Cod is the most popular fish for fish and chips because it has a mild flavor, a flaky texture, and stays juicy inside the crispy coating. It cooks evenly and does not taste too “fishy,” which makes it a favorite for many people.
Haddock is another great choice. It has a slightly sweeter taste than cod and works really well with crunchy batter and thick-cut fries. In some places, people even prefer haddock over cod because it has a richer flavor.
If you cannot find cod or haddock, pollock, halibut, or tilapia can also work. Pollock is affordable and has a soft texture. Halibut is thicker and meatier, while tilapia is mild and easy to cook. Just make sure the fish is firm enough so it does not fall apart in the fryer.
Fresh fish usually gives the best results, but frozen fillets can work too if you thaw and dry them well before cooking. Too much moisture can make the batter soggy instead of crispy.
For the best fish and chips at home, use white fish with a light flavor and flaky texture. Pair it with a crunchy batter and hot fries, and you’ll have a meal that tastes like it came from a real fish shop.
Why Certain Fish Work Better for Fish and Chips
Not every fish turns out great in fish and chips. Some fish stay juicy and flaky after frying, while others become dry, rubbery, or fall apart in the oil. That’s why choosing the right fish matters so much when you want that crispy restaurant-style bite at home.
The best fish for fish and chips is usually a mild white fish. White fish has a light flavor that works really well with crispy batter, fries, tartar sauce, lemon, and vinegar. If the fish has a very strong seafood taste, it can overpower the whole meal. I once tried using a stronger fish because it was on sale, and honestly, it tasted too fishy for classic fish and chips. Even with extra seasoning, it just wasn’t the same.
Texture is another big reason some fish work better than others. Good fish for frying should be flaky but still firm enough to stay together. When you bite into fish and chips, you want the inside to pull apart in soft layers while the outside stays crunchy. Cod and haddock do this perfectly. They almost melt in your mouth after frying.
Thickness matters too. Thin fish fillets cook too quickly and can dry out before the batter becomes crispy. Thicker fillets give you a better balance between crunchy coating and tender fish inside. That’s why many restaurants use thick cuts of cod or halibut instead of super thin fillets.
Low-oil fish also tends to work better for deep frying. Fish with too much natural oil can become greasy once battered and fried. Mild white fish usually stays cleaner and lighter tasting. This helps the batter stay crisp instead of soggy.
Freshness plays a huge role as well. Fresh fish smells clean and mild, not strong or sour. But frozen fish can still work great if it’s handled properly. I keep frozen cod fillets in my freezer for quick dinners, and they turn out surprisingly good when fully thawed and dried with paper towels before frying.
Another thing people forget is moisture. Wet fish ruins crispy batter fast. If the fillet has too much water on the surface, the coating slides off or becomes soft. Patting the fish dry before dipping it into batter makes a huge difference. It’s one of those little kitchen tricks that sounds boring but honestly changes the final result a lot.
The shape of the fish matters too. Firm fillets hold together during frying and flipping. Delicate fish sometimes breaks apart in hot oil, especially for beginners. That can turn dinner into a mess pretty quickly. I learned that after trying to fry super thin fillets in a crowded pan. Half the coating came off, and the fish fell apart before it even reached the plate.
Good fish and chips should have a balance of crispy, flaky, juicy, and mild flavors all at once. That’s why fish like cod, haddock, pollock, and halibut are so popular. They check almost every box for the perfect fried fish dinner.
Once you understand what makes fish good for frying, shopping becomes much easier. Instead of guessing, you can look for thick white fish with firm texture and mild flavor. That simple rule alone helps you make way better fish and chips at home.
Cod Is the Traditional Choice
Cod is probably the first fish people think about when talking about fish and chips, and for good reason. It has been used in traditional British fish and chips shops for years because it checks almost every box. The flavor is mild, the texture is flaky, and it fries beautifully in crispy batter.
One of the best things about cod is how soft and tender it becomes after cooking. When you bite into a good piece of fried cod, the fish flakes apart easily but still stays moist inside. That contrast between crunchy batter and soft fish is what makes fish and chips so satisfying. Honestly, the first time I made homemade fish and chips with real cod instead of random frozen fish sticks, the difference was huge.
Cod also has a clean taste that works well with almost any seasoning or sauce. Some fish can taste very strong, but cod stays light and simple. That’s why it pairs so well with tartar sauce, lemon juice, malt vinegar, or even ketchup if that’s your thing. Kids usually like cod too because it doesn’t have an overpowering seafood flavor.
