Fish and Chips
Beer-battered white fish with thick-cut chips and lemon served traditional style.
TOTAL TIME
53 min
ACTIVE TIME
53 min
QUANTITY
2 pieces · ~2.3 l
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/11
Tools0/16
Ingredients0/11 gathered · 2 servings
650g
120g
1tsp
1tsp
150ml
1l
300g
0.25tsp
0.5tsp
0.5piece
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 650g | — | — | |
| 2 | | 120g | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 150ml | — | — | |
| 6 | | 1l | — | — | |
| 7 | | 300g | — | — | |
| 8 | | 0.25tsp | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 0.5piece | — | — | |
| 11 | | 2tbsp | — | — |
Tools19 items
Serveware1 item
Procedure38 steps
1 of 38
Lay the potatoes on the chopping board.
Maris Piper potatoes · 650 g
⏱ 5s
ResultMaris piper potatoes2 of 38
Peel the maris piper potatoes
⏱ 3 min
ResultPeeled Maris Piper potatoes3 of 38
Cut them into thick chips, about 1.5 cm square.
⏱ 3 min
ResultRaw chips5 of 38
Rinse under cold running water to wash off the surface starch.
⏱ 1 min
ResultRinsed chips6 of 38
Spread them on the tray and pat completely dry with kitchen paper.
⏱ 1 min 30s
ResultDry chipsused in step 97 of 38
Pour the oil into the large deep saucepan; it should come no more than a third of the way up.
Sunflower oil · 1 l
⏱ 20s
ResultSunflower oil8 of 38
Heat over a medium heat until it reads 130 °C on the thermometer.
⏱ 7 min
ResultHot oil10 of 38
Cook for about 7 minutes, until soft right through but not coloured.
⏱ 7 min
ResultFirst blanched chips11 of 38
Lift them out with the slotted spoon onto a second tray lined with kitchen paper.
⏱ 20s
ResultFirst blanched chips12 of 38
Lower in the rest of the chips.
⏱ 20s
ResultSecond chips blanching13 of 38
Cook them the same way.
⏱ 7 min
ResultSecond blanched chips15 of 38
Put 100 g of the flour in the large mixing bowl.
Plain flour · 100 g
⏱ 5s
ResultPlain flour16 of 38
Add the baking powder.
Baking powder · 1 tsp⏱ 5s
ResultPlain flour and baking powder17 of 38
Add half a teaspoon of the fine salt.
Fine salt · 0.5 tsp⏱ 5s
ResultDry batter mix18 of 38
Pour in the cold lager, whisking, until smooth and about as thick as double cream.
Cold lager · 150 ml
⏱ 1 min
ResultLager batter19 of 38
Put the bowl in the fridge.
⏱ 10s
ResultLager batter20 of 38
Chill while you prepare the fish.
⏱ 10 min
ResultCold batter21 of 38
Lay the 2 skinless white fish fillets, about 150 g each, on the plate.
White fish fillet · 300 g
⏱ 10s
ResultWhite fish fillet22 of 38
Pat them dry with kitchen paper.
⏱ 40s
ResultDried fish23 of 38
Season with the rest of the fine salt.
Fine salt · 0.5 tsp⏱ 10s
ResultSalted fish24 of 38
Add the white pepper.
Ground white pepper · 0.25 tsp⏱ 10s
ResultSeasoned fish25 of 38
Dust both sides with the last 20 g of flour, so the batter clings.
Plain flour · 20 g⏱ 30s
ResultFloured fishused in step 2826 of 38
Turn up the heat until the oil reads 180 °C.
⏱ 4 min
ResultOil at 180 °c27 of 38
Take the batter out of the fridge.
⏱ 10s
ResultCold batter28 of 38
Dip each fillet in the batter, letting the excess drip back.
⏱ 30s
ResultBattered fish29 of 38
Lower the fillets into the oil away from you, letting each one swim for a second before you let go.
⏱ 20s
ResultFish frying30 of 38
Fry for 6–7 minutes, turning once with the slotted spoon, until the batter is deep golden and the thickest part of the fish reads 63 °C on the thermometer.
