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Fish and Chips

Fish n Chips are a British staple but loved by all. Learn how to make these crispy, tender, and addictive fried treats!

Plated fish and chips. Fish is sitting on top of chips. Two sauces are in front (first: Zau second: Tartar sauce) and bottle of Zau and bottle of Vinegar is in the background
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Fish n Chips are a treat you’d gather around a table to have at a restaurant. But did you know how straightforward it is to make at home? This recipe is versatile and user-friendly.

Use whatever fish you’ve got and virtually any flour you’ve got on hand to make the batter. We’d love to see yours if you make it! Tag us on Instagram @hhfreshfishco.

Ingredients

  • Fish! We use local rockfish in this menu, but you can use whatever firm and flaky fish is available to you
  • 10 oz Flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 1 tsp Turmeric
  • 12 fl oz Beer 
  • Oil (high smoking point oil!)
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Instructions

Add flour, salt, baking powder, and turmeric––for color!––to a bowl and mix.  

Slowly mix in your beer with the dry ingredients, then take a sip for yourself! :) The carbonation from the beer adds a nice texture and color, and if you want to go non-alcoholic, throw in some fizzy water instead. We’re aiming for a thin, light batter. No lumps!

Lightly coat your fish in flour first so the batter can stick to the fish. We recommend tongs here.

Submerge your fish in the batter. Let any excess drip off. 

Drop your fish (safely!) into your deep fryer or a large pan filled with ample oil. Tim recommends keeping your oil at 325 Fº. The fish should take 5-6 mins to cook… If you’ve got a thermometer, you know your fish is fully cooked at 145 Fº.

And voila, you’re done! Serve with chips (fries), tartar sauce, a lemon wedge, and malt vinegar!

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