Homemade Fish & Chips

• 150 gplain flour
• 800 gpotatoes, cut into thick chips
• 180 mlsparkling water, ice cold
• 6 tbspvegetable oil, divided
• 1 tspbaking powder
• 1lemon, cut into wedges
• 600 gcod fillets (4 fillets, or haddock)
• Fine salt and black pepper
• 4 tbsptartare sauce (optional)

Method

1. 1Heat the oven to 210°C/190°C fan. Toss the chips with 2 tbsp of the oil and a generous pinch of salt, spread out in a single layer on a baking tray, and roast for 30–35 minutes, turning once halfway, until deeply golden and crisp at the edges.
2. 2While the chips roast, whisk 100g of the flour with the baking powder and a pinch of salt in a bowl. Pour in the ice-cold sparkling water and whisk briefly to a smooth batter; a few lumps are fine, and don't overwork it. Keep it cold until you're ready to fry.
3. 3Tip the remaining 50g flour onto a plate and season. Pat the fish dry, then dust each fillet thoroughly, shaking off any excess.
4. 4Heat 2 tbsp of the remaining oil in a large non-stick frying pan over a medium-high heat. Dip two floured fillets into the batter and let excess batter drip off, then lower them carefully into the pan away from you. Cook for 3–4 minutes per side, lowering the heat if the batter colours too quickly, until crisp and golden and the fish is opaque and flakes easily. Transfer to a rack in the oven while you cook the other two fillets with the final 2 tbsp oil.
5. 5Lift the fish onto kitchen paper for a few seconds, then plate up alongside the chips. Scatter the chips with sea salt, add the lemon wedges and the optional tartare sauce if using, and serve straight away while everything's still crackling.

Per serving

kcal

604

protein

34.8g

fibre

5.9g

carbs

66.2g

fat

22.6g