So I’ve never made my own fried fish and chip supper before now. Am glad to report that it was a worthy choice for the first post of this blog. Husband-unit and I are pleasantly blissed out in a fried fish coma right now. Hop on board the smoked coley train. It’s goooood.


Fish fillets, preferably flat and about 150g, skinned and boned
Onions (optional)
Vegetable oil, for frying

For the batter:

1 cup plain flour, plus a little extra on a side plate
1 cup sparkling water (or beer, if you’ve got it which I hadn’t)
2 teaspoons butter, melted
Pinch salt

What to do:

1. If necessary, peel your spuds. Mine were nice and new so I just gave them a little scrub and trim. Cut them into chips. Rinse well and pat dry.

2. Fill a large saucepan one quarter to one third with the oil (or, if you’re 90s chic, heat up your deep fat fryer) and heat up. I hear the ideal temperature for frying chips is 140C, if you’ve got a thermometer. I just wait til it’s hot enough to immediately crisp a cube of bread when thrown in.* Do not be tempted to over-fill your pan with oil – the volume increases very significantly when you add food.

3. Make your batter by mixing the melted butter through the flour and salt using a fork. Gradually add the sparkling water, whisking all the time, until you have a smooth batter the consistency of double cream.

4. Gently lower your chips into the pan and fry until soft, but not golden brown. Remove from the pan and set aside to drain and cool. Meanwhile, preheat your oven to a “keep warm” setting and heat the oil a little higher, to about 180C.

5. Dredge your fish fillets in the flour you’ve put aside on a plate, then dip in the batter to coat thoroughly and slowly lower into the hot oil. Cook for 3-4 minutes or until crisp and golden brown. Remove from the fat and drain on kitchen paper.Pop in the oven to keep warm.

6. Return the partially cooked chips to the pan, and if you’re feeling cheeky, dip a few onion rings in the leftover batter and drop them in, too. Remove everything when it looks golden and appetising, and drain well.

7. Eat with your fingers, your best friend and lots of salt and vinegar.

If I’d had a lemon wedge I would have added it for the photo. And maybe a sprig of parsley tpp. Isn’t that what pretentious food photgraphy is all about? Anyway, I worked with what I had, and it was good. Enjoy!


*Obligatory safety message. When deep-fat frying, never leave the pan unattended, and keep a fire blanket at the ready. Just in case.