⏱ 7 min
ResultFried fish32 of 38
Lower all the blanched chips into the oil.
⏱ 20s
ResultChips crisping33 of 38
Fry for 3–4 minutes, until crisp and golden.
⏱ 4 min
ResultCrisp chips34 of 38
Lift them out with the slotted spoon onto a third tray lined with kitchen paper, and turn off the heat.
⏱ 20s
ResultCrisp chipsused in step 3635 of 38
Sprinkle with the sea salt flakes.
Flaked sea salt · 0.5 tsp⏱ 10s
ResultSalted chipsused in step 3936 of 38
Set the pan of oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.
⏱ 10s
37 of 38
Lay the half lemon on the chopping board.
Lemon · 0.5 piece⏱ 5s
ResultLemonTotal Time53 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 650 g | | Lay the potatoes on the chopping board.⏱ 5sResultMaris piper potatoes |
| 2 | Maris piper potatoesstep 1 | | Peel the maris piper potatoes⏱ 3 minResultPeeled Maris Piper potatoes |
| 3 | Peeled Maris Piper potatoesstep 2 | | Cut them into thick chips, about 1.5 cm square.⏱ 3 minResultRaw chips |
| 4 | Raw chipsstep 3 | | Put the chips in the colander.⏱ 10sResultRaw chips |
| 5 | — | | Rinse under cold running water to wash off the surface starch.⏱ 1 minResultRinsed chips |
| 6 | Rinsed chipsstep 5 | | Spread them on the tray and pat completely dry with kitchen paper.⏱ 1 min 30sResultDry chipsused in step 9 |
| 7 | 1 l | | Pour the oil into the large deep saucepan; it should come no more than a third of the way up.⏱ 20sResultSunflower oil |
| 8 | — | | Heat over a medium heat until it reads 130 °C on the thermometer.⏱ 7 minResultHot oil |
| 9 | Dry chipsstep 6 | | Lower in half the chips.⏱ 20sResultSecond batch of chips |
| 10 | — | | Cook for about 7 minutes, until soft right through but not coloured.⏱ 7 minResultFirst blanched chips |
| 11 | First blanched chipsstep 10 | | Lift them out with the slotted spoon onto a second tray lined with kitchen paper.⏱ 20sResultFirst blanched chips |
| 12 | First blanched chipsstep 11 | | Lower in the rest of the chips.⏱ 20sResultSecond chips blanching |
| 13 | — | | Cook them the same way.⏱ 7 minResultSecond blanched chips |
| 14 | Second blanched chipsstep 13 | | Lift them onto the tray beside the first batch.⏱ 20sResultBlanched chipsused in step 26 |
| 15 | 100 g | | Put 100 g of the flour in the large mixing bowl.⏱ 5sResultPlain flour |
| 16 | 1 tsp | | Add the baking powder.⏱ 5sResultPlain flour and baking powder |
| 17 | 0.5 tsp | | Add half a teaspoon of the fine salt.⏱ 5sResultDry batter mix |
| 18 | 150 ml | | Pour in the cold lager, whisking, until smooth and about as thick as double cream.⏱ 1 minResultLager batter |
| 19 | — | | Put the bowl in the fridge.⏱ 10sResultLager batter |
| 20 | — | | Chill while you prepare the fish.⏱ 10 minResultCold batter |
| 21 | 300 g | | Lay the 2 skinless white fish fillets, about 150 g each, on the plate.⏱ 10sResultWhite fish fillet |
| 22 | — | | Pat them dry with kitchen paper.⏱ 40sResultDried fish |
| 23 | 0.5 tsp | | Season with the rest of the fine salt.⏱ 10sResultSalted fish |
| 24 | 0.25 tsp | | Add the white pepper.⏱ 10sResultSeasoned fish |
| 25 | 20 g | | Dust both sides with the last 20 g of flour, so the batter clings.⏱ 30sResultFloured fishused in step 28 |
| 26 | Blanched chipsstep 14 | | Turn up the heat until the oil reads 180 °C.⏱ 4 minResultOil at 180 °c |
| 27 | — | | Take the batter out of the fridge.⏱ 10sResultCold batter |
| 28 | Floured fishstep 25 | | Dip each fillet in the batter, letting the excess drip back.⏱ 30sResultBattered fish |
