Golden haddock fillets wrapped in aromatic curry batter crunch through to tender, flaky fish beneath. Triple-cooked chips carry the savoury depth of infused beef dripping while chilli-spiked tartare sauce delivers sharp heat. Minted peas add fresh vibrancy. Served in paper cones, this spicy fish and chips transforms the classic into something irresistible.
By Elliott Grover
From Saturday Kitchen Recipes
Per serving: 875 kcal, Fat 42g, Saturates 12g, Carbs 78g, Sugars 4g, Fibre 7g, Protein 38g, Salt 2.1g
The Nutri-Score has been automatically calculated from the ingredients and is only a guide.
Equipment
- deep fat fryer
- food processor →
- saucepan
- fine sieve
- large bowl →
- slotted spoon
- kitchen paper
- whisk
- knife
- chopping board
- tongs
Ingredients
For the tartare sauce
- 6 tbsp mayonnaise
- 1 gherkin or 6 cornichons, finely chopped
- 1 tbsp capers, rinsed and chopped
- 1 tsp lemon juice
- 1 tbsp chopped fresh flatleaf parsley
- 2 tsp chopped fresh tarragon
- 1–2 tsp Tabasco
- 1 red or green chilli, finely chopped
For the beef dripping
- 30g/1oz beef fat
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 2 garlic cloves, lightly crushed
For the triple-cooked fries
- 1kg/2lb 4oz potatoes, peeled
- vegetable oil, for deep frying
- salt and freshly ground black pepper
For the fish
- 130g/4¾oz gluten-free flour, plus extra for dusting
- 1 tbsp curry powder
- 155–175ml/5–6fl oz gluten-free beer
- vegetable oil, for deep frying
- 4 x 175g/6oz haddock fillets, boneless, skin removed and patted dry
- salt and freshly ground black pepper
- 1 lemon, cut into wedges, to serve
For the minted peas
- 100g/3½oz frozen peas
- 30g/1oz unsalted butter
- 3 fresh mint sprigs, leaves picked and chopped
- salt and freshly ground black pepper
Customise
- Swap haddock for cod or pollock – sustainable white fish works brilliantly
- Use dairy-free mayo for dairy-free guests
- Mild curry powder keeps it family-friendly
- Swap Tabasco for sriracha if you prefer sweeter heat
Method
Tartare Sauce (5 mins – make ahead)
- Grab a bowl and mix everything together. Chuck in the mayo, finely chopped gherkin or cornichons, capers, lemon juice, parsley, tarragon, Tabasco and fresh chilli. Give it a really good stir until everything’s friends. Pop it in the fridge – this spicy tartare sauce gets even better with a bit of chill time.
- Make the beef dripping (10-15 mins – do this first). Gently melt the beef fat in a saucepan over low heat. Toss in rosemary, thyme and crushed garlic cloves. Let it bubble away gently for 10-15 minutes – you’ll smell amazing things happening. Strain through a fine sieve. Any leftover keeps in the fridge for a week.
Triple-Cooked Chips (30 mins total – stages can overlap)
- Cut potatoes into perfect fries. Peel your spuds and slice into even chips – about 1cm thick works best. These triple-cooked chips are worth every second.
- Parboil the chips (2 mins). Bring a big pan of salted water to a rolling boil. Drop in the chips for exactly 2 minutes until just tender but still firm. Drain well and spread on a tray to steam dry completely – this is the secret to crispy chips.
- First fry at 140°C (2 mins). Heat your deep fat fryer to 140°C. Fry chips until cooked through but pale – about 2 minutes. Drain on kitchen paper and cool completely. You can do this hours ahead.
- Final fry at 180°C (3-4 mins). Crank fryer to 180°C. Fry chips again until golden and gloriously crisp. Drain, then toss with 1-2 tablespoons of your gorgeous beef dripping. Season straight away while hot. Magic.
Curry Batter Fish (15 mins active)
- Mix the spicy batter. In a large bowl, combine 130g gluten-free flour with 1 tablespoon curry powder. Slowly whisk in the beer until you get smooth batter like thick cream. Let it rest 10-15 minutes – the curry flavour develops beautifully.
- Prep the haddock. Pat fish fillets completely dry. Lightly dust with extra gluten-free flour – this helps batter stick.
- Fry at 180°C (4-6 mins). Heat fryer to 180°C. Dip floured haddock in batter, let excess drip off. Fry 4-6 minutes until deep golden and crisp. Drain on kitchen paper, season lightly. Keep warm.
Minted Peas (5 mins – while fish fries)
- Blanch the peas. Boil peas in salted water 2-3 minutes until tender. Drain and steam dry briefly.
- Finish with style. Add butter and chopped mint. Crush lightly with a fork (or give a quick blast in the food processor) keeping texture – no mush! Season well. Keep warm.
Serve it up! Pile chips in paper cones if you’ve got them. Fish on a plate beside neat spoonfuls of minted peas. Lemon wedges essential. Tartare sauce on the side for that essential spicy fish and chips hit.
Suggested Wine Pairing
Spicy fish and chips with curry batter loves wines that cut through batter crispness while cooling chilli heat from tartare sauce. Go for fresh, aromatic whites with citrus or green apple notes.
- Morrisons The Best Sauvignon Blanc Chile – Crisp green apple and gooseberry cut beautifully through fried batter. Perfect spicy fish and chips wine pairing with chilli tartare sauce.
- Tesco Finest Picpoul de Pinet – Zesty lemon and herbal notes match curry powder spice. Light body refreshes rich beef dripping chips.
- Sainsbury’s Taste the Difference Godello – Peach stone fruit and minerality balance haddock sweetness. Excellent wine pairing for spicy fish and chips with minted peas.
These affordable white wines enhance curry batter flavour and tame chilli heat in tartare sauce. Currently all under £12.50 from major UK supermarkets.
**Safety note:** Recipe uses hot oil for deep frying. Never leave unattended. Keep children and pets away from hot oil. Use proper equipment.