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Fish And Chips

A crispy British classic featuring golden battered fish served with thick-cut fries. Crunchy on the outside, flaky and tender inside, fish & chips is comforting, satisfying, and best enjoyed hot with creamy tartar sauce, fresh coleslaw, and lemon wedges.

45 mins 940 kcal Medium

Ingredients

16 Items
  • 2 fillets
    Buy:
    1 5kg/ctn
  • 120g
    Buy:
    1 2.27kg
  • 30g
    Buy:
    1 350g
  • 1 tsp
    Buy:
    2 113g
  • 180ml (cold)
    Buy:
    2 400ml
  • 500g
    Buy:
    3 200g
  • 150g (shredded)
    Buy:
    1 600g
  • 50g (julienned)
    Buy:
    1 500g
  • 1L
    Buy:
    1 1 kg
  • 1 tsp
    Buy:
    1 450g
  • 1 tsp
    Buy:
    1 1 kg
  • 1/2 tsp
    Buy:
    1 30g
  • 3 tbsp
    Buy:
    1 470ml
  • 2 lemons
    Buy:
    2 unit
  • 20g (finely chopped)
    Buy:
    1 700g
  • 20g (chopped)
    Buy:
    1 50g

Preparation Steps

1

Prepare the potatoes

Peel and cut the potatoes into thick fries. Soak them in cold water for 20–30 minutes to remove excess starch, then drain and pat dry thoroughly.

2

Prepare the coleslaw

In a bowl, combine shredded cabbage and carrots. Add mayonnaise and sugar. Squeeze in juice from half a lemon, then season with salt and black pepper. Mix well until evenly coated, then refrigerate while preparing the rest of the dish.

3

Prepare the tartar sauce

In a small bowl, combine mayonnaise, chopped pickles, and parsley. Squeeze in juice from half a lemon, add black pepper, then mix until smooth and set aside.

4

Prepare the lemon wedges

Cut 1 lemon into wedges for serving later.

5

First fry for the chips

Heat oil to around 160°C. Fry the potatoes for 4–5 minutes until softened but not browned. Remove and let them rest.

6

Prepare the batter

In a bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in cold sparkling water until the batter becomes smooth and slightly thick.

7

Prepare the fish

Pat the fish fillets dry with paper towels. Lightly coat them in flour before dipping them fully into the batter.

8

Fry the fish

Heat oil to 180°C. Carefully lower the battered fish into the oil and fry for 5–7 minutes until golden brown and crispy. Remove and drain excess oil on paper towels.

9

Second fry for the chips

Increase the oil temperature slightly and fry the potatoes again for 2–3 minutes until golden and crispy. Sprinkle with salt immediately after frying.

10

Plate and serve

Arrange the crispy fish and chips on a serving plate. Add coleslaw and tartar sauce on the side, garnish with chopped parsley, and serve with fresh lemon wedges.

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