Another reason cod is popular is because the fillets are usually thick. Thick pieces cook more evenly in hot oil. Thin fish can dry out fast, but cod stays juicy while the batter gets golden and crispy outside. That’s especially helpful if you’re making fish and chips at home and still learning frying times.
Atlantic cod and Pacific cod are the two types you’ll see most often in stores. Both work well for frying. Atlantic cod is slightly sweeter and softer, while Pacific cod can be a bit firmer. Most people honestly won’t notice a huge difference once the fish is battered and fried.
Frozen cod can work surprisingly well too. A lot of people think fresh fish is always better, but frozen cod fillets are convenient and still make great fish and chips if you thaw them properly. I usually let the fish thaw fully in the fridge, then pat it dry with paper towels before adding batter. If the fish is too wet, the coating can slide off or turn soggy during frying.
Cod also works perfectly with beer batter. The mild flavor lets the crispy coating shine without fighting against the fish itself. A cold batter creates that crunchy shell people love from restaurants and pubs. Some home cooks even chill their flour and beer before mixing because it helps the batter fry lighter and crispier.
The only downside with cod sometimes is price. Depending on where you live, cod can cost more than pollock or tilapia. That’s why some restaurants use cheaper white fish instead. But if you want classic fish and chips flavor, cod is usually worth it for special dinners or weekend meals.
When buying cod, look for fillets that are firm, white, and moist-looking. Avoid fish that smells overly strong or looks dry around the edges. Thick center-cut fillets usually fry the best because they stay juicy inside.
If someone asked me for the safest choice for homemade fish and chips, I’d probably say cod every single time. It’s easy to cook, tastes great, and gives you that classic crispy fish shop experience right at home.
Haddock Has More Flavor
Haddock is another top choice for fish and chips, especially in the UK. Some people actually prefer it over cod because it has a slightly richer flavor while still staying mild and easy to eat. If cod tastes light and clean, haddock has a little more depth without becoming too strong or overly fishy.
The first time I tried haddock instead of cod, I noticed the difference right away. The fish had a slightly sweeter taste and felt a bit more buttery after frying. It still had that soft flaky texture everyone wants in fish and chips, but the flavor stood out more. It tasted closer to what you’d get from a real seafood restaurant.
Haddock works really well for deep frying because the flesh stays firm enough to hold together in hot oil. Some delicate fish break apart during cooking, especially if you flip them too early. Haddock usually stays together nicely, which makes it easier for beginners cooking at home.
The flaky texture is one of the biggest reasons people love haddock. Once cooked, it pulls apart into soft layers that almost melt in your mouth. When covered in crispy batter, it creates that perfect contrast between crunchy outside and tender inside. Honestly, it’s hard to stop eating once you start.
Many fish and chips shops in northern parts of the UK use haddock as their main fish instead of cod. Fans of haddock say it has more personality and a fuller seafood taste. Cod fans usually prefer the cleaner flavor. It really comes down to personal preference, and both are excellent choices.
Haddock pairs especially well with classic fish and chips toppings like malt vinegar and lemon wedges. The slight sweetness of the fish balances nicely with the sharp vinegar flavor. Tartar sauce works great too, especially homemade tartar sauce with pickles and fresh lemon juice.
Another thing I like about haddock is that it crisps up beautifully in batter. A light beer batter sticks well to the surface and turns golden brown without feeling too heavy. If the oil temperature stays right, around 350 to 375 degrees Fahrenheit, haddock fries evenly and stays juicy inside.
Fresh haddock is amazing if you can find it, but frozen haddock fillets also work well for homemade fish and chips. Just make sure the fish is thawed fully and dried before frying. Too much moisture can ruin the crisp texture of the batter pretty fast.
One small downside is that haddock can sometimes cost almost as much as cod depending on the season and location. In some grocery stores, it may even be harder to find. But if you spot good haddock fillets at the seafood counter, they’re definitely worth trying.
When buying haddock, look for firm white flesh without strong odor. The fish should smell fresh and clean, not sour or overly salty. Thick fillets usually cook best because they stay moist inside while the coating gets crispy outside.
If you enjoy fish with a little more flavor but still want classic fish and chips texture, haddock might become your favorite. It gives you that traditional crispy fried fish experience while adding a slightly richer taste that many seafood lovers really enjoy.
