Cooking the Perfect Fish and Chips at Home: Recipe
Can a homemade fish and chips be better than a chippy dinner?
Chef Ellis Barrie shares his recipe for the perfect fish and chips.
Who doesn’t love a Fish and Chips recipe? We were never quite on the weekly routine of Fish Fridays when we were growing up, but a chippy tea was a treat. See all recipes or read our cauliflower cheese recipe.
Fast forward to The Marram Grass days, and we had gluten-free fish and chips on the menu, which was by far one of the favourites. Such a favourite, that we eventually took it off the menu because we selling weren’t much else.
The recipe was not gluten free by design, it was a fortunate coincidence as we sought to create the crispiest and lightest batter, robust enough to make the journey from the kitchen to the table without turning soggy. We still standby this recipe, and it recently made an appearance at Y Marram as part of the Autumn Menu.
“When it comes to a proper chippy tea, there’s only one rule: don’t mess it up. No one’s here for soggy chips or limp fish. This is a sacred British institution we’re talking about!
Whether you’re a haddock fan like me or team cod, the key to nailing fish and chips is simple: crispy batter, triple-cooked chips, and condiments that bring the whole thing to life. Let’s take this classic, give it a proper Scouse twist, and make it banging.”
The Key Ingredients
Fish: Haddock gets my vote every time as it’s slightly sweeter than cod, but equally flaky and brilliant. That said, the haddock vs. cod debate is one of life’s great culinary divides, and I’m here for it. Pick your side and own it.
Potato: Maris Piper is the chip king. Their fluffy insides and dry texture are ideal for golden, crunchy chips.
Batter: Gluten-free self-raising flour and beer (or sparkling water if you’re going gluten-free) are the secrets to a crispy, light batter. The cold batter hitting hot oil is where the magic happens.
Condiments: The sides make the meal. Think Chinese curry sauce, tartar sauce, mushy peas (sweet garden peas over marrowfat peas for me), and a wedge of lemon. Oh, and don’t forget the malt vinegar—it’s not a chippy tea without it.
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For the Chips
4 large Maris Piper potatoes (approx. 1kg)
Salt (for boiling water and seasoning)
Vegetable oil (for frying, approx. 2-3 liters depending on your frying setup)
For the Batter
300g gluten-free self-raising flour
2 bottles of beer (approx. 660ml) or sparkling water for a gluten-free option
1 tsp salt
1 tbsp soy sauce (optional, for color in gluten-free batter)
For the Fish
4 haddock fillets (approx. 180-200g each, or substitute cod if preferred)
50g plain or gluten-free flour (for dusting)
Salt (to season)
Cooking Instructions
Prep the potatoes:
Use large Maris Piper potatoes. Square them off and soak them in cold water for 20 minutes to remove excess starch.
Blanch in salted boiling water for about six minutes, then drain. Let them steam dry and cool completely—this is what gives you those fluffy edges for ultimate crispiness.
First Fry:
Heat oil to 120–130°C (250–265°F). Fry the chips for a few minutes until they just start to firm up. Remove and cool.
Mix the Batter:
Combine 300g gluten-free self-raising flour with two bottles of beer (or sparkling water). You’re looking for a thick, wallpaper-paste consistency.
Add a pinch of salt, and for extra color in the gluten-free batter, try a splash of soy sauce.
*Chill the Batter:
Keep it cold. Cold batter + hot oil = crispy perfection.
Prepare the Haddock (or Cod):
Remove pin bones using a V-cut or tweezers. Decide on skin-on or skin-off (I prefer skin-off for those picky eaters).
Coat the Fish:
Dust the fillets with seasoned flour (don’t forget the salt!)—this helps the batter stick. Dip them into the batter for an even coat.
Final Fry the Chips:
Crank the oil to 190°C (375°F) and fry until golden and crispy. Drain, season with salt, and set aside.
Fry the Fish:
Fry in oil at 190°C (375°F) until golden and crispy. Handle with care so you don’t break the batter or the tail.
For the Condiments (check out our separate recipes for our condiments)
Mushy Peas: Mash fresh garden peas with butter, cream, salt, and pepper. Fresh, bright, and better than any tin.
Chinese Curry Sauce: A tangy favorite—perfect drizzled over chips.
Tartar Sauce: Mix mayonnaise with finely chopped capers, gherkins, parsley, and a squeeze of lemon juice for zingy brilliance.
Serving Suggestions
Pile your golden fish and chips onto a plate (or wrap them in paper for that proper chippy vibe). Dot on your favorite condiments, and don’t be shy with the malt vinegar. Fish and chips is the ultimate condiment vessel, so go wild and enjoy every bite.
So there you have it. You should now be able to make perfect fish and chips at home. Last words from the chef:
“Love this recipe. It’s a little messy but fairly simple. And remember, there’s no wrong way to cook. As long as it tastes good, it’s good, so get stuck in and make it epic!”
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Haddock and cod are the two classics for fish and chips. Haddock has a slightly sweeter flavor, while cod is more delicate and flaky. Either works beautifully, but I personally prefer haddock—it holds up well in the batter and pairs perfectly with the crispy chips.
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The secret to crispy fish batter is keeping it cold and using a fizzy liquid like beer or sparkling water. The cold batter hitting the hot oil creates a quick puff and crunch. Also, don’t skip the seasoned flour dusting on the fish—it helps the batter stick and adds an extra layer of crispiness.
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Absolutely! Use gluten-free self-raising flour for the batter and sparkling water instead of beer. For added color, you can stir in a splash of gluten-free soy sauce. The result? A golden, crispy batter that’s just as delicious as the original.
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Maris Piper potatoes are the gold standard for chips. They have a fluffy interior and low moisture content, which helps them crisp up beautifully during frying. Soaking the cut potatoes in cold water before cooking removes excess starch, ensuring the best results.
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Chips can fail to crisp up for a few reasons:
Not soaking the potatoes: This removes excess starch, which can cause sogginess.
Skipping the first fry: The first fry at a lower temperature softens the inside of the chips. The second fry crisps the exterior.
Oil temperature: If your oil isn’t hot enough (190°C for the final fry), the chips can absorb oil and turn greasy instead of crispy.
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Here’s what you can prep in advance:
Chips: Blanch the potatoes and do the first fry. Store them in the fridge, then give them their final fry just before serving.
Batter: Mix the dry ingredients ahead of time and chill your liquid separately. Combine them just before frying.
Condiments: Tartar sauce and mushy peas can be made earlier in the day and kept in the fridge until needed.
