Nutritional values are estimates per serving
The greatest British invention. Proper battered fish and thick cut chips made at home. Worth every minute.
A note from us
The sparkling water in the batter is the secret — the carbonation makes it lighter and crisper than anything you'd get with still water. Use it cold, straight from the fridge. We've also swapped tinned mushy peas for the real thing — frozen peas with butter and mint, crushed by hand. For the most authentic chip shop mushy peas, use dried marrowfat peas soaked overnight in cold water with a pinch of bicarbonate of soda, then simmered for 20 minutes. The frozen pea version in this recipe is a very good quick alternative that most home cooks prefer.
What you need 🛒
How to make it 👨🍳
Peel and cut potatoes into chunky chips about 2cm wide. Parboil in well-salted water for 6 minutes until just tender but not falling apart. Drain and leave to steam dry for 5 minutes.
Heat oil in a large deep pan or fryer to 160°C. Fry chips in batches for 6 minutes until cooked through but not coloured. Remove and drain on kitchen paper. Turn the heat up to 190°C.
Make the batter: whisk 130g flour with baking powder, salt and white pepper. Gradually whisk in cold sparkling water until you have a smooth, thick batter — a few small lumps are fine.
Cook frozen peas in boiling salted water for 3 minutes. Drain. Return to the pan with butter and mint. Crush roughly with a fork — you want texture, not a smooth puree. Season generously.
Pat the fish fillets completely dry with kitchen paper. Dust lightly in the remaining 50g flour, shaking off any excess.
Dip the floured fish into the batter, letting excess drip off. Carefully lower into the hot oil at 190°C. Fry for 4 to 5 minutes, turning once, until deeply golden and crisp. Drain on kitchen paper.
Fry the blanched chips at 190°C for 3 to 4 minutes until golden and crisp. Season well with salt immediately.
Serve fish and chips with mushy peas, malt vinegar and lemon wedges.
