Classic Fish and Chips

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 servings
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Tartar Sauce: 

1 cup mayonnaise

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped cornichons

2 teaspoons capers, roughly chopped

1 lemon, juiced

Fish and Chips:

3/4 cup rice flour

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt, plus more as needed

3/4 to 1 cup club soda

8 cups vegetable oil

Two 6-ounce fillets white fish

2 cups French fries, hot

Lemon wedges, for serving


  1. For the sauce: In a small bowl combine the mayonnaise, chives, parsley, cornichons, capers and lemon juice. Mix until smooth and taste for seasoning; adjust the flavors if needed. Transfer to a small ramekin. 
  2. For the fish and chips: Combine the rice flour, all-purpose flour, baking powder and salt, and whisk in enough of the club soda to reach the consistency of a thick batter. 
  3. Pour the oil in a large saucepot set over medium-high heat, and heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. 
  4. Dip a piece of the fish into the batter, and then slowly lower into the hot oil. Repeat with the second piece of fish. Cook until golden brown and flaky, 4 to 6 minutes. Use a slotted spoon to remove the fish, and place on a paper-towel-lined plate to absorb any excess oil. Season with salt immediately, and then transfer to serving plates. Serve the fish with the tartar sauce, French fries and lemon wedges.

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