Pollock Is a Budget-Friendly Alternative
Pollock is one of the most underrated fish for fish and chips. It may not get as much attention as cod or haddock, but it’s affordable, easy to cook, and honestly pretty tasty when battered and fried. If you want homemade fish and chips without spending too much money, pollock is a smart choice.
A lot of restaurants and frozen seafood brands actually use pollock because it costs less while still giving a similar texture to cod. The flavor is mild and clean, so most people won’t even notice a huge difference once the fish is covered in crispy batter. I remember making fish and chips with pollock during a tight grocery budget week, and everyone still cleaned their plates.
Pollock has a slightly firmer texture than cod. That can actually help when frying because the fish holds together well in hot oil. Some softer fish can fall apart if moved too early, but pollock stays pretty solid while the batter crisps up outside.
The mild taste is another reason pollock works well for family meals. Kids usually enjoy it because it doesn’t taste too strong or overly seafood-like. When paired with fries, tartar sauce, and lemon, it still gives that classic fish and chips feeling people expect.
One thing I noticed with pollock is that it cooks pretty fast. The fillets are often thinner than cod or halibut, so you have to keep an eye on them while frying. Leave them too long in hot oil and they can dry out a bit. I made that mistake once while getting distracted making fries at the same time. The batter looked perfect, but the fish inside got slightly overcooked.
Pollock works especially well with lighter batter recipes. A heavy thick batter can overpower the fish since pollock has a softer flavor. Beer batter or simple seasoned flour coatings usually taste best. Adding a little paprika, garlic powder, or black pepper to the batter can also help boost flavor without making it too strong.
Another big advantage is availability. Pollock is easy to find in many grocery stores, especially in frozen seafood sections. Frozen pollock fillets are convenient for quick weeknight dinners because they thaw fairly quickly compared to thicker fish.
Pollock is also considered a more sustainable seafood option in many areas. Some types of cod have faced overfishing concerns over the years, so pollock became a popular replacement in restaurants and fast-food seafood meals. If sustainability matters to you, pollock can be a solid option.
When shopping for pollock, look for firm fillets without too much ice buildup if frozen. Excess ice can mean freezer burn or lower quality fish. Fresh pollock should smell mild and clean, not overly fishy.
Honestly, pollock proves that good fish and chips doesn’t always need expensive seafood. With crispy batter, hot fries, and the right seasoning, pollock can turn into a really satisfying meal that tastes way better than people expect. It’s one of those budget ingredients that quietly does the job really well.
Halibut Makes Extra Crispy Fish and Chips
Halibut is one of the best fish choices if you want fish and chips that feels extra hearty and restaurant-quality. It’s thicker, meatier, and firmer than cod or haddock, which gives it a totally different texture after frying. Some people even prefer it because each bite feels more filling and rich.
The first time I used halibut for homemade fish and chips, I was honestly surprised by how sturdy the fish stayed during frying. The fillets didn’t fall apart or flake too much in the oil. Instead, they held their shape perfectly while the batter turned golden and crunchy outside. It looked like something from a seafood restaurant instead of a home kitchen.
One reason halibut works so well is its firm texture. The fish can handle thick batter and high frying heat without getting mushy. When cooked right, the outside becomes super crispy while the inside stays juicy and tender. That balance makes halibut feel a little more special compared to softer white fish.
Halibut also has a mild flavor, but it’s slightly richer and more buttery than cod. It still tastes clean and light enough for classic fish and chips, though. The richer flavor pairs really well with tartar sauce, lemon wedges, and seasoned fries.
Because halibut fillets are usually thick, they need a little more attention during cooking. If the oil is too hot, the batter can brown before the center cooks through. I learned this after rushing a batch one night and ending up with fish that looked perfect outside but was still undercooked in the middle. Lowering the heat slightly and cooking a bit longer fixed the problem the next time.
Cutting halibut into smaller pieces before frying can help a lot. Smaller fillets cook more evenly and are easier to flip in the pan or fryer. They also give you more crispy edges, which honestly might be the best part of fish and chips.
Halibut is especially good with lighter batter styles because the fish itself already has great texture and flavor. A simple beer batter or tempura-style coating keeps the fish from feeling too heavy. Thick greasy batter can sometimes hide the nice flavor of halibut.
