The ultimate makeover: Fish & chips

The ultimate makeover: Fish & chips

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(39 ratings)


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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level



Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving



For the chips

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

For the peas

  • 300g frozen garden peas
  • 1 tbsp olive oil
  • 2 tsp lemon juice

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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  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.

Recipe from Good Food magazine, March 2008

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rotterdam's picture

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

nx_janellem's picture
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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.

robbiemcs's picture

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

annie0176's picture
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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.

superkat's picture
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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!

krystaltips's picture

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.

tracey6's picture

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!