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4.67 from 3 votes

Homemade Fish and Chips

Author: Nicole
Servings: 4 servings
Calories: 1244kcal
Ditch the soggy takeout, and try this Homemade Fish and Chips recipe for the crispiest, crunchiest battered fish of your life, which can be cooked on the stovetop or baked in the oven. The fish is paired with oven-baked chips (fries), which are sprinkled with sweet paprika for a gorgeous flavour, and a homemade tartare sauce is served on the side.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Ingredients

Fish

  • 600 g flathead fillets (3–4 fillets) or any firm, white-fleshed fish (see note 1 for other suitable fish)
  • 75 g plain (all-purpose) flour
  • 2 eggs, whisked
  • 120 g panko breadcrumbs
  • oil for frying (see note 2)
  • ½ tsp sea salt flakes
  • 4 wedges lemon, to serve

Chips (fries)

  • 1 kg potatoes, any variety (see note 3)
  • 2 tbsp olive oil
  • 1 tsp sweet paprika
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper

Tartare Sauce

  • 375 g whole-egg mayonnaise (see note 4 about dairy-free)
  • 1 tbsp finely diced gherkins (dill pickles)
  • 1 tbsp finely diced capers
  • 1 tbsp finely diced red onion
  • 1 tbsp finely chopped fresh dill, or fresh flat-leaf parsley if preferred
  • 1 tbsp fresh lemon juice
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper

Instructions

FISH PREPARATION

  • Cut the fish into strips.
  • Dredge the fish in the flour, then the egg, then the breadcrumbs. Use your hands to press the fish into the breadcrumbs well 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/400°F fan-forced).
  • 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/parchment 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, heavy-based frying pan over 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/400°F fan-forced).
  • Drizzle the crumbed fish with 2–3 tablespoons of olive oil and bake for 12–14 minutes.
  • If you want to deepen the colour of the crumb, see note 5.
  • 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/400°F fan-forced).
  • Drizzle the crumbed fish with 2–3 tablespoons of 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 (or halibut, cod or pollock for US and UK).
Note 2 – You need enough oil to cover the base of the pan. At least 1.5 cm (½ inch) deep is required for deep-frying. A high smoke-point oil like canola (rapeseed) or vegetable oil is best. If shallow-frying, use 2–4 tablespoons 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 – Although most mayonnaise is dairy-free, always check the label to be 100% sure.
Note 5 – 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°C (425°F) (200°C/400°F fan-forced) 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 (parchment) paper between the layers of crumbed fish to prevent them from sticking. Thaw completely overnight in the fridge prior to use, or see the recipe instructions on how to bake from frozen. The chips (fries) 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, then 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. 
Nutrition Facts
Homemade Fish and Chips
Amount per Serving
Calories
1244
% Daily Value*
Fat
 
87
g
134
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
45
g
Monounsaturated Fat
 
25
g
Cholesterol
 
189
mg
63
%
Sodium
 
2299
mg
100
%
Potassium
 
1454
mg
42
%
Carbohydrates
 
82
g
27
%
Fiber
 
8
g
33
%
Sugar
 
5
g
6
%
Protein
 
34
g
68
%
Vitamin A
 
511
IU
10
%
Vitamin C
 
52
mg
63
%
Calcium
 
146
mg
15
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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