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 41-54

  • Binder photo miss polite

    23 August 2011

    miss polite rated and commented on this recipe

    5 stars

    My husband is one of the fussiest fish and chip eaters and I have tried many variations on batter. This was by far the best. Absolutely superb . I wish I could find a recipe for chips that they all like though, it seems only chip shop chips will hit that spot !!

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  • Binder photo stupidfa

    07 September 2011

    stupidfa rated this recipe

    5 stars

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  • Binder photo shallywells

    14 October 2011

    shallywells rated and commented on this recipe

    5 stars

    Best batter I've ever made.

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  • Binder photo Bex

    15 January 2012

    Bex rated and commented on this recipe

    5 stars

    Great recipe, easy to make. Since I was only cooking for two, I used the extra batter to make onion rings.

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  • Binder photo Elle

    11 March 2012

    Elle rated and commented on this recipe

    5 stars

    This fish batter was amazing, one of the best pieces of battered fish my partner and I have had!

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  • Binder photo corrode circus

    14 March 2012

    corrode circus commented on this recipe

    soooo yummy https://vimeo.com/35817454

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  • Binder photo msprincess

    09 May 2012

    msprincess rated and commented on this recipe

    5 stars

    Absolutely gorgeous recipe - (just used the fish recipe)!! Best fish I've tasted - total thumbs up from the whole family - requesting it every week now! Thank you Angela!

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  • Binder photo JackandStuart

    25 June 2012

    JackandStuart commented on this recipe

    Cannot fault this recipe... we had our doubts having never really fried anything before (ironic given that we are Scottish) but we were proved very wrong! The batter was super light and crispy and I can honestly say our fish looked better than the picture above! Would 100% recommend this and will be adding it to our regular dinner list. Thanks Angela!

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  • Binder photo JackandStuart

    25 June 2012

    JackandStuart rated and commented on this recipe

    5 stars

    Forgot to rate!

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  • Binder photo CocoVanilla

    06 August 2012

    CocoVanilla rated and commented on this recipe

    5 stars

    First time making homemade fish and chips, followed this recipe and its was totally faultless! Cannot beat home cooked chips and the fish batter was so light and delicious.

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  • Binder photo Chris

    19 January 2013

    Chris rated and commented on this recipe

    4 stars

    Quite labour intensive but a great meal.. Definitely requires a thermometer as I tried without one & it was difficult to judge.. Will try again with real mushy peas, soaking them the night before mmmm :)

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  • Binder photo Cathblossom

    28 January 2013

    Cathblossom commented on this recipe

    Hi I microwave the chips in a bowl for 5 minutes instead of boiling them and don't dry them too much before adding a little oil and salt and ridding them into the sizzling pan. They take 20 mins in oven maximum. I also just use cornflour and no wheat flour for the batter . This is also great batter for salt and pepper squid

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  • Binder photo missreneesmith

    30 April 2013

    missreneesmith commented on this recipe

    I am from the US and this was my first try making fish and chips at home. Ive had this dish many times in restaurants but I don't generally fry food. At any rate, these are the best fish and chips Ive ever had, hands down!

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  • Binder photo Janine

    21 May 2013

    Janine rated and commented on this recipe

    5 stars

    Made this for the first time last week, its delicious! Best fish & chips ever & no feeling bloated afterwards, the children loved it & asked for it again! Firm favourite in our house!

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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
Print this recipe
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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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