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Fish and chips for two

Name: Fish and chips for two
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 2
Cuisine: British recipes
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

By: Jen Bedloe
Former head of food delicious.

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!

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.

Easy
February 2021

Test kitchen approved

Serves 2
Hands-on time 25-30 min, oven time 30-40 min, plus soaking

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.

Nutrition: per serving

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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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

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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.