Here's Why Your Fish And Chips Keep Coming Out Soggy

Fish and chips is one of those dishes that has no in-between; The elements are either perfectly crisp and, therefore, delicious — or they're not. Even if the fried batter on the fish is a little soft, it's simply soggy. Since the fish inside is so tender and piping hot, you really need the contrasting crunch of the outer layer to balance out the texture of the dish. For answers on how to avoid soggy fish and chips, it only made sense to go to the source of this classically British dish; that is, the United Kingdom. And The Takeout was thrilled to discuss the matter with English-born "MasterChef" winner, cookbook author, and professional menu developer, chef Simon Wood.

Soggy fish and chips could be the result of several components, according to Wood, who says, "Fish that isn't fresh could be a big factor, along with old oil, and lower than required cookery temperatures." In addition, he felt strongly about the potential misstep in battering your fish too early. He explained, "You have to batter the fish to order, there is simply no other way. You will have an uneven coating and inconsistent cookery otherwise."

As for your frying oil (You can check your oil temperature without a thermometer), Wood believes blistering heat can make all the difference in how your fish and chips turn out. He says, "You need the oil hot. This creates a barrier between the fish and the oil, keeping flavor in and oil out. Too low and the batter will fall off, and the fish will be greasy and overcooked."

In addition to abiding by these fish and chip frying tips, Simon Wood trusts a few other methods that lend super crispy fish every time. "I would always dry the fish before coating it in flour and then adding it to the batter. This makes the batter stick better," he says. "I add cornstarch to the flour for extra crispiness. I also use either ice-cold sparkling water or beer for a light, airy batter."

We, too, lean into the power of adding club soda to your fried fish batter. When the battered fish is placed into hot oil, the soda bubbles expand, resulting in a light, crispy coating. This method goes for battered shrimp, vegetables, onion rings, and chicken tenders, as well. As far as giving your chips (or french fries) that perfect crunch, there are a few tricks for the crispiest fries at home, including soaking raw potatoes in water beforehand, ensuring they are completely dry when you fry them — and, like Wood mentioned for the fish, making sure your frying oil is blazing hot.