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Fish & Chips
Fish & Chips | Recipe
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Fish & Chips | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
105 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Persons

Ingredients

1
For the chips, wash the potatoes and cut them into chunky chips. Steep in cold water for 60 minutes, remove and dry well.
2
Heat the oil in a pot to about 150°C and deep-fry the chips for 5 minutes. They will still be pale. Remove, drain well and leave to cool completely.
3
Place the peas in a saucepan with the butter and cook over a medium heat for 5 minutes until soft. Pluck the mint and chop finely. Mash the peas with a fork, add the mint and mix well. Season with a little lemon juice and salt and keep warm until further use.
4
Heat the oil up to about 180°C.
5
While it’s heating up, mix 250 g of flour, the lager and the baking powder in a bowl and season with Chips Seasoning and a pinch of salt. Cut the cod into equal pieces and season with salt on both sides. Put the remaining flour in a bowl and turn the fish thoroughly in it. Then add to the batter one piece at a time and make sure they are completely covered.
6
Gently place the cod in the hot oil and fry for about 3–4 minutes until golden brown. Drain well and keep warm in the oven at 80°C.
7
Add the chips to the hot oil and fry for 4 minutes until crispy. Then drain them, put them in a bowl and season thoroughly with the Chips Seasoning.
8
Serve the fish together with the mushy peas and the chips. Drizzle the chips with malt vinegar, if desired.

Nutritional information: (Per person)

Calories
799 kcal

Carbohydrates
107 g

Protein
49 g

Fat
16 g

Method
1
For the chips, wash the potatoes and cut them into chunky chips. Steep in cold water for 60 minutes, remove and dry well.
2
Heat the oil in a pot to about 150°C and deep-fry the chips for 5 minutes. They will still be pale. Remove, drain well and leave to cool completely.
3
Place the peas in a saucepan with the butter and cook over a medium heat for 5 minutes until soft. Pluck the mint and chop finely. Mash the peas with a fork, add the mint and mix well. Season with a little lemon juice and salt and keep warm until further use.
4
Heat the oil up to about 180°C.
5
While it’s heating up, mix 250 g of flour, the lager and the baking powder in a bowl and season with Chips Seasoning and a pinch of salt. Cut the cod into equal pieces and season with salt on both sides. Put the remaining flour in a bowl and turn the fish thoroughly in it. Then add to the batter one piece at a time and make sure they are completely covered.
6
Gently place the cod in the hot oil and fry for about 3–4 minutes until golden brown. Drain well and keep warm in the oven at 80°C.
7
Add the chips to the hot oil and fry for 4 minutes until crispy. Then drain them, put them in a bowl and season thoroughly with the Chips Seasoning.
8
Serve the fish together with the mushy peas and the chips. Drizzle the chips with malt vinegar, if desired.

Nutritional information: (Per person)

Calories
799 kcal

Carbohydrates
107 g

Protein
49 g

Fat
16 g

Home-made fish & chips

Making home-made fish & chips is easier than you might think. With our step-by-step recipe, you can enjoy this British classic anytime. The combination of crispy battered fish, perfectly seasoned chunky chips and mushy peas makes for an unforgettable meal. So why not gather your ingredients and get cooking?

 

More classic British recipes

Head over to our British recipe collection for more delicious British recipes. Sausage casserole, the ultimate beans on toast and toffee apples are just some of the wonderful recipes waiting for you.

Ingredients

Persons

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