A homemade fish and chips recipe that will beat your takeaway store 35



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Fish and chips is a classic go-to dish for those nights when you don’t want to cook. Although sometimes the oil drenched meal you get from the store doesn’t quite satisfy your cravings. Here is a delicious recipe that you can whip up in your own home, which is guaranteed to please!


  • 2-3 peeled potatoes, cut into 2 to 3cm pieces
  • Sunflower oil, approximately 2 cups (depending on the size of your pan)
  • 1 bowl of frozen peas
  • 1 tbs butter
  • 1 handful of fresh mint
  • 2 Cod fish fillets
  • 200g of flour (plain)
  • Pinch of salt
  • 250ml of your favourite beer (Coopers works well for batter)
  • 300g of mayonnaise
  • 2 hard boiled eggs, cut into pieces
  • 50g of capers
  • Handful of dill
  • 1 shallot, finely chopped
  • Juice of half a lemon


Tartare Sauce

  1. Nice and simple, combine mayonnaise, hard boiled eggs, capers, dill, shallots and lemon juice in a bowl and set aside for later.


  1. Add plain flower and a pinch of salt to a bowl
  2. Gradually add beer, whisking until smooth and cream-like in consistency
  3. Set aside for later.

Peas and mint sauce

  1. Cook the peas in a pan with some water, drain and add back to the pan with butter and mint.
  2. Turn off the heat and allow the residual heat from the pan to melt the butter.
  3. Squish peas with the back of a wooden spoon and set aside for later.


  1. Slice potato into chips
  2. Cook in a pan simmering with water for 90 seconds – 2 minutes.
  3. Drain and fill the pan (approximately halfway or enough to cover chips well) with oil, allowing it to heat up.
  4. Fry the chips for 5 minutes until they start to look brown
  5. Remove from oil and pat with paper towel
  6. Allow the oil to heat back up again and continue cooking chips until golden brown, then remove again and place on paper towel.
  7. Leave the oil on the heat as it will be used for the fish.


  1. Dunk fish fillets in the pre-made batter, allowing excess to drip off.
  2. Put the fish straight into the pan you just used to cook the chips, it should still be nice and hot.
  3. Cook for five minutes until golden brown.

Combine all ingredients on a plate and enjoy!

Will you try it?

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Although I very seldom get takeaway, I believe that the reason a lot of people get it is because of the convenience.
    Not having to go shopping, then having to prepare and cook the food then having the cleanup afterwards.
    Just head down to the local fish and chip shop, put your irder in then you can take it down to the park or the beach or home and eat straight out of the paper then throw the paper in the bin.

    3 REPLY
  2. I just dredge fresh snapper or gurnard in cornflour with s&p and parsley flakes, alongside hash browns and tomatoes and fry in a hot pan in olive oil . Healthy and tasty.

    1 REPLY
  3. What is the go with the musshy peas With a pie maybe But not with Fish and chips or is this a pommie idea I dont think so Good way to spoil Fish and chips

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