Crispy fish and chips on a platter with golden fries, crunchy battered fish pieces, lemon wedges, and a small bowl of tartar sauce.
This Fish and Chips with Soda Water Batter is everything you want on a cozy night in: crunchy fish, golden fries, and that light, crackly crust that tastes better than takeout. The soda water batter keeps the coating airy and crisp, so the fish stays tender and flaky inside.
You’ll love how simple this fish and chips recipe is. No fancy tools, no complicated steps—just a few smart tricks for that classic crispy finish.
Introduction
Table of Contents
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Fish and chips is one of those meals that feels like a treat every single time. The mix of crispy batter and hot fries is pure comfort food, especially with lemon and a dip of tartar sauce.
The standout trick here is the soda water batter. Cold soda water adds bubbles, which makes the coating lighter and crispier. Combine that with a hot pan of oil and you get that crunchy, shatter-y crust that everyone wants.
This fish and chips is a fan-favorite because it’s easy to pull off at home. Trust me, once you make it once, you’ll want it on repeat for weekend dinners and game nights.
Why You’ll Love This Fish and Chips (Soda Water Batter)
- Better than takeout: Crunchy fish and hot fries taste fresh, not soggy.
- Light soda water batter: Bubbly batter makes the coating extra crisp.
- Family-friendly: Simple flavors that everyone likes, with easy dipping sauces.
- Easy weeknight dinner: Straightforward steps with big payoff.
- Crispy texture: Cornstarch plus soda water helps the crust stay crackly.
- Fun to customize: Add extra spice, swap sauces, or try different fish.
Ingredients for Fish and Chips (Soda Water Batter)
For the chips
- Russet potatoes (2 pounds): Classic choice for fluffy-inside, crispy-outside fries.
- Swap: Yukon Gold potatoes work, but fries will be a little creamier.
- Fine salt (to taste): Seasons the fries at the end so they stay crisp.
- Neutral oil for frying: Needed for crisp fries and crunchy fish.
For the fish
- White fish fillets (1 1/2 pounds, cut into 1-inch strips): Mild and flaky, perfect for batter.
- Swap: cod, haddock, pollock, or tilapia.
- Fine salt (3/4 teaspoon): Seasons the fish so it tastes flavorful inside the crust.
- Ground black pepper (1/2 teaspoon): Adds gentle warmth.
- All-purpose flour (2 tablespoons): Light dusting helps the batter stick.
For the soda water batter
- All-purpose flour (1 cup): The base of the batter.
- Cornstarch (1/3 cup): Helps the coating turn extra crisp.
- Baking powder (1 teaspoon): Adds lift for a lighter crust.
- Paprika (1 teaspoon): Adds color and a mild smoky note.
- Garlic powder (1/2 teaspoon): Savory flavor without overpowering.
- Fine salt (1 teaspoon): Seasons the crust.
- Cold soda water (1 1/4 cups): The bubbly secret for a crisp, airy batter.
- Tip: Keep it very cold for best crunch.
For serving
- Lemon wedges: Brightens everything.
- Tartar sauce: Classic dip.
- Malt vinegar (optional): Traditional and so good on hot fries.
How to Make Fish and Chips (Soda Water Batter)
- 1. Cut and soak the fries: Slice potatoes into fries about 1/2-inch thick. Soak in cold water 20–30 minutes to wash off extra starch. This helps them crisp. Drain and pat very dry.
- 2. Fry the fries the first time: Heat oil in a deep skillet or Dutch oven to 325°F. Fry fries in batches 4–6 minutes until pale and softened, not browned. Remove to a rack or paper towels.
- 3. Heat oil hotter for crisping: Raise oil to 375°F. This higher heat is what makes everything golden and crunchy.
- 4. Season and dust the fish: Pat fish strips dry and season with salt and pepper. Dust lightly with flour so the batter sticks well.
- 5. Whisk the soda water batter: In a bowl, whisk flour, cornstarch, baking powder, paprika, garlic powder, and salt. Pour in cold soda water and whisk just until combined. A few small lumps are fine. Don’t overmix.
- 6. Crisp the fries: Fry the par-cooked fries again at 375°F for 2–4 minutes until golden and crisp. Drain and sprinkle with salt right away.
- 7. Fry the fish in batches: Dip fish into batter, let extra drip off, and gently lower into the oil. Fry 3–5 minutes, turning once, until deep golden and crisp. Don’t crowd the pan or the crust will soften.
- 8. Serve hot: Plate fish and chips right away with lemon wedges and tartar sauce. If you like malt vinegar, drizzle a little over the fries while they’re hot.
Reader Review: The soda water batter made the crispiest fish I’ve ever made at home. We ate it like a real fish shop dinner with lemon and tartar sauce.
Tips for Perfect Fish and Chips (Soda Water Batter)
- Keep soda water cold: Cold bubbly liquid makes a lighter crust.
