Golden-fried Basa fillets with hand-cut fries — seasoned to perfection

Few dishes are as universally loved as fish and chips. Crispy, golden fish paired with perfectly cooked fries is the kind of meal that feels both indulgent and comforting. At Moveyuhhand, we’re bringing a flavor-forward, island-style version to your kitchen using Basa fillets, light soda batter, and double-fried russet potatoes for that unforgettable crunch.

Whether you’re making it for a casual dinner, a family treat, or your own weekend craving, this recipe strikes the perfect balance of crispy texture and seasoned flavor — with professional-quality results at home.

INGREDIENTS NEEDED FOR FISH AND CHIPS

For the Fish:
1. Basa fish fillets

2. Salt

3. Old Bay seasoning

4. Cajun seasoning

For the Breading:
1. All-Purpose Flour

2. Cornstarch

3. Fish Seasoning

For the Batter:
1. All-Purpose Flour

2. Cornstarch

3. Baking Powder

4. Salt

5. Garlic Powder

6. Onion Powder

7. Smoked Paprika

8. Black Pepper

9. Cold Soda Water

For the Fries:
1. Russet potatoes

2. Water

3. Salt

4. Vinegar

5. Oil for frying

HOW TO MAKE FISH AND CHIPS

1. Marinate the Fish
Wash and pat dry the fish. Season both sides of each piece with the salt, Old Bay, and Cajun seasoning blend. Set aside and allow it to marinate for at least 15 minutes to enhance flavor.

2. Prepare the Breading & Batter
– Breading: Sift together flour, cornstarch, and fish seasoning in a shallow dish.

– Batter: In a separate bowl, sift all dry ingredients. Gradually whisk in the cold soda water until you get a smooth, pourable consistency. Avoid overmixing.

3. Coat & Fry the Fish
– Dredge each fish piece in the breading, pressing lightly to ensure it adheres. Shake off excess.

– Dip into the batter, allowing the excess to drip off.

– Fry in hot oil at 350°F (175°C) for 6–8 minutes, or until golden brown and crisp.

– Optional: If pan-frying instead of deep-frying, use a spoon to baste the fish with hot oil during cooking to ensure even color and crispness.

– Transfer to a wire rack or paper towel-lined tray to drain.

4. Pre-Cook:
– Slice the potatoes into ¼-inch thick planks, then cut into evenly sized fries.

– Soak in cold water while you finish cutting — this helps remove excess starch.

– Rinse, then boil the fries in a large pot with water, salt, and vinegar for 5 minutes.

– Drain and allow to cool for 10–15 minutes.

5. Frying:
– First Fry: Cook fries at 325°F (160°C) for 4 minutes per batch. Remove and allow to cool.

– Second Fry: Increase oil to 350°F (175°C). Fry again for 2–4 minutes until golden and crispy.

– Transfer to a wire rack or paper towel-lined tray to drain. Lightly salt while hot.

BEST FISH FOR FISH AND CHIPS

1. Cod (Classic Choice)
– Texture: Flaky, tender, and moist

– Flavor: Mild, slightly sweet

– Why it’s great: This is the traditional fish used in British-style fish and chips. It holds up well in batter and has a clean taste that pairs well with seasoning or sauce.

– Perfect for: A light, melt-in-your-mouth bite.

2. Haddock (Another Classic)
– Texture: Firmer than cod, but still flaky

– Flavor: Stronger than cod, slightly salty and savory

– Why it’s great: Haddock gives you that traditional pub-style experience with a bit more depth in flavor. Great with vinegar or tartar.

3. Basa (Budget-Friendly)
– Texture: Very tender and soft

– Flavor: Mild, slightly buttery

– Why it’s great: It’s affordable, readily available, and soaks up seasoning beautifully. Because it’s delicate, make sure your batter is well chilled and your oil temperature steady.

– Pro tip: Don’t overhandle during frying to avoid breakage.

4. Pollock (Sustainable Option)
– Texture: Firm, slightly flaky

– Flavor: Mild

– Why it’s great: Often used in frozen fish sticks, it holds up well to frying. If you want an eco-conscious choice, this is a good pick.

5. Halibut (Premium Choice)
– Texture: Dense, meaty, thick

– Flavor: Rich, buttery

– Why it’s great: Halibut gives you an elevated, restaurant-style fish and chips. It’s pricier but perfect if you’re looking to impress.

WHAT TO SERVE WITH FISH AND CHIPS?

Serve your fish and chips immediately for the best texture. Pair with:

1. Fresh lemon wedges

2. Tartar sauce or spicy mayo

3. Malt vinegar or pickled onions for a traditional finish

4. Coleslaw or steamed vegetables for balance

DID YOU MAKE THIS RECIPE?

If you tried this recipe and found it delicious, I would appreciate it if you rate this recipe and leave a comment so that more people can see it. Your email will not be displayed.