Homemade Fish, Chips and Mushy Peas
This classic beer-battered fish and chips recipe is really simple and easy. The secret to making your homemade chippy tea taste like it's from a fish and chip shop is to use a thermometer to check your oil and fish temperatures. This will help you create perfectly cooked fish with a nice crispy batter.
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Prep time: 25 minutes
Cooking temperatures: 190 °C for the oil, 60 °C for the fish
How to make homemade fish and chips without a deep fryer?
Homemade fish and chips are easy to make without a deep fryer. Simply fill a large pan with oil and heat it to 190 °C.
Use a thermometer to keep an eye on the temperature and ensure it's maintained throughout the cook. If your oil temperature is too high, it can spoil the flavours; if it is too low, the batter can become mushy and overly greasy.
How to make fish and chip batter?
Fish and chip batter is so easy to make. It's a simple combination of flour, baking powder and beer. Combining rice flour with self-raising flour and ensuring your batter is really cold before dipping your fish in it will help to create a lovely light and crispy coating for your fish.
What to serve with British fish and chips?
A classic recipe for British fish and chips would not be complete without some peas. We've opted for buttery mushy peas with double cream for extra indulgence.
You can also never go wrong with a big dollop of homemade tartare sauce. We've included our favourite easy tartare sauce recipe; all you have to do is combine five ingredients.
A squeeze of lemon juice on your fish and a drizzle of malt vinegar and ketchup on your chips is also essential.