Battered Fish & Chips

Ingredients

• 300 gwhite fish (snapper, cod, haddock or flake)
• 600 gpotatoes
• 600 mlcanola oil
• 1 tsplime zest
• 1 tbspsalt
• 2 tsptogarashi
• 3 tbspwasabi paste
• 1 clovegarlic
• 150 mlolive oil
• 1 tsplime juice
• 2egg yolks
• 50 gflour
• 1 pinchsalt
• 100 mlcold sparkling water

Instructions

1. 1

   Mix the seasoning

   Combine the togarashi and salt, then set the mixture aside.

2. 2

   Make the aioli

   Put the wasabi, egg yolks, garlic, lime juice and salt in a food processor and blitz to combine. Gradually pour in the olive oil while blending, until the mixture thickens. If the aioli is too thick, loosen it with a splash of cold water. Cover and keep it in the fridge until needed.

3. 3

   Prepare the batter

   Put the flour and some of the togarashi salt in a bowl. Gradually whisk in the cold sparkling water until smooth, then keep the batter in the fridge until needed.

4. 4

   Fry the chips

   Clean the potatoes and cut them into finger-sized pieces, leaving the skin on. Heat the canola oil to 140°C and fry the potatoes for 6 minutes, working in batches if needed. Lift them out and leave them to cool on a baking tray.

5. 5

   Fry the fish

   Heat the oil to 180°C. Cut the fish into 150 g pieces and season with salt. Dip each piece in the batter until coated, then lower it into the hot oil, placing it in the oil away from you to avoid splashes. Cook for 6 minutes, or until golden brown; very thick pieces may need longer. Remove the fish, season with togarashi salt and leave it on a wire rack while the chips finish cooking.

6. 6

   Finish the chips

   While the fish rests, return the chips to the oil at 180°C and fry for a further 1–2 minutes, until browned and crisp. Lift them into a bowl lined with kitchen paper. Add a pinch of togarashi salt and the lime zest, toss together and adjust the seasoning to taste.

What is battered fish and chips?

Fish and chips is a familiar British-style pairing that is also popular in Australia, where local fish such as snapper or flake can be used. This version coats fish in a light sparkling-water batter and pairs it with skin-on chips.

The accompaniments give the meal its twist: wasabi and lime sharpen the aioli, while togarashi adds a savoury, gently spicy note to the salt.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3797 calories, 37g protein, 79g carbs, 377g fat.

The potatoes and flour provide most of the carbohydrates, while the frying oils and olive oil in the aioli contribute most of the fat. The fish and egg yolks provide protein, with the fish doing the main work. Serve with a generous portion of vegetables or salad to balance the plate.

Choosing the fish and potatoes

Fish: Snapper, cod, haddock or flake are listed options. Cut the fish into 150 g portions so each piece can be coated and fried as directed.

Potatoes: The method keeps the skins on and cuts the potatoes into finger-sized pieces. Try to cut them to a similar size so they cook at roughly the same rate.

Getting a crisp batter

Cold sparkling water is whisked gradually into the flour and togarashi salt. Add it bit by bit and stop once the batter is smooth, rather than continuing to whisk after that.

The method calls for chilling the batter until it is needed. Keep it cold while preparing the other components, then coat the fish just before frying.

Frying the chips in two stages

First fry: Cooking the potatoes at 140°C for 6 minutes begins the process without aiming for a browned finish. Fry in batches if necessary, then let the chips cool on a tray.

Second fry: Return the chips to oil at 180°C for 1–2 minutes while the fish rests. Look for a browned, crisp exterior, then toss with lime zest and togarashi salt.

Frying the fish safely

Lower each battered piece into the hot oil away from you, as the method advises, to reduce the chance of splashes. Avoid crowding the pan; cook in batches if needed so the pieces have room.

The stated cooking time is 6 minutes, but the recipe notes that very thick fish may take longer. Check for a golden-brown coating before lifting the fish out.

Serving the meal

Serve the hot fish and chips with the chilled wasabi-lime aioli alongside for dipping. A simple salad or steamed green vegetables can add freshness to the plate.

Season the chips after frying and taste before adding more togarashi salt, since the aioli and fish are seasoned too.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces for more even frying.
• Keep the sparkling water cold until you make the batter.
• Use a thermometer to check that the oil reaches the recipe’s stated temperatures.
• Fry the potatoes in batches if the pan is crowded.
• Leave the cooked fish on a wire rack while the chips finish so its coating stays crisp.
• Add the lime zest and togarashi salt to the chips just before serving.

Variations

• Change the fish: Use any of the listed options—snapper, cod, haddock or flake.
• Adjust the heat: Use less togarashi salt for a milder seasoning.
• Boost the lime: Add extra lime zest to the chips for a sharper citrus note.
• Serve extra aioli: Put more wasabi-lime aioli on the side for dipping.
• Add greens: Serve with a green salad or steamed vegetables alongside.

Common mistakes to avoid

• Uneven chips: Cut the potatoes to a similar finger-sized thickness so they cook more evenly.
• Crowded frying: Cook in batches so the potatoes and fish have space in the oil.
• Adding water too quickly: Whisk the sparkling water into the flour gradually to avoid lumps.
• Overcooking thick fish: Check the coating and allow extra time if the fish is very thick.
• Skipping the chip rest: Cool the first-fried potatoes on a tray before returning them to the hotter oil.

How to store

Refrigerate leftover fish, chips and aioli separately in covered containers and use within 2 days. Reheat the fish and chips in an oven until hot; the chips are best freshly fried, and the aioli should be served cold.

Frequently asked questions