Fish and chips is a beloved British classic, and Jamie Oliver’s version brings a fresh, simple approach that delivers perfectly crispy batter and flaky fish every time. This recipe works because of the light beer batter and the use of fresh cod, combined with chunky, golden fries for that authentic pub feel.
Ingredients
- 4 large cod fillets (about 150g each), skin removed
- 250g plain flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon sea salt, plus extra for seasoning
- Freshly ground black pepper
- 300ml cold sparkling water or lager beer
- 4 large Maris Piper or King Edward potatoes
- Vegetable oil, for deep frying (about 1.5 liters)
- 1 lemon, cut into wedges
- Malt vinegar, to serve (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the chips: Peel the potatoes and cut them into thick chips, roughly 1.5cm wide. Rinse under cold water to remove excess starch, then pat dry thoroughly with a clean tea towel.
- First fry: Heat the vegetable oil in a large deep pan or deep fryer to 130°C (266°F). Fry the chips in batches for about 5-6 minutes until soft but not colored. Remove with a slotted spoon and drain on kitchen paper.
- Make the batter: In a large bowl, sift together the 250g plain flour, baking powder, salt, and a good grind of black pepper. Gradually whisk in the cold sparkling water or lager beer until you have a smooth, thick batter with no lumps. Set aside and keep cold.
- Prepare the fish: Lightly dust each cod fillet with plain flour – this helps the batter stick better. Season the fish with a little salt and pepper.
- Heat the oil for frying fish: Increase the oil temperature to 180°C (356°F). This is crucial for a crisp batter that isn’t greasy.
- Batter and fry the fish: Dip each cod fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 5-7 minutes until the batter is golden and crisp and the fish is cooked through and flaky. Remove and drain on kitchen paper.
- Second fry the chips: Increase the oil temperature slightly to 190°C (374°F). Return the chips to the oil and fry for a further 2-3 minutes until golden and crispy. Drain on kitchen paper and season with sea salt.
- Serve: Plate the fish and chips with lemon wedges, a sprinkle of fresh parsley if using, and malt vinegar on the side for that classic tang.
Tips
- Beer vs sparkling water: Using a light lager beer in the batter adds a subtle flavor and extra crispness, but sparkling water works well for a lighter, neutral taste or if avoiding alcohol.
- Oil temperature matters: Use a thermometer to maintain the correct frying temperatures. Too low and the batter will absorb oil and become soggy; too high and the batter will burn before the fish cooks.
- Potato choice: Starchy potatoes like Maris Piper or King Edward create fluffy interiors and crispy exteriors. Waxy potatoes won’t give the same texture.
- Batch frying: Don’t overcrowd the fryer; this drops the oil temperature and leads to greasy food. Fry in small batches for best results.
Serving Suggestions
Serve your Jamie Oliver fish and chips straight away for the best crunch. Classic accompaniments include mushy peas, tartar sauce, and a wedge of lemon for squeezing over the fish. A side of garden peas or a simple green salad can add freshness. For a traditional touch, offer malt vinegar or ketchup on the side. If you want a pub-style meal, a pint of crisp lager or a refreshing cider pairs beautifully.
Variations
While cod is traditional, you can substitute haddock, pollock, or even hake depending on availability and preference. For a gluten-free option, swap the plain flour for a gluten-free blend and use gluten-free beer or sparkling water. To add a twist, try seasoning the batter with a pinch of smoked paprika or cayenne for a subtle kick. For a healthier version, bake the chips instead of frying, though this won’t yield the same crunch.
Storage and Reheating
Fish and chips are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, place the fish and chips on a baking tray and warm in a preheated oven at 180°C (350°F) for 10-15 minutes to help retain crispness. Avoid microwaving, as this will make the batter soggy. If you want to freeze, it’s best to freeze the chips and fish separately, wrapped tightly in foil or freezer bags, for up to 1 month. Reheat thoroughly from frozen in the oven.
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen cod fillets, but make sure to thaw them completely and pat dry before battering. This prevents excess moisture from making the batter soggy.
Why is my batter not crispy?
The key to crispy batter is the right oil temperature and cold batter. If the oil is too cool, the batter will absorb oil instead of crisping up. Also, ensure the batter is cold to create a better contrast when fried.
How do I know when the fish is cooked?
Cook the fish until the batter is golden and crisp, and the fish flakes easily when tested with a fork. The internal temperature should reach 63°C (145°F) for safe consumption.
Can I bake the chips instead of frying?
Baking chips is a healthier alternative, but they won’t have the same crunch as deep-fried ones. To bake, toss the chips in oil, spread on a baking sheet, and roast at 220°C (425°F) for 25-30 minutes, turning halfway.
Is it necessary to double fry the chips?
Double frying is traditional and essential for achieving fluffy interiors and crispy exteriors. The first fry cooks the potato through at a lower temperature, and the second fry crisps them up at a higher temperature.
What oil is best for frying fish and chips?
Vegetable oil, sunflower oil, or peanut oil are ideal due to their high smoke points and neutral flavors. Avoid olive oil as it has a lower smoke point and stronger taste that can overpower the dish.
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