fish and chips


The Nation's Favourite - hot, fresh and delicious and simple to cook at home using either Sustainable Cod, or Cornish Hake.


  1. Preheat the oven to 150C and oil to 120C
  2. Peel the potatoes and cut to your preferred chip size. Then wash in cold water and pat dry
  3. Place potatoes into your fryer (set to 190C) and allow them to fry gently for about 8-10 minutes, until soft. If you don’t have a chip fryer fill a deep pot 1/3 full with sunflower oil and heat to 190C on the hob and fry using a metal basket/on a metal cooking spoon and use long tongs. If using this method cook small batches of potato. Don’t get too close and remove the oil from heat/reduce the heat regularly to avoid it getting too hot and spitting.
  4. Lift chips out of the oil/fryer and leave to cool
  5. Season the fish and dust with flour
  6. For the batter sift the flour and add a pinch of salt into a bowl. Whisk in the beer till it’s the consistency of thick double cream
  7. Season with salt and thickly coat your fish fillets with the batter
  8. Carefully place one fillet in the hot oil and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper (keep warm in the oven while you cook additional fillets)
  9. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes
  10. You’re ready to serve with your choice of peas, bread and butter or a simple lemon slice




  • For the chips
  • 3-4 large potatoes