Fish and chips is a beloved dish in many parts of the world, especially in the UK. This combo of fried fish and crispy fries makes for a hearty, comforting meal. But what is the best type of fish to use for classic fish and chips? There are a few front-runners that make the ideal fish for frying up in a light, crispy beer batter.
Cod – The Classic Choice
Cod is hands down the most popular fish for fish and chips. This mild, white fish has been the standard choice for traditional British fish and chips for generations.
Cod has a flaky, smooth texture that holds up well to frying The fillets are thick, which prevents them from breaking down too much in the hot oil Cod has a very mild, clean taste that allows the flavor of the batter to shine. This makes it an ideal blank canvas for soaking up the crispy batter and malt vinegar.
When people think of classic fish and chips, cod is probably the first fish that comes to mind. It’s hard to beat the crispy batter and tender cod combo that this dish is famous for. Cod is easy to find and affordable, which adds to its popularity for making fish and chips.
Haddock – A Tastier Alternative
While cod may be the tried and true choice, many chefs and foodies argue that haddock actually makes superior fish and chips. This flavorful white fish packs more flavor punch than the mild cod.
Haddock has a sweeter, more robust taste and firmer texture than cod. The fillets tend to be thinner, so the batter crisps up nicely around the fish Haddock’s naturally fishy taste means you get that fresh from the sea flavor in every bite It stands up to the rich batter better than delicate cod.
So for those looking for a little more flavor in their fish and chips, haddock is the way to go. The combination of the fried crispy batter with the sweet fish makes for incredible fish and chips. Just be aware that haddock can be pricier than cod.
Pollock – A Budget-Friendly Option
If you’re looking for an affordable fish to use for fish and chips, consider going with pollock. This mild white fish is part of the cod family, though the fillets tend to be thinner.
Pollock has a very similar taste and texture to cod – flaky, mild, and delicious in batter. Since pollock costs less than cod or haddock, it’s a great budget choice for making fish and chips to feed a crowd. It also holds up well to frying without falling apart too much.
While pollock may lack the rich flavor of haddock, it makes incredibly tasty fish and chips, especially when paired with the right batter. Try experimenting with different batters and seasonings to bring out the best in the pollock. Tartar sauce and malt vinegar can also boost the flavor.
Other Fish Options for Fish and Chips
While cod, haddock, and pollock tend to be the top contenders, just about any thick white fish will work for fish and chips. Here are a few other fish you may see used:
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Halibut – This lean, firm fish makes very crispy fish and chips. It has a mild, sweet taste that pairs well with batter.
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Tilapia – Affordable and sustainable, tilapia fillets fry up crisp in batter with a very mild flavor.
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Catfish – A heartier flavor than cod or haddock, catfish stands up well to frying and the strong flavors of malt vinegar and tartar sauce.
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Striped bass – This flaky white fish has a delicate texture similar to cod, but with a slightly firmer bite. Great in batter and fries.
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Flounder – Thin, delicate fillets mean lots of battered surface area to satisfy cravings.
No matter which fish you choose, cod, haddock, and pollock remain the top contenders for traditional, delicious fish and chips. Their mild white meat, firm textures, and affordable prices make them perfect for this pub food favorite.
What Makes for the Best Fish and Chips?
Clearly the fish choice has a big impact on the end result, but there are a few other factors that go into perfect fish and chips:
High Quality Frying Oil
The type of oil you use to fry the fish and chips makes all the difference. A neutral-flavored oil with a high smoke point is best. Canola, vegetable, peanut, or rice bran oil are top choices. This allows the batter and fish flavors to shine.
Light Crispy Batter
A well-made batter than perfectly coats the fish without being bready or heavy is key. The batter should add a thin, delicately crispy layer of crunch. Beer batters are a terrific choice, as the beer lends lightness.
Double Frying
Frying the fish in hot oil until just partially cooked, then quickly frying again ensures the batter gets ultra crispy while the fish cooks through.
Flavor Balancing Act
Tartar sauce, malt vinegar, and salt all cut through and enhance the fried flavors. Getting the proportions right prevents any one flavor from overpowering.
The Fries
Chips are an integral part of fish and chips. Fresh cut, double fried fries provide the perfect crunchy, salty accompaniment to the fried fish.
Tips for Making Amazing Fish and Chips at Home
Want to serve up tasty fish and chips at home? Here are some tips:
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Use thicker cut chips rather than skinny fries to hold up to frying. Soak in cold water for 30 minutes before frying.
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Pat fish fillets dry before battering to prevent splattering. Coat evenly in a thin layer of flour first.
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Use ice cold beer or soda water for the crispiest, lightest batter. Chill the batter before using.
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Fry fish and chips separately at 350°F. Cook fish first. Fries take longer to cook through.
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Drain on paper towel lined pans. Sprinkle with salt right away. Keep in warm oven until ready to serve.
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Offer malt vinegar, mustard and ketchup for drizzling over the top. Tartar sauce is great too.
