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Perfect fish and chips

This is THE recipe for the perfect fish and chips. Perfected over the years by Gill Meller, Hugh and the rest of the River Cottage team. A great way to impress anyone.

Method

Chips

Cut the chips to 2cm - 3cm thickness using whole of the peeled potatoes.

Simmer in water for 1 minute. Drain and let them air dry,

Heat oil to 120°C. Put chips in for 5 minutes. Take the chips out and place on kitchen towel to absorb excess oil.

Now heat the oil to 160°C. Put chips back in for 2-3 minutes until crispy and golden, drain and put back.

Fish

Salt the pollock fillets. Add 200g of plain flour with seasoning of salt to a large bowl. Add beer slowly and whisk flour with enough beer to turn into double cream consistency with no lumps.

Dip fish in and then into the oil at 160°C for 2-3 minutes until crispy and golden, drain and put on kitchen towel briefly before serving.

Mushy peas

Boil peas for 3 minutes and drain. Add butter and chopped mint to peas. Crush peas with back of spoon and serve

Tartare sauce

Juice half a lemon and combine all the ingredients in a bowl, add more mayonnaise to desired consistency.

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Ingredients

Fish and chips

  • 400g potatoes
  • 300ml beer
  • 200g flour
  • 2 fresh fillets of pollock
  • 500ml sunflower oil

Mushy peas

  • 300g fresh peas or petite pois
  • 40g butter
  • Handful of fresh mint

Tartare sauce

  • 200ml - 300ml mayonnaise
  • 2 hard boiled chopped eggs
  • 50g capers
  • Small handfull of chopped fennel tops
  • 1 finely diced shallot
  • Half a lemon

This recipe is taken from...

River Cottage HQ

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