15 Best Side Dishes for Fried Fish

French fries may be the most obvious fried fish pairing, but this pro tip from Chef John isn't as obvious: Fries should be doused in hot oil twice. Twice! Who knew?

In the British Isles, peas and fish and chips go together like peas and carrots. But who wouldn't choose fish and chips over carrots, right?

Potatoes, peas, and mint join forces as the ultimate battered fish side.

Because restaurants all over the United States serve fried fish with coleslaw, we forget we actually have to make slaw ourselves (or at least grab a container at the deli) if we want to eat it at home come fried fish night. Home cooks rave about this recipe.

All the creaminess and tang of traditional coleslaw but cooler thanks to the cucumber's water content.

Crispy fried fish meets its match in ultra-indulgent cheese and bacon potato rounds. Top these babies with sour cream and chopped chives.

Fresh jalapeno kicks this succotash up a notch, while corn, tomatoes, red peppers, and yellow onions lend a subtle sweetness.

Coated with ingredients like lime zest, rice vinegar, and sweet chili sauce, this zippy slaw gives beer-battered fish life. Add tortillas, and you've got fish tacos.

Malt vinegar is the condiment to end all other condiments when it comes to fried cod and chips. Here, it brings some acid to salty, savory baked potato chips.

Hush puppies and Southern fried catfish share a couple of key ingredients, making them a natural combo. Home cooks make these 'pups their own with ingredients like garlic powder, jalapeno, or chili powder for an extra kick.

Another Southern side for fried fish, collard greens simmer with bacon, garlic, onion, and chicken broth until they're perfectly savory. 

Crispy bits of Parmesan and garlic give this simple roasted cauliflower its five-star rating. This dish takes barely any effort to prepare, so you can focus on frying.

Lemony green beans brighten up any meal you serve them with, but this side would pair especially well with fried fish.

Serve Cajun-style fried fish with maque choux, a traditional Louisiana succotash. With crumbled bacon, bacon drippings, and butter, this side has enough flavor to stand up to spicy batter.

You don't need gravy to give these mashed potatoes oomph. Red potato skins add flavor — as do generous amounts of butter, milk, and sour cream.