Traditional Fish and Chips | Classic Comfort for Four

Traditional Fish and Chips (Serves 4)

Crisp-edged fillets, golden and airy, cradle the tender flake of the sea within; paired with hand-cut chips kissed by sea salt and malt vinegar—this is comfort wrapped in tradition.

For the Fish:

4 cod fillets (180–200g each)
Salt & pepper
A little flour for dusting

For the Batter:

225g all-purpose flour (plus extra for dusting)
1 tsp baking powder
275ml cold lager beer
1 tsp mustard powder (optional)
1 tsp salt

For the Chips:

4 large potatoes
Olive oil (or vegetable oil) for frying

Method:

1. Prepare the Chips:

Peel and cut the potatoes into thick strips (like wedges or steak-cut fries).
Rinse them in cold water and let them sit for 30 minutes to release starch.
Drain and dry thoroughly.

2. Prepare the Batter:

In a mixing bowl, sift together the flour, baking powder, and mustard powder (if using).
Add salt.
Slowly pour in the cold beer while whisking until you get a thick, smooth batter (like pancake batter).
Let it rest for 10–15 minutes.

3. Prepare the Fish:

Pat the fish fillets dry and lightly dust them with flour — this helps the batter stick.
Dip each fillet into the batter, coating it evenly.

4. Frying the Fish:

Heat the oil to 180–190°C.
Fry one or two fillets at a time to keep the oil temperature stable.
Fry for 6–8 minutes until golden, crispy, and light.
Drain on kitchen paper.

5. Fry the Chips:

Fry the chips at 180°C until golden and crispy on the outside.

Traditional Mushy Peas

Ingredients:

300g green peas (fresh or frozen)
Salt and freshly ground black pepper
A pinch of sugar (optional)
1 tbsp butter

Method:

Boil the peas over medium heat for 30–40 minutes, until soft and starting to break apart.
Mash gently with a spoon or fork — not with a blender — it should remain chunky.
Stir in salt, pepper, butter, and sugar (if desired).
Add a splash of hot water if too thick.