Classic British Fish and Chips
with Peas and Tartar Sauce
A classic, loved by many!
Cals 846 · Prot 45 · Carbs 94 · Fat 35
Family Friendly
40 min
A classic, loved by many!
Cals 846 · Prot 45 · Carbs 94 · Fat 35
Family Friendly
Ingredients
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
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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3537 / 846 |
| Fats (g) | 34.7 |
| of which saturated (g) | 12.2 |
| Carbohydrates (g) | 94 |
| of which sugars (g) | 5.5 |
| Fibers (g) | 10.4 |
| Proteins (g) | 45.4 |
| Salt (g) | 2.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast chips
Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips. Add the chips to a 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.
2 Prep batter
Meanwhile, reserve 2 Tbsp of flour in a bowl and set aside. In a separate shallow bowl, whisk the remaining 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.
Tip! Using cold water makes the batter crispy and light when fried.
3 Make tartar 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 tartar sauce.
Tip! Adjust the tartar sauce to your liking.
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.
5 Fry cod
Slice the cod into 2 fillets. Add each fillet to the flour and turn to coat both sides. 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 3-5 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.
6 Serve
Serve the fish and chips with the buttered peas, tartar sauce, and remaining lemon wedges to the side. Sprinkle the chips with the flaky sea salt.
Tip! Not into tartar? Service with ketchup instead.
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