Fish and Chips Pizza Recipe: A Proper British Mash-Up That Actually Works
You can watch the video above, or if it’s not showing properly, click here to watch it on YouTube. And if you fancy another colourful pizza experiment, I once made a rainbow pizza – check that one out here.
This fish and chips pizza recipe started as a bit of an experiment — the kind where you expect it to go completely sideways. But surprisingly, it didn’t. In fact, it turned out so well I’d happily make it again.
We’re talking homemade dough, beer-battered cod, triple-cooked chips, a tartare sauce base, and mushy peas. A full chippy tea — baked on a pizza. Let’s get into how I did it.
Making the Dough
I started with a basic overnight dough using strong white bread flour, yeast, warm water, sugar and salt. Nothing too fancy, but giving it a long, slow rise in the fridge made it easier to stretch and gave the crust loads of flavour.
Once rolled out, I gave it a quick blast in the Gozney at around 450°C with just a layer of tartare sauce and a light sprinkle of mozzarella. That part-bake was essential — it helped the crust rise and set the base so it could handle the heavier toppings later on.
Beer-Battered Cod (Wok-Fried After Fryer Tuck Retired)
My mini fryer, Fryer Tuck, gave up on me halfway through filming (tragic), so I ended up wok-frying the fish instead. But it worked out for the better.
I cut the cod into chunks rather than doing one big fillet — they cooked quicker, stayed crisp, and looked like fishy pepperoni on the finished pizza.
The beer batter was simple: plain flour, cornflour, baking powder, salt, and IPA. You could easily swap the beer for a non-alcoholic option if you prefer — sparkling water works just as well.
Once the batter was mixed and rested, I dusted the cod pieces in flour, dunked them in the batter, and fried them in batches until they were just golden. I didn’t push them to that perfect deep colour, because I knew they’d get a final hit of heat in the Gozney. The same went for the chips — I got them crisp but didn’t overdo them, so they didn’t catch or dry out during the bake.
Thrice-Cooked Chips for the Pizza
For this to work, the chips had to be really good. No shortcuts.
I peeled and chopped Maris Piper potatoes into chunky chip shapes, parboiled them until just tender, and let them air dry. Then they went through two rounds of frying: once at a lower temp to cook through, and a final blast at 180°C to get them golden and crisp — but again, not overly so.
Since they’d be going on the pizza for a final bake, I held back a bit to make sure they’d finish nicely without burning or drying out. A quick sprinkle of salt and a dash of malt vinegar brought them to life.
Tartare Sauce, Mushy Peas & Final Assembly
Instead of tomato sauce, I went with a homemade tartare base — mayo, mustard, chopped gherkin, capers, lemon juice, and dill. I spread a bit of it on the base before the first bake, then saved the rest to drizzle over the top afterwards.
The peas weren’t technically mushy peas — more like squashed garden peas with butter and mint. But they gave a lovely creamy sweetness that really balanced out the saltiness of the batter and chips.
After the initial bake, I added a touch more mozzarella to the base, then layered on the beer-battered cod and chips. It went back into the Gozney for just a minute or two — long enough to warm everything through and get the cheese bubbling.
Out of the oven, I dolloped on the minted peas, drizzled over the tartare, and gave it a final sprinkle of fresh dill and lemon zest.
The Verdict on This Fish and Chips Pizza Recipe
I honestly thought this would be a one-time experiment — something I’d try for the camera, eat a slice of, and never revisit. But it completely won me over.
The base was chewy with a beautiful crust, the toppings actually stayed crispy, and the flavours just worked. The batter, the vinegar, the tartare, the little pops of pea — it was a weird combo that came together in the best way.
This fish and chips pizza recipe is definitely one for the books. I’d make it again in a heartbeat — and now that I’ve done it once, I’ve got a few ideas to push it even further next time.
Let me know in the comments below if you give this a go — and don’t forget to check out the video above for the full chaos in action. If you’re after more pizza experiments, have a look at the rainbow pizza I made as well.