Name: Fish and chips for two
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 2
Ingredients: 500-600g floury potatoes such as maris piper, cut into 1cm thick batons; Sunflower oil for tossing and deep frying (about 500ml); 50g plain flour, plus extra to dust; 25g rice flour or cornflour; Large pinch paprika; ½ tsp salt; ¼ tsp baking powder; Large pinch bicarbonate of soda; 150ml ale, lager or sparkling water; 2 x 200g sustainable skinless white fish fillets, such as haddock, sole or plaice; Tinned mushy peas, lemon wedges, malt vinegar and ketchup to serve; 75g good-quality mayonnaise; 1 tsp English mustard; ½ tbsp each finely chopped gherkins, green olives and capers; ½ tbsp each snipped fresh chives and chopped fresh parsley; Squeeze of lemon juice; Digital thermometer

Fish and chips for two

This easy recipe for beer-battered fish and chips serves two people, so it’s ideal for an anniversary, date night or Valentine’s Day fakeaway.

Serves2

Hands-on25-30 min

Oven40 min

DifficultyEasy

Method

Heat the oven to 220°C/200°C fan/gas 7. Soak the prepared potatoes in water for at least 30 minutes, then drain well and dry on kitchen paper. Toss in a bowl with a little sunflower oil to coat, then arrange on a lined baking tray and bake for 30-40 minutes or until golden and crispy, tossing halfway through.
Mix the batter just before using. Mix the flours, paprika, salt, baking powder and bicarb in a bowl. Make a well in the centre and pour in the ale (or lager/water), mixing until you have a thick batter. Stir together the ingredients for the tartare sauce.
Pour the sunflower oil into a wok or large pan to no more than half full, then heat to 190°C on a thermometer (or until a small cube of bread browns in 30-40 seconds). Trim the fish so you have evenly sized fillets, then season lightly, dust with plain flour, then dip in the batter to coat.
Carefully add the fish to the oil, one fillet at a time, and fry for 3-4 minutes, turning halfway through, until golden and cooked throughout. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the other fillet.
Meanwhile, heat through the peas. Serve the fish and chips with the mushy peas and tartare sauce, plus lemon wedges, salt, malt vinegar and tomato ketchup.