Fish & Chips Recipe

Prepare tinned fish

Open both tins and drain off about half the oil if fish are very oily; reserve a tablespoon for flavor. Flake the fish gently with a fork into a bowl, removing any large bones if present. Add 1–2 tablespoons of the reserved or extra olive oil, 1 tablespoon lemon juice, capers (if using), chopped parsley, and 1/4 teaspoon black pepper. Mix gently so the fish holds together but is still flaky. Taste and adjust lemon or pepper as needed. Keep warm at room temperature while you cook the chips.

Prep potatoes

Peel potatoes (optional) and cut into even chips/sticks about 1/2-inch (1.2 cm) thick. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels.

Par-cook (optional for extra crispness)

For crispier results: place the dried chips in a pot of salted water, bring to a simmer and blanch for 4–6 minutes until slightly tender but not falling apart. Drain and dry thoroughly again. Alternatively, skip this step and proceed straight to frying or roasting.

Fry chips

Heat 1 cup (about 240 ml) vegetable oil in a heavy skillet or deep fryer to 325°F/160°C for the first fry. Fry the chips in batches for 4–5 minutes until soft and pale, not browned. Remove to a tray lined with paper towels to drain. Increase oil temperature to 375°F/190°C and fry the chips again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 1 teaspoon sea salt and 1/4 teaspoon black pepper.

Oven alternative (if not frying)

Preheat oven to 220°C/425°F. Toss dried potato sticks with 2 tablespoons oil and spread in a single layer on a baking sheet. Roast for 25–35 minutes, turning halfway, until golden and crisp. Season with salt and pepper.

Mix hot sauce with mayonnaise if you want a creamy spicy dip (suggested ratio 2 tbs hot sauce to 2 tbs mayo). Place hot sauce and malt vinegar in small serving bowls. Taste and adjust heat by adding more hot sauce to your preference.

Divide the chips between plates. Spoon the flaked tinned fish over or alongside the chips. Drizzle a little extra olive oil from the tins or fresh, squeeze a lemon wedge over the fish and chips, and sprinkle the extra chopped parsley over the dish. Serve hot with hot sauce, malt vinegar and mayo/aioli on the side. Offer additional lemon wedges.