Dutch-style Fish and Chips


Dutch-style Fish and Chips

Hollandse Vis en Friet

In Dutch cuisine, fish and chips take on a delightful twist. This Dutch-style Fish and Chips recipe combines the beloved British classic with traditional Dutch flavors. Crispy beer-battered fish fillets are served alongside thick-cut fries, creating a satisfying and flavorful meal that will transport you to the streets of Amsterdam.

Jan Dec

20 minutes

20 minutes

40 minutes

4 servings


Pescatarian, Dairy-free, Nut-free, Egg-free, Soy-free

Fish, Wheat

Vegetarian, Vegan, Gluten-free, Paleo, Keto


While the British version of fish and chips typically uses cod or haddock, this Dutch adaptation often incorporates local fish varieties such as plaice or sole. Additionally, the Dutch-style fish is often seasoned with a blend of spices like paprika and garlic powder, giving it a unique flavor profile. We alse have the original recipe for Fish and Chips, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1880 KJ
  • Fat (total, saturated): 15g, 2g
  • Carbohydrates (total, sugars): 50g, 2g
  • Protein: 25g
  • Fiber: 4g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 200°C (400°F).
  2. 2.
    In a large bowl, whisk together the flour, baking powder, paprika, garlic powder, salt, and black pepper.
  3. 3.
    Gradually pour in the beer while whisking until a smooth batter forms.
  4. 4.
    Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
  5. 5.
    Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish in batches for about 4-5 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
  6. 6.
    In the meantime, spread the potato fries on a baking sheet and drizzle with vegetable oil. Season with salt and bake for 25-30 minutes, or until golden and crispy.
  7. 7.
    Serve the Dutch-style fish and chips hot, alongside the crispy fries.

Treat your ingredients with care...

  • Fish — Ensure the fish fillets are fresh and free from any unpleasant odors. Pat them dry with a paper towel before dipping them into the batter for better adhesion.
  • Potatoes — Soak the cut potato fries in cold water for 30 minutes before baking to remove excess starch and achieve crispier results.

Tips & Tricks

  • For an extra crispy batter, refrigerate the fish fillets in the batter for 15 minutes before frying.
  • Serve the fish and chips with traditional Dutch condiments such as mayonnaise, tartar sauce, or a tangy remoulade.
  • If you prefer a lighter version, you can oven-bake the fish instead of deep-frying it. Simply place the battered fish fillets on a greased baking sheet and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through.

Serving advice

Serve the Dutch-style fish and chips on a large platter, garnished with fresh parsley or lemon wedges for a pop of color and added freshness.

Presentation advice

Arrange the golden-brown fish fillets and crispy fries in an appealing manner on the plate. Consider serving them in a traditional Dutch-style cone made from parchment paper for an authentic touch.