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If you're looking for a fish and chips recipe, then you're in luck. This tasty fish dinner offers you all the flavours of a chip shop supper in burger form, with twice-cooked chips, fish in crispy batter, mushy peas and tartare sauce. We recommend using sustainably sourced British fish in this recipe!
Extracted from The Burger Book by DJ BBQ (Quadrille, £12.99) Photography © David LoftusFirst, here's the chips recipe. The best chips come from baked potatoes. It's pretty much like doing a twice-cooked chip! Make them the day before, as the potatoes need to cool completely before deep-frying.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Bake your potatoes for 45-60 minutes. Pull them out and let them cool. When you're ready to fry, cut the potatoes into chip-like wedges Next, make your batter mix. Whisk the flour, beer and a pinch of salt and pepper in a large bowl until smooth.
Empty your tin of peas into a small saucepan. Add the butter and stir over a low heat on the hob for 10 minutes until mushy. Season with salt and pepper. Mix all your tartare sauce ingredients together in a bowl and set aside, ready for the build.
Now for the interesting part! Pour the oil into a large deep saucepan (or you can use a deep-fat fryer) – it needs to be about half-filled. Set it over a high heat and get that oil hot. Once the temperature reaches 180°C, you are good to fry.
Chuck some flour onto a shallow bowl or chopping board. Lightly coat each piece of fish in flour. Now dip the piece of fish into the batter so that it's completely covered.
Pull it out and let the excess drip off, then carefully slip the battered fish into the hot oil. Leave to cook for 6-7 minutes until golden brown. Remove the fish onto a paper towel with a slotted spoon, and repeat.
While your fish is resting, season with British malt vinegar, salt and pepper.
When your fish is done, it's time to batch-fry your chips. Make sure the temperature is still at 180°C, then carefully lower a handful of chips into the oil. Cook for 2-3 minutes until golden brown and crispy. Remove and drain alongside the fish. Season
When everything is cooked, it's time to build your next-level fish burgers. Slather the mushy peas on the bottom bun, top with a handful of chips, then place the fried fish on top. Spoon the tartare sauce onto the fish, then finish with the other half of the bun.
First, here's the chips recipe. The best chips come from baked potatoes. It's pretty much like doing a twice-cooked chip! Make them the day before, as the potatoes need to cool completely before deep-frying.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Bake your potatoes for 45-60 minutes. Pull them out and let them cool. When you're ready to fry, cut the potatoes into chip-like wedges Next, make your batter mix. Whisk the flour, beer and a pinch of salt and pepper in a large bowl until smooth.
Empty your tin of peas into a small saucepan. Add the butter and stir over a low heat on the hob for 10 minutes until mushy. Season with salt and pepper. Mix all your tartare sauce ingredients together in a bowl and set aside, ready for the build.
Now for the interesting part! Pour the oil into a large deep saucepan (or you can use a deep-fat fryer) – it needs to be about half-filled. Set it over a high heat and get that oil hot. Once the temperature reaches 180°C, you are good to fry.
Chuck some flour onto a shallow bowl or chopping board. Lightly coat each piece of fish in flour. Now dip the piece of fish into the batter so that it's completely covered.
Pull it out and let the excess drip off, then carefully slip the battered fish into the hot oil. Leave to cook for 6-7 minutes until golden brown. Remove the fish onto a paper towel with a slotted spoon, and repeat.
While your fish is resting, season with British malt vinegar, salt and pepper.
When your fish is done, it's time to batch-fry your chips. Make sure the temperature is still at 180°C, then carefully lower a handful of chips into the oil. Cook for 2-3 minutes until golden brown and crispy. Remove and drain alongside the fish. Season
When everything is cooked, it's time to build your next-level fish burgers. Slather the mushy peas on the bottom bun, top with a handful of chips, then place the fried fish on top. Spoon the tartare sauce onto the fish, then finish with the other half of the bun.
15 minutes
Serves 18-22 scones
