Grilled Fish and Chips: A Crispy, Smoky Twist on a Classic Favorite

Introduction

Grilled fish and chips offer a lighter, smoky twist on the iconic pub favorite, combining crispy potatoes with tender, flame-kissed fish. This outdoor-friendly version keeps all the comfort of the classic dish but adds the irresistible flavor of cooking over open fire. Whether you're planning a weekend cookout or simply craving a fresh take on a familiar meal, this recipe delivers a perfect blend of texture, aroma, and taste. The method is simple, the ingredients are easy to find, and the final result feels both nostalgic and excitingly new.

Ingredients

For the Fish

• 4 white fish fillets (cod, halibut, or haddock)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon lemon juice

For the Chips

• 3 large russet potatoes, cut into thick fries
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika

For Serving

• Lemon wedges
• Tartar sauce or aioli
• Fresh parsley, chopped

Instructions

Step 1: Prep the Potatoes

1. Rinse and slice potatoes into evenly sized fries.
2. Pat dry with a towel to remove excess moisture.
3. Toss with olive oil, salt, garlic powder, and paprika.

Step 2: Grill the Chips

1. Preheat your grill or plancha to medium-high heat.
2. Spread potatoes in a single layer.
3. Cook until golden and crispy, flipping occasionally, about 20–25 minutes.

Step 3: Season the Fish

1. Brush fillets with olive oil.
2. Season with salt, pepper, smoked paprika, and lemon juice.
3. Let marinate for at least 10 minutes.

Step 4: Grill the Fish

1. Place fish on hot grill grates.
2. Cook 3–4 minutes per side until flaky.
3. Remove carefully and keep warm.

Step 5: Serve

1. Plate the crispy chips.
2. Add the grilled fish fillet alongside.
3. Finish with lemon wedges, parsley, and your favorite sauce.

Tips

To achieve the best grilled fish and chips, focus on heat control and proper seasoning. Choosing firm white fish ensures it won’t fall apart on the grill, while drying the potatoes before cooking helps create that perfect crispiness. If your grill tends to run hot, use a cooler zone to prevent the fish from overcooking or sticking. Light oiling of the grill surface also makes flipping easier. For extra flavor, consider adding a quick squeeze of lemon just before serving or finishing the fish with a pinch of flaky salt.

Variations

This grilled version of fish and chips is easy to adapt based on taste, ingredients on hand, or your style of outdoor cooking. Try different spice blends, swap out potato types, or play with sauces to create a personalized twist on the classic dish.

• Use sweet potatoes for a richer, sweeter chip.
• Swap smoked paprika for Cajun seasoning.
• Try salmon or mahi-mahi for a different flavor profile.
• Serve with vinegar aioli for a tangy twist.
• Add chopped dill or thyme for herb-forward fish.

Best pairings

This dish pairs wonderfully with refreshing sides and beverages that complement its smoky and crispy elements. Whether you're hosting guests or enjoying a casual meal, adding the right accompaniments enhances the entire experience.

• Chilled lager or pilsner
• Light coleslaw with lemon dressing
• Grilled corn with herb butter
• Crisp green salad
• Sparkling water with citrus

Conclusion

Grilled fish and chips combine the comfort of a timeless classic with the bold flavors of outdoor cooking. By grilling instead of frying, you achieve a satisfying meal that feels lighter yet still delivers crisp textures and rich taste. Whether for a family dinner or a backyard gathering, this dish always impresses with its simplicity and delicious smoky flair. Once you try it fresh off the grill, it just might become your new favorite way to enjoy fish and chips.