You can use many types of fish for fish and chips, but firm, white, mild-flavored fish are best, with cod and haddock being the classic choices, but pollock, hake, halibut, and even snapper or flathead work wonderfully, providing a flaky texture that holds up to frying. The key is a lean, white fish that remains tender inside its crispy batter.
In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips, but vendors also sell many other kinds of fish, especially other white fish, such as lemon sole, pollock, hake or coley, plaice, skate, ray, and huss or rock salmon (a term covering several species of dogfish and similar ...
The best fish for fish and chips are thick, white, flaky types like Cod and Haddock, offering a mild flavor that stands up to batter. Other great choices include Pollock, Flounder, and in Australia, Barramundi, Flathead, and Flake (shark) are popular for their firm texture and neutral taste, while Hoki is also a favorite.
Usual alternatives to cod for fish and chips are haddock, coley, hake and skate. Proper, brewed vinegar a must. Beer batter optional but it does add that crispness for sure, and make sure your chips are chunky, not thin-cut fries.
For classic fish and chips, especially in the UK, cod and haddock are the most popular choices, prized for their thick, white, flaky flesh that holds up well to battering and frying. Other common options include pollock, plaice, hake, and sometimes local varieties like barramundi (Australia) or flake (shark meat in Australia), all providing a firm, mild white fish texture.
I bake the chips in the oven and I've included instructions for both frying and baking the fish. You can also prepare a large batch of crumbed fish to freeze for later, and you can even oven-bake it directly from frozen. This is simple, wholesome cooking at its best.
The best fish for fish and chips in Australia depends on preference, but top contenders include Flathead, Barramundi, and Whiting for their delicate flavour and texture, while Hoki (Blue Grenadier) and Hake are popular, affordable choices offering moist white flesh, with Flake (shark) also a classic Victorian option, though Basa is often used as a cheaper alternative.
Pollock: The Sustainable Alternative
In recent years, pollock has emerged as a popular choice for fish and chips, particularly due to its sustainability credentials. As a white fish with a mild flavour similar to cod, pollock is a suitable substitute for those seeking a more environmentally friendly option.
Profile: Coley is a whitefish also known as saithe or coalfish. It's an inexpensive relative of the cod family with a delicate sweet flavour and light, flaky texture. Its pink-grey flesh turns paler when cooked and works a treat deep-fried in batter or breadcrumbs, in fish stews and soups.
Beer battered cod fillets:
4 175g thick cod fillets.
For classic fish and chips, especially in the UK, cod and haddock are the most popular choices, prized for their thick, white, flaky flesh that holds up well to battering and frying. Other common options include pollock, plaice, hake, and sometimes local varieties like barramundi (Australia) or flake (shark meat in Australia), all providing a firm, mild white fish texture.
For the best fish and chips, Haddock and Cod are the top choices for their mild flavor and flaky texture, with Haddock often praised for its subtle sweetness and Cod for its classic, chunky flakes; other excellent options include Pollock, Hake, and local favorites like Flathead or Snapper, all offering a sturdy, mild white fish that fries up crispy.
Generally, the fish in fish-n-chips is cod or haddock. In the UK, pub diners are used to plaice in their fish-n-chips, but plaice is generally not available in the US. Tilapia is becoming a popular fish for the dish given its light texture and subtle flavors.
Jackfruit has met its match! Also known as banana heart, banana blossom is the flowers that grow at the end of banana clusters on banana trees. Banana blossom is widely used in traditional Asian and Indian recipes and has a flaky, chunky texture, making it a fantastic fish substitute.
Personally I do find a big difference between cod and dory. The texture is more firm, whole dory is mushy, and the taste is more oily (fish oily, good thing) than dory which was tasteless. Salt and vinegar was provided if you want more flavour.
A sustainable swap: hake
European hake has a very similar texture to cod: meaty and flaky. Swapping is as simple as substituting same weight/quantity in almost all recipes.
Small silvery fish with tender, white, firm flesh, delicately flavoured and low in fat. Whiting is related to cod but is slightly cheaper and less flavoursome. They are a good buy in their own right, however, for certain recipes, especially fish pates and mousse.
Barramundi, a powerhouse for your health
What's more impressive is that barramundi contains more Omega-3s than snapper, tilapia, or cod, making it a fantastic alternative for those who want the benefits of oily fish without the heaviness.
Love cod? Here are 5 alternatives to try!
Whiting is one of the best fish for good old fashioned fish 'n' chips. Baking cubes of potato gives a much crisper result than deep-frying and this herb mayonnaise makes an interesting alternative to the traditional tartare sauce.
Boneless Cod Fillets 2 Pack | ALDI UK.
White-fleshed fish such as cod, tilapia, and haddock are great for frying. They're perfect for adding different seasonings. Oily fish like mackerel or sardines might overpower other flavors when fried. They don't get as crispy.
A popular recipe for basa fish is fish and chips (basa fish n chips). Lightly battering your basa, you can deep fry for a delicious meal.
Between the different types of white fish, lingcod is most similar to Pacific cod and Pacific halibut. Compared to halibut, lingcod is much firmer but also lighter in texture. When it comes to flavor, lingcod and Pacific cod are surprisingly very similar in their mildness and versatility.