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Fish & Chips - Main Course

Chef's Choice Fish and Chips with a Twist

Name: Chef's Choice Fish and Chips with a Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Fish & Chips
Ingredients: 500g cod fillets, boneless and skinless, cut into 10cm pieces; 600g Maris Piper potatoes, peeled and cut into 1cm thick chips; 150g all-purpose flour; 200ml sparkling water, chilled; 1 tsp baking powder; 1 lemon, cut into wedges; 100g mayonnaise; 50g pickles, finely chopped; 1 tbsp capers, rinsed and chopped; 1 tbsp fresh dill, chopped; 1 tbsp lemon juice; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 1/2 tsp smoked paprika; 1 garlic clove, minced; Vegetable oil, for frying; Butter, for basting; Fresh parsley, chopped; Malt vinegar, to taste

Experience the delightful transformation of traditional fish and chips with this premium recipe inspired by Baccas Fish Bar. Crisp, golden-battered fish paired with perfectly seasoned chips and a tangy homemade tartare sauce. Sweet, savory, and freshly aromatic, this dish brings the authentic taste of a British seaside classic to your table, with a few chef-inspired twists to elevate the flavors.

⏱

Prep Time

15 min

🍳

Cook Time

30 min

👥

Servings

📊

Difficulty

Medium

⏰ Cooking Timeline

Start 45 minutes total

15m

Mise en Place

Prepare the Batter

Heat the Oil

Cook the Chips

Prepare the Tartare Sauce

Fry the Fish

Butter Basting

Plate and Serve

🛒 Ingredients

Main Ingredients

500g cod fillets, boneless and skinless, cut into 10cm pieces
600g Maris Piper potatoes, peeled and cut into 1cm thick chips
150g all-purpose flour
200ml sparkling water, chilled
1 tsp baking powder
1 lemon, cut into wedges

For the Sauce/Marinade

100g mayonnaise
50g pickles, finely chopped
1 tbsp capers, rinsed and chopped
1 tbsp fresh dill, chopped
1 tbsp lemon juice

Aromatics & Seasonings

1 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
1 garlic clove, minced

For Cooking

Vegetable oil, for frying
Butter, for basting

To Serve & Garnish

Fresh parsley, chopped
Malt vinegar, to taste

Adjust servings:

👨‍🍳 Instructions

Mise en Place

15 min

Start by gathering and preparing all your ingredients. Cut the fish into uniform pieces, peel and slice the potatoes into chips, and chop all necessary garnishes. This ensures you have a smooth cooking process without any delays.

💡 Tip: Use chilled sparkling water for a lighter, crispier batter.

Prepare the Batter

5 min

In a large bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the sparkling water, whisking until the batter is smooth. Let it rest briefly while you prepare the oil for frying.

💡 Tip: The batter should have the consistency of double cream for perfect coating.

Heat the Oil

5 min

In a large heavy-bottomed pan, heat vegetable oil to 180°C, ensuring there's enough oil to submerge the fish and chips. Use a thermometer to maintain the right temperature for even frying.

💡 Tip: Monitor the oil temperature closely to avoid burning or undercooking.

Cook the Chips

8 min

Carefully add the chips to the hot oil and cook for 6-8 minutes until golden and crispy. Remove with a slotted spoon and let drain on paper towels. Season immediately with salt.

💡 Tip: Double-fry the chips for extra crispiness: first at a lower temperature, then a quick fry at higher heat.

Prepare the Tartare Sauce

5 min

In a small bowl, mix the mayonnaise, chopped pickles, capers, dill, garlic, and lemon juice. Season with salt and pepper to taste. Chill in the fridge until ready to serve.

💡 Tip: Use a squeeze of lemon juice to brighten the flavors.

Fry the Fish

5 min

Dip the fish pieces into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 4-5 minutes, until the batter is golden and the fish is cooked through.

💡 Tip: Fry in batches to avoid overcrowding, which can lower the oil temperature.

Butter Basting

2 min

Melt butter in a small pan and baste the cooked fish for added richness. This step is optional but adds a luxurious flavor.

💡 Tip: Use clarified butter for a nutty flavor without burning.

Plate and Serve

2 min

Arrange the fish and chips on a serving platter. Garnish with chopped parsley and lemon wedges. Serve with a side of tartare sauce and malt vinegar.

💡 Tip: Serve immediately for best texture and taste.

💡 Pro Tips

✓ Chef's secret: Pat the fish dry before battering to ensure the coating adheres well.
✓ Common mistake: Overcrowding the pan; fry in batches to maintain oil temperature.
✓ Perfectly cooked fish should flake easily with a fork.
✓ Make-ahead: Prepare the tartare sauce a day in advance to let flavors meld.
✓ Store leftover fish and chips in an airtight container, reheat in an oven to retain crispness.
✓ Presentation: Plate on newspaper for a classic British pub feel.

📊 Nutrition Facts (per serving)

450

Calories

28g

Protein

45g

Carbs

22g

Fat

Saturated Fat

Fiber

Sugar

890mg

Sodium

🪄 Equipment Needed

Large heavy-bottomed frying pan or skillet Sharp chef's knife Wooden cutting board Measuring spoons and cups Kitchen timer

🔄 Variations to Try

Vegetarian/Vegan version: Substitute fish with battered tofu and use vegan mayonnaise.

Spicier version: Add 1 tsp of cayenne pepper to the batter for extra heat.

Lighter/Healthier version: Bake the chips in the oven with a light spray of oil.

Quick weeknight version: Use store-bought batter mix and pre-cut frozen chips.

Luxury version: Upgrade to haddock and use truffle oil for a gourmet touch.

🍽 Pairs Well With

A crisp Sauvignon Blanc complements the batter's lightness and the fish's delicacy. A refreshing lager pairs well with the salty chips and tangy tartare sauce. Non-alcoholic: A lemon-infused sparkling water brightens the palate. Ideal side dishes: Garden peas or a simple mixed salad. Sauce or condiment recommendations: Serve with extra lemon wedges and malt vinegar.

This recipe was inspired by a plate submission on Plate Pic

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