Fish and chips

Fish and chips

We've updated this classic seaside fish and chips recipe with soy sauce for added taste, and lager for a crisper texture

, 21 September 2015

(6 votes)

Fish and chips
  • 50 Mins

  • Serves: 4

  • Price: £1.47 per serving

Nutritional Info
Each 664g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your 5-a-day
of your reference intake.
Typical energy values per 100g: 515kJ/123kcal.
  • 4 large King Edward potatoes (or Maris Piper potatoes)
  • 400g frozen peas
  • 6 mint leaves
  • 4 tbsp reduced-fat crème fraîche
  • 275g self-raising flour, plus extra for coating
  • 325ml chilled lager
  • 2 tbsp Amoy Reduced Salt Soy Sauce
  • Sunflower oil, for frying
  • 4 pieces cod loin (or fillet), about 150g each
  • Pre-heat the oven to 150C/130C Fan/Gas 2. Line 2 baking trays with double-thickness kitchen roll. Peel the potatoes and cut into thick chips. Put in a bowl of cold water and set aside until you’re ready to cook them.

  • Boil the peas with the mint leaves for 5 minutes. Drain and put in a bowl. Add the crème fraîche, then blitz with a hand-held blender to get a rough purée. Set aside and keep warm until ready to serve.

  • Sift the four into a bowl, add a pinch of salt, then gradually whisk in the lager and soy sauce to make a batter that is about the thickness of double cream.

  • Pour sunfower oil into a large pan or deep fryer until one-third full. Heat to 120C, or until a small piece of bread sizzles gently when dropped in the oil.

  • Drain the chips, then pat dry with kitchen roll. Put enough in a chip basket to fll a quarter of the way up - don't cook too many chips at once as they won't fry properly.

  • Lower into the fat and cook for 8 minutes, or until the chips are soft when pierced with a small knife. Lift out and set aside while you cook the rest.

  • Increase the heat of the oil to 180C, or until it's hot enough for a piece of bread dropped in to turn brown within 20 seconds.

  • Put some flour on a plate. Dust one piece ofthe fish in it to coat lightly all over, then shake off any excess. Dip in the batter to coat thickly.

  • Put in the hot oil and fry for 8-10 minutes, until golden brown and crisp. Keep warm in the oven on a lined baking tray. Repeat with the rest of the fish. (If you have room in the pan, you could cook 2 pieces at a time.)

  • When all the fish is cooked, fry the chips a second time in batches, until crisp and brown. Drain on kitchen roll. Serve as a side with the fsh and peas.

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