# Panko Fish and Chips > Crispy panko-crusted cod with twice-fried chips and a tangy curry-mayo dipping sauce for a pub-style experience at home. The double fry gives steak-cut chips a pillowy interior and razor-sharp exterior while the panko keeps the fish extra crunchy. Canonical URL: https://www.topshelf.recipes/recipes/panko-fish-and-chips ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe This panko Fish and Chips is my shortcut to pub-quality crunch without the heavy, greasy batter — the flaky cod gets an impossibly crisp exterior from Japanese-style panko breadcrumbs while staying delicate inside. The twice-fried, steak-cut chips are the other secret: a low-temperature blanch sets a tender, pillowy interior, and a hot finish turns them glassy and razor-sharp. Together with a bright, curry-spiked mayo, the result is a satisfying contrast of textures and a flavor profile that walks the line between British comfort food and modern crunchy comfort. This version works for home cooks who want the drama of deep-frying without a complicated batter or long ingredient list. Use Yukon Gold or Maris Piper for creamy flesh that crisps beautifully; chill the breaded fillets briefly so the panko adheres; and time your second fry so fish and chips come out hot and crunchy at the same moment. It’s perfect for a casual weekend dinner, a game-night platter, or scaling up for a small party where everyone can dip and share. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 30 minutes - Total Time: 55 minutes - Servings: 14 - Difficulty: Medium - Category: Snacks ## Ingredients ### Prep the chips - 2 lb Yukon Gold or Maris Piper potatoes, cut into 1/2–3/4" chips - 2 tsp Kosher salt and freshly ground black pepper ### First fry the chips (low temp) - 4 cups Vegetable oil (for deep frying) ### Bread the fish - 1 1/2 lb Skinless cod fillets, about 4 pieces - 1 cup All-purpose flour (for dredging) - 2 large Large eggs (beaten) - 2 cups Panko breadcrumbs ### Make the curry-mayo dipping sauce - 1/2 cup Mayonnaise - 2 tbsp Ketchup - 1 1/2 tbsp Curry powder ## Ingredient Guide ### Maris Piper potatoes Maris Piper is a British potato variety prized in the UK for chips and roast potatoes; it’s a high-starch, floury potato that yields a fluffy interior and crisp exterior when fried. The flavor is mild and slightly earthy but the key trait is texture rather than a strong taste. You’ll commonly find it in the UK and some specialty or international produce markets; good U.S. substitutes are Russet (for a drier, fluffier fry) or Yukon Gold (for a creamier, more buttery result). ### Panko breadcrumbs Panko are Japanese-style breadcrumbs made from crustless white bread that’s processed into coarse, airy flakes, giving a very light, extra-crispy coating when fried. They have a neutral flavor and a distinct texture compared with fine, traditional breadcrumbs. Panko is widely available in U.S. supermarkets (Asian aisle) and can be substituted by pulsing crustless white bread in a food processor or, less ideally, by regular breadcrumbs or crushed cornflakes for crunch. ## Instructions ### 1. Prep the chips Cut potatoes into even, steak-cut chips about 1/2–3/4" thick and place in a large bowl of cold water. Add half the salt-and-pepper, then soak for 20 minutes to leach excess starch; drain, pat completely dry with kitchen towels, and set aside on a rack while you heat the oil. ### 2. First fry the chips (low temp) Heat the vegetable oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry the dried chips for 6–8 minutes until pale, tender and just set—do not brown. Remove to a wire rack or paper towels to drain and rest while you prepare the fish and raise the oil temperature. ### 3. Bread the fish Season cod fillets with a little salt and pepper. Set up three shallow bowls: flour, beaten eggs, and panko. Dredge each fillet in flour, shake off excess, dip in egg, then press into panko until evenly coated. Keep breaded fillets on a tray and chill for a few minutes to help the coating adhere. ### 4. Cook fish and finish chips (high temp) Increase oil temperature to 375°F (190°C). Fry the fish 3–4 minutes per side (depending on thickness) until golden and cooked through (internal temperature ~140–145°F/60–63°C). Meanwhile, return the par-fried chips to the hot oil in batches and fry 2–4 minutes until deeply golden and crisp. Drain everything on a rack and season chips to taste immediately. ### 5. Make the curry-mayo dipping sauce Whisk together mayonnaise, ketchup, and curry powder until smooth and well blended; taste and season with remaining salt and pepper as needed. Adjust consistency with a teaspoon of water if you prefer a looser sauce. ### 6. Serve hot Plate a portion of chips with a panko-crusted fillet and a small bowl of curry-mayo. Serve immediately so