Before calling the chip shop, take a look a this recipe! It might save you some money!
Have you had one of those long days at work where you get home and can’t be bothered cooking? All you want is to ring the fish and chips shop, have a cold one and watch your favourite show on Netflix. Well, this weeknight lazy fish and chips recipe is just perfect for you! We skip a couple of steps, that’s for sure, but the results are still absolutely delicious! And yes, I know, those are not chips, but please put down the pitchforks and give it a try; you might be surprised! Or, if you don’t want to trust me, you can just cut your potatoes in the shape of chips and fry them in the same oil you use for the fish.
Weeknight Lazy Fish and Chips
Make the quickest weeknight fish and chips (with a little italian twist) at home with this easy, step-by-step recipe! Featuring crispy beer-battered cod fillets and oven-roasted potato wedges, this homemade fish and chips recipe delivers golden, crunchy perfection without needing a deep fryer. With simple ingredients and quick prep, it’s the ideal crispy fish recipe for a comforting British classic any night of the week. Serve with a squeeze of fresh lemon for a burst of flavor. Perfect for anyone looking for quick dinner ideas or learning how to make fish and chips at home!
Ingredients
- 2 White fish fillets Cod, Hammock, Pollock or any white fish you like!
- 4 Small Potatoes You can use 2 big potatoes instead!
- 3 tbsp All purpose Flour For the batter
- 2 tbsp All purpose Flour For the fish
- 5 tbsp Corn Starch For the batter
- 1 tbsp Baking Powder For the batter
- 1 Lemon To season Fish
- 1/3 Glass Dark Beer Fridge cold
- 1/3 Glass Sparlking Water Fridge cold
- To Taste Salt and Pepper To season fish and potatoes
- To Taste Dried Oregano To season potatoes
- Enough to submerge fish Vegetable oil For the fish
- 2 tbsp Vegetable oil For the potatoes
Instructions
- Chop your potatoes. This has been a massive point of contingency with my friends: They keep telling me that I didn’t make fish and chips but fish and potatoes…. I have cut the potatoes in very thin wedges, so that they would cook in the over a lot quicker! Who wants to wait after getting home from a long day at work, right?4 Small Potatoes
- To a bowl, add your potatoes and 2tbsp of vegetable oil. Season with salt, pepper and oregano (that’s where the italian in me comes out, I can’t live without my oregano!) and mix until fully coated.To Taste Salt and Pepper, To Taste Dried Oregano, 2 tbsp Vegetable oil
- Evenly spread the potatoes on a baking sheet and stick in the over at 220 degrees for 30 minutes. Turn half way through! If you want this to be quicker, you can chop the potatoes more finely. If you do, keep an eye on them and make sure they don’t burn. Meanwhile, set a pot with your frying oil on medium-high heat.Enough to submerge fish Vegetable oil
- To a large bowl, add your flour, corn starch and baking powder. Grab a whisk (or a fork) and slowly add your dark beer, stirring constantly. Once that’s incorporated, add sparkling water and mix until you get a smooth batter. You are now supposed to let this set in the fridge for at least 30 minutes, but we are being lazy today (and we didn’t have space in the fridge). Set aside until your fish is ready to be dipped.3 tbsp All purpose Flour, 5 tbsp Corn Starch, 1 tbsp Baking Powder, 1/3 Glass Dark Beer, 1/3 Glass Sparlking Water
- Coat your fish with your flour. Make sure to shake the eccess.2 White fish fillets, 2 tbsp All purpose Flour
- Dip in the batter. Make sure it’s fully coated! Wait until your oil is warm enough. To check if the frying oil is warm enough, just stick a toothpick in it: if the oil starts bubbling, it means it’s hot enough!
- Gently add your coated fish fillet to the oil. Make sure you do this pointing the fish AWAY from you, so you are safe in case of any splashes! Let cook until you see the edges turning gold, then flip and give it another couple of minutes.
- When your fillet looks like this, remove it from the heat
- and allow it to rest on a drying rack for 2 minutes. This way you will get rid of all the excess oil and it won’t be scolding hot when you bite into it!
- Serve and top with a squeeze of lemon to enhance all the beautiful rich flavours!1 Lemon
Video
Notes
- Fish Options: Use fresh cod, haddock, or pollock for the best traditional British flavor.
- Batter Tip: Keep the batter cold by placing the bowl over ice if frying multiple batches.
- Oil Temperature: Keep oil between 175–185°C (350–365°F) for maximum crispiness.
- Serving Suggestions: Serve with tartar sauce, mushy peas, and lemon wedges for a full pub-style experience.
- Storage Tip: Fish and chips are best enjoyed fresh but can be reheated in an air fryer or oven at 180°C (356°F) for 5–7 minutes.
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