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Jamie Oliver Fish and Chips

Jamie Oliver Fish and Chips recipe
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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

  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

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

Step 3: Fry the Fish

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

Step 4: Serve

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

Find it online: https://britishbakingrecipes.co.uk/fish-and-chips/