Josh Eggleton's fish and chips recipe is an excellent rendition of a classic British meal. Haddock is coated in a marvellous beer batter and served with tartare sauce, crushed peas and, of course, chunky potato chips. This battered fish and chips recipe will deliver a superb and flavourful example of traditional fish and chips that you won't have to queue at the chippie for

To make the perfect fish and chips recipe you need to start by buying the right fish - ensure that the fish has no scales when buying it. Smaller fillets work well for fish and chips as you get more texture with the batter
To make the fish batter recipe combine all the ingredients, flour, lager beer, salt, pepper, ale and curry powder in a bowl and whisk until smooth. The batter needs to be as thin as possible so it’s nice and light
For the mayonnaise, ensure all the ingredients are the same temperature. Put the egg yolks in a blender with the mustard and garlic and blend for 30 seconds
This stage is critical to the process. Add both the oils very slowly while the blender is on, once the emulsion has formed you can add the rest of the oil in a slow steady stream - if it gets too thick half way through, let down with the lemon juice and a tablespoon of water
Once all the oil is emulsified, seaon to taste with salt, pepper and lemon juice
For the tartare sauce, chop the herbs, cornichons, and capers. Next grate a hard boiled egg and combine with the diced shallots and the mayonnaise. Season to taste
For the crushed peas, sweat down the garlic and shallots in the butter. Add the peas and toss in the hot butter
When most of the peas are soft, pulse for 10 seconds in the blender and return to the pan and keep warm
To make the chips. Peel the potatoes and cut them into even-sized, not too thin batons. Wash under cold water to remove any starch. Drain well
Heat the oil (preferably groundnut) in a deep fat fryer to 130°C. Fry the chips for 7-8 minutes until soft. Lift out of the oil and drain
Reheat the oil to 180°C and return the chips to the pan, cooking until they are crispy and brown. Drain well and season with fine rock salt. Keep in warm place while you cook the fish
Set the deep fat fryer to 180°C, toss the fish in seasoned plain flour and pat off. Dip in the batter and allow most of the batter to run off the fish - it only has to be lightly coated
Hold each fillet halfway into the oil for 30 seconds before lowering it in gently - if you let go straight away it will sink to the bottom and stick
The fish should take approx 4 minutes and 30 seconds to cook - ensure the batter is golden and crisp. Remove and drain thoroughly on kitchen paper, then keep warm in a low oven while you cook the remaining fish in the same way.
Serve the fish and chips with the warm crushed peas, tartare sauce and a wedge of lemon
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Wine Matching

Find out why we suggest matching this Fish and chips recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine



Fish batter recipe

  • 200g of plain flour
  • 150ml of lager beer
  • 5g of salt
  • 5g of pepper
  • 150ml of ale
  • 5g of mild curry powder

Crushed peas



Lemon tartare sauce


  1. Deep fat fryer
  2. Blender

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Fish and chips are prepared beautifully in this classic recipe by Josh Eggleton. Haddock fillets are used in this recipe of British fish and chips.

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How to make a mayonnaise