The Best Homemade Fish & Chips

There’s nothing like picking up a portion of fish and chips from the chippy but trust me, if you’re making fish and chips at home this is the one to do.



Triple cooked chips are a fair amount of faff but you can prep in advance. Just make a day ahead and leave in the freezer after the first fry.

Tartar sauce benefits from time to sit so whip that up early on in the process to get out the way.

Sounds mad but freezing your flour gives crispier batter. Make sure your ingredients are nice and cold as the cold batter will contrast with the hot oil for mega crispy results.

Proper mushy peas use marrowfat peas which require soaking. This version uses your standard freezer peas with the addition of cornflour for a similar result. Sometimes if ok to cheat you know!

Serves 4 hungry humans.



Triple Cooked Chips:

1.2kg Maris pipers, peeled and cut into chunky chips


Neural oil for frying (I used sunflower)


Beer Battered Fish:

4 skinless & boneless cod fillets

Half tsp salt

3 tsp baking powder

400g plain flour

500ml golden ale, chilled


Tartar Sauce:

8 tbsp full fat mayonnaise

6 cornichons, finely diced

1 tbsp capers, finely chopped

1 shallot, finely diced

Juice of half a lemon

Fresh parsley, finely chopped

1 tsp dried tarragon

Salt and pepper to taste


Cheats Mushy Peas:

285g peas

1 tsp cornflour

100ml cream

Juice of half a lemon

10g butter

Salt and pepper





Combine all the ingredients for the tartar sauce in a bowl. Leave in the fridge to mingle whilst you make the rest of the meal.


Put your chips into a large saucepan and rinse with cold water for around 2 minutes. Until the water is totally clear and there is no more starch on the surface.

Drain the water and top up the chips with fresh cold water. Salt the water generously and put the pan onto boil.

Bring up to a boil and cook the chips for 12-15 minutes. They should be totally cooked through but not so soft they’re falling apart.

Carefully remove the chips using a slotted spoon or a spatula. Place onto a wire rack and leave to steam dry.

Transfer the chips to baking trays and freeze for at least an hour. The freezing is going to dry out the chips for a crisper result.

Heat a high smoke point unflavoured oil to 130c in a large pan or a deep fat fryer. Fry for around 5-7 minutes. You’re not aiming to colour the chips but you want a thin crust.

Remove the chips from the oil and back onto your wire rack. Leave to cool for 5 minutes before transferring the chips back to their trays.

Freeze the chips again for at least an hour.


Boil the peas in salted water for 5-7 minutes. Until soft. Drain ¾ of the water and put back on the heat with the cornflour. Stir until a gloopy texture forms.

Use a hand blender to blend the peas. You want some to retain their texture.

Mix in the double cream, butter and lemon. Season with salt and pepper to taste. Leave to thicken over a medium heat for 10 minutes. You want a thick texture!

You can reheat before serving.


Pop your flour and beer in the freezer for 15 minutes until nice and cold. Ideally your beer will have been chilling in the fridge for some time, the freezer can just give a final extra chill!

Whisk the baking powder and salt into the chilled flour. Gradually whisk in the beer. You should have a very thick batter.

Heat a generous amount of neutral oil in a deep fat fryer or a saucepan to 180c.


At this stage you can either fry the chips first and keep the chips warm in an oven set to 160c. Or you can fry the chips and fish in separate pans at the same time. For the sake of me writing out this recipe I’ll continue on with the chips recipe, and then follow with the fish!


Heat your oil to 180c and deep fry for 3-5 minutes. Until golden and crispy! Toss immediately with salt.


Dunk the fish in the batter using a spatula and then gently fry 1 or 2 fillets at a time. Fry for 6 minutes until golden. Agitate the fish with a spatula when first frying to stop it sticking to the bottom of your pan/frying basket.

Transfer the fish to wire rack and sprinkle with salt.


Reheat the mushy peas till they’re piping hot.

Portion the tartar sauce into little pots.

Tip the chips onto a plate along with the fish. Generously top with salt and vinegar. Serve with a wedge of lemon. Enjoy!

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