are evenly distributed.
3. Coat the Fish (First Layer)
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Lightly coat each piece of fish in the dry flour mixture.
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Shake off any excess, this layer helps the wet batter stick beautifully.
4. Make the Batter
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In the same bowl with the dry mixture, add the cold sparkling water gradually.
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Mix gently until you have a smooth but thick batter.
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It should coat the back of a spoon, neither runny nor too thick.
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5. Fry the Fish
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Heat oil in a deep pan or pot to 180°C.
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Dip each dry-coated fish fillet into the batter, let excess drip off, and lower it gently into the oil.
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Fry for 5–7 minutes, flipping as needed, until crispy and golden.
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Remove and place on a wire rack (not paper towels, this keeps them crisp).
6. Cook the Fries
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Prepare frozen fries according to package instructions.
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I love using steakhouse fries because they stay fluffy inside and crispy outside.
7. Make the Tartar Sauce
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Mix mayonnaise, chopped gherkins, pickle juice, lemon juice, dill, salt, and pepper.
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Adjust seasoning to your taste add more lemon for tang or more gherkins for crunch.
8. Serve
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Plate your crispy golden fish with fries, tartar sauce, and lemon wedges.
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Serve immediately for maximum crispiness.
Tips for the Best Crispy Fish
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Dry your fish extremely well — moisture is the enemy of crispiness.
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Use ice-cold sparkling water for the lightest batter.
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Fry immediately after dipping so the batter doesn’t drip off.
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Let fried fish rest on a wire rack, not paper towels, to keep it crunchy.
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Work in small batches so the oil temperature doesn’t drop.
Crispy Fish and Chips
Ingredients
For the Crispy Fish
- 475 g fish fillet cod, haddock, or Alaskan pollock
- 1 cup all-purpose flour
- ¼ cup cornflour
- 3 tsp paprika
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp baking powder
- 200 ml sparkling water cold
- Oil for frying
- Frozen fries steakhouse style recommended
For the Tartar Sauce
- 5 tbsp mayonnaise
- 2 tsp dijon mustard
- 2 tbsp chopped gherkins
- 1 tbsp pickle juice
- ½ tbsp lemon juice
- Chopped dill
- Salt and pepper to taste
Instructions
- If using frozen fish, defrost fully and pat dry thoroughly with kitchen paper.
- Place the fillets on a wire rack and sprinkle lightly with salt.
- This helps the fish absorb flavour and releases excess moisture.
- Let it sit for 10 minutes, then pat dry again to ensure the surface is completely dry.
- In a large bowl, mix: 1 cup flour, ¼ cup cornflour, paprika, garlic powder, baking powder and salt.
- Whisk well so the spices are evenly distributed.
- Lightly coat each piece of fish in the dry flour mixture.
- Shake off any excess, this layer helps the wet batter stick beautifully.
- In the same bowl with the dry mixture, add the cold sparkling water gradually.
- Mix gently until you have a smooth but thick batter.
- It should coat the back of a spoon, neither runny nor too thick.
- Heat oil in a deep pan or pot to 180°C.
- Dip each dry-coated fish fillet into the batter, let excess drip off, and lower it gently into the oil.
- Fry for 5–7 minutes, flipping as needed, until crispy and golden.
- Remove and place on a wire rack (not paper towels — this keeps them crisp).
- Prepare frozen fries according to package instructions.
- I love using steakhouse fries because they stay fluffy inside and crispy outside.
- Mix mayonnaise, chopped gherkins, pickle juice, lemon juice, dill, salt, and pepper.
- Adjust seasoning to your taste, add more lemon for tang or more gherkins for crunch.
- Plate your crispy golden fish with fries, tartar sauce, and lemon wedges.
- Serve immediately for maximum crispiness.
