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Fish and Chips

4.4/5 rating (5 votes)
  • Serves: 2
  • Prep Time: 10 mins
  • Ready in: 15-20 mins
  • Difficulty: Easy
  • Print:
Fish and Chips

A Great British favourite, with Oscar Jefferson, 8 year old winner of MasterChef Junior and top young man.



  • For the pan-fried fish:
  • A little butter and oil for frying
  • 1 x fillet of plaice, Haddock or Pollock per person
  • A little seasoned flour for dusting
  • For the deep fried fish:
  • 2 x 125g Haddock or Pollock fillets, free of skin
  • 175g self raising flour
  • 200ml lager or sparkling water
  • 2 tbsp flour
  • For the Chips:
  • 500g of potatoes King Edward, Maris Piper, Red Rooster, Wilja, Marfona.
  • Ground nut oil or sunflower oil
  • Salt and vinegar

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For the fish:

  • For the pan-fried fish, heat the oil over a medium heat in a frying pan and add a little butter.
  • Dust the fish with flour and pan fry skin side up for 3-4 minutes each side, then allow to rest.

If you prefer fish in batter:

  • Heat the oil to 185°C
  • Place the flour into a bowl, add enough lager or water to form a smooth batter, not too thick
  • Flour the fillets carefully then place into the batter one at a time, coat well and place straight into the hot oil. Cook no more than 4 at a time or the heat in the oil will drop too much.
  • Cook for 7-8 minutes stirring occasionally until golden

For the chips:

  • Peel and wash the potatoes well, then cut into fingers say 1.5cm wide.
  • Re wash and dry well in kitchen paper or towel.
  • Heat the oil to 190C leave for 10 minutes then reduce to 175C. Never fill a fryer more than two thirds full.
  • Plunge small amounts of chips into the oil and cook for 3-4 minutes to soften, but with no colour. Shake off the excess oil and cool on a tray, not piled up. Repeat until all are done. You can chill at this point.
  • When ready to serve turn up the oil to 185-90C.
  • Cook in small batches until crisp and golden, drain well and season well with salt and vinegar if you like.

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