We never need an excuse to enjoy the nation’s favourite dish but as it’s National Fish & Chip Day on June 7 instead of just heading down the chippy, why not have a bash yourself.
From brilliant batter to healthier hacks and sensational sides, we’ve got you covered. Read on for the ultimate fish feast…
There’s plenty of debate on this and many a chip shop swears their success is down to a closely guarded recipe. Our opinion? You can’t really go wrong with the classic beer variety, such as this one from Jamie Oliver. The secret is to make sure the beer’s really chilled so that the cold batter reacts with the boiling hot fat to create a golden crispy coating. If beer’s a no-no, switching it for soda water still gives a lovely light batter.
Better for you than batter
The flavour’s in the fry
Choose the frying oil wisely as this will affect the flavour. Sunflower and groundnut oils are both good all-rounders, but going old school with beef dripping is a taste sensation. If you haven’t tried it, you really should.
Deep fry or Actifry?
For truly traditional fish and chips you’re going to need to bring out the deep fat fryer. What’s so delicious about deep-frying? Immersing everything in boiling oil ensures deliciously crisp batter while keeping the fish moist and tender. The chips are pretty fantastic too.
But deep-frying’s not for everyone, so it’s good to know that fabulous fish and chips can be achieved with just a fraction of the fat. Use your air fryer to cook up this glorious battered fish and chip recipe – and take a load off your feet while most of the work’s done for you.
Choose the best chips
Chips, glorious chips. They’re the yin to the fish yang. Crisp and golden on the outside, soft and fluffy on the inside – you can’t go too wrong with the ready-to-pop-in-the-fryer shop bought variety. If you’re after the ultimate chip though, only making your own will do. Plus, it’s satisfying and surprisingly simple.
The right type of potato is half the battle, so opt for a floury spud such as King Edward, Russet or Maris Pipers. And how you cook them counts – this recipe from the Hairy Bikers calls for twice cooking the chips as the extra frying really does guarantee a good crunch.
On the side
With your fish and chips sorted, it’s time to put your stamp on the dish. Red sauce, brown sauce, curry sauce, mayo (we won’t judge) – it’s the finishing touches that make it your perfect fish supper.
Looking for some homemade options? For a quick and easy mushy peas recipe (link to: https://www.jamieoliver.com/recipes/fish-recipes/fish-chips-and-mushy-peas/), take another look at Jamie Oliver’s classic fish and chips, while SimmingEats’ breaded fish recipe also includes a great tutorial on tartare sauce. Convert reluctant curry-sauce-on-chips fans with this delicious recipe. And if onion rings are your thing, this recipe for a super crispy side dish is a real winner.