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Fish and Chips


40 minutes

No need to nip to the chippie for your fix, make your own at home instead!

5 Farmdrop products in this recipe


Here's how you do it

  1. Preheat the oven to 180ºC. Put a large pan of salted water on to boil.
  2. Peel the potatoes, cut lengthways into thin wedges. Par boil in the boling water for 4 minutes. Drain and leave to dry for 5 minutes.
  3. Once the potatoes have dried out a bit, put them in a roasting pan with a good glug of olive and a sprinkling of salt. Place in the oven and cook for 25-30 minutes,
  4. Pour the sunflower oil into a large pan, so that it fills 3/4 of the pan. Bring up to 180ºC.
  5. Whisk together the flour, pale ale and baking powder. The consistency of the batter should be of double cream, so add more or less beer to achieve this.
  6. Coat the fish fillets in a dusting of flour, seasoned with salt and pepper.
  7. Dip the floured fillets into the batter, ensuring they're coated evenly and not too thickly.
  8. Carefully drop the battered fillets into the hot oil. Fry for 4-6 minutes, until the batter is golden. Then remove and drain on kitchen towel.
  9. Serve the battered fish with the chips and a dollop of ketchup, a wedge of lemon and some tartare sauce.


  • 1kg Potatoes
  • Olive Oil for roasting (from the larder)
  • Sunflower Oil for deep fat frying
  • 260g cod fillets
  • 200g plain flour
  • 2 tsp baking powder (from the larder)
  • 300ml pale ale
  • plain flour for dusting
  • salt and pepper

Suitable for

  • Dairy free

What’s in this recipe

Burgess Farm

Organic Large Potatoes - Washed

1 Bag (1kg)


Shipton Mill

Organic Plain White Flour (For Cakes & Pastries)

1 Bag (1kg)




Organic Sunflower Oil