Ultimate fish & chips

Recipe uploaded by

Angela Nilsen

5 ratings

Recipe by Angela Nilsen

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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, salt 0.87 g

Latest comments and suggestions

• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alfie

  07 March 2008

  alfie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kirsty

  10 March 2008

  Kirsty rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• superkat

  04 April 2008

  superkat rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annie

  04 April 2008

  Annie rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Robbie M

  20 June 2008

  Robbie M commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• maginnisjan

  17 October 2008

  maginnisjan rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5544/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 25 mins

Cook 40 mins

High in fibre, good source of folic acid

Ingredients

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

Per serving

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.