The biggest downside is usually the price. Halibut tends to cost more than cod, haddock, or pollock. That means it’s not always the best choice for large family dinners or budget meals. But for special occasions or weekend cooking, it can be worth the extra money.
Fresh halibut is amazing if available, but frozen halibut fillets can also work well. Just make sure they thaw completely and are dried carefully before adding batter. Too much moisture can make the coating soggy instead of crispy.
When buying halibut, look for firm white flesh with a fresh ocean smell. Avoid fish that looks dull, dry, or overly soft. Thick center-cut pieces usually give the best results for frying.
If you like fish and chips with bigger bites, crunchier texture, and a slightly richer taste, halibut is a fantastic option. It gives homemade fish and chips that premium seafood restaurant feel while still keeping the classic crispy comfort food flavor everyone loves.
Can You Use Tilapia or Catfish?
Yes, you can absolutely use tilapia or catfish for fish and chips. They may not be the traditional choices like cod or haddock, but they still work well in the right recipe. In fact, plenty of people use them because they’re affordable, easy to find, and simple to cook at home.
Tilapia is probably one of the most common budget-friendly fish options in grocery stores. It has a very mild flavor, which makes it a good choice for people who don’t love strong seafood taste. The fish is soft and cooks quickly, so it works nicely for fast homemade meals.
The first time I used tilapia for fish and chips, I was mainly trying to save money. I honestly expected it to taste boring, but the crispy batter and seasoning helped a lot. Once it came out golden and crunchy with fries on the side, it still felt like comfort food.
One thing to watch with tilapia is thickness. Tilapia fillets are usually thinner than cod or halibut, so they cook much faster. If you leave them in hot oil too long, they can dry out pretty quickly. I usually fry thinner fillets for only a few minutes per side until the coating turns golden brown.
Because tilapia has such a light flavor, seasoning matters more. A plain batter can taste a little bland, so adding spices like paprika, garlic powder, onion powder, or black pepper helps give the fish more flavor. Lemon juice and tartar sauce also make a big difference.
Catfish is very different from tilapia. It has a stronger flavor and softer texture, which gives fish and chips a more Southern-style taste. Some people love catfish because it tastes richer and more savory. Others think it’s too strong compared to mild white fish like cod.
I tried catfish for fish and chips during a family cookout once, and it completely changed the meal. The flavor stood out more, and the cornmeal coating we used gave it a crunchy Southern fried texture instead of the classic British pub style. It was still delicious, just different.
Catfish works especially well with seasoned coatings instead of light beer batter. Cornmeal batter, Cajun seasoning, black pepper, and paprika all pair really nicely with catfish. The stronger flavor of the fish can handle bold spices without getting lost.
One downside with catfish is that the softer texture can sometimes break apart during frying if handled too much. Keeping the oil hot enough helps the coating crisp quickly and protects the fish inside.
Both tilapia and catfish are good options if cod or haddock are too expensive or hard to find. They may not taste exactly like traditional fish and chips shop versions, but they still make satisfying homemade meals.
When shopping, look for fresh-smelling fillets with firm texture. Frozen versions work too, especially for easy weeknight dinners. Just thaw them fully and pat them dry before adding batter.
At the end of the day, fish and chips is pretty flexible. You don’t always need fancy seafood to make something crispy, comforting, and delicious. Even simple tilapia or flavorful catfish can turn into a great plate of fish and chips when cooked the right way.
Fresh vs Frozen Fish for Fish and Chips
A lot of people think fresh fish is always better for fish and chips, but honestly, frozen fish can work really well too. I’ve made crispy homemade fish and chips with both, and the biggest difference usually comes down to how the fish is prepared before cooking.
Fresh fish often has a firmer texture and slightly cleaner flavor. When you buy fresh cod, haddock, or halibut from a seafood counter, the fillets usually hold together nicely during frying. The fish can feel juicier inside while the batter stays crisp outside.
Fresh fish also tends to have less extra moisture. That matters because too much water can ruin crispy batter fast. Wet fish causes the coating to slide off or turn soggy instead of crunchy. I learned that after rushing frozen fish straight into batter one night. The coating looked patchy and soft instead of golden and crispy.
But frozen fish is way more convenient for many people, including me sometimes. You can keep frozen fillets in the freezer for weeks and pull them out whenever you want quick fish and chips at home. That makes it perfect for busy weeknights when you don’t want another grocery store trip.
