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Mary Berry Fish and Chips

Mary Berry Fish and Chips
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Fish and chips is one of Britain’s most iconic dishes, consisting of battered and fried white fish served with thick-cut potato chips. Mary Berry’s version focuses on achieving crisp, golden batter and soft, fluffy chips cooked to perfection, without excessive oil or fuss. The result is a homemade version that rivals any fish shop.

Ingredients

Scale

For the fish:

  • 4 white fish fillets (cod, haddock, or pollock)

  • 125g plain flour (plus extra for dusting)

  • 1 tsp baking powder

  • 150ml sparkling water (cold)

  • 1 tsp salt

  • Vegetable oil, for frying

  • Lemon wedges, for serving

For the chips:

  • 800g Maris Piper or King Edward potatoes, peeled and cut into thick chips

  • 2 tbsp vegetable oil

  • Salt, to taste

Optional sides:

  • Mushy peas or tartar sauce

Instructions

Step 1: Prepare the chips

Cut the peeled potatoes into thick chips. Rinse them under cold water to remove excess starch, then pat them dry with a clean towel.

Step 2: Preheat the oven

Preheat the oven to 200°C (180°C fan). Spread the chips on a baking tray, drizzle with 2 tablespoons of oil, and toss to coat. Bake for 35–40 minutes, turning halfway, until golden and crisp.

Step 3: Heat the oil for frying

Pour oil into a deep frying pan or pot until it reaches a depth of about 5cm. Heat it to 180°C, or until a small piece of bread turns golden in 30 seconds.

Step 4: Make the batter

In a bowl, whisk together flour, baking powder, and salt. Gradually add cold sparkling water while whisking until you get a smooth, slightly thick batter.

Step 5: Coat the fish

Lightly dust each fish fillet with flour to help the batter stick. Dip the fish into the batter, ensuring it’s evenly coated.

Step 6: Fry the fish

Carefully lower each fillet into the hot oil and fry for 4–6 minutes until golden and crisp. Turn halfway through for even cooking. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

Step 7: Serve immediately

Serve the crispy fish alongside the hot baked chips. Add a squeeze of lemon and a side of mushy peas or tartar sauce for the perfect finishing touch.

Find it online: https://maryberrycooks.co.uk/mary-berry-fish-and-chips/