Fish & triple-cooked chips

by Luke Mackay

How to make the nation's favourite takeaway, at home

Fish and chips are easy to find in Britain, but there's a real sense of achievement to be had when you make this classic from scratch at home.


For the triple-cooked chips:
1.2kg maris pipers, cut into 1cm thick chips, soaked in a bowl of cold water for 10 mins
1l groundnut oil
Sea salt

For the beer batter:
250ml beer
200g plain flour, plus extra for drudging the fish
5g fresh yeast
1 free-range egg yolk
Pinch sugar

For the fish:
4 x 180g cod fillets, skin removed
Sea salt flakes


Bring a large pan of water to the boil. When the water is boiling, drain the potatoes and add to the pan. Return the water to the boil, then reduce the heat to a gentle simmer. Simmer for 5-8 mins.

Carefully remove the potatoes from the hot water. Set aside until completely cooled, then chill in the fridge for 30 mins.

Heat the groundnut oil in a deep fat fryer to 130C. Carefully lower the chilled, parboiled chips into the hot oil.

Fry the chips for 3-4 mins, or until crisp but not coloured, then remove from the pan and set aside to drain on kitchen paper. When completely cool, chill in the fridge for a further 30 mins.

For the beer batter, in a bowl, whisk the beer, flour, yeast and egg yolk to a smooth paste. Stir in the sugar and a pinch of salt.

Reheat the groundnut oil to 160C. Sprinkle some flour on to a plate and dredge the cod fillets in it until completely covered, shaking off any excess.

Dip the floured cod fillets into the beer batter mixture, then carefully lower into the hot oil. Fry for 4-5 mins or until golden-brown, then remove from the pan. Set aside to drain.

To finish the chips, increase the temperature of the oil to 180C, lower the chips into the hot oil and fry for 6-7 mins, or until crisp and golden-brown.

Recipe: Luke Mackay