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Jamie Oliver Fish and Chips

Jamie Oliver Fish and Chips
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Jamie Oliver Fish and Chips is a traditional British dish made with white fish coated in a light batter, deep-fried until crisp, and served with chunky fried potatoes. The focus is on balance: crisp outside, tender inside, and clean flavours.

Ingredients

Scale

For the chips

    • 1 kg floury potatoes (Maris Piper or similar)

    • Vegetable or sunflower oil, for frying

    • Salt

For the fish

    • 4 white fish fillets (cod, haddock, or pollock)

    • 100 g plain flour (plus extra for dusting)

    • 150 ml cold sparkling water

    • Salt and freshly ground black pepper

To serve

    • Lemon wedges

    • Optional: peas or tartare-style sauce

Instructions

Step 1: Prepare the chips

Peel the potatoes and cut them into thick, even chips. Rinse them under cold water to remove excess starch, then pat them dry thoroughly. Even sizing ensures they cook evenly.

Step 2: First, cook the chips

Heat oil in a deep pan or fryer to 140°C. Fry the chips in batches for 6–8 minutes until soft but not coloured. Remove and drain on a tray lined with kitchen paper. Let them cool completely—this step is key for fluffy interiors.

Step 3: Make the batter

In a bowl, mix the plain flour with a pinch of salt and pepper. Gradually whisk in the cold sparkling water until you have a smooth batter with the consistency of single cream. Keep the batter cold to help it crisp.

Step 4: Prepare the fish

Pat the fish fillets dry and lightly dust them with flour. This helps the batter stick evenly and prevents it from sliding off during frying.

Step 5: Heat the oil for frying

Increase the oil temperature to 180°C. This higher heat is essential for crisp fish and golden chips.

Step 6: Batter and fry the fish

Dip each fish fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4–5 minutes, turning once if needed, until the batter is crisp and golden and the fish is cooked through. Remove and drain.

Step 7: Finish the chips

Return the chips to the hot oil and fry for 3–4 minutes until golden and crisp. Drain well and season immediately with salt.

Step 8: Rest briefly and serve

Let the fish rest for 1–2 minutes before serving. This keeps the batter crisp. Serve immediately with chips, lemon wedges, and your chosen sides.

Find it online: https://jamieolivereats.uk/fish-and-chips/