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Fish & Chips

Chef Kieron Hales | June 12, 2020

British chef Kieron Hales, owner of Zingerman’s Cornman Farms, shares his recipe for classic fish and chips: golden, battered cod fish served with thick, salty steak fries. Try your hand at one of London’s most iconic dishes!

Prep Time
10 minutes
Cook Time
45 minutes
Cook it With Our
Fish & Chips Recipe


  • 3-4 large russet potatoes
  • 1 gallon peanut oil
  • 4 6 ounce filets cod, whitefish, pollock, haddock, or perch
  • 1 bottle bottle of Stella Beer (or any IPA beer)
  • 2 tablespoons vodka
  • 3 tablespoons kosher salt
  • 2 teaspoons baking powder
  • 1 ¾ cups soft cake flour (or any low gluten flour)
  • ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon black pepper


  1. Cut potatoes into ¾ inch (18mm) pieces.
  2. Rinse the potato pieces under cold running water for 10 minutes.
  3. Add oil to a pan and bring to 300F.
  4. Add potatoes and fry for 6 to 7 minutes, until tender.
  5. Drain the chips onto a sheet tray with a wire rack. Place in the fridge.
  6. Place beer and vodka into a large bowl.
  7. Add 1 tablespoon (10g) kosher salt and baking powder to the liquid and whisk fully.
  8. Sift the soft cake flour into another bowl.
  9. Using a large soft whisk gently whisk in the soft cake flour one spoonful at a time.
  10. Once batter is fully mixed, allow to rest in the fridge for 20 minutes.
  11. Meanwhile, mix all-purpose flour and cornstarch in a bowl. Set aside.
  12. Season fish with kosher salt and black pepper.
  13. Allow to rest on a wire rack with a tray under it for 20 to 30 minutes.
  14. Dry fish with a paper towel.
  15. Place each piece of fish into the flour and cornstarch mix. Cover fully and press down on the fish.
  16. Dust off the excess flour and place into the batter mixture. Cover fully and allow to sit in mixture for 2 minutes.
  17. Gently pull the fish out of the batter and allow to drain for 20 to 30 seconds.
  18. Add oil to your dutch oven or fish fry pan until it is approximately 3 inches deep.
  19. Heat oil to 350F degrees.
  20. Holding your fish, dip it halfway into the oil and allow the batter to begin to fry for 10 seconds. (This creates air pockets that allow the fish to float in the oil.)
  21. Drop the fish fully into the oil. (If you are using a deeper pan like the dutch oven, we recommend using a fryer basket or strainer. See examples linked above.)
  22. Turn fish over after 2 minutes.
  23. Repeat this process every 2 minutes for a total for 6 to 8 minutes or until lightly golden. The center of the fish should be 145F or above. (Remember this fish will continue to cook as it rests.)
  24. Remove and cool for 2 minutes on a wire rack over a sheet tray. Do not use a paper towel as this will make the fish steam and lose its crispiness.
  25. While your fish is resting, turn up the heat on the oil to 375F to make the chips.
  26. Drop chips into the oil for 2 to 3 minutes or until crispy.
  27. Drain chips onto a wire rack and season with plenty of salt.
  28. We love eating these with tartar sauce, malt vinegar, curry sauce, and/or a squeeze of lemon if you’ve got it!
Skillet and Egg Logo
Skillet and Egg Logo
Contributed By: Chef Kieron Hales

A world-class chef whose career began in England at the age of 13 when he was accepted into the Royal Academy of Culinary Arts, Kieron has traveled the globe having lived and cooked in 27 different countries. His posts have included the three star Dal Pescatore in Italy and famous Paul Bocuse in France, as well as cooking for the British Royal family and three U.S. Presidents. In 2008, Kieron emigrated to the States to join Zingerman’s and pursue his entrepreneurial aspirations. After a few years as Executive Chef at Zingerman’s Roadhouse, he penned a vision and opened Zingerman's Cornman Farms, an award-winning event venue and working farm in Dexter, Michigan that specializes in weddings, private dining and corporate events with a focus on farm-to-table dining. 

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