Alive and Cooking

English Fish and Chips

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2 cod fish eye fillets, sliced horizontally
4 white potatoes, cut into thick chips, skin on
3 spring onions
300 g frozen peas
Sea salt
180 g self-raising flour
1 tbsp. turmeric
1 heaped tbsp. unsalted butter
Soda water
Vegetable oil


In a pot of vegetable oil, fry the potato chips until soft and golden. Once cooked, remove and drain, then sprinkle with salt. Keep the vegetable oil hot for the fish.
In a bowl, whisk together the flour, turmeric and enough soda water to form a frothy batter. Coat the fish in batter, then deep-fry until cooked through and golden.
Into a pot of boiling water, tumble in the peas and spring onions. Cook until soft, then drain. Tumble in the butter and blitz with a blending stick or in a food processor until relatively smooth.
Serves 4

English Fish and Chips