Description
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.
Ingredients
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.
Instructions
Step 1: Prepare the Chips
- Peel and cut the potatoes into thick-cut chips.
- 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.
- 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.
- 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
- In a large bowl, mix self-raising flour, cornstarch, baking powder, salt, and pepper.
- Gradually whisk in the cold sparkling water until a smooth, lump-free batter forms.
Step 3: Fry the Fish
- Pat dry the fish fillets with a paper towel and season with a little salt and pepper.
- Coat the fish in a little extra flour, shaking off excess (this helps the batter stick).
- Dip the fish into the batter, making sure it’s evenly coated.
- Fry the fish in hot oil at 180°C (350°F) for 4-5 minutes until golden brown and crispy.
- Remove and drain on paper towels.
Step 4: Serve
- Place the fish and chips on a plate, sprinkle with salt and vinegar, and serve with mushy peas, tartar sauce, and lemon wedges.