Homemade fish and chips

Homemade fish and chips
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min

This homemade fish and chips recipe, made with a beer batter, is easy to prepare and even tastier than fish and chips from your local chippy!

Or for something a little more advanced, give our beer-battered fish and triple-cooked chips recipe a go.


  • 125g ready-made dry batter
  • 1 medium free-range egg
  • 200ml lager (or 200ml water)
  • 500ml vegetable oil
  • 400g skinless sole or plaice fillets
  • 200g frozen peas
  • A few fresh mint leaves
  • A squeeze of lemon juice
  • Lemon wedges and oven chips, to serve


  1. Pour the batter mix into a bowl, make a well in the centre and pour in the egg and lager (or water). Mix slowly until you have a thick batter.
  2. Pour vegetable oil into a wok or large pan and heat to 180°C (or until a small cube of bread browns in 1 minute). Thickly slice the skinless sole or plaice fillets on the diagonal into 3. Lightly season, then coat in the batter.
  3. Carefully add the fish to the hot oil, in 2 batches, and fry for 3-4 minutes until golden brown and cooked through, turning over halfway. Remove with a slotted spoon and drain on kitchen paper.
  4. Meanwhile, cook the frozen peas and a few fresh mint leaves in a small pan of salted boiling water for 3 minutes. Drain, season, and purée in a food processor with a squeeze of lemon juice and seasoning.
  5. Serve the fish with the squashed peas, lemon wedges and oven chips.

delicious. tips

  1. Spice up the batter with a sprinkling of cayenne pepper.


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