It might not be eaten out of newspaper or sat by the seaside (unless you’re lucky) but these are pretty fabulous and fun to make.

National Fish and Chips day has got us feeling nostalgic about those fish and chip dinners that you eat out of the paper using a wooden chip fork. We spent more time fighting off the seagulls that were unsubtly (and quite rudely, really) eyeing up our delicious food that was rapidly gathering a sparse layer of sand grains before realising that our eyes were much bigger than our belly and giving into the looming birds. Although we long for those seaside dinners, we’ve found a way to make them in your very own kitchen. Yay! Take a look a Delicious Magazines Healthier Fish and Chips recipe below, and thank us later.

Image: Delicious Magazine

Serves 4

Ingredients

For the chips:

  • 800g maris piper potatoes, scrubbed and chopped into 1½–2cm chips
  • 2 tsp sea salt
  • 1 tbsp olive oil

For the fish:

  • 1 medium free-range egg
  • 250ml ice-cold water
  • 70g plain flour
  • ½ tsp baking powder
  • Finely grated zest of 1 lemon, plus wedges to serve
  • Sunflower oil for frying
  • 4 x 150g sustainable white fish fillets, such as pollock or haddock, skin removed

Method

  1. Preheat the oven to 220°C/fan200°C/gas 7. Cook the chips in a pan of boiling water for 7-10 minutes until just tender, then drain and pat dry with kitchen paper. Put the chips in a roasting tin, then toss with the salt and olive oil. Roast the chips for 15 minutes, turn, then cook for another 20-25 minutes until golden.
  2. Meanwhile, make the fish batter. Whisk the egg in a medium bowl with the water until frothy. Sift the flour and baking powder into another mixing bowl, then gradually whisk in the egg mixture. Stir through the lemon zest and season well.
  3. Pour the sunflower oil into a wide, deep pan until half full, then heat to 180-200°C (a piece of bread dropped into the oil will turn golden in 30-40 seconds). Dip the fish fillets into the batter to coat, then use a slotted spoon to lower them into the hot oil (you may need to do this in batches). Fry for 5 minutes, keeping the oil at 180-200°C, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Serve with the chips and lemon wedges for squeezing.

Feature image:Engin Akyurt from Pexels

June 7, 2019
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