Home Made Fish & Chips, Just Like the Chippy

I've wanted to try home made fish and chips just like we get from the chip shop for a long long time. I always thought it would be too difficult to achieve. I decided to give it a go after I realised that I can by six fillets of pollock for only £1.75. All I'd have to do is learn how to make batter (which I've never done before).

The batter which I wanted to try making is similar to the Young's pre-packed frozen battered fish you buy in the supermarket. Oven baked by you at home to make things simple. So I wanted to also try battering, deep-frying and then freezing just like they do.

It works, dead simple too. So now I have a supply of frozen battered fish at my disposal for a fraction of the normal cost.

Estimated calories: 211 calories for a 90g battered fish fillet

Ingredients required for Battered Fish like the Fish & Chip Shop

  • Some fish, I chose 6 fillets of Pollock for cost reasons (also tastes great too)
  • Can of beer, I chose John Smith's
  • 4 oz (120 grams) flour for the batter
  • Salt & pepper
  • Extra flour for battering process
  • Enough oil for Deep-frying
  • A suitable pan for deep-frying (ie deep)


How to make your homemade battered fish

Unbelievably simple, however it does involve deep frying so a little dangerous. Don't have kids running around the kitchen just in case for instance. Take precautions with size of pan, I used a wok which is enormous and easily deep enough for frying.

Heat the oil. Whilst heating the oil you can make your batter, the oil will take longer than making the batter. Tip 4 ounces (about 120 grams) of flour into a mixing bowl. Season with a generous pinch of salt and pepper. Whisk in (hand whisk will be fine) the beer bit by bit. You won't need the whole can and you can stop when you have a thick but liquid consistency.

When your oil is at temperature, I check by dropping small squeezed bits of bread in periodically and when it sizzles it is ready. Be ready to reduce the heat if it's too vigorous.

If you're deep-frying your chips I normally do these first and keep them in a warm over. You'll need a chip basket if you're doing this.

Lay a fish fillet in the extra flour, flouring each side well. Dunk it into your batter mix.

Important safety bit...

Gently 'lay' the battered fish fillet into the hot oil moving the length of the fish away from your body. This means if it drops and splashes oil, the oil will splash away from you and not on you.

When the fish floats it's cooked. There we go, dab dry if you wish with some kitchen roll and serve immediately or store in a warm oven whilst you fry the other fish. If you're freezing allow to cool on a wire rack, freeze when cold. They just need reheating through in the oven when required, I reckon 200C for 20-30 minutes from frozen.

Enjoy with condiments of your choice. Pickled onions, vinegar and a bit of ketchup is my favourite.

Home Made Fish & Chips, Just Like the Chippy