# Tempura Fish and Chips > A lighter, tempura-inspired take on the classic fish and chips: delicate, ultra-crispy battered fish fried briefly and paired with twice-fried chips and a bright, crunchy slaw for contrast. The recipe focuses on an ice-cold tempura batter and simple stovetop techniques to maximize crispness without heavy coating. Canonical URL: https://www.topshelf.recipes/recipes/tempura-fish-and-chips ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 3, 2026 ## About This Recipe This tempura fish and chips is a deliberate, lighter riff on the British classic that leans on technique rather than batter weight to deliver crunch. The trick is an ice-cold, sparkling-water batter that puffs into a flaky, razor-crisp shell without the heavy coating of a beer or thick batter; pairing that with twice-fried russets gives you fries that are pillowy inside and glassy-crisp outside. A simple shredded cabbage slaw dressed with rice vinegar cuts through the richness and keeps every bite bright. This version works especially well for cooks who want restaurant-level texture at home without a deep-fryer or long prep. Keep the fish cold, work in small batches so the oil temperature recovers quickly, and use a light dusting of flour on the fillets so the tempura adheres properly. The result is an airy, delicate crunch around a moist, flakey fillet — perfect for weeknight dinners, casual gatherings, or anytime you want the satisfying contrast of hot, featherlight batter and a crisp, tangy slaw. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 25 minutes - Total Time: 50 minutes - Servings: 6 - Difficulty: Medium - Category: Stovetop ## Ingredients ### Prep and season the fish - 1 1/2 lb Firm white fish fillets (cod, haddock or pollock), skin removed ### Cut and par-cook the chips - 2 large Russet or Yukon Gold potatoes, scrubbed - 3 cups Neutral frying oil (vegetable, canola or sunflower) ### Make the tempura batter and fry the fish - 1 cup Cake flour (or all-purpose flour) - 1/4 cup Cornstarch - 1 large Large egg - 1 cup Ice-cold sparkling water (keep in freezer until use) ### Make the bright, crunchy slaw - 3 cups Shredded cabbage (for slaw) - 2 tbsp Rice vinegar (for slaw) ### Plate and serve hot with lemon - 1 medium Lemon (cut into wedges, for serving) ## Instructions ### 1. Prep and season the fish Pat the fish dry with paper towels and cut into portions about 4–5 oz (120–150 g) each. Lightly season with salt and a little pepper and set on a tray in the fridge while you prepare the chips and batter — keeping the fish cold helps the batter stay crisp. ### 2. Cut and par-cook the chips Cut potatoes into 3/4-inch (2 cm) fries and rinse under cold water until water runs clear to remove excess starch, then dry thoroughly. Heat oil in a deep, heavy pot to about 300°F (150°C) and fry the potatoes in batches for 4–5 minutes until just tender but not browned; drain on a rack, then increase heat later to finish and crisp. ### 3. Make the tempura batter and fry the fish Combine cake flour and cornstarch in a bowl; in a separate bowl beat the egg and mix with ice-cold sparkling water, then fold into the dry ingredients just until combined — batter should remain lumpy and very cold. Bring oil to 375°F (190°C) for frying fish; dust fish lightly with extra flour if needed, dip into batter, and fry in small batches 2–3 minutes until pale gold and crisp. After the first potato fry, increase oil to 375°F (190°C) and finish the chips in batches about 2–3 minutes until golden and crisp; drain both fish and chips on a rack and season immediately with salt. ### 4. Make the bright, crunchy slaw Toss shredded cabbage with rice vinegar and a pinch of salt; optionally add a teaspoon of sugar or a tablespoon of mayonnaise for creaminess if you like. Let the slaw sit 5–10 minutes to soften slightly but remain crunchy — this acidic, crisp slaw provides the refreshing counterpoint to the fried fish and chips. ### 5. Plate and serve hot with lemon Serve each portion with a fish fillet, a generous handful of chips and a scoop of slaw, finishing with lemon wedges for squeezing and extra salt on the side. Eat immediately so the batter stays crisp and enjoy the contrast of hot, airy tempura and cool, tangy slaw. ## Nutrition Estimated nutrition per serving (4 oz fillet): - Calories: 31 kcal - Protein: 1 g - Carbohydrates: 4.6 g - Fat: 0.8 g - Saturated Fat: 0.3 g - Trans Fat: 0 