British · PANTRYHOP RECIPE
Fish and Chips
45 minutes · 4 servings · omnivore
A classic British seaside supper adapted for the oven instead of a fryer.
Ingredients
Check you have the quantities below.
- 4 x 150 g cod fillets
- 800 g potatoes, cut into chips
- 120 g plain flour
- 1 tsp baking powder
- 180 ml cold sparkling water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 200 g peas
- to serve vinegar
Let’s make it
- Preheat the oven to 220 C/425 F. Toss the chips with 1 tbsp oil, salt and pepper and bake for 30-35 minutes, turning once.
- Mix the flour, baking powder, sparkling water, salt and pepper into a thick batter.
- Place the fish on a lightly oiled tray, spoon over the batter and bake for 12-15 minutes until the fish reaches 63 C/145 F and flakes easily.
- Cook the peas until hot. Serve the fish with chips, peas and vinegar.
- For children, remove any stray fish bones before serving.
Serve the fish without vinegar if children prefer a milder taste.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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