The Ultimate Makeover: Fish & Chips Recipe
Introduction
Fish and chips is a classic comfort meal that never goes out of style. This recipe gives it a fresh twist with crispy, oven-baked chips and light, bubbly batter for the fish. Paired with crushed garden peas and lemon wedges, it’s a perfect homemade feast.
Ingredients
- 800g unpeeled, even-size Maris Piper or King Edward potatoes
- 2 tbsp olive oil
- 300g frozen garden peas
- 1 tbsp olive oil
- 2 tsp lemon juice
- 650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
- 50g self-raising flour, plus 1 tbsp
- 50g cornflour
- 1 egg white
- 125ml ice-cold sparkling water
- 1 lemon, cut into wedges
- 600ml sunflower oil, for frying
Instructions
- Step 1: Scrub the potatoes and cut into 1.5cm thick lengthwise slices, then cut each slice into 1.5cm thick chips. Place them in a large saucepan, cover with water, bring to a boil, then simmer gently for 4 minutes only. Drain and pat dry on a clean tea towel. Leave to cool (can be done 1–2 hours ahead).
- Step 2: Preheat the oven to 220°C (fan 200°C/gas 7). Place a large shallow non-stick roasting tray with 1 tbsp olive oil in the oven for 10 minutes to heat.
- Step 3: Toss the cooled chips in the remaining olive oil by hand, then spread them in a single layer on the hot roasting tray. Bake for 10 minutes, turn them over, then bake for 5 more minutes. Turn again and bake for a final 5–8 minutes until crisp. Drain on paper towels.
- Step 4: While the chips bake, cook the frozen peas in boiling water for 4 minutes. Drain, then crush lightly with a fork. Stir in 1 tbsp olive oil, lemon juice, and freshly grated black pepper. Cover and set aside.
- Step 5: Pat the fish fillets dry with paper towels. Coat each piece lightly with 1 tbsp self-raising flour, shaking off any excess.
- Step 6: Pour sunflower oil into a heavy, medium non-stick wok or wok-shaped pan and heat to 200°C (use a thermometer to maintain temperature).
- Step 7: In a bowl, mix 50g self-raising flour, cornflour, a pinch of salt, and pepper. Lightly whisk the egg white until frothy but not stiff. Gradually whisk ice-cold sparkling water into the flour mixture, then fold in the egg white gently to keep the batter bubbly and light.
- Step 8: Working two fish pieces at a time, dip in the batter, letting excess drip off. Carefully lower into the hot oil with a slotted spoon. Fry for 5–6 minutes, turning halfway, until golden and crisp. Drain on kitchen paper.
- Step 9: Ensure the oil temperature returns to 200°C before frying the remaining fish.
- Step 10: Reheat the peas if needed and serve the crispy fish and chips with crushed peas and lemon wedges.
Tips & Variations
- Use a thermometer to keep oil at the right temperature for perfectly crispy fish.
- For extra flavor, add a pinch of cayenne pepper or smoked paprika to the batter.
- Swap garden peas for mushy peas if you prefer a traditional touch.
- Try cod, haddock, or hake, depending on availability and preference.
Storage
Store leftover chips and fish separately in airtight containers in the fridge for up to 2 days. Reheat chips in the oven at 200°C for 5–7 minutes to restore crispness. Gently reheat fish in a low oven or skillet to prevent drying out. Avoid microwaving fish to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peas instead of frozen?
Yes, fresh peas work well. Blanch them in boiling water for 2–3 minutes before crushing to maintain brightness and texture.
What oil is best for frying the fish?
Sunflower oil is ideal because it has a high smoke point and neutral flavor, perfect for frying fish to a golden crisp.
Print
The Ultimate Makeover: Fish & Chips Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This classic British dish gets a healthier twist with baked chips and light, crispy beer-batter style fish fried at a controlled temperature. Perfectly cooked skinless white fish fillets paired with golden, oven-baked chips and vibrant crushed garden peas make a comforting yet fresh meal.
Ingredients
Scale
Chips
- 800g unpeeled, even-size Maris Piper or King Edward potatoes
- 2 tbsp olive oil (divided)
Peas
- 300g frozen garden peas
- 1 tbsp olive oil
- 2 tsp lemon juice
- Freshly grated pepper, to taste
Fish and Batter
- 650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
- 50g self-raising flour, plus 1 tbsp for dusting the fish
- 50g cornflour
- 1 egg white
- 125ml ice-cold sparkling water
- Pinch of salt and freshly ground pepper
- 600ml sunflower oil, for frying
To Serve
- 1 lemon, cut into wedges
Instructions
- Prep the chips: Scrub the potatoes and cut them into 1.5cm thick lengthwise slices, then cut each slice into 1.5cm thick chips. Place the chips in a large saucepan and cover with water. Bring to a boil, reduce heat and simmer gently for exactly 4 minutes. Drain and spread them out on a clean tea towel to pat dry and cool. This can be prepared 1–2 hours ahead.
- Bake the chips: Preheat the oven to 220°C (200°C fan, Gas 7). Place a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 minutes. Toss the dried chips in the remaining 1 tbsp olive oil using your hands then spread them out in a single layer on the hot tray. Bake for 10 minutes, then turn the chips over. Bake for another 5 minutes, turn again, and bake for a final 5–8 minutes until golden and crisp. Drain on paper towels.
- Cook and crush the peas: While the chips bake, cook the frozen peas in boiling water for 4 minutes. Drain and lightly crush them with the back of a fork. Mix in 1 tbsp olive oil, 2 tsp lemon juice, and freshly grated pepper to taste. Cover and set aside.
- Prepare the fish fillets: Pat the fish fillets dry with paper towels. Sprinkle 1 tbsp self-raising flour on a plate and coat each fillet, tapping off any excess flour.
- Make the batter: In a bowl, combine 50g self-raising flour, 50g cornflour, pinch of salt, and freshly ground pepper. Lightly whisk 1 egg white until frothy but not stiff. Gradually pour the 125ml ice-cold sparkling water into the flour mixture, whisking gently and briefly to keep some lumps. Fold in the egg white carefully to maintain bubbles for a light batter.
- Heat the oil: Pour 600ml sunflower oil into a heavy medium-sized non-stick wok or wok-shaped pan. Heat the oil to 200°C using a thermometer to maintain consistent temperature throughout frying.
- Fry the fish: Working in batches of two, dip each floured fillet into the batter, letting excess drip off. Carefully lower into the hot oil with a slotted spoon and fry for 5–6 minutes, turning halfway to achieve a golden, even crust. Keep the oil temperature steady at 200°C. Remove the fish and drain on kitchen paper. Reheat the oil between batches if needed.
- Serve: Reheat the crushed peas gently if needed. Serve the crispy battered fish alongside the golden oven-baked chips and pea mash, garnished with fresh lemon wedges for squeezing over the fish.
Notes
- Using ice-cold sparkling water in the batter helps create a light, crispy coating.
- Maintaining the frying oil at 200°C is essential for perfect golden fish without greasiness.
- Oven-baking chips with pre-boiling significantly reduces oil use and results in a crisp texture.
- Crushed peas add a fresh, zesty contrast to the rich fish and chips.
- For best results, do not overcrowd the frying pan – cook fish in small batches.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: fish and chips, British classic, battered fish, oven-baked chips, crushed peas, healthy fish and chips, crispy fish
