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 them into 1.5cm thick lengthwise slices, then slice each into 1.5cm thick chips. Place the chips in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer gently for 4 minutes only. Drain and spread the chips onto a clean tea towel to pat dry. Let them cool; this 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 in the oven with 1 tbsp olive oil and heat for 10 minutes.

Step 3: Toss the cooled chips in the remaining olive oil with your hands. Spread them in a single layer on the hot roasting tray. Bake for 10 minutes, then turn chips over. Continue baking for 5 minutes, turn again, and bake for a final 5-8 minutes until crisp. Drain on paper towels.

Step 4: While the chips are baking, cook the peas in boiling water for 4 minutes. Drain, then lightly crush them with the back of a fork in the pan. Stir in 1 tbsp olive oil, lemon juice, and freshly ground black pepper. Cover and set aside.

Step 5: Prepare the fish by patting fillets dry. Spread 1 tbsp self-raising flour on a plate and coat each fillet evenly, shaking off any excess.

Step 6: Pour the sunflower oil into a heavy, medium-sized non-stick wok or wok-shaped pan. Heat the oil to 200°C (using a thermometer helps maintain temperature).

Step 7: In a bowl, combine 50g self-raising flour, cornflour, a pinch of salt, and pepper. Whisk the egg white until frothy but not stiff. Gradually add the ice-cold sparkling water to the flour mixture, whisking gently to keep some lumps. Fold in the egg white lightly to maintain bubbles for a light batter.

Step 8: Dip two fish pieces at a time into the batter, letting excess drip off. Carefully lower them into the hot oil using a slotted spoon. Fry for 5-6 minutes, turning halfway, until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper.

Step 9: Ensure the oil temperature returns to 200°C before frying the remaining fish. Reheat the peas gently before serving. Serve fish with crispy chips, crushed peas, and lemon wedges.

Tips & Variations

Use ice-cold sparkling water for the batter to keep it light and bubbly.

Maintain the oil temperature at 200°C for perfectly crispy fish without greasiness.

Try swapping garden peas for mushy peas for a traditional touch.

For a gluten-free option, substitute self-raising flour with a gluten-free blend.

FAQs

Can I prepare the chips and peas ahead of time?

Yes, you can parboil and dry the chips up to 1-2 hours in advance and keep the peas cooked and seasoned, ready to reheat just before serving.

What type of fish is best for this recipe?

Skinless fillets of haddock, hake, or cod from a sustainable source work best as they hold up well to frying and have a mild flavor that pairs beautifully with the batter.