The ultimate Friday night supper, fish & chips is a proper old-school classic. Everyone should have a go at making their own, and with our step-by-step guide it couldn’t be simpler. Finish it off with salt and vinegar and serve with something pickled – gorgeous!
Preheat the oven to 180ºC/350ºF/gas 4. While that’s heating up, peel and slice the potatoes into chips.
To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
Pour sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190ºC/375ºF.
While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.
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For more homemade twists on your favourite takeaways, try one of our gorgeous recipes!