Fish and Chips

Can't go wrong with Britain's favourite!



Prep time

15 minutes

Cook time

50 minutes

Although its origins are often debated- no one can deny that it is a classic British staple. Whether you eat it on the beach wrapped in newspaper or buy it from your local chippy- you know it’s going to be great.


For the chips: 

4 russet potatoes
for drizzling sunflower oil
to taste salt and pepper

For the fish and batter:

4 x 150g cod/ white fish fillets
to taste salt and pepper
150g  plain flour, plus extra for dusting 
1tsp salt
1tsp baking powder
1 pinch paprika
125ml light beer 
125ml sparkling water
1 litre sunflower oil 


For the chips:

1. Preheat the oven to 250°C, 230°C fan or 8 gas mark. 

2. Cut up potatoes into chips. They should be about the width and length of your finger.

3. Transfer to a baking sheet and drizzle with oil so that all of the potatoes are coated. Salt and Pepper to taste.

4. Put the potatoes in the oven so that they are cooking while you prepare the fish. Bake for 13-15 minutes then flip the potatoes so each side can brown and cook for a further 20 minutes. 

5. Once finished, potatoes should be golden brown. 

For the fish and batter: 

1. Pour oil into a deep pan and heat to 180°C. While oil is heating, prepare cod and batter.

2. Lay the cod fillets on a board and pat dry with kitchen towel until they are slightly tacky to the touch. Season with salt and pepper to taste.

3. Dust the cod fillets with flour.

4. Add the flour, salt, baking powder and paprika to a bowl. Mix together and then add the beer. Once you have made the batter, be sure to use it quickly so the beer maintains its carbonation.

5. Fry the battered cod in oil at 180°C until golden brown. 

6. Once finished, remove and place cod on kitchen towel to soak up the grease.

Chef’s tips

Serve with peas (mushy or regular!) and tartar sauce for a traditional taste.

Don’t skimp on the salt and vinegar!


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