Jul 14 2026
Restaurants›Magpie Café›Fish And Chips Recipe

Fish And Chips Recipe

Inspired by Magpie Café
Time1h
Serves4

Served with tartar sauce and mushy peas.

Jump to Recipe

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 Fish

For the Chips

For the Tartar Sauce

For the Mushy Peas

Method

Prepare the Fish

  1. 1

    Make the Batter

    In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer or sparkling water until the batter is smooth and free of lumps. Let it sit for about 15 minutes.

  2. 2

    Coat the Fish

    Pat the fish fillets dry with paper towels. Dip each fillet into the batter, allowing any excess to drip off.

Prepare the Chips

  1. 3

    Cut the Potatoes

    Peel the potatoes and cut them into thick slices or wedges, about 1/2 inch thick.

  2. 4

    Soak the Potatoes

    Place the cut potatoes in a bowl of cold water for at least 30 minutes. This helps to remove excess starch and makes the chips crispier.

  3. 5

    Preheat Oil

    In a deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C).

Fry the Fish and Chips

  1. 6

    Fry the Chips

    Remove the potatoes from the water, drain, and pat dry. Fry the potatoes in batches for about 5-6 minutes until they are lightly golden. Remove them from the oil and let them drain on paper towels.

  2. 7

    Double Fry the Chips

    Increase the oil temperature to 375°F (190°C) and fry the chips again for another 2-3 minutes until they are golden brown and crispy. Remove and drain on paper towels. Season with salt.

  3. 8

    Fry the Fish

    Carefully place the battered fish fillets into the hot oil. Fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Make the Tartar Sauce

  1. 9

    Combine Ingredients

    In a small bowl, combine the mayonnaise, dill pickles, capers, and lemon juice. Mix well and season with salt and pepper to taste.

Prepare the Mushy Peas

  1. 10

    Cook the Peas

    In a small saucepan, bring water to a boil and add the frozen peas. Cook for 2-3 minutes until tender, then drain.

  2. 11

    Mash the Peas

    Add the cooked peas back to the saucepan, add butter, salt, and pepper. Mash with a fork or potato masher until you reach the desired consistency.

More from Magpie Café