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
