This crispy and delicious Fish & Chips recipe by Jamie Oliver is a fun twist on the classic British favorite! With golden beer-battered fish, griddled potato chips, and tangy pickle ketchup, this meal is quick, easy, and packed with flavor. Perfect for a cozy dinner, you can swap pollock for any white fish you have on hand!
Ingredients Needed
- 400g (14oz) potatoes
- 1 lemon
- 1 clove garlic
- 1 sprig rosemary
- 1 tbsp olive oil
- 8 large pickled gherkins
- ½ cup (120ml) pickling juice from the jar
- 1 bunch (20g) dill
- 400g (14oz) frozen peas
- 1 bunch (30g) mint
- 1 large free-range egg
- 250g (2 cups) plain flour, plus extra for dusting
- 1 heaped tsp cayenne pepper, plus extra for serving
- 330ml (1⅓ cups) lager
- 2 x 125g (4.5oz) frozen pollock fillets, sustainably sourced
How To Make Fish & Chips
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Prepare the potatoes: Scrub the potatoes and cut them into 1cm (⅓-inch) thick slices.
- Grill the potatoes: Heat a griddle pan until hot. Cook the potato slices for 2 minutes on each side until they have grill marks.
- Roast the chips: Peel the lemon zest into a roasting tray. Peel and crush the garlic, then add it along with the rosemary leaves and olive oil. Toss the grilled potatoes in the tray and roast for 20–30 minutes until golden and tender.
- Make the pickle ketchup: In a food processor, blend the gherkins with half their pickling juice. Tear in the dill and blend until smooth. Season to taste, then set aside. Store extra ketchup in the fridge for up to 7 days.
- Cook the peas: Boil water in a kettle. Place the peas in a frying pan, cover with boiling water, and simmer over medium-high heat until soft. Drain, then blend in the food processor with the mint leaves. Season and keep warm.
- Prepare for frying: Wipe the frying pan clean and heat a thin layer of vegetable oil over medium heat.
- Make the batter: In a bowl, whisk the egg with the flour, cayenne, and beer until smooth and shiny. The batter should be thick enough to coat the fish.
- Coat the fish: Lightly dust the fish fillets with flour, then dip them into the batter. Let excess batter drip off.
- Fry the fish: Holding one end, carefully lower the fillets into the hot oil. Cook for about 6 minutes, turning regularly, until the batter is golden and crisp. Remove and drain on kitchen paper.
- Make the crispy scraps: Loosen any leftover batter with a little oil until it drips off the spoon. Drizzle it into the hot oil to make crispy scraps.
- Serve: Sprinkle extra cayenne over the fish. Serve with the chips, minty peas, pickle ketchup, and lemon wedges. For extra tang, splash a little gherkin juice over the chips. Enjoy!
Recipe Tips
- Use Ice-Cold Beer for Crispy Batter: Cold beer keeps the batter light and crispy. If the beer is warm, the batter may turn heavy and soggy.
- Pat the Fish Dry Before Battering: Moisture on the fish can make the batter slip off. Use a paper towel to pat the fillets dry before coating.
- Don’t Overcrowd the Pan: Frying too many pieces at once lowers the oil temperature, making the fish greasy instead of crispy. Cook in batches for the best results.
- Grill the Potatoes First for Extra Flavor: This adds smoky grill marks and makes the chips crispier when roasted.
- Fry at the Right Temperature (180°C/350°F): If the oil is too hot, the batter will burn before the fish cooks. If too low, the fish will absorb too much oil. Use a thermometer for accuracy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover fish and chips cool to room temperature. Store them in separate airtight containers—fish in one and chips in another—to keep them from getting soggy. Keep in the fridge for up to 2 days.
- Reheat: Preheat the oven to 180°C (350°F). Place the fish on a baking tray with a wire rack and the chips on a separate tray. Bake for 10–15 minutes, flipping halfway, until hot and crispy.
Nutrition Facts
Serving Size: 1 servings
- Calories: 927
- Total Fat: 21.7g
- Saturated Fat: 3.9g
- Total Carbohydrate: 127.4g
- Dietary Fiber: 17g
- Sugars: 8.1g
- Protein: 52.6g
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