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Fish and chips for two
- Published: 8 Feb 21
- Updated: 18 Mar 24
This easy recipe for beer-battered fish and chips serves two people, so it’s ideal for an anniversary, date night or Valentine’s Day fakeaway. Fish and chips pair perfectly with Champagne or fizzy wine, too!
![Fish and chips for two](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/02/02.Delicious-January-fish-chips-768.jpg)
The battered fish here also works beautifully in a taco with pickled red onions and spicy mayo. Discover all our dinner ideas for two in one place.
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Serves 2
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Hands-on time 25-30 min, oven time 30-40 min, plus soaking
Ingredients
- 500-600g floury potatoes such as maris piper, cut into 1cm thick batons
- Sunflower oil for tossing and deep frying (about 500ml)
- 50g plain flour, plus extra to dust
- 25g rice flour or cornflour
- Large pinch paprika
- ½ tsp salt
- ¼ tsp baking powder
- Large pinch bicarbonate of soda
- 150ml ale, lager or sparkling water
- 2 x 200g sustainable skinless white fish fillets, such as haddock, sole or plaice
- Tinned mushy peas, lemon wedges, malt vinegar and ketchup to serve
For the homemade tartare sauce
- 75g good-quality mayonnaise
- 1 tsp English mustard
- ½ tbsp each finely chopped gherkins, green olives and capers
- ½ tbsp each snipped fresh chives and chopped fresh parsley
- Squeeze of lemon juice
Useful to have
- Digital thermometer
Method
- Heat the oven to 220°C/200°C fan/gas 7. Soak the prepared potatoes in water for at least 30 minutes, then drain well and dry on kitchen paper. Toss in a bowl with a little sunflower oil to coat, then arrange on a lined baking tray and bake for 30-40 minutes or until golden and crispy, tossing halfway through.
- Mix the batter just before using. Mix the flours, paprika, salt, baking powder and bicarb in a bowl. Make a well in the centre and pour in the ale (or lager/water), mixing until you have a thick batter. Stir together the ingredients for the tartare sauce.
- Pour the sunflower oil into a wok or large pan to no more than half full, then heat to 190°C on a thermometer (or until a small cube of bread browns in 30-40 seconds). Trim the fish so you have evenly sized fillets, then season lightly, dust with plain flour, then dip in the batter to coat.
- Carefully add the fish to the oil, one fillet at a time, and fry for 3-4 minutes, turning halfway through, until golden and cooked throughout. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the other fillet.
- Meanwhile, heat through the peas. Serve the fish and chips with the mushy peas and tartare sauce, plus lemon wedges, salt, malt vinegar and tomato ketchup.
- Recipe from February 2021 Issue
Nutrition
- Calories
- 1,131kcals
- Fat
- 67.1g (7.1g saturated)
- Protein
- 44.2g
- Carbohydrates
- 79.8g (6.5g sugars)
- Fibre
- 6.8g
- Salt
- 2.5g
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