I love classic fish and chips, but the takeaway version is neither healthy nor cost-effective, and frozen fish portions often come with unwanted ingredients. So I came up with my own version—this way, I know exactly what’s in my meal. I bake the chips in the oven and I’ve included instructions for both frying and baking the fish. You can also prepare a large batch of crumbed fish to freeze for later, and you can even freeze it directly from frozen. This is simple, wholesome cooking at its best. I serve this with my homemade tartare sauce and lemon wedges, but you can add coleslaw or green salad on the side if you like.
Can you make Homemade Fish and Chips ahead of time?
Yes, you can crumb the fish as per the recipe. Refrigerate the uncooked fish for up to 3 days, and freeze for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking paper between the layers of crumbed fish to prevent them from sticking. Thaw completely overnight in the fridge to use, or see instructions on how to bake from frozen. The chips can also be prepared ahead of time. Peel and cut the potatoes and place them in a container or bowl. Cover with water so that they are completely submerged and refrigerate for up to 24 hours. The water will stop the potatoes from browning. Do not add salt (as the potatoes will go brown). Strain and dry the potatoes with a paper towel before use. Cook as per recipe.
Is Homemade Fish and Chips suitable for leftovers?
Homemade Fish and Chips can be refrigerated for up to 3 days. Reheat in the microwave (the coating will soften). Not suitable to freeze.
Print
Homemade Fish and Chips
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
Fish
- 600 g flathead fillets or any firm, white fish (see note 1)
- 1/2 cup flour
- 2 eggs, whisked
- 2 cups panko breadcrumbs
- Oil for frying (see note 2)
- 1/2 tsp salt
- Lemon wedges, to serve
Chips
- 1 kg potatoes, any variety (see note 3)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
Tartare Sauce
- 1.5 cups whole egg mayonnaise
- 1 tbsp gherkins, finely diced
- 1 tbsp capers, finely diced
- 1 tbsp red onion, finely diced
- 1 tbsp fresh dill, finely chopped (or fresh parsley if preferred)
- 1 tbsp lemon juice
- 1/2tsp salt
- 1/2 tsp black pepper
Instructions
Fish preparation
- Cut the fish into strips.
- Dredge in the flour, followed by the egg, and lastly, the breadcrumbs. Use your hands to press the fish into the breadcrumbs to ensure it is evenly coated.
- The fish is now ready to be cooked using one of the methods below, or frozen (see recipe notes below if freezing).
Chips
- Preheat the oven to 220°C/425°F (200°C fan).
- Cut the potatoes into wedges (approximately 8 from a large potato or 6 from a small potato).
- Place the potatoes in a large baking dish (do not use baking paper), and add the olive oil, paprika, salt and pepper. Use your hands to coat.
- Arrange the potatoes so that the cut side lays flat on the tray. The contact with the baking tray is what produces crispy potatoes.
- Cook for 25 minutes.
- Turn the potatoes, so the other cut side lays flat on the tray. Cook for another 20 minutes (use this time to cook the fish).
- Serve immediately.
Tartare sauce
- Combine the ingredients in a small bowl and set aside until ready to serve.
How to fry fish
- Heat the oil in a large skillet on high heat (see note 2 for oil recommendations).
- Once the oil is hot, add the fish and cook for 6-8 minutes until crispy and golden.
- Drain on a paper towel.
- Sprinkle with salt and serve with lemon wedges and tartare sauce.
How to oven-bake fish
- Preheat the oven to 220°C/425°F (200°C fan).
- Drizzle the crumbed fish with 2-3 tbsp olive oil and cook for 12-14 minutes.
- If you want to deepen the colour of the crumb, see note 4.
- Sprinkle with salt and serve with lemon wedges and tartare sauce.
How to oven-bake fish from frozen
- Preheat the oven to 220°C/425°F (200°C fan).
- Drizzle the crumbed fish with 2-3 tbsp olive oil, and cook for 17-19 minutes.
- Sprinkle with salt and serve with lemon wedges and tartare sauce.
Notes
Note 1 – Fresh, white, firm fish fillets are best. Flathead, ling, cod, tilapia, hokki or perch are great options.
Note 2 – You need enough oil to cover the base of the pan. At least 1.5 cm or 3/4″ deep is required for deep frying. A high smoke point oil like canola or vegetable oil is best. If shallow frying, use 2-4 tbsp of olive oil. Shallow frying will not produce an even-coloured crumb. There may be darker and lighter patches using this method.
Note 3 – The potatoes can be any variety and can be left unpeeled if preferred.
Note 4 – Baking may not produce an even-coloured crumb. There may be darker and lighter patches using this method. For a golden, even colour, toast the breadcrumbs first in a 220°/425°F (200°C fan) oven for 5 minutes to deepen the colour of the crumb before crumbing the fish.
MAKE AHEAD
Crumb the fish as per the recipe. Refrigerate the uncooked fish for up to 3 days and freeze for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking paper between the layers of crumbed fish to prevent them from sticking. Thaw completely overnight in the fridge to use, or see recipe instructions on how to bake from frozen. The chips can also be prepared ahead of time. Peel and cut the potatoes and place them in a container or bowl. Cover with water so that they are completely submerged and refrigerate for up to 24 hours. The water will stop the potatoes from browning. Do not add salt (as the potatoes will go brown). Strain and dry the potatoes with a paper towel before use. Cook as per recipe.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave (the coating will soften). Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: fish and chips, seafood
- Method: deep fry, skillet fry
- Cuisine: British
