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Old Bay Fish Chips Recipe: Crispy Seasoned Perfection

Perfectly seasoned fish fillets with iconic Old Bay seasoning, transformed into golden, crispy perfection with a beer batter coating that rivals your favorite seafood shack.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs white fish fillets (cod, haddock, or halibut), cut into strips
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 3 tablespoons Old Bay seasoning, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup cold beer or sparkling water
  • 1 large egg
  • Vegetable oil for frying
  • Lemon wedges for serving

Method
 

  1. Pat fish fillets completely dry with paper towels and cut into 4-inch strips. Season both sides with 1 tablespoon Old Bay seasoning and let rest for 10 minutes.
  2. Pour oil 3 inches deep into a heavy pot and heat to 375°F. Use a thermometer for accuracy.
  3. Whisk together flour, cornstarch, remaining 2 tablespoons Old Bay, garlic powder, onion powder, and black pepper in a large bowl. In a separate bowl, beat the egg and cold beer until frothy. Pour wet ingredients into dry ingredients and whisk until just combined.
  4. Working in batches, dip each fish strip into batter, allowing excess to drip off. Carefully lower into hot oil and fry for 4-5 minutes until deep golden brown and fish flakes easily.
  5. Transfer fried fish to a wire rack set over paper towels. Immediately sprinkle with a pinch more Old Bay while hot.

Notes

Cut fish and prepare dry ingredients up to 4 hours ahead, but make batter just before frying for maximum crispiness. Don't skip drying the fish thoroughly – excess moisture prevents proper browning. Avoid overcrowding the oil and don't flip fish too early. Store leftover fried fish in refrigerator for up to 2 days. Reheat in 400°F oven for 5-7 minutes to restore crispiness. Freezing isn't recommended as texture suffers significantly.