Fish and Chips

A British pub classic featuring golden, crispy battered fish served with hot chips, mushy peas, tartar sauce in a ramekin, and fresh lemon wedges. Comfort food at its finest.

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Ingredients:

For the Fish:

• 4 white fish fillets (cod or haddock, about 150g each)

• 120g all-purpose flour (plus extra for dusting)

• 200ml cold beer or sparkling water

• 1 tsp baking powder

• Salt and black pepper, to taste

• Vegetable oil, for frying

For the Chips:

• 600g potatoes, peeled and cut into thick fries

• 1 tbsp vegetable oil

• Salt, to taste

For the Mushy Peas:

• 300g frozen peas

• 1 tbsp butter

• 1 tsp lemon juice

• Salt and pepper, to taste

For Serving:

• Lemon wedges

• Tartar sauce (in a ramekin)

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Instructions:

1. Prepare the Chips
   Heat oven to 220°C (425°F). Toss potato fries with oil and salt, spread on a baking sheet, and bake for 30–35 minutes, flipping halfway, until golden and crisp.
2. Make the Batter
   In a bowl, whisk flour, baking powder, salt, and pepper. Gradually whisk in cold beer (or sparkling water) until a smooth batter forms.
3. Fry the Fish
   Heat oil in a deep pan to 180°C (350°F). Dust fish fillets lightly with flour, dip into the batter, and fry for 4–6 minutes until golden and crispy. Drain on paper towels.
4. Cook the Mushy Peas
   Boil peas until tender, about 3–4 minutes. Drain, then mash with butter, lemon juice, salt, and pepper until desired consistency.
5. Serve
   Plate the fish with a portion of chips. Add mushy peas on the side, a ramekin of tartar sauce, and lemon wedges for squeezing.

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Nutrition (per serving):

• Calories: 780 kcal

• Carbohydrates: 72 g

• Fat: 34 g

• Protein: 42 g