Fish and chips are undoubtedly a favourite British takeaway. But why not make them yourself using haddock or pollack, as an alternative to cod?

  • Preparation time:15 minutes
  • Cooking time:15 minutes
  • Total time:30 minutes

Serves: 4


  • 225g plain flour, plus extra for dusting
  • 1 medium egg, separated
  • 300ml Theakston Grouse Beater Beer, chilled
  • 125ml ice-cold water
  • Approx 2 litres sunflower oil, for deep frying
  • 4 x 175g haddock or pollack fillets, skin removed, from the fish service counter


  1. Make the batter by sifting the flour into a large bowl and seasoning. Make a well in the centre and gradually whisk in the egg yolk and beer using a balloon whisk to form a smooth batter. Stir in the water. Keep in the fridge until ready to use.
  2. Heat the oil in a deep fat fryer or a pan with a basket, to 180-190°C (see Cook’s tips). If you prefer, use a heavy-based saucepan, fill to about one third full and use a slotted spoon instead of a basket.
  3. Just before cooking the fish, whisk the egg white until stiff peaks form, and fold into the batter using a metal spoon. Dust the fish fillets with a little flour, then dip each piece in the batter to coat well. Carefully add 2 of the battered fish fillets to the hot oil and fry for 5-6 minutes, until golden. Remove with a slotted spoon, drain on kitchen paper and keep warm in a low oven, about 140°C, gas mark 1. Repeat with the remaining fish.
  4. Serve the fish with homemade or oven chips and crushed or puréed peas, and lemon wedges.

Cook’s tips

If you don’t have a thermometer, drop a spoonful of batter into the oil first. If it browns and bubbles furiously after 30 seconds, the oil is ready.

Drinks recommendation

Fish and chips deserve a traditional beer such as Fuller’s London Pride Premium Ale, which has a distinctive malty base, complemented by well-developed hop flavours.

Recipe and image courtesy of