Most frozen fish today is actually frozen very quickly after being caught, so the quality can still be really good. Frozen cod, pollock, tilapia, and haddock are common choices in grocery stores and work perfectly fine for frying if handled properly.
The secret with frozen fish is thawing it the right way. Letting the fish thaw slowly in the fridge usually gives the best texture. Quick thawing under warm water can sometimes make the fish too soft or watery. Once thawed, always pat the fish dry with paper towels before adding flour or batter.
Dry fish helps the coating stick better and creates a crispier crust. This little step makes a huge difference. Honestly, skipping it is one of the most common mistakes people make with homemade fish and chips.
Another thing to check with frozen fish is ice buildup. Thick ice crystals or freezer burn can mean the fish has been stored too long. That can hurt both flavor and texture. I usually look for packages with clean-looking fillets and very little frost inside.
Fresh fish does have one advantage when it comes to texture. Thick fresh fillets often feel meatier and flake apart more naturally after frying. Frozen fish can sometimes become slightly softer depending on how it was packaged and thawed. Still, once battered and served hot with fries, most people probably won’t notice much difference.
Price is another factor. Fresh seafood can get expensive pretty fast, especially cod or halibut. Frozen fish is usually cheaper and easier to buy in larger amounts for families.
If you’re just starting to make fish and chips at home, frozen fish is honestly a great place to begin. It’s simple, affordable, and easy to keep on hand. Once you get comfortable with batter and frying techniques, you can always experiment with fresh seafood later.
In the end, both fresh and frozen fish can make delicious fish and chips. What matters most is choosing good-quality fish, drying it properly, and frying it at the right temperature. Even frozen supermarket fillets can turn into crispy, golden comfort food when cooked with care.
Tips for Choosing the Best Fish at the Store
Picking the right fish at the store can make a huge difference in how your fish and chips turns out. Even the best batter recipe can’t fully save low-quality fish. The good news is you don’t need to be a seafood expert to choose good fillets. A few simple things can help you spot fish that will fry up crispy, flaky, and delicious.
The first thing I look for is thickness. Thick fillets almost always work better for fish and chips than thin ones. Thick fish stays juicy while the batter crisps outside. Thin fillets cook too quickly and can dry out before the coating turns golden brown.
Cod, haddock, halibut, and pollock are usually sold in different cuts, so I try to grab center-cut pieces when possible. Those thicker sections fry more evenly and give you that restaurant-style bite people love.
Smell matters a lot too. Fresh fish should smell light and clean, almost like ocean water. It should never smell sour, overly fishy, or strong. I once ignored a weird smell because the fish was discounted, and the final meal tasted off no matter how much seasoning I added. Lesson learned.
The color of the fish can also tell you a lot. Most white fish should look moist, bright, and slightly shiny. Dry edges, dull color, or yellow spots can mean the fish is old or poorly stored. Fresh fish should look healthy, not tired.
If you’re buying frozen fish, check for heavy ice buildup inside the package. Too much frost can mean the fish thawed and refroze at some point, which hurts texture. I usually choose frozen fillets with very little ice and tightly sealed packaging.
Boneless fillets are another smart choice, especially if you’re cooking for kids or guests. Fish bones are annoying to deal with during dinner, and they can ruin the eating experience pretty fast. Most grocery stores sell skinless boneless fillets now, which makes homemade fish and chips much easier.
Speaking of skin, I personally prefer skinless fish for frying. The batter sticks more evenly, and the texture feels cleaner after cooking. Some people leave the skin on for extra flavor, but for classic fish and chips, skinless fillets are usually simpler to work with.
If possible, ask the seafood counter when the fish arrived. Fresh deliveries often mean better quality. Don’t feel weird asking questions either. Good seafood workers are usually happy to help you choose fish for frying.
Another thing I’ve learned is that expensive fish doesn’t always mean better fish and chips. Sometimes affordable pollock or frozen cod turns out amazing when cooked properly. The batter, oil temperature, and cooking method matter just as much as the fish itself.
Sustainable seafood labels can also help if you care about responsible fishing. Some stores mark seafood that comes from well-managed fisheries. Pollock, for example, is often considered a more sustainable choice compared to certain cod populations.
Finally, buy fish that feels firm, not mushy. Soft fish can fall apart during frying and make the coating slide off. Firm texture helps the fillets stay together while cooking.