| 29 | Battered fishstep 28 | | Lower the fillets into the oil away from you, letting each one swim for a second before you let go.⏱ 20sResultFish frying |
| 30 | — | | Fry for 6–7 minutes, turning once with the slotted spoon, until the batter is deep golden and the thickest part of the fish reads 63 °C on the thermometer.⏱ 7 minResultFried fish |
| 31 | Fried fishstep 30 |  | Lift onto the wire rack to drain.⏱ 20sResultFried fishused in step 40 |
| 32 | Blanched chipsstep 14 | | Lower all the blanched chips into the oil.⏱ 20sResultChips crisping |
| Fried fishstep 31 | |||
| 33 | — | | Fry for 3–4 minutes, until crisp and golden.⏱ 4 minResultCrisp chips |
| 34 | Crisp chipsstep 33 | | Lift them out with the slotted spoon onto a third tray lined with kitchen paper, and turn off the heat.⏱ 20sResultCrisp chipsused in step 36 |
| 35 | 0.5 tsp | Sprinkle with the sea salt flakes.⏱ 10sResultSalted chipsused in step 39 | |
| 36 | Crisp chipsstep 34 | | Set the pan of oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.⏱ 10s |
| 37 | 0.5 piece | | Lay the half lemon on the chopping board.⏱ 5sResultLemon |
| 38 | Lemonstep 37 | | Cut it into 2 wedges.⏱ 15sResultLemon wedgesused in step 41 |
| Total Time | 53 min | ||
Serving
- Divide the chips between 2 warm plates.
- Lay a piece of fish beside the chips on each plate.
- Tuck a lemon wedge onto each plate.
- Sprinkle the malt vinegar over the chips and serve straight away.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,041kcal | |
| 40g | |
| 48g | |
| 6g | |
| 108g | |
| 3g | |
| 8g | |
| 2,217mg |
Ingredients0/11
Tools0/16
Recipe
Fish and Chips
Beer-battered white fish with thick-cut chips and lemon served traditional style.
What you’ll doYou will cut thick chips and blanch them in oil at 130 °C in two batches, then make a cold lager batter while you prepare the fish. Raise the oil to 180 °C, fry the battered fish until golden and cooked through, then crisp the chips. Serve with lemon, sea salt and malt vinegar.
Serves2
Total53 min
LevelMedium
Ingredients
- Maris Piper potatoes650 g
- Plain flour120 g
- Baking powder1 tsp
- Fine salt1 tsp
- Cold lager150 ml
- Sunflower oil1 l
- White fish fillet300 g
- Ground white pepper0.25 tsp
- Flaked sea salt0.5 tsp
- Lemon0.5 piece
- Malt vinegar2 tbsp
Tools
TongsLarge mixing bowlChef's knifeWire rackSlotted spoonWhiskDinner plateRefrigeratorColanderCooking thermometerDry chips tray (tray)Blanched chips tray (tray)Salted chips tray (tray)PeelerLarge deep saucepanPlateKitchen paperChopping boardThermometer
Method
1
Lay the potatoes on the chopping board.
5sChopping boardMaris Piper potatoes · 650 g
2
Peel the maris piper potatoes
3 minChopping board, PeelerMaris piper potatoes · step 1
3
Cut them into thick chips, about 1.5 cm square.
3 minChopping board, Chefs knifePeeled Maris Piper potatoes · step 2
4
Put the chips in the colander.
10sColanderRaw chips · step 3
5
Rinse under cold running water to wash off the surface starch.
1 minColander
6
Spread them on the tray and pat completely dry with kitchen paper.
Result · Dry chips · used in step 9
1 min 30sDry chips tray (tray), Kitchen paperRinsed chips · step 5
7
Pour the oil into the large deep saucepan; it should come no more than a third of the way up.
20sLarge deep saucepanSunflower oil · 1 l
8
Heat over a medium heat until it reads 130 °C on the thermometer.
7 minLarge deep saucepan
9
Lower in half the chips.
