Deep fried fish in crispy breadcrumbs, chips and tartar sauce. Yum!


  • 4 x 150g/7¼oz thick white fish fillets, such as haddock or whiting
  • 2 free-range eggs
  • 150g fried breadcrumbs
  • sunflower oil, for deep frying
  • 4 tbsp plain flour
  • ½ tsp fine sea salt

Tartar sauce

  • 200ml/7fl oz mayonnaise
  • 3 tbsp capers, drained and chopped
  • 3 tbsp gherkins, drained and chopped
  • 1 small shallot, finely chopped
  • squeeze of lemon juice
  • 3 tbsp chopped fresh parsley
  • flaked sea salt and freshly ground black pepper


  1. For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. or alternatively, use an electric deep-fat fryer heated to 180C.
  2. Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate.
  3. Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated.
  4. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated.
  5. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes of the oil will be extremely hot.
  6. Repeat the process with a second fish fillet and cook with the first for 5-6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the coating doesn't brown too quickly before the fish is cooked.
  7. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.
  8. Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips.

Tartar Sauce

  1. Mix together all of the ingredients in a small bowl and serve straight away or store in the fridge until needed.

fish and chips