A traditional British favourite, fish and chips dish is always a welcome treat to anyone young and old. This world-famous classic is generally known as a takeaway food, but who says you cannot make one at home?
In fact, making homemade fish and chips allows you to enjoy better and healthier options as you can alter the ingredients to suit your health requirements or taste preferences. And if you hate deep-frying, you can simply bake your fish or chips, or both. Plus the serving of salad leaves as a side, or even peas if you wish, will add to its hearty appeal!
The Homemade Fish and Chips recipe below uses deep-frying for the battered fish fillets for a crispier, more flavourful result, while the chips are baked to crispy perfection. Perfect for family dinners, this dish can be done in just an hour and can serve four.
Fish and Chips
PREP TIME: 20 Minutes
COOK TIME: 40 Minutes
- 3-4 medium potatoes, peeled and cut into chips
- 2 tbsp olive oil
- 1 lemon, cut into wedges, to serve
- Green salad leaves, to serve
- For the fish: 1/2 cup self-raising flour
- 1/2 cup cornflour
- A pinch of salt and pepper
- 1/2 cup ice-cold sparkling water
- 1 egg white
- 8 small, skinless flathead or cod fillets
- 1 tbsp plain flour, to coat
- Vegetable oil, to deep fry
- Place the chips in a large saucepan, cover with enough water and bring to a boil.
- Reduce the heat and gently simmer for 4 minutes, then remove the chips and drain on a clean tea towel, allowing them to cool.
- Heat the oven to 200C. Transfer the chips to a medium bowl, then toss in the oil and season.
- Spread the chips in an even layer over a greased oven tray or baking sheet.
- Bake, turning over halfway through cooking, for 25-30 minutes or until brown and crisp. Remove from the oven and drain on paper towels.
- Meanwhile, combine the flour, cornflour, a pinch of salt and pepper in a medium bowl.
- Using a whisk gradually add in the water and egg white, gently and briefly whisking until the batter is smooth (but not completely smooth). Set aside to rest.
- Next, coat the fish fillets with a thin layer of flour. Pour the oil for deep-frying into a large, deep saucepan or wok, and heat to 200C.
- Cooking 2 fillets at a time, dip each fillet in the batter to coat, then lower into the hot oil with a slotted spoon.
- Fry for 5 minutes, turning over halfway through cooking, until golden and cooked through.
- Lift the fillets out using a slotted spoon and transfer to a plate lined with paper towel. Repeat the process with the remaining fish, reheating the oil between batches.
- Place the fish and chips on serving plates, together with salad leaves and lemon wedges. Serve immediately, with peas and tartar sauce if desired.