British · Classics · Dairy-free · Nut-free

Crispy Fish & Chips

Beer-battered white fish with thick-cut chips and a squeeze of lemon.

Ingredients

• • 4 white fish fillets
• • 800 g potatoes
• • 100 g flour
• • 320 ml beer
• • 2 tsp baking powder
• • 1 lemon
• • 4 tbsp vegetable oil
• • 1 tsp (or to taste) salt
• • 160 g peas

Method

1. 1Cut potatoes into thick chips; fry once at 150°C, drain.
2. 2Whisk flour, beer and baking powder into a batter.
3. 3Dip fish in batter and fry at 180°C until deep golden.
4. 4Refry chips until crisp; serve with lemon and mushy peas.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.