British Fish and Chips

Ingredients

• 3 cod or haddock fillets (skinless)
• For batter: 200g plain flour, 1 tsp baking powder, 1 tsp salt, 300ml cold beer or sparkling water
• For chips: 1kg Maris Piper potatoes, cut into 1.5cm chips
• Oil for deep-frying
• For mushy peas: 300g frozen peas, 1 tbsp butter, 1 tbsp mint, salt
• Salt, malt vinegar, lemon wedges

Instructions

1. Soak chips in cold water 30 min; pat very dry.
2. Twice-fry: cook chips at 140C for 6-8 min until soft but pale; lift out; rest.
3. Meanwhile, simmer peas with a splash of water; mash with butter, mint and salt.
4. Whisk the batter just before using — should be like double cream.
5. Heat oil to 180C; refry chips until crisp and golden; drain on paper, salt.
6. Dip the fish in batter; fry 5-6 min until deep golden and crisp.
7. Serve immediately with mushy peas and lemon.

Serving suggestions

• Eat with malt vinegar and salt.

Storage & reheating

Best fresh; chips don't reheat well.

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