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British

Fish & Chips Supper

Crisp beer-battered fish, thick chips, mushy peas and a proper tartare sauce.

  • Serves4
  • Dishes4
  • Total time24 min
  • Hands-on1 hr
  • DifficultyMedium
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Hand-drawn ink illustration of the dishes in Fish & Chips Supper

The Friday-night classic done at home. The chips are twice-cooked and lead the timing; the batter goes on the fish at the last minute so it stays shatteringly crisp, and the peas and tartare are ready and waiting.

To drink: A cold lager or a sharp English sparkling.

The 4 dishes below are timed to finish together. Import the meal and Fatto schedules every step backwards from your chosen serving time — here's how that works.

The meal, dish by dish

Chips

  • 1 kg Maris Piper potatoes
  • Oil for frying
  • Salt
  1. Cut and rinse the chips, then par-fry until soft and pale
    Stovetop 14–16 min Hands-on
  2. Fry the chips again hot until golden and crisp
    Stovetop 6–8 min Hands-on

Beer-battered fish

  • 4 cod or haddock fillets
  • 150 g flour
  • 200 ml cold beer
  • Oil for frying
  1. Whisk a cold beer batter
    Prep / hands 5–6 min Hands-on
  2. Dip the fish in batter and fry until golden and crisp
    Stovetop 8–10 min Hands-on

Mushy peas

  • 300 g marrowfat or frozen peas
  • Butter
  • Mint
  1. Simmer the peas until soft, then crush to a rough mush with butter and mint
    Stovetop 10–14 min Hands-on

Tartare sauce

  • 4 tbsp mayonnaise
  • Capers
  • Gherkins
  • Lemon
  • Parsley
  1. Stir capers, gherkins, lemon and parsley through the mayonnaise
    Prep / hands 5–6 min Hands-on Prep ahead