Fish and chips

Name: Fish and chips
Total time: 50 min
Cuisine: British
Ingredients: 4 cod fillets, skinless, about 150 g each; 900g floury potatoes, cut into thick chips; 3 tbsp sunflower oil; 150g plain flour, plus extra for dusting; 1 tsp baking powder; 200ml cold sparkling water; 1l sunflower oil, for frying; 1 tsp salt; 1 lemon, cut in wedges

Crisp beer-battered cod with thick oven-baked chips, a lighter take on the chip shop classic.

Time50 min
LevelMedium
Costabout £2.50 a head
Oven220°C (200°C fan)

4 servings

Ingredients

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4cod filletsskinless, about 150 g each
900 gfloury potatoescut into thick chips
3 tbspsunflower oil
150 gplain flourplus extra for dusting
1 tspbaking powder
200 mlcold sparkling water
1 lsunflower oilfor frying
1 tspsalt
1lemoncut in wedges

Method

1
Heat the oven to 220°C (200°C fan). Dry the chips well, toss with 3 tablespoons oil and half the salt, and spread on two trays.
2
Roast the chips for 40 minutes, turning once, until golden and crisp.
40 min
3
Meanwhile heat the frying oil in a deep pan to 180 degrees C.
4
Whisk the flour, baking powder, remaining salt and sparkling water into a smooth batter. Pat the cod dry and dust with flour.
5
Dip each fillet in the batter and lower into the oil. Fry for 6 minutes, turning once, until deep golden.
6 min
6
Drain on kitchen paper and serve with the chips, lemon and tartare sauce or mushy peas.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.