Jul 14 2026
Restaurants›Wag's Restaurant›Fish And Chips Recipe

Fish And Chips Recipe

Inspired by Wag's Restaurant
Time1h
Serves4

Make Fish And Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Fish

For the Chips

For Serving

Method

For the Fish

  1. 1

    Prepare the Batter

    In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water to the dry ingredients, whisking until smooth. The batter should be thick enough to coat the back of a spoon.

  2. 2

    Heat the Oil

    In a large, deep skillet or pot, pour in the vegetable oil for frying and heat it over medium-high heat. The oil is ready when it reaches 350°F (175°C).

  3. 3

    Coat the Fish

    Pat the fish fillets dry with a paper towel. Dip each fillet into the batter, allowing excess batter to drip off before carefully placing it in the hot oil.

  4. 4

    Fry the Fish

    Fry the fish in batches for about 4-5 minutes or until golden brown and crispy. Use a slotted spoon to remove the fish from the oil, and place it on a plate lined with paper towels to absorb excess oil.

For the Chips

  1. 5

    Prepare the Potatoes

    Peel the russet potatoes and cut them into thick strips (about 1/2 inch wide). Rinse the potato strips in cold water to remove excess starch.

  2. 6

    Soak the Potatoes

    Soak the potato strips in cold water for at least 30 minutes. This helps to make them crispy when fried.

  3. 7

    Heat the Oil

    In a deep fryer or large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  4. 8

    Fry the Chips

    Remove the potatoes from the water and dry them thoroughly using a clean kitchen towel. Fry the potato strips in batches for 5-6 minutes until tender but not browned. Remove them and drain on paper towels.

  5. 9

    Second Fry

    Return the partially cooked chips to the hot oil and fry again for another 3-4 minutes or until golden brown and crispy. Drain on paper towels and season with salt.

To Serve

  1. 10

    Serve the Dish

    Arrange the fried fish and chips on a plate. Serve with malt vinegar and tartar sauce on the side for dipping.

More from Wag's Restaurant