Fish & Chips

A classic British food. Fried fish was introduced to Britain in the 17th century by Jewish refugees from Spain & Portugal. Who paired it with chips seems to be under some debate, although the earliest chip shop was opened in London in 1860.

Serves 2


For the chips;

  • 4/5 potatoes
  • olive oil

For the fish;

  • 50g plain flour (plus a little extra)
  • 50g cornflour
  • 1 tsp baking powder
  • salt & pepper (to taste)
  • 75ml Beer
  • 2 large cod fillets (any white fish will work)
  • Olive oil


Pre-heat your oven to 200 degrees Celsius.

Cut the potatoes into wedges and put them in a single layer on a baking tray. Drizzle with olive oil and cook for around 40 minutes tossing occasionally, until golden and crisp.

Meanwhile mix the 2 flours together in a bowl, with the baking powder. Season with salt & pepper.

Add the beer and mix well.

Heat a good amount of olive oil in a large frying pan.

Coat the cod fillets in a little flour and dip them into the batter to coat all sides. Carefully place them into the frying pan and cook for 8-10 minutes, turning halfway through, until the batter is crispy and the fish is cooked through.

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