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Serve with peas or mushy peas and lemon wedges for squeezing over the fish.
With the right fish, batter, and fries, you can create delicious fish and chips at home that rival any restaurant or pub. Use high quality ingredients and cook with care, and this crispy, nostalgic meal will be one to remember. What fish will you fry up next?
What Kind of Fish Works Best With This Batter?
Use a thick white fish for this recipe; sustainable cod, haddock, or pollock are preferable. The batter includes both dark beer and sparkling water. Beer, sparkling water, and the type of fish suggested all have carbonation that makes the food light, mild, and tender, perfect for making crispy fish and chips.
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Steps to Make It
- Gather the ingredients.
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The Spruce Eats / Julia Hartbeck - Set aside 2 tablespoons of all-purpose flour. Put the last 5 tablespoons of all-purpose flour, 7 tablespoons of cornstarch, and 1 teaspoon of baking powder in a large bowl with plenty of room. Add a small amount of fine salt and freshly ground black pepper to taste. The Spruce Eats / Julia Hartbeck .
- Add 1/3 cup of cold dark beer and 1/3 cup of cold sparkling water to the flour mixture while whisking it all the time with a fork. Keep mixing until you get a thick, smooth batter. Put the batter in the fridge for 30 minutes to an hour to rest. The Spruce Eats / Julia Hartbeck .
- Peel and cut 2 pounds of potatoes into slices that are just under 1/2 inch thick. Then, cut these slices into sticks that are 1/2 inch wide. Put the chips in a colander and run cold water over them. The Spruce Eats / Julia Hartbeck .
- Put the washed chips in a pot with just enough cold water to cover them by about an inch. On high heat, bring to a slow boil. Then, lower the heat and let it cook for three to four minutes. The Spruce Eats / Julia Hartbeck .
- Drain, move to a plate lined with paper towels, and then pat dry with paper towels. Keep in the fridge covered with paper towels until needed. The Spruce Eats / Julia Hartbeck .
- While that is going on, dry off 4 (7-ounce) thick white fish fillets on a paper towel. Season lightly with a little salt. The Spruce Eats / Julia Hartbeck .
- In a deep-fryer or large, deep saucepan, heat about 3 inches of vegetable oil to 350 F. Some chips at a time should be cooked briefly in the oil for about two minutes, being careful not to brown them. Take the chips out of the oil and let them drain on paper towels. Set aside. The Spruce Eats / Julia Hartbeck .
- In a shallow bowl, put the 2 tablespoons of flour that you saved. Coat each fish fillet in flour, then shake off any extra. The Spruce Eats / Julia Hartbeck .
- Dip into the batter, coating the entire fillet. The Spruce Eats / Julia Hartbeck .
- Set a rack in the middle of the oven and heat it to 200 F. Put paper towels around the edges of a baking sheet with a rim and set it aside. Bring the oil temperature back to 350 F. Carefully lower each fillet into the hot oil. Fry for 6 to 8 minutes, turning the fillets over with a large slotted spoon every so often, until the batter is golden and crisp. The Spruce Eats / Julia Hartbeck .
- Take the fillets out of the oil and place them on a baking sheet lined with paper towels. Put it in the oven to stay warm and sprinkle it with a little salt. The Spruce Eats / Julia Hartbeck .
- Warm the oil to 400 F. Then, cook the chips one at a time for about 5 minutes, until they are golden and crispy. Remove from the oil and drain. Season with salt. The Spruce Eats / Julia Hartbeck .
- It should be served right away with your favorite topping and a cold pint. The Spruce Eats / Julia Hartbeck .
How to Make the Best Fish & Chips | Basics with Babish
What kind of fish do you use to make fish & chips?
Enjoy! Cod is the most common white fish used to make fish & chips, though you can also use haddock or pollock. You can swap out the Old Bay seasoning for your favorite seafood seasonings like lemon pepper or even Cajun seasoning! Use a starchy potato variety for the best chips (french fries).
What are the healthy alternatives to chips?
Starchy foods like potatoes when cut into thin slices and fried in oil, they retain a lot of oil and calories, hence making the chips energy dense and calorie dense food. Healthy alternative for chips are: 1) Home made sweet potato chips. 2) Pop corn. 3) Crunchy cucumber pieces. 4) Carrot pieces. 5) Healthy fruits like apple. 6) Mixed nuts. 7) Kale chips.
Which Fish & Chips are best?
Cod is a classic choice for fish and chips, renowned for its firm, flaky flesh and mild flavor. Its versatility makes it a favorite among both home cooks and restaurants. 2. Haddock Similar to cod, haddock boasts a firm texture and a slightly sweeter flavor. Its white, flaky flesh makes for a delectable fish and chips dish. 3. Halibut
What to serve with Fish & Chips?
Serve the fish with chips, tartar sauce and lemon wedges. Any firm, white fish will work well when frying fish. Hake, Halibut, Cod and Haddock are all good options. The crispiest beer battered fish and chips is an irresistible classic. Serving it with homemade tartar sauce takes it over the top!