Fish and chips recipe

This fish and chips recipe has been triple tested in our kitchen and makes the perfect 'fish Friday' lunch at home or a weekend treat.

Fish and chips is a classic British dish and more than just a seaside favourite. In 2019, fish and chips was crowned the UK's favourite takeaway once again, beating both Chinese and Indian takeaways for another year to claim the top spot.

The poll had thousands of responses and around one in four people picked fish and chips as their favourite.

So, bring the nation's favourite flavours home with this homemade takeaway version of the classic British takeaway.

A nostalgic, comfort food meal, this fish and chips recipe serves four people.

We serve ours with peas to keep it as close to the traditional serve as possible - and to add a bit of colour to the plate!

Once your dinner is ready, make sure there's ketchup, tartare sauce and any other condiments you want on the table. Plus, don't forget two key ingredients - salt and vinegar for your chips!

Ingredients

• 1.5kg Maris Piper/baking potatoes
• 200ml lager
• 4x175g skinless fish fillets: coley, cod or haddock
• 500g petit pois
• 3tbsp crème fraîche
• 2tbsp mint, roughly chopped
• 2tbsp parsley, roughly chopped
• 2tbsp capers in brine, drained rinsed, chopped
• Juice and zest of 1 lemon, plus wedges

Check you've got

• 2 litres vegetable oil
• 100g plain flour, plus 2tbsp extra
• 1⁄2tsp baking powder
• 1tbsp cider vinegar
• Knob of butter

Method

1. Heat oven to Mark 7/220°C. Peel the potatoes, cut into 1.5cm thick chips and dry with a tea towel to remove starch. Put in a bowl, mix with 4tbsp oil and season. Spread on a baking tray, lined with baking parchment and bake for 35-40 mins, turning frequently until golden.
2. Meanwhile, sieve the flour and baking powder into a bowl and season with salt. Gradually add the lager and vinegar, and mix quickly to get rid of lumps - it should be the consistency of thick cream and should coat the back of a spoon. Pat the fish fillets dry with kitchen paper.
3. Pour oil into a deep pan to a depth of 5cm; heat until a bread cube turns golden in 60 secs (160°C). Dip fish in 2tbsp flour, then batter. Lower a fillet into the oil and cook for 8-10 mins,turning with metal tongs. When crisp and golden, drain on kitchen paper and keep warm.
4. Put the peas into a pan with 3tbsp water and the butter. Cover with a lid and simmer for 2-3 mins. Remove from heat and crush with a masher. Stir in the crème fraîche, herbs and capers. Add lemon juice and zest before serving with lemon wedges to squeeze over.