The ultimate makeover: Fish & chips

The ultimate makeover: Fish & chips

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(47 ratings)

Prep: 25 mins Cook: 40 mins


Serves 4
Angela Nilsen takes the British favourite and gives it a lighter, healthier, and modern twist

Nutrition and extra info

Nutrition: per serving

  • kcal649
  • fat27g
  • saturates4g
  • carbs64g
  • sugars4g
  • fibre7g
  • protein41g
  • salt0.87g
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    For the chips

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

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the peas

    • 300g frozen garden pea



      A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 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



      A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

    • 50g self-raising flour, plus 1 tbsp
    • 50g cornflour
    • 1 egg white
    • 125ml ice-cold sparkling water
    • 1 lemon, cut into wedges



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 600ml sunflower oil, for frying
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    28th Jan, 2013
    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
    19th Jan, 2013
    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 :)
    6th Aug, 2012
    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.
    25th Jun, 2012
    Forgot to rate!
    25th Jun, 2012
    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!
    9th May, 2012
    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!
    14th Mar, 2012
    soooo yummy
    11th Mar, 2012
    This fish batter was amazing, one of the best pieces of battered fish my partner and I have had!
    15th Jan, 2012
    Great recipe, easy to make. Since I was only cooking for two, I used the extra batter to make onion rings.
    14th Oct, 2011
    Best batter I've ever made.


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