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For the chips

For the peas

For the fish

Nutrition: per serving

  • kcal649
  • fat27g
  • saturates4g
  • carbs64g
  • sugars4g
  • fibre7g
  • protein41g
  • salt0.87g
    low

Method

  • step 1

    Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.

  • step 2

    Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.

  • step 3

    While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.

  • step 4

    The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

Recipe from Good Food magazine, March 2008

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Comments, questions and tips (55)

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Overall rating

A star rating of 4.8 out of 5.69 ratings

colbert

A star rating of 5 out of 5.

Really love this recipe - the batter is great, nice and light yet crisp. Bit of extra pepper in there goes a long way and having the sparkling water as cold as possible also really helps. The thought of oily peas doesn't really float my boat, so generally avoid them (blitzed with some butter and…

18brinj19KXYhZC6

your liyeing

Tina Duffy Kerr avatar

Tina Duffy Kerr

A star rating of 5 out of 5.

Lightly battered crispy fish, made even more delicious with homemade tartar sauce. If using defrosted frozen fish make sure that it is patted very dry before dusting with flour. The batter was very quick to make, and crisped beautifully. Will definitely be added to the Friday Night Dinner…

ellecoop

I can honestly say I found the batter dreadful. Long winded process for a mediocre batter. I have done many of her recipes and always been impressed but this one not so

ssanusi

A star rating of 5 out of 5.

The fish is amazing, the batter is better than any i've ever had in a restaurant. Didn't make the peas, a lot of faff I think when garden peas are fine as they are. Cooked the chips on gas mark 8, and also made sure to put them on the upper most shelf.

jennabee

A star rating of 5 out of 5.

This recipe was great. I used sainsbury's basic's sustainable Pollock (which is just called white fish fillets. It's not as thick as other cuts but ridiculously cheap - £1.70 for around 6 portions), defrosted and add just a touch of lime juice and salt and pepper before battering to add a little…

richpersonalert

stop this madness why did u make a whole recipe in the comments and no one cares

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