11. April 2026

Fish and Chips

Step into a classic British chippy experience. This is the great national staple. We use pristine, flaky white fish, swaddled in a batter made effervescent by the addition of cold beer, achieving a delicate, airy crust that avoids all heaviness. The supporting cast is non-negotiable: substantial, fried chips—their exterior kissed with crunch—are essential. Complete the ritual with a side of creamy, sharp tartare and mushy peas. It's more than a meal; it's a generous, satisfying taste of heritage.

Ingredients (Serves 3)

150ml Bottle of Beer
2 cups plain flour
1 tsp baking powder
1/2 tsp Cayenne Pepper
1 tsp garlic powder
230g Hadd ock Fillets cut into 1 inch -thick strips
350ml vegetable oil, for frying
2k Maris Piper Potatoes
sea salt and ground black pepper to taste
Tartare sauce

Instructions

Make the batter in a bowl
Keep some of the dry flour mix to dip first
Season the cod with salt.
Heat the oil in a large deep pan, a wok is ideal. The oil will start bubble slighly, drop in a tiny amount of batter, if this rises to the top, you're ready to fry.
Dip, dip, fry: Dip each piece of fish in the flour mixture, then the beer batter, and then fry.
Work in batches, and transfer the cooked fish to a paper towel-lined plate. (keep warm in an oven until ready)
Cut half a bag of potatoes into chips, chunky or thin. These can be fried in the same oil as the fish. Cook for approximatelt 3-4 minutes, remove and rest on paper towel or wire rack to remove excess oil.
Season with sea salt and sprinkle a touch of non brewed condiment (only available in chip shops)