Healthier Homemade Fish and Chips
Make crispy Fish and Chips at home with this easy recipe using fresh cod, double-fried potatoes, and a light batter. Perfect comfort food dinner.
Ingredients
- 2 pounds russet potatoes, cut into 0.375-inch thick sticks
- 1.75 pounds fresh cod or haddock fillets, patted completely dry
- 1 cup all-purpose flour, divided
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 large egg
- 1.25 cups chilled sparkling water or light lager beer
- 2.5 quarts vegetable oil for deep frying
- 1.5 teaspoons fine sea salt, plus more for seasoning
- 0.5 teaspoon freshly ground black pepper
- 0.75 teaspoon smoked paprika
- Pinch of cayenne pepper, optional
- 1 fresh lemon, cut into wedges
- Malt vinegar for serving
Instructions
- 1
Cut russet potatoes into uniformly-sized sticks approximately 0.375 inches thick, then soak them in ice water for at least 30 minutes to remove excess starch, which helps them fry extra crispy.
- 2
Pat the soaked potato sticks completely dry with clean kitchen towels, ensuring no moisture remains on the surface.
- 3
Heat the vegetable oil to 325°F in a large, heavy-bottomed pot or deep fryer, using a reliable cooking thermometer to monitor temperature.
- 4
Working in batches to avoid overcrowding, blanch the potato sticks in the 325°F oil for 5 to 8 minutes until they're cooked through but still pale, then transfer them to a paper towel-lined plate.
- 5
Remove the fish fillets from the refrigerator about 10 minutes before frying and pat them thoroughly dry with paper towels to ensure the batter adheres properly.
- 6
Whisk together 0.75 cups of the all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, black pepper, smoked paprika, and cayenne pepper in a medium mixing bowl.
- 7
Create a well in the dry ingredients and add the egg, then slowly pour in the chilled sparkling water while whisking until you achieve a smooth, thick batter with the consistency of pancake batter.
- 8
Let the batter rest in the refrigerator for 5 to 10 minutes to allow the baking powder to activate and create a lighter coating.
- 9
Increase the oil temperature to 375°F once you're ready to fry the fish.
- 10
Dust each fish fillet lightly with the remaining 0.25 cup flour, shaking off any excess, then dip it into the cold batter, coating completely on both sides.
- 11
Carefully place the battered fish into the 375°F oil and fry for 5 to 7 minutes, turning once halfway through, until the batter is deep golden brown and the fish flakes easily with a fork.
- 12
Transfer the fried fish to a paper towel-lined plate and season immediately with a pinch of salt while still steaming hot.
- 13
Increase the oil temperature back to 375°F and work in batches again to fry the blanched potato sticks for 2 to 3 minutes until they're deep golden and crispy, shaking the basket occasionally for even cooking.
- 14
Season the hot chips generously with fleur de sel or fine sea salt right after removing them from the oil.
- 15
Arrange the fish and chips on a serving plate, garnish with fresh lemon wedges, and serve immediately with malt vinegar and additional salt on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour in batter | Rice flour or cornmeal blend (half and half) | Creates an even lighter, crispier crust while being easier to digest for some people |
| Vegetable oil | Avocado oil or peanut oil | Both have higher smoke points and contain more stable, heart-healthy fats with better nutritional profiles |
| Regular potatoes | Sweet potatoes with skin left on | Sweet potatoes contain more fiber, beta-carotene, and nutrients while still frying beautifully when cut properly |
| Beer or sparkling water in batter | Plain seltzer water with 1 tablespoon apple cider vinegar | Reduces alcohol content and adds beneficial probiotics while maintaining the carbonation for a light batter |
| 1.75 pounds white fish | 1.75 pounds wild-caught pollock or sustainably-caught halibut | Wild-caught varieties have higher omega-3 content and better environmental sustainability profiles |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 612 |
| Total Fat | 24g |
| Saturated Fat | 5g |
| Cholesterol | 85mg |
| Sodium | 720mg |
| Carbohydrates | 54g |
| Fiber | 5g |
| Sugar | 2g |
| Protein | 39g |
Nutrition Comparison
| Classic | Metabolic Health | Healthier | |
|---|---|---|---|
| Calories | 612 | 385 | 385 |
| Protein | 39g | 38g | 38g |
| Carbs | 54g | 22g | 42g |
| Fat | 24g | 18g | 8g |
| Fiber | 5g | 8g | 6g |
| Sugar | 2g | - | - |
| Health Scores | |||
| Gut Health | 5/10 | 9/10 | 8/10 |
| Anti-Inflammatory | 6/10 | 9/10 | 7/10 |
| Blood Sugar | 6/10 | 9/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
