There are few dishes as comforting (and iconic) as a proper plate of fish and chips. Crispy battered cod, golden chips, and crunchy onion rings — all served with a side of garlicky mayo — it’s the ultimate Irish takeaway treat.
This recipe keeps things simple and authentic, just like your local chip shop in Ireland, but with a homemade twist that makes it even better.
Ingredients
| Ingredient | Metric | Imperial / Cups |
|---|---|---|
| Plain flour (plus extra for coating) | As needed | As needed |
| Spring water (or soda water) | As needed | As needed |
| Salt & pepper | To taste | To taste |
| Fresh cod (filleted, skin removed) | 400g | 14 oz |
| Irish rooster potatoes | 5–6 | 5–6 |
| Large Spanish onion (for onion rings) | 1 | 1 |
| Oil for frying | As needed | As needed |
| Light mayonnaise | 5 tbsp | 5 tbsp |
| Garlic cloves (crushed or pureed) | 1–2 | 1–2 |
| Mixed herbs (pinch) | Pinch | Pinch |
Step 1: Prep the Potatoes
- Peel and cut the rooster potatoes into even-sized chips.
- Parboil in simmering water for 8–10 minutes until just tender.
- Drain and set aside — they’ll finish cooking in the fryer later for that perfect fluffy inside and crispy outside.
Step 2: Make the Batter
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Subscribe Free- In one bowl, season plain flour with salt and pepper (for dusting).
- In another, whisk flour with spring water, salt, and pepper to form a thick batter. Keep it thicker for onion rings and slightly looser for the fish.
Step 3: Onion Rings
- Slice the Spanish onion into thick rings.
- Coat first in seasoned flour, then dip in batter.
- Fry in hot oil at 175°C in small batches until light golden. Remove and set aside.
(Pro tip: You can make them ahead, then re-fry briefly before serving for extra crunch.)
Step 4: Cod Fillets
- Portion the cod into even pieces.
- Coat in seasoned flour, then dip into the lighter batter.
- Fry at 165°C for 3–4 minutes until sealed but not too dark. Finish off just before serving to keep them hot and crispy.
Step 5: Chips
- Fry the parboiled chips in batches at 175°C until they start to colour.
- Set aside and refry later for the perfect crisp finish.
Step 6: Garlic Mayo
- Mix mayonnaise with crushed garlic and a pinch of herbs.
- Adjust to taste — more mayo if it’s too strong, more garlic if you like it punchy!
Step 7: Final Fry & Serve
- Finish the fish in the fryer for 5–6 minutes until golden and crisp. Keep warm in the oven.
- Refry the chips for 3–4 minutes until golden brown.
- Refry the onion rings for 1–2 minutes until crunchy.
Serve everything together with a sprinkle of salt and vinegar. For that authentic chip shop feel, cover with a plate for a few minutes — the steam creates that nostalgic, slightly soft texture you remember from takeaway bags.
The Result
Crispy battered fish, fluffy chips, crunchy onion rings, and homemade garlic mayo — better than the real thing. This recipe brings the taste of an Irish chip shop right into your kitchen, with all the flavour and none of the fuss.
So grab some fresh cod, good Irish potatoes, and a big onion — and treat yourself to a proper Irish fish and chips night!
Other Dishes to Try
Explore more Irish culinary delights like our Irish soda bread recipe, or try traditional Irish stew for a hearty meal. For baking enthusiasts, Irish soda scones and Chris’s Traditional Irish Soda Bread are must-tries. Discover the rich flavours of Ireland’s food culture with our Food and Drink in Ireland guide.
Experience Authentic Irish Food in Person
Experience Irish cuisine and culture in central Dublin during an immersive cooking class and dinner with a local host. This is a wonderful way to connect with Irish food culture and bring a real skill home with you.
How to Store Irish Fish and Chips
Store leftover fish and chips in an airtight container in the refrigerator for up to 2 days. To maintain crispiness, reheat in an oven or air fryer rather than a microwave.
Can You Freeze Irish Fish and Chips?
While chips can be frozen after parboiling, it is best to freeze the fish separately before cooking. Freeze uncooked battered fish on a tray, then transfer to a freezer bag for up to 1 month. Cook from frozen for best results.
Why Are My Fish and Chips Not Crispy?
Common causes include batter that is too thin, oil temperature too low, or overcrowding the fryer. Ensure oil is at the correct temperature (165°C for fish, 175°C for chips and onion rings) and fry in small batches to keep the oil hot and crisp.
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