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Fish and Chips

Make your own version of fish and chips at home using Pacific Cod! This classic British dish is always a crowd-pleaser and produces and crispy golden exterior on this meaty fish, pairing perfectly with fries, tartar sauce or a little malt vinegar!

Fish and Chips


  • 4 Pacific Cod fillets
  • 1 ½ C flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp Old Bay Seasoning
  • 12 oz brown beer
  • 1 C Corn Starch
  • 1 quart vegetable oil
  • Tartar sauce or malt vinegar, for serving


  1. In bowl, whisk together flour, baking powder, salt, pepper, and old bay seasoning. Whisk in beer until the batter is smooth. Set aside in the refrigerator for up to 1 hour and at least 15 minutes.
  2. While batter is refrigerating, cut potatoes into thin slices and place in a bowl with cold water.
  3. Preheat oil in a large dutch oven or pot to 350°F.
  4. Drain potatoes and remove any excess water. Once oil is to temp, fry potatoes until tender, about 2-4 minutes. Remove with slotted spoon or skimmer and let drain & cool.
  5. Increase oil heat to 400°F, then re-fry potatoes a second time for additional 5 minutes until gold and crisp. Remove from oil and drain. Season with salt and pepper while still hot. Place in the oven, set to 200°F to keep warm.
  6. Turn down heat on oil to 350°F for fish.
  7. Dredge fish in cornstarch, then dip into batter, then carefully immerse into hot oil. Once batter has set, flip the fish pieces and cook until golden brown, about 2 minutes.
  8. Drain fish on a wire rack and serve with tartar sauce or malt vinegar.

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