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British

Fish & Chips Supper

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

  • Serves4
  • Dishes4
  • Total time29 min
  • Hands-on1 hr 5 min
  • 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. Peel the potatoes, cut into thick chips and rinse in cold water
    Prep / hands 8–10 min Hands-on Prep ahead
  2. Par-fry the chips until soft and pale
    Stovetop 9–11 min Hands-on
  3. 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