Battered Fish And Chips

Crispy and golden battered fish paired with perfectly cooked chips and fresh crushed peas. This classic British dish makes an ideal home Friday night supper with its satisfying crunchy texture and bright lemon wedges to finish.

Prep: Less than 30 mins

Cook: 30 mins to 1 hour

Serves: Serves 2

Dietary: Egg-free, Nut-free

By Bryn Williams
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Rich in protein from the cod and carbohydrates from the chips, this comforting classic is balanced with fresh peas and lemon for brightness. The calorie impact comes mainly from crisp frying.

Equipment

Ingredients

2 large peeled potatoes, cut into 2cm chips
Rapeseed oil, for frying
Flaky sea salt, to season
150g defrosted frozen peas
15g unsalted butter
Salt and freshly ground black pepper
75g plain flour plus 15g extra for dusting
25g cornflour
150ml lager
2 cod fillets (175g each)
Flaky sea salt, to finish
½ lemon, cut into wedges to serve

Customise

Use gluten-free flour and cornflour for gluten-free option
Swap cod for haddock or pollock
Add a pinch of paprika or cayenne to the batter for a little heat

Method

Place chips in salted water and bring to boil. Boil 5-8 minutes until nearly cooked, then drain and shake colander to roughen edges.
Allow chips to cool slightly. Heat rapeseed oil to 180°C in a deep-fat fryer or heavy pan. Fry chips until golden and crisp (3-4 minutes). Drain on paper and season with flaky sea salt. Keep warm.
Pulse peas gently in a blender to break them up but keep some texture. Heat butter in a pan, add peas, season with salt and pepper, warm through 2-3 minutes, do this close to serving time to keep colour and freshness.
For the batter, whisk together flour, cornflour, and salt. Gradually whisk in lager until smooth.
Dust cod fillets in extra flour, shake off excess, dip in batter, and carefully lower into hot oil at 180°C.
Cook fish 3-4 minutes each side until batter is crisp and fish cooked through. Drain on kitchen paper and season with sea salt.
Serve fish with chips, crushed peas, and lemon wedges.

Suggested Wine Pairing

Majestic: Oyster Bay Sauvignon Blanc — Crisp citrus and fresh green notes lively with the fried fish.
Tesco: Tesco Finest Riesling — Light sweetness and acidity balance the rich batter.
Sainsbury’s: Taste the Difference Albariño — Zesty and floral, enhancing the dish’s freshness.

What can you serve with this

Tartar sauce — Classic tangy companion to fried fish.
Pickled onions — Adds a sharp crunchy contrast.
Mushy peas — Traditional sweet and creamy side.

FAQs for Battered fish and chips

Can I use frozen cod?
Yes, thoroughly thaw and pat dry first.
What temperature is best for frying?
180°C ensures crispy, not greasy, batter.
How to keep chips crispy?
Fry twice: once at lower heat to cook, then higher temperature to crisp.
Is this recipe gluten-free?
Use gluten-free flours instead of regular for a gluten-free option.
What fish is ideal for battering?
Cod, haddock, or pollock.

Nutri-score Health Check

Rating: C — protein-rich fish balanced with carbohydrates in chips; frying adds calories and fat.

Positive Factors

Cod provides lean protein
Peas add fibre and vitamins

Negative Factors

Frying increases fat and calorie content
Moderate sodium from seasoning and batter