Fish & Chips
Fish & Chips is a dish that defines Britishness. Chunky chips and succulent fish in a crispy batter make Friday nights the best culinary night of the week!
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 500 g (1 lb) potatoes, peeled and cut into proper chips
  • 350 g (12 oz) white fish (cod, hake, panga…)
For the batter
  • 75 g (½ cup) plain flour
  • 4 tbsp cornflour (corn starch)
  • 2 tsp baking powder
  • ½ tsp salt
  • 125 ml (½ cup) water or milk or beer
  1. CHIPS: Blanche the chips in boiling water for 2 minutes. Drain, refresh with cold water and drain again.
  2. Fry the chips at 150°C for 3 minutes. Drain, then fry again at 180°C for 8-10 minutes until golden brown.
  3. FISH: Sieve the flour and cornflour into a bowl, then add the baking powder and salt. Add any optional spices into the batter, then add the liquid. Beat to a smooth batter.
  4. Dip the fish into the batter ensuring it is well covered.
  5. Fry the fish at 200°C for about 5 minutes (maybe a little more) until the batter is crisp and golden.
Titli's Tips
I like to add pepper, paprika and garlic powder into my batter just to give it that little something extra.

The oil needs to be nice and hot for frying the fish otherwise your batter will be soggy.

Don’t forget to have at least one chip buttie with your fish and chips!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 873 43%
Calories from Fat 353
Total Fat 39.3g 60%
Saturated Fat 5.8g 28%
Unsaturated Fat 32.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 89.2g 29%
Dietary Fibre 6.8g 27%
Sugars 2.1g
Protein 42.4g 84%
Cholesterol 105.0mgs 35%
Percent Daily Values based on a 2,000 calorie diet.