Fish and chips recipe

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20 min


1 min

Nutrition per portion

Calories 920 kCal 46%
Fat 33g 47%
  -  Saturates 9g 45%

Triple tested: Forgotten how good fish and chips tastes? It’s perfect for a weekend family treat. Brought to you by Essentials magazine


  • 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
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  • 2 litres vegetable oil
  • 100g plain flour, plus 2tbsp extra
  • 1⁄2tsp baking powder
  • 1tbsp cider vinegar
  • Knob of butter


  • 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.

Top tip for making Fish and chips

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.

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