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Fish & Chips

This recipe features in these meal plans: Home Take-Aways.

Deep-fried battered haddock with home-made chips, peas and a lemon-mayo dip.

Ingredients

340g haddock fillets, cut into 1 cm strips
1 large baking potato, cut into thick chips
100g of frozen peas
100g of self raising flour
4 tbsp mayonnaise
1/2 tsp baking powder
1 tbsp olive oil
1 tbsp lemon juice
600ml oil for deep-frying

Serves: 2
Course: Main Course
Preparation time: 10 mins
Cooking time: 30 mins
Oven temp: 200c
Price per person: £2.07
Store cupboard: Typical
Calories per serving: 898
5-a-day per serving: 0.6
Print Recipe

Tasty?

29 cooks think so

Method

Preheat the oven. Parboil the potato chips in lightly salted boiling water for 5-6 minutes. Drain well and transfer to an ovenproof dish. Drizzle with the olive oil, season with salt and pepper and bake for 15-20 minutes, turning once.
To make the lemon-mayo dip, mix together the lemon juice and mayonnaise. Season with salt and pepper and set aside.
To make the batter, sift 90g flour, the baking powder and a pinch of salt and pepper into a bowl. Add 90ml cold water and mix until it forms a smooth batter. (The batter should be thick enough to coat the back of a spoon - you can sift in extra flour or add extra water until you get the right consistency.)
Heat 600ml of vegetable oil in a deep-fat fryer or deep saucepan to roughly 180 deg C. Check that the oil is at the right temperature by carefully adding a small amount of batter into the pan - the oil should bubble and the batter will fluff up and go crispy within 30 seconds. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Pat any excess moisture off the haddock and dust with the remaining flour. Dip the fish strips in the batter until coated completely. Fry in batches for 5-6 minutes, or until crisp and golden on all sides. Carefully remove and drain on kitchen paper.
Meanwhile, cook the peas according to the packet instructions.
Serve the battered haddock with the lemon-mayo dip, home-made chips and peas.