Olly has tweeted that he is on a holiday diet and about to chow down on some e “Chish & Fips!!” There is a little stall in New South Wales that is names “CHISH AND FIPS”, lovely views and the weather as well even closer to home a little shop in Norwich too.
- beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well)
- For the fish
- 4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
- 225g/8oz self-raising flour, plus extra for dusting
- salt and freshly ground black pepper
- 300ml/10fl oz fridge-cold lager
- For the chips
- 6-8 large floury potatoes, such as maris piper, king Edward, desiree (depending on how hungry you are)
- Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.
- For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they’re cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
- Increase the heat of the fryer to 180C/350F.
- Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
- To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
- Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!
Fish and Chips by Jamie Oliver
- sunflower oil, for deep-frying
- ½ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 225 g white fish fillets, fromsustainable sources, pinboned, ask your fishmonger
- 225 g flour, plus extra for dusting
- 285 ml beer, cold
- 3 heaped teaspoons baking powder
- 900 g potatoes, peeled and sliced into chips
For the mushy peas
- 1 knob butter
- 4 handfuls podded peas
- 1 small handful fresh mint, leaves picked and chopped
- 1 squeeze lemon juice
- sea salt
- freshly ground black pepper
To make your mushy peas, put the butter in a pan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes. Add a squeeze of lemon juice and season with salt and pepper. You can either mush the peas up in a food processor, or you can mash them by hand until they are stodgy, thick and perfect for dipping your fish into. Keep them warm while you cook your fish and chips.
Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF. Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice and shiny. The texture should be like semi-whipped double cream (i.e. it should stick to whatever you’re coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.
Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry. When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp. While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 180ºC/350ºF/gas 4 to finish cooking. This way they will stay crisp while you finish off the chips. When they are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.