Fish and chips is a traditional and comforting British dish we all can’t help but love. Using just a few simple ingredients, the secret to getting the perfect flaky fish with crispy, golden batter at home is by keeping a close eye on the temperature of both your oil and your fish. 

If your oil temperature is too high it can spoil the flavours, too low and the batter can become mushy and overly-greasy. You also want to ensure your fish has reached a safe temperature without becoming overcooked and dry.

Temperatures

Cook until the internal temperature of the fish reads 60°C on your Thermapen. Keep monitoring the temperature of the oil and ensure it stays at around 180°C.

Ingredients

Serves 4

For the beer batter

• 350ml ale
• 230g plain flour
• 15g dried yeast
• 1 tsp salt
• 1 tsp sugar

For the chips

• 4 large Maris Piper Potatoes
• Olive oil
• Salt, to season

To serve

• Lemon
• Peas (garden or mushy)
• Tartare sauce

Directions

• Tip 150g of flour into a bowl and set to one side.
• Combine the remaining flour and the rest of the beer batter ingredients in a bowl and whisk together to form a smooth mixture.
• Leave this in a warm place for at least 10 minutes before frying to allow the yeast to activate and flavours to develop.
• Heat your oven to 220°C/ fan 200°C/ gas mark 7. Cut each potato into sticks with a width and thickness of 1cm. Boil in a large pan of water for 5 mins, then drain well.
• Tip the potatoes into a roasting tin, evenly coat with plenty of oil and season well. Bake for around 25 minutes, turning the potatoes at least twice, until golden brown and crisp.

To coat and cook the fish

• Fill a wok or large pan with oil and heat it until the temperature reads 180°C on your Thermapen.
• Mix the batter again to ensure it is smooth. One at a time, place your fish fillets inside the bowl of flour and ensure they are thoroughly coated before dipping them in the batter and doing the same.
• Use a pair of kitchen tongs to carefully lower your fish into the oil and lightly shake it from side to side before letting it go.

Get the fish up to temperature

• Cook for 6-8 minutes until golden brown and the internal temperature of the fish reads 60°C on your Thermapen. Keep monitoring the temperature of the oil as the fish cooks to ensure it stays at around 180°C.
• Serve with the chips, your peas of choice, a slice of lemon and a generous dollop of tartare sauce.