Fish And Chips Recipe
Battered fish served with chips and mushy peas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Battered Fish
For the Chips
For the Mushy Peas
Method
For the Battered Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and thick. Let it sit for about 15 minutes.
- 2
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the Fish
Dip each fish fillet into the batter, ensuring it is fully coated.
- 4
Fry the Fish
Carefully place the battered fish fillets into the hot oil. Fry for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
For the Chips
- 5
Prepare the Potatoes
Peel the potatoes and cut them into thick chips.
- 6
Soak the Chips
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 7
Heat the Oil
In a separate pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Chips
Carefully add the soaked chips to the hot oil in batches. Fry for about 5-7 minutes until they are golden and crispy. Remove and drain on paper towels, then sprinkle with salt.
For the Mushy Peas
- 9
Cook the Peas
In a small saucepan, boil the frozen peas in water for about 3-5 minutes until tender.
- 10
