Mike English

Fish and Chips

Name: Fish and Chips
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. vegetable oil, plus extra to fry; 5 large Maris Piper potatoes, about 1.1kg, unpeeled and cut into 1.5cm wide strips; 2 g tins marrowfat peas, drained and rinsed; 2 tbsp. crème fraîche; 100 g self-raising flour; 1 tbsp. cider vinegar; 4 cod fillets, skinless or skin-on as you prefer; lemon wedges, to serve

Get that Friday feeling with tasty homemade fish and chips

By The GH Kitchen TeamPublished: 07 April 2020

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Garden peas make a light, fresh alternative to marrowfat; simmer for a shorter time and whizz up.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

737

Ingredients

3 Tbsp. vegetable oil, plus extra to fry
5 large Maris Piper potatoes, about 1.1kg, unpeeled and cut into 1.5cm wide strips
2 g tins marrowfat peas, drained and rinsed
2 Tbsp. crème fraîche
100 g self-raising flour
1 Tbsp. cider vinegar
4 cod fillets, skinless or skin-on as you prefer
lemon wedges, to serve

Directions

1 Preheat oven to 220°C (200°C fan) mark 7. Bring a large pan of salted water to the boil. Line the base of a large roasting tin with baking parchment (to prevent chips sticking) and add oil. Heat in oven for 10min.
2 Parboil the chips for 5min. Drain well; pat dry with kitchen paper. Carefully add chips to the hot oil, turning to coat. Season. Cook in oven for 40min, turning halfway through, until golden and crisp.
3 Meanwhile, put peas in a medium pan and cover with cold water. Bring to the boil over medium-high heat; simmer for 25-30min until very soft. Drain, return to the empty pan and roughly mash. Stir through crème fraîche and season well. Set aside.
4 Put 2tbsp flour in a shallow dish,season and set aside. Whisk the remaining flour in a medium bowl with the vinegar, 175ml water and plenty of seasoning, to make a smooth batter. Set aside to rest for 5min.
5 Half-fill a deep-fat fryer or large heavy-based, high-sided pan with vegetable oil and heat to 180°C. Pat fish dry with kitchen paper. Coat in the seasoned flour (tapping off excess), then the batter. Gently lower into the hot oil and fry for 5-8min (depending on the thickness of fillets), turning halfway through, until golden. Lift on to kitchen paper to drain.
6 Serve fish with chips, mushy peas (reheated if needed) and lemon wedges.

Per serving:

Calories: 737

Protein: 41g

Fat: 25g

Saturates: 4g

Carbs: 83g

Sugars: 4g

Fibre: 11g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time