Fish, chips and peas – what’s not to love? And all the more satisfying when made yourself, try this ale-battered fish for a change.



50g plain flour

50g cornflour

1 tsp baking powder

2 tsp turmeric

75 ml real ale

75ml sparkling water

1 ltr sunflower oil, for frying

400g cod, hake or haddock, halved

pinch salt


For the chips:

750g Maris Piper potatoes, peeled and sliced into thick chips

2 tbsp plain flour

2 tbsp sunflower oil

Pinch salt

PLUS: 2 servings garden peas


Serves 2

Prep time 15 mins plus 30 mins resting

Cooking time 40 mins


Nutrition per serving: 

1,103 calories

51g protein

123g carbs (3.1g sugars)

47g fat (5.7g saturates)

8.5g fibre

1g salt (plus any you add)



1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp on to a plate and set aside. Gradually pour the beer and water into the bowl stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

2. Heat the oven to 200c/Gas 6. Boil a large pan of water, add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. Drain then tip on to a large baking tray with the flour, 2tbsp oil and some salt. Gently toss until all the potatoes are evenly coated and the flour is used. Roast for 30 mins turning occasionally.

3. To cook the fish, heat 1 ltr oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper then coat all over in the reserved turmeric flour mix. Shake off any excess then dip into the batter. Lower each fillet into the hot oil and fry for 6-8 mins – depending on on the thickness of the fish – until golden and crisp. Then using a slotted spoon, lift out the fish, drain on kitchen paper and sprinkle with a little salt. Serve with the hot chips and peas.