Homemade fish and chips

Name: Homemade fish and chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 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

Easy
April 2009

Easy
April 2009

Test kitchen approved

Serves 2
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.

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Ingredients

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

Method

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.
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.
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.
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.
Serve the fish with the squashed peas, lemon wedges and oven chips.