Name: Classic Fish and Chips with Homemade Batter and Oven-Baked Potato Wedges Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 1 lb. fish fillets (cod or halibut); 3/4 cup flour; 2 Tablespoons corn starch; 1/8 teaspoon garlic powder; 1/8 teaspoon onion powder; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/8 teaspoon salt; 1/2 teaspoon Old Bay Seasoning; 3/4 cup warm water; Oil for frying (about 3 inches deep); 2 large golden potatoes, washed and sliced into wedges; 2 Tablespoons olive oil; Salt, pepper, and Old Bay Seasoning to taste; 1 large zucchini, sliced into wedges; Remaining batter from fish preparation; Parmesan cheese as garnish

Introduction

Classic Fish and Chips is a beloved comfort food featuring crispy battered fish and golden, tender potato wedges. This recipe offers a simple way to achieve the perfect crunch and flavor right at home. Pair it with crispy fried zucchini for a delightful twist.

The image shows a serving of golden-brown battered fish pieces on the left, with a crispy texture and slightly uneven shapes. On the right, there are fried zucchini sticks with a coarse, crumbly coating sprinkled with light-colored grated cheese. Underneath the fish and zucchini are thick, lightly seasoned golden potato wedges with a slightly rough surface. In the background, partially visible lemon wedges add a bright yellow color. All the food is placed in a white paper-lined basket with a red checkered pattern, set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. fish fillets (cod or halibut)
3/4 cup flour
2 tablespoons corn starch
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon Old Bay Seasoning
3/4 cup warm water
Oil for frying
2 large golden potatoes (washed and sliced)
2 tablespoons olive oil
Salt, pepper, and Old Bay Seasoning to taste
1 large zucchini sliced into wedges
Parmesan cheese as garnish

Instructions

Step 1: Place sliced potato wedges in a large zip lock bag. Drizzle with olive oil and season with salt, pepper, and Old Bay Seasoning. Shake the bag to coat the potatoes evenly.
Step 2: Preheat oven to 375°F (190°C). Arrange the potato wedges on a baking sheet and bake for 15 minutes. Turn the wedges over and bake for an additional 15 minutes or until golden brown. Remove and set aside.
Step 3: Prepare the fish by washing, patting dry, and cutting into strips. Season with Old Bay Seasoning.
Step 4: In a medium bowl, whisk together flour, corn starch, garlic powder, onion powder, baking soda, baking powder, salt, and Old Bay Seasoning.
Step 5: Add warm water to the dry ingredients and whisk until the batter is smooth and free of lumps.
Step 6: Heat about 3 inches of oil in a deep pot to 375°F (190°C).
Step 7: Dip the fish strips into the batter, allowing excess to drip off, then carefully lower them into the hot oil.
Step 8: Fry the fish for 4–5 minutes on each side until golden brown and cooked through. Transfer to a cooling rack set over a baking sheet and keep warm in the oven.
Step 9: For the zucchini, dip the wedges into the remaining batter and fry until golden brown. Sprinkle with Parmesan cheese before serving.
Step 10: Serve the crispy fish and chips alongside the zucchini wedges with lemon, tartar sauce, or malt vinegar as desired.

Tips & Variations

For extra crispiness, add corn starch to the batter as it helps create a light, crunchy coating.
You can substitute Old Bay Seasoning with a mix of paprika, cayenne, and black pepper if you prefer a different spice blend.
Try oven-baking the fish instead of frying for a lighter version.
Use sweet potatoes for a flavorful twist on the classic chips.

Storage

Store leftover fish and chips in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F (175°C) for about 10 minutes to retain crispiness. Avoid microwaving as it can make the batter soggy. Zucchini wedges are best enjoyed fresh.

How to Serve

The dish shows two golden-brown battered fried fish pieces placed on a base layer of thick, golden fries. To the right of the fish, there are three long pieces of fried zucchini coated in crispy crumbs with a light dusting of white powder, likely parmesan cheese. Behind the fish and zucchini, there are three slices of lemon with a bright yellow color positioned upright. All the food sits on a white paper with red checkered squares lining a white tray. The whole scene is set on a wood-textured surface changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white fish like pollock, haddock, or even tilapia works well. It’s important to choose fish that holds together when fried.

How can I make the batter gluten-free?

Replace regular flour with a gluten-free flour blend and ensure the corn starch you use is gluten-free. This will give you a similar crisp texture without gluten.

Classic Fish and Chips with Homemade Batter and Oven-Baked Potato Wedges Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

Classic Fish and Chips featuring crispy battered cod or halibut fillets, oven-baked golden potato wedges, and Parmesan-garnished fried zucchini wedges. This comforting British-inspired meal offers a perfect balance of crispy, tender textures and savory flavors, ideal for a satisfying homemade dinner.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: British

Ingredients

Scale

Fish

1 lb. fish fillets (cod or halibut)
3/4 cup flour
2 Tablespoons corn starch
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon Old Bay Seasoning
3/4 cup warm water
Oil for frying (about 3 inches deep)

Chips (Potato Wedges)

2 large golden potatoes, washed and sliced into wedges
2 Tablespoons olive oil
Salt, pepper, and Old Bay Seasoning to taste

Zucchini Wedges

1 large zucchini, sliced into wedges
Remaining batter from fish preparation
Parmesan cheese as garnish

Instructions

Prepare the Chips: Place the sliced potato wedges in a large zip lock bag. Drizzle with olive oil and season with salt, pepper, and Old Bay Seasoning. Seal the bag and shake well to evenly coat the potatoes.
Bake the Chips: Preheat your oven to 375°F (190°C). Arrange the seasoned potato wedges in a single layer on a baking sheet. Bake for 15 minutes, then turn the wedges over and bake for an additional 15 minutes or until the potatoes are golden brown and crispy.
Prepare the Fish: Wash and pat dry the fish fillets, then cut them into strips. Season with Old Bay Seasoning. In a medium bowl, combine flour, corn starch, garlic powder, onion powder, baking soda, baking powder, salt, and Old Bay Seasoning. Whisk together.
Make the Batter: Slowly add 3/4 cup warm water to the dry ingredients while whisking until the batter is smooth and free of lumps.
Heat the Oil: Heat about 3 inches of oil in a dutch oven or deep heavy pan to 375°F (190°C).
Fry the Fish: Dip the fish strips into the batter, allowing excess to drip off, then carefully place them into the hot oil. Fry for 4-5 minutes on each side or until golden brown and crispy. Remove and transfer to a cooling rack set over a baking sheet. Keep warm in the oven if frying in batches.
Prepare and Fry the Zucchini: Cut zucchini into wedges. Dip these wedges into the remaining batter. Fry in the hot oil until golden brown and crispy. Remove and immediately sprinkle with Parmesan cheese.
Serve: Serve the crispy fish and chips with lemon wedges, tartar sauce, or malt vinegar as desired. Include the Parmesan garnished zucchini wedges as a delightful side.

Notes

Use a thermometer to maintain the oil temperature at 375°F for even frying.
Keep fried fish warm in the oven set to low heat while frying remaining batches to maintain crispiness.
Oven-baked chips are a healthier alternative to deep frying but still retain a crispy texture.
Parmesan cheese on zucchini adds a nice salty flavor and should be sprinkled immediately after frying.
Cod or halibut are recommended for their firm texture and mild taste, but other white fish can be used.
Ensure the batter is lump-free to achieve a light and crispy coating.

Keywords: fish and chips, battered fish, oven baked chips, fried zucchini, British recipe, cod fish fry