Jamie Oliver Fish and Chips

Jamie Oliver Fish and Chips is a delicious take on the British classic, featuring crispy battered fish, golden hand-cut chips, and a side of mushy peas or tartar sauce. This homemade version delivers a perfectly crispy texture with a light, golden batter and fluffy chips that make for an ultimate comfort meal.

What is Jamie Oliver Fish and Chips?

Fish and chips is a beloved British dish consisting of crispy deep-fried fish fillets and golden, thick-cut chips, traditionally served with salt, vinegar, and mushy peas. Jamie Oliver’s version keeps the authenticity but focuses on using fresh, high-quality fish, light batter, and double-cooked chips for extra crunch.

Other Popular Recipes

• Jamie Oliver Mussels Soup
• Gordon Ramsay Fish and Chips
• Jamie Oliver Cornish Pasty
• Jamie Oliver Vegetarian Meatloaf

Why You Should Try This Recipe

• Crispy and golden batter: Light, crunchy, and flavorful.
• Homemade thick-cut chips: Perfectly fluffy on the inside and crispy outside.
• Healthier than takeaway: Control the quality of ingredients and oil.
• Easy to make: Simple steps for a restaurant-quality dish at home.
• Authentic British taste: Classic flavors that bring a true fish and chips experience.

Ingredients Needed to Make Jamie Oliver Fish and Chips

For the Fish:

• White fish fillets (4, about 150g each) – Cod, haddock, or pollock work best.
• Self-raising flour (200g) – Creates a light, crispy batter.
• Cornstarch (50g) – Helps with extra crispiness.
• Cold sparkling water (250ml) – Makes the batter airy and crisp.
• Baking powder (1 tsp) – Helps puff up the batter.
• Salt and black pepper (to taste) – Enhances flavor.
• Vegetable oil (for frying, about 1 liter) – Sunflower or canola oil works best.

For the Chips:

• Large potatoes (4, Maris Piper or Russet, peeled and cut into thick chips) – Perfect for crispy fries.
• Salt (to taste) – Season the chips.
• Vinegar (malt or white, optional) – For the classic British flavor.

For Serving:

• Mushy peas or garden peas – A traditional side dish.
• Tartar sauce or mayonnaise – Adds a tangy contrast.
• Lemon wedges – Freshens up the dish.
• Salt and vinegar – Classic seasoning for fish and chips.

Equipment Needed

• Large pot or deep fryer – For frying the chips and fish.
• Mixing bowls – For preparing the batter.
• Whisk – To mix the batter smoothly.
• Tongs or slotted spoon – For handling the fried food safely.
• Paper towels – To drain excess oil.

Instructions to Make Jamie Oliver Fish and Chips

Step 1: Prepare the Chips

1. Peel and cut the potatoes into thick-cut chips.
2. Parboil the chips: Place them in a pot of cold, salted water and bring to a boil for 5 minutes until slightly tender. Drain well and let them dry.
3. First fry (blanching): Heat oil in a deep fryer or large pot to 130°C (265°F). Fry the chips in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
4. Second fry (crispy finish): Increase the oil temperature to 180°C (350°F) and fry the chips again for 3-4 minutes until golden and crispy. Drain and season with salt.

Step 2: Make the Batter

5. In a large bowl, mix self-raising flour, cornstarch, baking powder, salt, and pepper.
6. Gradually whisk in the cold sparkling water until a smooth, lump-free batter forms.

Step 3: Fry the Fish

7. Pat dry the fish fillets with a paper towel and season with a little salt and pepper.
8. Coat the fish in a little extra flour, shaking off excess (this helps the batter stick).
9. Dip the fish into the batter, making sure it’s evenly coated.
10. Fry the fish in hot oil at 180°C (350°F) for 4-5 minutes until golden brown and crispy.
11. Remove and drain on paper towels.

Step 4: Serve

12. Place the fish and chips on a plate, sprinkle with salt and vinegar, and serve with mushy peas, tartar sauce, and lemon wedges.

What Goes Well With Jamie Oliver Fish and Chips?

• Mushy peas: A classic British side, made by mashing peas with butter and mint.
• Tartar sauce: A tangy dip made with mayo, capers, and pickles.
• Pickled onions or gherkins: Adds a crunchy, acidic contrast.
• Coleslaw: A refreshing, creamy side dish.
• A pint of ale or lager: A classic pairing with fish and chips.

Expert Tips for Making the Best Jamie Oliver Fish and Chips

• Use cold batter: Keeping the batter cold ensures a light and crispy coating.
• Dry the fish well: Excess moisture can make the batter soggy.
• Double fry the chips: The first fry softens them, and the second fry makes them crispy.
• Don’t overcrowd the fryer: Fry in batches to maintain crispiness.
• Use the right potatoes: Maris Piper or Russet potatoes work best for fluffy chips.

Easy Variations of Jamie Oliver Fish and Chips

• Beer-battered fish: Use cold beer instead of sparkling water for extra flavor.
• Gluten-free version: Swap self-raising flour with gluten-free flour.
• Air-fried chips: Use an air fryer for a healthier option.
• Oven-baked fish: Instead of frying, bake the fish at 220°C (425°F) for 15-20 minutes.
• Spicy twist: Add a pinch of cayenne pepper to the batter for extra heat.

Best Practices to Store Jamie Oliver Fish and Chips

• Refrigeration: Store leftovers in an airtight container in the fridge for 1-2 days.
• Freezing: Freeze cooked fish and chips separately for up to 2 months.
• Avoid sogginess: Reheat properly to maintain crispiness.

Best Practices to Reheat Jamie Oliver Fish and Chips

• Oven method: Preheat oven to 180°C (350°F) and bake for 10-12 minutes.
• Air fryer: Reheat at 180°C (350°F) for 5-7 minutes.
• Avoid the microwave: It makes the fish and chips soggy.

Final Words

Jamie Oliver Fish and Chips is a fantastic way to enjoy a homemade version of Britain’s most beloved dish. With crispy golden fish, double-fried thick-cut chips, and classic sides, this recipe is a must-try for anyone craving an authentic, restaurant-quality meal at home. Serve with mushy peas, tartar sauce, and a sprinkle of salt and vinegar for the perfect finishing touch!

FAQs

What is the best fish for fish and chips?

Cod, haddock, and pollock are the best choices because they are mild and flaky.

Can I use frozen fish?

Yes, but make sure to thaw it completely and pat it dry before battering.

How do I make the batter crispier?

Use cold sparkling water and don’t overmix the batter to keep it airy.

Why do my chips turn soggy?

Soggy chips result from overcrowding the fryer or not drying them properly before frying.

Can I make fish and chips without a deep fryer?

Yes, you can bake the fish in the oven and cook the chips in an air fryer or oven for a healthier alternative.

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