Mains
British
BritishFish and Chips
The British chippy classic done three ways, from oven-baked frozen fish to a beer-battered sustainable cod with triple-cooked chips and homemade tartare. The tiers step up the fish, the batter and the chip technique.
Nut-free
Dairy-free
Better version
Fresh cod in a crisp homemade batter, shallow-fried, with oven chips and minted crushed peas.
Per serving£4.75
Total cost£9.50
Time50 min
Ingredients for 2
- Fish
- 2 fresh cod fillets , skinless
- 500 ml sunflower oil , for frying
- Batter
- 100 g plain flour
- 150 ml sparkling water , ice-cold
- ½ tsp baking powder
- Chips
- 800 g Maris Piper potatoes , cut into chips
- 2 tbsp vegetable oil , for the chips
- Peas
- 300 g frozen peas
- 1 handful fresh mint leaves , chopped
Method
- Heat the oven to 220C. Toss the chips in vegetable oil and roast for 30 minutes, turning, until golden.
- Whisk the flour, baking powder and a pinch of salt with the ice-cold sparkling water to a smooth batter.
- Heat the frying oil in a deep pan to 180C.
- Dip the cod in a little flour, then the batter, and shallow-fry for 5-6 minutes until crisp and golden, turning once.
- Boil the peas for 3 minutes, drain, then crush with the mint and a little salt.
- Drain the fish on kitchen paper and serve with the chips and minted peas.
Equipment
The three ways, side by side
Budget
Oven-baked breaded fish fillets with frozen chips and tinned mushy peas.
Better
Fresh cod in a crisp homemade batter, shallow-fried, with oven chips and minted crushed peas.
Ultimate
Sustainable line-caught cod in a beer batter, triple-cooked chips and homemade tartare sauce.