g - Fiber: 0 g - Sugar: 0 g - Added Sugars: 0 g - Cholesterol: 34 mg - Sodium: 11 mg - Potassium: 11 mg - Calcium: 4 mg - Iron: 0.2 mg - Vitamin D: 0.2 mcg ## Tips ### Keep batter ice-cold Store your sparkling water in the freezer and mix the batter in a bowl set on ice to slow gluten formation and keep the coating featherlight. ### Dust fish with flour A light dusting of flour helps the wet batter cling to the fish and prevents it from sliding off during frying. ### Fry in small batches Avoid overcrowding the pot so the oil temperature recovers between batches — this preserves crispness and prevents greasy results. ### Use a wire rack Drain cooked fish and chips on a wire rack rather than paper towels to keep air circulating under the food and prevent steam-sogginess. ### Thermometer is essential A probe thermometer lets you hold the two key temperatures (about 300°F then 375°F) precisely for proper blanching and final crisping. ## Variations and Substitutions ### Gluten-free tempura Swap cake/all-purpose flour for rice flour and increase cornstarch (or use tapioca) to maintain lightness; keep the batter cold and handle gently. ### Beer-batter alternative If you prefer a richer, fuller batter, replace the sparkling water with cold beer and reduce the egg slightly, but expect a denser coating than tempura. ### Vegetable tempura plate Use the same batter for vegetables like sweet potato rounds, green beans or slices of kabocha; adjust frying time for denser veg. ### Spiced slaw swap Add a teaspoon of mustard, a pinch of cayenne and a tablespoon of mayonnaise to the rice-vinegar slaw for a creamier, spicier counterpoint. ## Notes This dish shines for casual dinner parties or weekend comfort food when you want something crisp but not greasy. Home cooks will love the quick batter and the refreshing slaw that keeps each bite balanced. ### Storage and Make-Ahead This dish is best eaten immediately, but you can store components separately for up to 2 days. Keep the slaw refrigerated in an airtight container, refrigerate cooked fish and chips on a tray loosely covered for a single day. To re-crisp, finish chips in a 425°F (220°C) oven or air fryer for 5–8 minutes and warm fish briefly at 375°F (190°C) for 6–8 minutes, watching closely so the batter doesn’t overbrown. ### Serving Suggestions Serve with lemon wedges, flaky sea salt and malt vinegar or a simple tartar sauce on the side; a bright, slightly acidic dip complements the light tempura shell. Pair with a crisp pilsner, a dry cider or a zesty Sauvignon Blanc, and add a bowl of mushy peas or pickled cucumbers for a traditional-acid counterpoint. ## Frequently Asked Questions ### Can I use frozen fish fillets? Yes — fully thaw and pat them very dry before cutting and refrigerating; excess moisture prevents the batter from adhering and makes frying greasy. ### Why use sparkling water in the batter? The carbonation adds lightness and tiny bubbles that expand during frying, creating the thin, airy texture characteristic of tempura. ### Can I make the batter ahead of time? No — make the batter just before frying and keep it cold; resting it too long lets the starches hydrate and gluten develop, which yields a heavier coating. ### My batter falls off during frying — what went wrong? Most likely the fish was too wet or the oil temperature was too low; ensure fillets are thoroughly dried and dusted with flour, and that oil is at 375°F when you add the battered fish. ### Do I need a deep fryer or is a pot okay? A heavy-duty pot with a couple inches of oil works fine as long as you control temperature and fry in small batches; a thermometer is the most helpful tool to mimic deep-fryer consistency. ## Related Recipes and Guides - [One-Pot Beef Bolognese](https://www.topshelf.recipes/recipes/one-pot-beef-bolognese) - [Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy](https://www.topshelf.recipes/recipes/stovetop-dutch-oven-herb-crusted-beef-roast-pan-gravy) - [Dubai Tacos](https://www.topshelf.recipes/recipes/dubai-tacos-stovetop-shawarma-style) - [Italian-Style Pot Roast with Tomatoes Olives and Fresh Herbs](https://www.topshelf.recipes/recipes/italian-style-pot-roast-tomatoes-olives-herbs-stovetop) - [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) - [Hainanese Chicken Rice](https://www.topshelf.recipes/recipes/hainanese-chicken-rice-stovetop) - [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)