British

Fish and Chips

Medium · 45 min

Serves 4BritishNut-free

Beer-battered cod with triple-cooked chips and mushy peas. Crunchy, salty and unapologetically British.

45 minTotal time

4Serves

4Steps

BritishCuisine

Method

Triple-cook chips
Parboil chips 5 minutes. Dry, fry at 160°C for 5 minutes. Drain, then fry at 190°C until golden.
Why: Triple cooking guarantees shatteringly crisp chips.
Cook from here
Make batter
Whisk flour, baking powder and lager until just combined — lumps are fine.
Why: Over-mixing makes tough batter.
Cook from here
Fry fish
Dust fillets in flour, dip in batter, fry at 190°C for 5–6 minutes until golden and cooked through.
Why: Hot oil sets the batter quickly.
Cook from here
Serve
Mash peas with butter. Serve fish and chips with mushy peas and malt vinegar.
Why: Vinegar cuts through the fried richness.
Cook from here

Keep the batter in the fridge for 15 minutes before frying — colder batter = crispier crust.

Triple-cook chips
Parboil chips 5 minutes. Dry, fry at 160°C for 5 minutes. Drain, then fry at 190°C until golden.
Why: Triple cooking guarantees shatteringly crisp chips.
Cook from here
Make batter
Whisk flour, baking powder and lager until just combined — lumps are fine.
Why: Over-mixing makes tough batter.
Cook from here
Fry fish
Dust fillets in flour, dip in batter, fry at 190°C for 5–6 minutes until golden and cooked through.
Why: Hot oil sets the batter quickly.
Cook from here
Serve
Mash peas with butter. Serve fish and chips with mushy peas and malt vinegar.
Why: Vinegar cuts through the fried richness.
Cook from here