Once you start paying attention to things like smell, thickness, and texture, choosing fish gets much easier. After a while, you’ll be able to spot good frying fish almost immediately, even during a quick grocery run.
Best Batter Pairings for Different Fish
The batter can completely change the way fish and chips tastes. Even great fish can turn disappointing if the coating is too thick, too soggy, or lacking flavor. Different types of fish also work better with certain batters, which is something I didn’t realize when I first started making fish and chips at home.
At first, I used the same heavy batter for every fish. Some turned out okay, but others tasted greasy or covered up the flavor of the fish completely. After experimenting a bit, I noticed that lighter fish usually need lighter batter, while firmer fish can handle thicker crunchy coatings.
Beer batter is probably the most classic option for fish and chips. It works especially well with cod and haddock because both fish are mild and flaky. The beer helps create tiny bubbles in the batter, which makes the coating light and crispy instead of dense.
Cold batter is one of the biggest tricks for crispy fish. I usually keep the batter cold right up until frying time. Sometimes I even chill the flour and beer beforehand. The contrast between cold batter and hot oil helps create that crunchy golden shell people love from restaurants.
Cod pairs perfectly with beer batter because the mild flavor lets the crispy coating stand out. The fish stays soft inside while the outside gets crunchy and airy. Haddock works the same way but adds slightly richer flavor underneath the batter.
Halibut often tastes best with a lighter batter or tempura-style coating. Since halibut already has a thick meaty texture, too much batter can make it feel heavy. A thin crispy coating keeps the fish from losing its natural flavor and texture.
Pollock usually works well with simple seasoned batter. Since pollock is budget-friendly and mild, adding seasonings like paprika, garlic powder, onion powder, or black pepper can help boost flavor without overpowering the fish.
Tilapia benefits from seasoned batter too because the fish itself is very mild. Without enough seasoning, tilapia can taste a little plain after frying. A little extra spice in the flour mixture makes a huge difference.
Catfish is where things get really fun. Instead of classic beer batter, catfish often tastes best with cornmeal coating or Southern-style breading. Cornmeal gives the fish extra crunch and pairs nicely with catfish’s stronger flavor. Cajun seasoning, paprika, and black pepper work especially well here.
One mistake I made early on was using batter that was way too thick. It looked impressive at first, but the fish inside barely had any flavor because all I could taste was fried dough. Thinner batter usually gives better balance between crispy coating and flaky fish.
Oil temperature matters just as much as the batter itself. If the oil is too cool, the coating absorbs grease and turns soggy. Too hot, and the outside burns before the fish cooks through. Around 350 to 375 degrees Fahrenheit is usually the sweet spot for crispy fish and chips.
Another good trick is lightly coating the fish in flour before dipping it into batter. That extra layer helps the batter stick better during frying. Without it, the coating can slide off, especially with moist fish.
At the end of the day, the best batter depends on the fish you’re using and the texture you want. Light beer batter gives classic pub-style fish and chips, while cornmeal creates crunchier Southern-style fish fry flavor. Once you find the right combination, homemade fish and chips becomes one of those meals you’ll keep craving again and again.
Conclusion
Choosing the best fish for fish and chips really comes down to flavor, texture, and what works for your budget. Cod is still the classic favorite because it’s mild, flaky, and cooks beautifully in crispy batter. Haddock adds a little more flavor, while pollock gives you a cheaper option that still tastes great. Halibut feels thicker and more filling, and tilapia or catfish can work well when you want something affordable or different.
Honestly, I used to think all fried fish tasted pretty much the same. But after trying different kinds at home, I realized each fish changes the meal in its own way. Some stay extra flaky, some get crispier, and some have richer flavor that stands out more with tartar sauce or lemon.
The good news is you don’t need expensive seafood or restaurant equipment to make good fish and chips. A quality white fish, hot oil, and crispy batter can turn a simple dinner into real comfort food. Even frozen fish can taste amazing if you thaw it properly and keep the coating crispy.
If you’re making fish and chips for the first time, cod or haddock are probably the safest choices. They’re easy to cook and give you that classic fish shop flavor most people expect. Once you get comfortable, you can branch out and test different fish and batter combinations to find your personal favorite.
At the end of the day, the best fish for fish and chips is the one you enjoy eating most. Try a few different options, play around with batter styles, and don’t stress too much about making everything perfect. Sometimes the messiest homemade fish dinners end up being the ones everyone remembers most.