Fish and chips with mushy peas

James Martin reveals how to make gin and tonic battered fish and chips

A grown-up twist on the original

By Asda Good Living, 16 August 2016
James Martin reveals how to make gin and tonic battered fish and chips

You’ve probably heard of beer battered fish – an easy way to enhance the pure joy of eating this country’s iconic favourite: fish and chips. But how about taking the mixology a notch higher? James Martin says adding a dash of gin and tonic to the ingredients will help to make the end result crisper, lighter – and tastier! Plus, because no milk is needed for the recipe, G&T fish and chips is the perfect treat for dairy-free eaters.

New to deep fat frying? Just rememeber: frying at the correct temperature is vital to the success of your crispiness. Too cold and the food becomes soggy, too hot is dangerous and the food will burn. So make sure you have a thermometer or much easier, invest in a deep fryer available in Asda from only £18. For ultimate crispness, it is important not to overcrowd the pan when frying.  If you have too much in, the temperature will dip and the food will stick together and not cook evenly. So use a large enough pan or cook the food in batches. Finally, choose a good spud for the chips like Maris Piper or King Edward and cut into even chunks for even cooking.

Ready to go? Impress your guests with the glamour of a G&T batter base – and don’t forget a lemon wedge for complete authenticity...


175ml tonic water
200g plain flour
Pinch salt
25ml gin (or vodka)
1tsp cider vinegar
1 x 7G sachet dried yeast
4 x 175g cod fillets, skinned and boned
Vegetable oil and/or dripping for frying

If you prefer not to use gin or vodka, the recipe will work well with just tonic but remember to increase the amount to 200ml.


To make the batter, mix the yeast, salt and sugar until well combined. Pour the tonic water into the yeast mixture and whisk in the flour, gin and vinegar. Leave the mixture to ferment – it is ready for use when it starts to bubble on top.
Heat the oil and dripping to a good frying temperature. Coat the fillets in the batter and deep fry until golden brown and crisp, about 3-4 minutes. Remove the G&T battered cod with a slotted spoon and drain on kitchen paper.

Find everything you need to cook up your own G&T fish and chips on

By Suzanne Le Maitre