The ultimate makeover: Fish & chips

The ultimate makeover: Fish & chips

Angela Nilsen takes the British favourite and gives it a lighter, healthier, and modern twist

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 40 mins

High in fibre, good source of folic acid

Method

  1. Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
  2. Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.
  3. While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.
  4. The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn't be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

Per serving

649 kcalories, protein 41g, carbohydrate 64g, fat 27 g, saturated fat 4g, fibre 7g, sugar 4g, salt 0.87 g

Recipe from Good Food magazine, March 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Tracey

    06 March 2008

    Tracey commented on this recipe

    I made this last night - my "boys" (hubby & stepson) wanted fish & chips for tea. It was fantastic! The batter was lovely and they both raved about it all evening! I think I spent about £5 on the ingredients which fed the 3 of us with plenty to spare - not bad when you think that would be the price of a fish supper in the chippy! The batter recipe will be done not just for fish but chicken nuggets, sausages etc. We loved it - thank you Good Food Magazine!

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  • Binder photo alfie

    07 March 2008

    alfie rated this recipe

    5 stars

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  • Binder photo Eileen Kelly

    07 March 2008

    Eileen Kelly commented on this recipe

    I've now made this twice and my family love it -even my son who's not keen on fish. The batter is so light and crisp and was really easy to make. Planning to try the batter for calamari too.

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  • Binder photo Kirsty

    10 March 2008

    Kirsty rated this recipe

    5 stars

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  • Binder photo superkat

    04 April 2008

    superkat rated and commented on this recipe

    4 stars

    Enjoyed this as a lighter, cheaper alternative to a chip shop supper...... but sometimes you've just got to have something deep-fried and greasy eaten out of the wrapper as you walk home!

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  • Binder photo Annie

    04 April 2008

    Annie rated and commented on this recipe

    5 stars

    So much better than a greasy chippy tea. I did vary the recipe a little - peeled the potatoes as I wanted a more traditional chip, and served with mushy peas (which no ultimate fish and chips recipe could be without in my opinion!). I also made the tartare sauce that is on the Angela Nilsen ultimate fishcakes recipe, and that was utterly divine!! In fact we used it up the next day on fish finger butties and I thought I'd died and gone to heaven.

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  • Binder photo Robbie M

    20 June 2008

    Robbie M commented on this recipe

    "Ultimate" eh? very powerful word... for a very powerful meal...

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  • Binder photo maginnisjan

    17 October 2008

    maginnisjan rated and commented on this recipe

    5 stars

    Surprisingly easy for something so tasty! Much lighter and healthier than a chippy. I will definitely be making this again! We didnt have any sparkling water in the house so I added a bit of milk instead.

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  • Binder photo Geraldine

    10 April 2009

    Geraldine commented on this recipe

    Just superb! Will make it again.....

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  • Binder photo Jess

    10 April 2009

    Jess rated and commented on this recipe

    5 stars

    Loved them really great favour, but did take longer than 40 minutes prob more like an hour I turned up the heat to max the last 5 mins of cooking to make them nice and crispy. Will def make again!!!!

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  • Binder photo 33_hertz

    16 April 2009

    33_hertz rated this recipe

    5 stars

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  • Binder photo Myfanwy

    10 July 2009

    Myfanwy rated and commented on this recipe

    5 stars

    I just used the batter recipe with great results! I was really impressed as my attempts at homemade batter have always failed. And it was actually tasty. Might also have had something to do with the lovely fresh hake from my market, bought that morning.

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  • Binder photo Buttercup

    28 July 2009

    Buttercup rated and commented on this recipe

    5 stars

    My husband and I love this recipe, could never go back to chip shop bought again. Don't always do the chips but the fish is a firm fav with the both of us.

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  • Binder photo flanv

    28 July 2009

    flanv rated and commented on this recipe

    5 stars

    This was so good. Loved it!!

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  • Binder photo Thomas

    06 August 2009

    Thomas rated and commented on this recipe

    5 stars

    I only used the batter and used it to coat some turkey for a stir-fry. it was gorgeous. I would highly recommend using the batter for stir fry meat as it gives it a wonderful "fulness" to the meal. I halfed the batter recipe for 2 turkey steaks and still had some left over, so you might not need to make a whole batch, and I used water from the fridge and put it in the soda stream for the fizzy water. I would highly reccommed it.

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  • Binder photo thebrightonion

    03 September 2009

    thebrightonion commented on this recipe

    I wish people wouldn't keep pretending you can make decent chips in the oven - it can be done but they will never vaguely approach the unique product that deep-fried chips are. I hope the chips done the way described end up looking better than those in the photo or nobody will eat them.

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  • Binder photo weeble cooks

    05 September 2009

    weeble cooks rated and commented on this recipe

    5 stars

    Well worth the effort!

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  • Binder photo theenlightened1

    13 October 2009

    theenlightened1 rated and commented on this recipe

    5 stars

    I tired the fish today.. it was a feast for the mouth.. my parents loved it.. my baby sister HATES fish but even she had a piece and actually liked it! Brilliant!! I did not try the chips and the mushy peas yet but I know they will be as great as the fish was.. Many thanks Ms. Nilsen!

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  • Binder photo clipboard girl

    20 December 2009

    clipboard girl commented on this recipe

    I loved this recipe, I do not eat wheat and miss the chip shop fish but now I don't feel deprived! I subsituted rice flour for the wheat flour and it has worked fine. Thanks Angela Nilsen your a star

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  • Binder photo clipboard girl

    20 December 2009

    clipboard girl rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 40 mins

High in fibre, good source of folic acid

Healthier version of a British favourite

Ingredients

FOR THE CHIPS

  • 800g unpeeled, even-size Maris Piper or King Edward potatoes
  • 2 tbsp olive oil

FOR THE PEAS

FOR THE FISH

  • 650g (approx) skinless haddock , hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
  • 50g self-raising flour , plus 1 tbsp
  • 50g cornflour
  • 1 egg white
  • 125ml ice-cold sparkling water
  • 1 lemon , cut into wedges
  • 600ml sunflower oil , for frying
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Per serving

649 kcalories, protein 41g, carbohydrate 64g, fat 27 g, saturated fat 4g, fibre 7g, sugar 4g, salt 0.87 g

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