Classic British Fish and Chips

with Peas and Tartare Sauce
A classic, loved by many!
NEW!
Cals 941 · Prot 84 · Carbs 111 · Fat 35
Family-Friendly
Try Hello Chef Now
45 min
Classic British Fish and Chips with Peas and Tartare Sauce
A classic, loved by many!
NEW!
Cals 941 · Prot 84 · Carbs 111 · Fat 35
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Batter
Cod fillet 6*
350 Grams
Plain flour 10*11*
50 Grams
Corn starch
60 Grams
Baking powder
5 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Water
100 ML
Vegetable oil
5 Tbsp
Chips
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Flaky sea salt
2 Grams
Peas
Green peas
250 Grams
Salted butter 4*
20 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Tartar sauce
Capers
20 Grams
Fresh dill
15 Grams
Lemon
1 Piece
Mayonnaise 5*9*13*
50 Grams
Dijon mustard 13*
6 Grams
Sour cream 4*
60 Grams
Salt
0.5 Tsp

Allergens

*6 Fish, *10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast chips

1 Roast chips

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips. Add the chips to a large lined baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the chips in the oil until they are fully coated. Roast for 30 min or until golden and crisp.
Prep batter

2 Prep batter

Meanwhile, in a shallow bowl, whisk the flour, corn starch, baking powder, salt and pepper with the cold measured water until smooth. Add an extra splash of water if needed - this is your batter. Refrigerate.
Tartare sauce

3 Tartare sauce

Finely chop the capers and dill. Slice the lemon into wedges. In a small bowl combine the capers, dill, mayonnaise, Dijon mustard, sour cream, a squeeze of lemon and a pinch of salt. Set aside - this is your tartare sauce.
Tip! Make this up to 24 hours in advance.
Cook peas

4 Cook peas

Bring a pot of salted water to a boil. Add the peas and boil for 1 min. Drain the peas and return them to the pot with the butter and a pinch of salt and pepper. Cover to keep warm and set aside.
Fry cod

5 Fry cod

Slice the cod into 2/3/4 fillets. Heat a pan over a medium-high heat. Add enough vegetable oil to cover the bottom of the pan. Once hot, coat each fillet in the batter. Let the excess batter drip off, before placing the fish in the oil. Fry for 2-3 min on each side until crispy and golden. Drain the fried cod on kitchen paper.
Tip! Add extra oil to the pan between fillets if necessary!
Serve

6 Serve

Serve the fish and chips with the buttered peas, tartare sauce, chips and lemon wedges to the side. Sprinkle the chips with flaky sea salt.
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