20sLarge deep saucepan, Slotted spoonDry chips · step 6
10
Cook for about 7 minutes, until soft right through but not coloured.
7 minLarge deep saucepan, Slotted spoon
11
Lift them out with the slotted spoon onto a second tray lined with kitchen paper.
20sBlanched chips tray (tray), Slotted spoon, Kitchen paperFirst blanched chips · step 10
12
Lower in the rest of the chips.
20sLarge deep saucepan, Slotted spoonFirst blanched chips · step 11
13
Cook them the same way.
7 minLarge deep saucepan, Slotted spoon
14
Lift them onto the tray beside the first batch.
Result · Blanched chips · used in step 26
20sBlanched chips tray (tray), Slotted spoonSecond blanched chips · step 13
15
Put 100 g of the flour in the large mixing bowl.
5sLarge mixing bowlPlain flour · 100 g
16
Add the baking powder.
5sLarge mixing bowlBaking powder · 1 tsp
17
Add half a teaspoon of the fine salt.
5sLarge mixing bowlFine salt · 0.5 tsp
18
Pour in the cold lager, whisking, until smooth and about as thick as double cream.
1 minLarge mixing bowl, WhiskCold lager · 150 ml
19
Put the bowl in the fridge.
10sLarge mixing bowl, Refrigerator
20
Chill while you prepare the fish.
10 minLarge mixing bowl
21
Lay the 2 skinless white fish fillets, about 150 g each, on the plate.
10sPlateWhite fish fillet · 300 g
22
Pat them dry with kitchen paper.
40sPlate, Kitchen paper
23
Season with the rest of the fine salt.
10sPlateFine salt · 0.5 tsp
24
Add the white pepper.
10sPlateGround white pepper · 0.25 tsp
25
Dust both sides with the last 20 g of flour, so the batter clings.
Result · Floured fish · used in step 28
30sPlatePlain flour · 20 g
26
Turn up the heat until the oil reads 180 °C.
4 minLarge deep saucepan, ThermometerBlanched chips · step 14
27
Take the batter out of the fridge.
10sLarge mixing bowl, Refrigerator
28
Dip each fillet in the batter, letting the excess drip back.
30sLarge mixing bowlFloured fish · step 25
29
Lower the fillets into the oil away from you, letting each one swim for a second before you let go.
20sLarge deep saucepan, TongsBattered fish · step 28
30
Fry for 6–7 minutes, turning once with the slotted spoon, until the batter is deep golden and the thickest part of the fish reads 63 °C on the thermometer.
7 minLarge deep saucepan, Slotted spoon, Thermometer
31
Lift onto the wire rack to drain.
Result · Fried fish · used in step 40
20sWire rack, Slotted spoonFried fish · step 30
32
Lower all the blanched chips into the oil.
20sLarge deep saucepan, Slotted spoonBlanched chips · step 14Fried fish · step 31
33
Fry for 3–4 minutes, until crisp and golden.
4 minLarge deep saucepan, Slotted spoon
34
Lift them out with the slotted spoon onto a third tray lined with kitchen paper, and turn off the heat.
Result · Crisp chips · used in step 36
20sSalted chips tray (tray), Slotted spoon, Kitchen paperCrisp chips · step 33
35
Sprinkle with the sea salt flakes.
Result · Salted chips · used in step 39
10sSalted chips tray (tray)Flaked sea salt · 0.5 tsp
36
Set the pan of oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.
10sLarge deep saucepanCrisp chips · step 34
37
Lay the half lemon on the chopping board.
5sChopping boardLemon · 0.5 piece
38
Cut it into 2 wedges.
Result · Lemon wedges · used in step 41
15sChopping board, Chefs knifeLemon · step 37
39
Divide the chips between 2 warm plates. → Into 2 equal portions
30sDinner plate, TongsSalted chips · step 35
40
Lay a piece of fish beside the chips on each plate.
20sDinner plate, TongsFried fish · step 31
41
Tuck a lemon wedge onto each plate.
10sDinner plateLemon wedges · step 38
42
Sprinkle the malt vinegar over the chips and serve straight away.
Result · Fish and Chips
10sDinner plateMalt vinegar · 2 tbsp
Printed 6 October 2026