How To Make The Ultimate Fish and Chips

Flaky fish in a delicious crisp batter alongside gloriously golden chips in no time…you can almost smell the sea air!

1)Heat oven to Mark 7/220C. Peel the potatoes, cut into 1.5cm thick chips and dry with a tea towel to remove starch. Put in a bowl, mix with 4tbsp oil and season. Spread on a baking tray, lined with baking parchment and bake for 35-40 mins, turning frequently until golden.

2)Meanwhile, sieve the flour and baking powder into a bowl and season with salt. Gradually add the lager and vinegar, and mix quickly to get rid of lumps – it should be the consistency of thick cream and should coat the back of a spoon. Pat the fish fillets dry with kitchen paper.

3)Pour oil into a deep pan to a depth of 5cm; heat until a bread cube turns golden in 60 secs (160C). Dip fish in 2tbsp flour, then batter. Lower a fillet into the oil and cook for 8-10 mins, turning with metal tongs. When crisp and golden, drain on kitchen paper and keep warm.

4)Put the peas into a pan with 3tbsp water and the butter. Cover with a lid and simmer for 2-3 mins. Remove from heat and crush with a masher. Stir in the creme fraiche, herbs and capers. Add lemon juice and zest before serving with lemon wedges to squeeze over.

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