Fish and chips
Skill level: Bit of effort
Fish and chips doesn't just have to be a Friday night takeaway treat! Triple tested by our team, this homemade fish and chips recipe is perfect for fans who have forgotten just how good fish and chips can taste! It's perfect for a family treat anytime, whether you was a tasty mid-week meal or an easy Sunday night supper.
- 1.5kg Maris Piper/baking potatoes
- 200ml lager
- 4x175g skinless fish fillets: coley, cod or haddock
- 500g petit pois
- 3tbsp crème fraîche
- 2tbsp mint, roughly chopped
- 2tbsp parsley, roughly chopped
- 2tbsp capers in brine, drained rinsed, chopped
- Juice and zest of 1 lemon, plus wedges
Check you've got
- 2 litres vegetable oil
- 100g plain flour, plus 2tbsp extra
- 1/2tsp baking powder
- 1tbsp cider vinegar
- Knob of butter
Make the batter in advance and store for 30 mins in the fridge: this gives a really light batter once cooked. If it thickens on 'resting', add 1-2 tbsp lager to loosen it.
- Heat oven to Mark 7/220°C. Peel the potatoes, cut into 1.5cm thick chips and dry with a tea towel to remove starch. Put in a bowl, mix with 4tbsp oil and season. Spread on a baking tray, lined with baking parchment and bake for 35-40 mins, turning frequently until golden.
- Meanwhile, sieve the flour and baking powder into a bowl and season with salt. Gradually add the lager and vinegar, and mix quickly to get rid of lumps - it should be the consistency of thick cream and should coat the back of a spoon. Pat the fish fillets dry with kitchen paper.
- Pour oil into a deep pan to a depth of 5cm; heat until a bread cube turns golden in 60 secs (160°C). Dip fish in 2tbsp flour, then batter. Lower a fillet into the oil and cook for 8-10 mins,turning with metal tongs. When crisp and golden, drain on kitchen paper and keep warm.
- Put the peas into a pan with 3tbsp water and the butter. Cover with a lid and simmer for 2-3 mins. Remove from heat and crush with a masher. Stir in the crème fraîche, herbs and capers. Add lemon juice and zest before serving with lemon wedges to squeeze over.
It helps to know
Deep or shallow frying can be dangerous, so here are some useful safety tips… Don’t leave a pan of hot fat unattended. Turn any pan handles away from the front of the cooker, out of reach.If the oil begins to smoke, it’s far too hot, so turn off the heat source. Never fill a deep-fryer or a pan to morethan two-thirds full with fat.
Nutritional information per portion
- Calories 920(kcal)
- Fat 33.0g
- Saturates 9.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.