Fish and Chips

Ingredients

• 4 white fish fillets (cod or haddock)
• For the batter: 200g plain flour, 1 tsp baking powder, 300ml cold beer or sparkling water, salt
• 4 large potatoes, cut into chips
• Oil for deep frying

Instructions

1. Parboil the chips for 5 minutes, then drain and dry well.
2. Fry the chips at 160C until soft but pale; drain.
3. Whisk the batter ingredients until smooth.
4. Heat the oil to 180C, dip the fish in batter and fry for 6-7 minutes until golden and crisp.
5. Return the chips to the hot oil for a final crisp.
6. Drain everything on paper and season with salt.

Serving suggestions

• Serve with mushy peas, tartare sauce and lemon.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions