Name: Crispy Battered Fish and Chips
Prep time: 20 min
Cook time: PT-486619H27M50S
Total time: 45 min
Cuisine: British
Ingredients: 4 white fish fillets (such as cod, haddock, or pollock), skinless and boneless; Salt and pepper, to taste; 1 cup all-purpose flour (for dredging); 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1 teaspoon baking powder; 1/2 cup cold sparkling water (or soda water); 1 egg; Vegetable oil (for frying); 4 large russet potatoes, peeled and cut into thick fries; Salt, to taste; Vegetable oil (for frying); Optional for Serving: Tartar sauce (ensure it’s non-alcoholic), Vinegar, Lemon wedges

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Crispy Battered Fish and Chips (Non-Alcoholic) is the perfect version of the classic British comfort food, where the fish fillets are coated in a golden, crispy batter and paired with crispy fries. This version uses non-alcoholic ingredients, making it suitable for everyone, while still achieving that light and crunchy texture you love. Whether you’re cooking for a family dinner, a gathering, or just craving some crispy fish, this recipe is easy, flavorful, and comforting.

Why You’ll Love This Recipe

This recipe offers the perfect crispy exterior with a tender, flaky fish interior, and crispy fries, just like the traditional version. The batter uses sparkling water (or soda water) for that light, crisp crunch. Paired with thick-cut fries and a side of tartar sauce or vinegar, this dish is sure to become a favorite in your home.

Ingredients

For the Fish:

4 white fish fillets (such as cod, haddock, or pollock), skinless and boneless
Salt and pepper, to taste
1 cup all-purpose flour (for dredging)
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon baking powder
1/2 cup cold sparkling water (or soda water)
1 egg
Vegetable oil (for frying)

For the Chips (Fries):

4 large russet potatoes, peeled and cut into thick fries
Salt, to taste
Vegetable oil (for frying)

Optional for Serving:

Tartar sauce (ensure it’s non-alcoholic)
Vinegar
Lemon wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chips:

Prepare the Potatoes: Peel the potatoes and cut them into thick fries, about 1/2-inch thick. Rinse the fries in cold water to remove excess starch.
Par-cook the Chips: Heat oil in a large pot or deep fryer to 350°F (175°C). Carefully fry the potatoes in batches for about 4-5 minutes until they start to soften but are not fully cooked. Remove from the oil and drain on paper towels. Let them cool for 5 minutes.

For the Fish:

Prepare the Fish: Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Set aside.
Make the Batter: In a large bowl, combine the flour, paprika, garlic powder, and baking powder. In a separate bowl, whisk the egg and cold sparkling water (or soda water). Add the wet mixture to the dry ingredients and whisk until smooth. The batter should be thick but pourable—add more sparkling water if needed to adjust the consistency.
Heat the Oil: Heat vegetable oil in a deep pan or fryer to 375°F (190°C), ensuring there’s enough oil to fully submerge the fish fillets.
Batter and Fry the Fish: Dredge the fish fillets in the flour mixture, ensuring they are fully coated in the batter. Carefully lower the fish into the hot oil, frying for 4-5 minutes, turning halfway through, until golden brown and crispy. Use a slotted spoon to remove the fish from the oil and place it on paper towels to drain any excess oil.

Finish the Chips:

Fry the Chips Again: After the fish is done, increase the oil temperature to 375°F (190°C) and fry the par-cooked potatoes again for 4-5 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels. Season with salt immediately.

Serve:

Serve the Fish and Chips: Serve the crispy battered fish alongside the golden, crispy fries. Garnish with lemon wedges, vinegar, and tartar sauce (ensure it’s non-alcoholic) on the side for dipping.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes

Variations

Spicy Battered Fish: Add a pinch of cayenne pepper or chili powder to the batter for extra heat.
Sweet Potato Fries: Use sweet potatoes in place of russet potatoes for a different twist. Sweet potatoes can add a slight sweetness and additional nutrients.
Seasoned Fries: Add garlic powder, paprika, or a pinch of rosemary to the fries for extra flavor.

Storage/Reheating

Storage: Store leftover fish and chips in an airtight container in the refrigerator for up to 2 days. For best results, keep the fish and fries in separate containers to prevent sogginess.
Reheating: To reheat, place the fish and chips on a baking sheet and bake at 375°F (190°C) for 8-10 minutes to crisp them up. You can also use the air fryer to reheat them for an extra-crispy texture.

Crispy Battered Fish and Chips

FAQs

1. Can I use frozen fish fillets for this recipe?

Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat them dry before frying to prevent excess moisture from affecting the batter.

2. Can I make the batter without sparkling water?

Yes! You can substitute the sparkling water with club soda or plain water, but sparkling water gives the batter its light and crispy texture, so try to use it if possible.

3. Can I make this dish gluten-free?

Yes! To make the batter gluten-free, use a gluten-free flour blend instead of regular all-purpose flour. Additionally, use gluten-free cornmeal to keep the recipe entirely gluten-free.

4. What type of fish works best for this recipe?

Firm white fish such as cod, haddock, or pollock are perfect for frying. They hold up well to the batter and have a mild flavor that complements the crispy coating.

5. How do I prevent the batter from falling off the fish?

Make sure the fish is dry before dipping it into the batter. Also, don’t overcrowd the pan while frying, as this can cause the batter to break off. Fry in batches if necessary.

6. Can I make this dish in the oven?

While frying gives the crispiest texture, you can bake the battered fish and fries in the oven. Preheat the oven to 400°F (200°C) and bake the fish and fries on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through.

7. Can I use a deep fryer for this recipe?

Yes, a deep fryer works great for this recipe. Just make sure to heat the oil to the right temperature (375°F or 190°C) for the crispiest fish and chips.

8. Can I use other types of potatoes for the chips?

Yes! You can use other types of potatoes, like Yukon Gold or red potatoes. Just make sure to cut them into thick fries so they cook evenly.

9. How do I make the fries extra crispy?

For extra crispy fries, double fry them. After the initial fry, let the fries cool for a few minutes, then fry them again at a higher temperature for 3-4 minutes to achieve maximum crispiness.

10. What sauces can I serve with fish and chips?

Tartar sauce is the classic pairing, but you can also serve the fish and chips with lemon wedges, vinegar, hot sauce, or even a tangy aioli.

Conclusion

Crispy Battered Fish and Chips (Non-Alcoholic) is the perfect comfort food, delivering a crispy, golden exterior with a tender, flaky interior. The perfectly fried fish paired with crispy fries creates a satisfying meal that will transport you to a British pub. Whether you’re making it for a casual dinner or hosting friends for a fun meal, this non-alcoholic version of the classic is sure to be a hit. Serve with classic condiments like tartar sauce and vinegar, and you have a truly memorable meal!