The ultimate makeover: Fish & chips

The ultimate makeover: Fish & chips

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(44 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.
    19th Aug, 2011
    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.
    18th Aug, 2011
    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.
    16th Jul, 2011
    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.
    9th Jun, 2011
    Perfect! Very easy but so tasty. And massively cheaper than fish and chips from the chip shop.
    4th Jun, 2011
    Fantastic batter, will def use again for a variety of purposes, tempura veg etc.
    15th Mar, 2011
    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.
    26th Feb, 2011
    made this for Friday supper, will make again, family loved it much better than going to the chippie.
    andreajwhiley's picture
    17th Feb, 2011
    They don't look good in that picture though... doesn't make me want to make them!
    30th Jan, 2011
    Amazing recipe, really tasty and crispy batter not greasy like fish & chip shop fish, will definitely be regular on our menu :)
    7th Aug, 2010
    I love this dish


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