- Pat everything dry: Dry fries and dry fish help oil stay hot and crisp.
- Fry in batches: Crowding drops the oil temperature and makes food soggy.
- Don’t overmix batter: A gentle whisk keeps it light and airy.
- Salt fries right away: Salt sticks best when fries are hot.
- Use a rack if possible: A rack keeps the bottom crisp while it drains.
Variations & Substitutions
- Spicy batter: Add a pinch of cayenne or extra paprika to the batter.
- Different fish: Try haddock or pollock for a classic fish shop taste.
- Oven fries: Bake fries at 450°F until crisp if you want to skip frying fries, then fry just the fish.
- Air fryer fries: Air fry fries and keep the batter-fried fish for the best mix of easy and crispy.
- Sauce swap: Try garlic mayo, chipotle sauce, or ketchup for dipping.
- Gluten-free: Use a gluten-free all-purpose flour blend plus cornstarch in the batter.
Storing & Reheating
- Fridge: Store leftovers in airtight containers for up to 2 days. Keep fish and fries separate if you can.
- Reheat for crisp: Warm on a baking sheet at 425°F for 10–14 minutes, flipping once, until crisp again.
- Avoid microwave: It softens the crust fast.
- Make-ahead: Cut potatoes earlier in the day and keep them in cold water in the fridge, then dry well before frying.
Serving Suggestions & Pairings
- Serve with coleslaw or a simple green salad for a fresh side.
- Add pickles for a bright, tangy bite.
- Pair with corn on the cob or roasted peas for a classic vibe.
- Set out sauces and let everyone dip and mix their favorites.
Fish and Chips (Soda Water Batter) Recipe Card
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Dishes
Method: Frying
Cuisine: British Inspired
Diet: Pescatarian
Ingredients
For the chips
- 2 pounds russet potatoes, cut into fries
- Neutral oil for frying
- Fine salt to taste
For the fish
- 1 1/2 pounds white fish fillets, cut into 1-inch strips
- 3/4 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour for dusting
For the batter
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon fine salt
- 1 1/4 cups cold soda water
For serving
- Lemon wedges
- Tartar sauce
- Malt vinegar, optional
Instructions
- 1. Soak cut fries in cold water 20–30 minutes. Drain and pat very dry.
- 2. Heat oil to 325°F and fry fries in batches 4–6 minutes until pale. Drain.
- 3. Raise oil to 375°F.
- 4. Season fish and dust lightly with flour.
- 5. Whisk batter dry ingredients, then whisk in cold soda water just until combined.
- 6. Fry fries again at 375°F for 2–4 minutes until golden. Salt immediately.
- 7. Batter fish and fry 3–5 minutes until deep golden and crisp. Drain on a rack.
- 8. Serve hot with lemon and tartar sauce.
Notes
- Cold soda water and a hot pan of oil are the keys to a crispy crust.
- Fry in batches so the oil stays hot and everything stays crunchy.
If you make this Fish and Chips with Soda Water Batter, leave a rating and a comment. Are you team tartar sauce, ketchup, or malt vinegar on your fries?
Print
Fish and Chips (Soda Water Batter) (Easy, Crispy, Better Than Takeout)
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Pub-style fish and chips made at home with a crisp, airy soda water batter—golden fried fish with tender fries, ready for dunking in tartar sauce.
Ingredients
Scale
- 2 pounds russet potatoes, peeled (optional) and cut into fries
- 4 cups vegetable oil (for frying; more as needed depending on pot size)
- 1 1/2 pounds cod fillets (cut into 4 portions)
- 1 teaspoon kosher salt, plus more for fries
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour (for dredging)
Soda Water Batter:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup cold soda water
For serving (optional):
- Tartar sauce
- Malt vinegar
- Lemon wedges
Instructions
- Soak fries in cold water 20 minutes (helps crisp). Drain and pat very dry.
- Heat oil in a deep, heavy pot to 325°F.
- Fry potatoes 4–5 minutes until pale and slightly tender. Remove to a rack.
- Increase oil temperature to 350°F.
- Season fish with salt and pepper. Dredge lightly in 1/2 cup flour.
- Whisk batter dry ingredients; whisk in cold soda water just until combined.
- Dip fish into batter, let excess drip off, then fry 4–6 minutes until deep golden and fish is cooked through. Fry in batches.
- Fry potatoes again at 350°F for 2–4 minutes until crisp and golden. Salt immediately.
- Serve fish and chips hot with tartar sauce, malt vinegar, and lemon.
Notes
- Oil temp matters: Use a thermometer for consistent crispness.
- Make-ahead: Do the first fry for chips up to 1 hour ahead; do the second fry right before serving.
- Gluten-free option: Use a 1:1 gluten-free flour blend in batter and dredge.
- Tools: Deep pot or Dutch oven, thermometer, wire rack.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Deep-Fried
- Cuisine: British