Crispy, golden, and made with love (and beer).

This isn’t your average takeaway fish and chips—this is the real deal, made at home with fresh organic fish, hand-cut chips, and classic sides done right. Whether it’s Friday night comfort or a weekend crowd-pleaser, this recipe will steal the show.

🎣 The Fish: Keep It Fresh

What You’ll Need:

• 4 fillets of organic white fish (cod, haddock, or hake) – skinless, boneless

• Sea salt & cracked black pepper

• 1 lemon (zest + wedges to serve)

• Optional: a pinch of smoked paprika or cayenne for a kick

Prep Tip:

Pat your fish dry with paper towels and season it 10–15 minutes before frying. This helps firm it up and gives the batter something to cling to.

🍺 Crispy Beer Batter That Never Fails

Ingredients:

• 200g (about 1½ cups) plain flour

• 1 tsp baking powder

• 1 tsp sea salt

• 330ml cold pale ale or lager (cold is key!)

• 1 tsp white vinegar (for extra crispness)

Instructions:

1. Mix dry ingredients.

2. Slowly whisk in the beer and vinegar until smooth. The batter should be thick enough to coat the back of a spoon.

3. Rest in the fridge for 30 minutes.

Pro Tips:

• Use ice-cold beer to make the batter light and airy.

• Fry in small batches so the oil stays hot and crispy.

🍟 Hand-Cut Triple-Cooked Chips

Ingredients:

• 4 large organic Maris Piper or Russet potatoes

• Sea salt, malt vinegar to finish

• Neutral oil (sunflower or beef dripping for max flavor)

Instructions:

1. Peel and cut into thick chips.

2. Boil in salted water for 7–8 minutes until just tender. Drain carefully.

3. Air-dry or refrigerate the boiled chips on a tray for 30+ minutes.

4. First fry: 150°C (300°F) until pale and soft (about 4–5 min). Drain.

5. Cool again—15 minutes minimum (fridge helps!).

6. Second fry: 190°C (375°F) until golden and crispy.

Game-Changer Tip:

Dust chips lightly with semolina before the second fry for extra crunch.

🧂 Homemade Tartar Sauce

Ingredients:

• 4 tbsp good mayo

• 1 tbsp chopped capers

• 1 tbsp chopped gherkins

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• Chopped parsley

Mix all together and refrigerate for an hour before serving.

🌿 Pea Purée (Posh Mushy Peas)

Ingredients:

• 300g frozen peas

• 1 small garlic clove

• 1 tbsp butter

• 2 tbsp crème fraîche

• Salt, pepper, mint (optional)

Boil peas for 2 minutes, drain, and blend with the rest. Add a splash of hot water if needed for a silky finish.

🐟 Putting It All Together

1. Heat oil to 190°C (375°F) in a deep pan or fryer.

2. Dust fish in flour, then dip into the cold batter.

3. Fry for 5–7 minutes until deep golden and crispy.

4. Drain on a rack—not paper towels—to keep it crisp.

5. Serve immediately with chips, tartar sauce, peas, lemon wedges, and a good dash of malt vinegar.

✨ Bonus Tips to Make It Extra Special

• Serve on newspaper-style parchment for the full pub vibe.

• A splash of truffle oil on chips? Next level.

• Infuse your tartar sauce with a pinch of horseradish or dill for a twist.

• Pair with a cold English ale or dry white wine (like Sauvignon Blanc or Vermentino).