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The greatest British invention. Proper battered fish and thick cut chips made at home. Worth every minute.
What you need 🛒
How to make it 👨🍳
Peel the Maris Piper potatoes and cut into thick chips about 1.5 cm wide.
Parboil (partially cook in boiling water) the chips for 6–8 minutes until just tender at the edges but still holding their shape. Drain and leave to steam-dry for 10 minutes.
Heat the Vegetable oil for frying to 130°C / 265°F. Fry the chips in batches for 6 minutes — they should be cooked through but still pale. Drain and set aside.
Make the batter: whisk together the Plain flour, Baking powder, and a good pinch of salt. Gradually whisk in the Cold sparkling water until you have a batter the consistency of double cream — smooth with a few lumps is fine.
Raise the oil temperature to 180°C / 355°F. Dust the Cod or haddock fillets lightly in flour, then dip each one into the batter to coat completely.
Lower each fillet carefully into the hot oil and fry for 6–8 minutes, turning once, until the batter is deep golden and crispy all over.
Return the chips to the hot oil for a second fry of 3–4 minutes until properly golden. This second fry is what makes them crispy rather than just cooked.
Drain on kitchen paper, splash over the Malt vinegar, and serve with Mushy peas.
