Description
This reinvented classic Fish & Chips recipe offers crispy golden chips baked to perfection alongside tender, beer-battered fried fish. Paired with lightly crushed lemony garden peas, this dish delivers comforting British flavors with a modern, healthier twist using olive oil and oven-baking for the chips and precise frying for the fish.
Ingredients
Scale
Chips
- 800g unpeeled, even-size Maris Piper or King Edward potatoes
- 2 tbsp olive oil (divided: 1 tbsp for roasting tray, 1 tbsp for tossing chips)
Peas
- 300g frozen garden peas
- 1 tbsp olive oil
- 2 tsp lemon juice
- Freshly grated black pepper, to taste
Fish
- 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
- 50g cornflour
- 1 egg white
- 125ml ice-cold sparkling water
- 600ml sunflower oil, for frying
To Serve
- 1 lemon, cut into wedges
Instructions
- Prepare and parboil the chips: Scrub the potatoes and cut them lengthwise into 1.5cm thick slices, then cut each slice into 1.5cm thick chips. Place the chips in a large saucepan, add enough water to just cover, bring to a boil, then reduce heat and simmer gently for 4 minutes. Drain the chips, spread onto a clean tea towel, pat dry, and set aside to cool. This step can be done 1-2 hours ahead.
- Preheat oven and roast the chips: Preheat the oven to 220°C (fan 200°C, gas mark 7). Place a large shallow non-stick roasting tray with 1 tbsp olive oil in the oven and heat for 10 minutes. Toss the cooled chips in the remaining 1 tbsp olive oil by hand, then spread them in a single layer on the hot roasting tray. Bake for 10 minutes, then turn the chips over. Bake another 5 minutes, turn again, and bake a final 5-8 minutes until the chips are golden and crisp. Drain on paper towels.
- Cook and prepare the peas: While the chips bake, cook the frozen peas in boiling water for 4 minutes. Drain and transfer to a pan, lightly crushing the peas with the back of a fork. Mix in 1 tbsp olive oil, 2 tsp lemon juice, and freshly grated black pepper to taste. Cover and keep warm.
- Prepare the fish: Pat the fish fillets dry with paper towels. Lightly dust each fillet with 1 tbsp self-raising flour, shaking off the excess. In a medium bowl, mix 50g self-raising flour, 50g cornflour, a pinch of salt, and some pepper. In a separate bowl, whisk the egg white gently until frothy and bubbly but not stiff. Gradually pour the ice-cold sparkling water into the flour mixture, whisking briefly to combine – the batter should remain slightly lumpy. Fold in the egg white gently to retain bubbles for a light texture.
- Fry the fish: Pour 600ml sunflower oil into a heavy non-stick wok or wok-shaped pan and heat to 200°C (use a thermometer to maintain temperature). Dip two pieces of fish at a time into the batter, letting excess drip off, then carefully lower them into the hot oil using a slotted spoon. Fry for 5-6 minutes, turning halfway through, until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Ensure the oil temperature returns to 200°C before frying the next batch.
- Reheat peas and serve: Warm the peas if needed. Serve the crispy baked chips with the golden battered fish, lemon wedges on the side, and the lightly crushed lemon peas for a fresh, tangy accompaniment.
Notes
- Using Maris Piper or King Edward potatoes gives the best texture for chips – fluffy inside and crisp outside.
- The parboiling step is crucial to achieve fluffy interiors without overcooking the chips during roasting.
- Maintain the frying oil temperature at 200°C for perfect golden, non-greasy fish.
- Use ice-cold sparkling water in the batter to keep it light and bubbly, resulting in a crisp coating.
- You can prepare the chips and peas ahead of time for easier serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Frying
- Cuisine: British
Keywords: Fish and chips, battered fish, baked chips, British classic, seafood, homemade chips, garden peas, crispy fish