the fish stays crisp; leftovers can be reheated in a 400°F (200°C) oven to refresh the crust. ## Nutrition Estimated nutrition per serving (about ½ cup): - Calories: 1188 kcal - Protein: 22.7 g - Carbohydrates: 47.7 g - Fat: 103.7 g - Saturated Fat: 64.5 g - Trans Fat: 0 g - Fiber: 6.4 g - Sugar: 25.5 g - Added Sugars: 0.3 g - Cholesterol: 8 mg - Sodium: 372 mg - Potassium: 341 mg - Calcium: 181 mg - Iron: 2.9 mg - Vitamin D: 0 mcg ## Tips ### Soak and dry potatoes Soak cut chips in cold water to remove excess starch, then dry them completely—any surface moisture will lower oil temperature and make soggy fries. ### Maintain oil temperatures Use a probe thermometer and keep the oil at 325°F for the first fry and 375°F for the second; dropping below or soaring above these temps ruins texture and increases oil absorption. ### Chill breaded fillets Rest the panko-coated fish briefly in the fridge for 5–10 minutes so the coating firms up and is less likely to slough off during frying. ### Drain on a rack Use a wire rack over a sheet pan instead of paper towels so hot oil drains away and the crust remains crisp rather than steaming. ### Season chips immediately Salt the fries as soon as they come out of the oil so the seasoning sticks to the hot surface for better flavor throughout. ## Variations and Substitutions ### Gluten-free crust Swap all-purpose flour for rice or chickpea flour and use certified gluten-free panko or crushed rice cereal for a similar crunch that keeps the coating light. ### Beer-battered alternative For a more traditional pub-style finish, replace the flour-egg-panko sequence with a beer batter (flour + beer + baking powder) and fry until golden for a pillowy, bubbly crust. ### Spicy curry-mayo Add 1–2 teaspoons of sriracha or a pinch of cayenne to the curry-mayo for heat, and a squeeze of lime to brighten the sauce. ### Air-fryer adaptation Toss chips with a little oil and par-cook at 360°F, then finish at 400°F; brush fish with oil before air-frying for a crisped panko coating, though texture will be slightly different from deep-fried. ## Notes This recipe brings classic British pub flavors to your kitchen — perfect for casual weekend dinners or game-night snacks. Home cooks will love the extra-crispy panko crust and the easy curry-mayo that elevates every bite. ### Storage and Make-Ahead Store leftover chips and fish separately in airtight containers in the refrigerator for up to 2 days; keep the curry-mayo in its own jar for up to 4 days. To refresh, reheat in a 400°F (200°C) oven on a wire rack for 8–12 minutes until the crusts re-crisp—avoid the microwave, which makes them soggy. ### Serving Suggestions Serve with lemon wedges, a small ramekin of curry-mayo, and an optional splash of malt vinegar for an authentic touch; a side of minted or mushy peas gives a fresh, colorful contrast. For drinks, pair with a crisp lager, a citrus-forward IPA, or an off-dry Riesling to balance the richness. ## Frequently Asked Questions ### Can I use a different fish? Yes—haddock, pollock, or tilapia all work well with panko; choose fillets of similar thickness for even cooking and adjust frying time slightly based on thickness. ### How do I know the fish is cooked? Cook until the internal temperature reaches about 140–145°F (60–63°C) and the flesh flakes easily with a fork; timing varies with thickness, but 3–4 minutes per side is a good guideline for standard fillets. ### Why do you double-fry the chips? The first, lower-temperature fry cooks the interior without browning; the second, hotter fry crisps and colors the exterior, creating chips that are tender inside and glassy-crisp outside. ### Can I fry fish and chips together? It’s best to time them so both come out hot—fry the fish separately because it requires a different frying time and can lower oil temperature; return chips to hot oil for the final crisp while the fish rests briefly if needed. ### My panko falls off—how can I prevent that? Make sure to shake off excess flour before dipping in egg, press panko firmly onto the surface, and chill the coated fillets for a few minutes so the binder sets before frying. ## Related Recipes and Guides - [How to Make Crispy Homemade Potato Chips in a Deep Fryer](https://www.topshelf.recipes/recipes/crispy-homemade-potato-chips-deep-fryer) - [Snake River Farms Beef Tallow Crispy Air Fryer Chicken Wings](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-crispy-air-fryer-chicken-wings) - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Gluten Free Fried Pickles](https://www.topshelf.recipes/recipes/gluten-free-fried-pickles) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Salt & Vinegar Potato Chips](https://www.topshelf.recipes/recipes/salt-and-vinegar-potato-chips) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)