A classic British dish featuring crispy battered fish, triple-cooked chips, and all the delicious sides – mushy peas, tartare sauce, onion rings, and even battered gherkins!

⏱ Total Time: 45 minutes

👥 Serves: 2-3

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😊 Ingredients

For the Fish Batter:

• 130g self-raising flour
• 200ml sparkling water (for extra crispiness)
• 100ml lager or ale
• 2 fillets of plaice (or cod/haddock)
• Vegetable oil (for deep frying)
• Salt & pepper (to taste)
• Extra flour for dusting

For Triple-Cooked Chips:

• 3 large potatoes (Maris Piper or Russet work well)
• Vegetable oil (for frying)
• Salt (to taste)

For Onion Rings:

• 1 large onion, sliced into rings
• A bit of flour for dusting
• Batter (same as fish batter)

For Mushy Peas:

• 1 cup garden peas (or marrowfat peas if available)
• 1 tbsp double cream
• Salt & pepper (to taste)

For Tartare Sauce:

• 2 tbsp mayonnaise
• 1 small shallot, finely diced
• 1 tbsp chopped gherkins
• 1 tsp capers, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice

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😊 Instructions

1️⃣ Prepare the Batter

• In a bowl, whisk together self-raising flour, sparkling water, and lager/ale until smooth.
• Let it rest while you prepare everything else – this helps develop a better texture.

2️⃣ Triple-Cooked Chips

• Peel and cut the potatoes into thick chips.
• First cook: Boil them in salted water until just soft (about 8 minutes). Drain and pat dry.
• Second cook: Heat vegetable oil to 325°F (160°C) and fry the chips for 2-3 minutes until they just start to crisp. Remove and let them rest.
• Final fry: When ready to serve, increase the oil heat to 375°F (190°C) and fry again until golden brown and crispy.

3️⃣ Prepare the Fish

• Heat vegetable oil in a deep pan to 350°F (175°C).
• Pat the plaice fillets dry, season with salt & pepper, then dust with flour to help the batter stick.
• Dip into the batter, coating evenly, and carefully lower into the hot oil.
• Fry for about 4-5 minutes per side until golden and crispy. Remove and drain on a wire rack.

4️⃣ Onion Rings & Battered Gherkins

• Dip onion slices and gherkins into flour, then coat in the batter.
• Fry until golden brown (2-3 minutes). Remove and drain.

5️⃣ Make the Mushy Peas

• Boil garden peas until soft.
• Blend with double cream, salt, and pepper until smooth.

6️⃣ Prepare Tartare Sauce

• Mix mayonnaise, shallots, chopped gherkins, capers, parsley, and lemon juice together.

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😊 Serving & Enjoying

• Plate the crispy fish and chips, with a side of mushy peas and a dollop of tartare sauce.
• Add onion rings and battered gherkins for extra crunch.
• Serve with lemon wedges for a final zesty touch.

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😊 Chef’s Tips

✅ Cold Batter = Extra Crunchy Fish! Keep it chilled before use.
✅ Double Fry the Chips for restaurant-style crispiness.
✅ Use a Thermometer to keep frying oil at the right temperature.

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Enjoy your homemade, crispy, golden fish & chips! 🐟🍟😋