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 41.0g, carbohydrate 64.0g, fat 27.0 g, saturated fat 4.0g, fibre 7.0g, sugar 4.0g, salt 0.87 g

Recipe from Good Food magazine, March 2008.

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Latest comments and suggestions

Results 21-40

  • Binder photo Lizzie Lawson

    14 February 2010

    Lizzie Lawson rated this recipe

    5 stars

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  • Binder photo raymondo65

    18 February 2010

    raymondo65 rated this recipe

    2 stars

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  • Binder photo nobu

    19 February 2010

    nobu rated this recipe

    5 stars

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  • Binder photo ragland_park

    05 April 2010

    ragland_park rated and commented on this recipe

    5 stars

    Yummo!

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  • Binder photo Stuart

    24 April 2010

    Stuart rated and commented on this recipe

    5 stars

    Batter is great - will also use as gougons or tapas pieces. Chips are not my taste.

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  • Binder photo Moira J

    01 May 2010

    Moira J rated and commented on this recipe

    5 stars

    The fish in batter was delicious, the batter extremely light. I added a tablespoon Semolina to the flour mixture which made the batter lovely and crisp. My two men declared it great!

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  • Binder photo Moira J

    12 May 2010

    Moira J commented on this recipe

    The fish batter, 'mushy' peas and dressing were all rated first class by my men. I used the dressing with fishcakes as well.

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  • Binder photo stelios

    25 June 2010

    stelios rated and commented on this recipe

    4 stars

    Great recipe, however the batter recipe is a bit fussy. I manufacture batter mixes and egg in batter makes it a bit pancakey and not so crisp... Not sure the ingredients would cost only a fiver like one person mentioned... Otherwise great recipe, always try fish from responsible sources, ask your local fishmonger.. Stelios http://www.thebattercompany.co.uk/blog/

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  • Binder photo Liz

    05 August 2010

    Liz rated and commented on this recipe

    5 stars

    I made this pretty well as per the recipe, except I cooked the chips in my Actifry with just 1 tbsp olive oil, and it was all absolutely delicious. The batter was very crisp and light, not at all pancakey, the fish was perfectly cooked and the peas were tasty and added interest and colour. I'll definitely do this again.

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  • Binder photo LionTartHart302

    07 August 2010

    LionTartHart302 rated and commented on this recipe

    5 stars

    I love this dish

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  • Binder photo Vikki

    30 January 2011

    Vikki rated and commented on this recipe

    5 stars

    Amazing recipe, really tasty and crispy batter not greasy like fish & chip shop fish, will definitely be regular on our menu :)

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  • Binder photo d2onw

    17 February 2011

    d2onw commented on this recipe

    They don't look good in that picture though... doesn't make me want to make them!

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  • Binder photo SHADEYADY

    26 February 2011

    SHADEYADY rated and commented on this recipe

    4 stars

    made this for Friday supper, will make again, family loved it much better than going to the chippie.

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  • Binder photo birdie

    15 March 2011

    birdie rated and commented on this recipe

    5 stars

    Absolutely delicious. The batter was light, crisp, utterly divine - and very straightforward to make. I'd always thought that batter would be tricky, and unsuccessful - but this was fabulous. My family couldn't stop going on about it and are clamouring for a repeat performance soon.

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  • Binder photo margjb

    09 May 2011

    margjb rated this recipe

    5 stars

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  • Binder photo Scumpty

    04 June 2011

    Scumpty commented on this recipe

    Fantastic batter, will def use again for a variety of purposes, tempura veg etc.

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  • Binder photo Worr

    09 June 2011

    Worr rated and commented on this recipe

    5 stars

    Perfect! Very easy but so tasty. And massively cheaper than fish and chips from the chip shop.

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  • Binder photo Scumpty

    16 July 2011

    Scumpty commented on this recipe

    The first time I tried this recipe, I didn't season the batter or the flour to dip the fish in first, and used a fish I'd never used before, vietnamese river cobbler. The texture of the batter was lovely, but there wasn't too much flavour and no flavour at all to the cobbler!! Although I am now trying to avoid cod and haddock (not sustainable) so we tried it again, adding more seasoning (plus some of my hubby's peri peri powder, and used some frozen basa fillets, which worked out much better. I will be trying it again with a different fish.

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  • Binder photo Honey1

    18 August 2011

    Honey1 commented on this recipe

    I made the fish only using smoked dyed haddock, the batter was crisp and light, fantastic batter recipe. The chip recipe seems a bit too time consuming for me and no one in family likes chips, so went with a salad instead.

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  • Binder photo flossy14

    19 August 2011

    flossy14 commented on this recipe

    Made this last week with cod and it was delicious, much better than going to the chippy and I am making it again tonight, fantastic.

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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 41.0g, carbohydrate 64.0g, fat 27.0 g, saturated fat 4.0g, fibre 7.0g, sugar 4.0g, salt 0.87 g

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