Fish and chips is a classic British meal, and one of the nation's favourite takeaways. Use sustainable fish fillets to create your own mouthwatering fish and chip supper at home.
Ingredients
- 800g floury potatoes, cut into fat chips
- 3 tbsp olive oil
- 600ml vegetable oil, for frying
- 100g self-raising flour, plus extra for dusting
- 75g cornflour
- 200ml cold sparkling water or lager
- 1 large free-range egg white, lightly beaten
- 4 x 150g sustainable white fish fillets, such as pacific cod or pollock
For the mushy peas
- 538g can marrowfat peas
- 1 tsp white wine vinegar
- Knob of butter
Method
- 1. Cook the potato chips in a pan of boiling salted water for 6-8 minutes, then drain well, and set aside to cool completely.
- 2. Preheat the oven to 220°c/fan200°c/gas 7, and place a roasting tin, with the olive oil, inside to heat up. Place the chips in the tin, turning to coat in the hot oil, and season. Roast for 25 minutes, turning occasionally, until starting to become golden. Remove from the oven. About10-15 minutes before you are ready to serve, place them back in the oven and roast until golden brown and crisp.
- 3. Meanwhile, heat the vegetable oil in a deep saucepan or deep fat fryer to 200°c (when a cube of bread turns golden in 20 seconds). Make the mushy peas by heating the peas in a saucepan with the vinegar and butter for 5 minutes, then crush with a fork and season well. Set aside, covered.
- 4. Make the batter by mixing the flours in a bowl and gradually adding the sparkling water to form a lump-free mixture. Gently fold in the egg white. Season the fish and dust in flour, then dip 1 or 2 at a time in the batter and fry for 6-8 minutes until golden brown. Remove, drain on kitchen paper and season with salt. Repeat with the rest of the fish and serve with the chips and mushy peas.
Nutritional info
Per serving: 802kcals, 29.8g fat (4.8g saturated), 43.9g protein, 95.3g carbs, 4.1g sugar, 2g salt
Wine Recommendation
Buttery Chardonnay is always a treat with fish ’n’ chips.