• 100 gm of peas (pre-boiled)
  • 500 gm of Fish fillet
  • 1 tspn of honey
  • 1 lemon
  • 2 tspns of Baking powder
  • 7 large potatoes
  • Tartar sauce
  • Plain flour (1 cup)
  • Butter
  • Beer/ Sparkling water (1 cup)
  • Salt
  • Pepper


For the Fish:
In a bowl, add flour, baking powder, beer, honey, salt & pepper. Whisk everything together until you achieve a rather smooth consistency. Set it aside. Cut the fish into halves, season it well using salt and pepper on both sides. In a plate, add some flour, coat the fish with the flour followed by the batter. Let the excess batter drain out off then add the fish into a pan with hot oil. Once added, put some of the batter on top of the fish to give it the extra crisp. After about 5-6 minutes and the fish has turned golden brown and cooked through, take it out and leave it to rest.

For the mushy peas:
In a saucepan, add a stick of butter and a teaspoon of olive oil. Then add the peas and let it simmer for about 5 minutes. Squeeze half a lemon on the peas and with a fork, mash it to your liking.

For the chips:
Peel and slice the potatoes length wise (into chips). Place the potatoes in a bowl of water to clean them. In a pan, on low heat, add the potatoes and let them fry for about 2-3 minutes. This process is called blanching and it will make the chips crispy on the outside and soft on the inside. Take them out, let them rest for a minute, increase your heat and add them to finish off cooking. Once the fries are done, set them aside as well. Prepare the tartar sauce and plate your meal.


Recipe by: David Kinyanjui

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Description: View, Share & Cook CLASSIC FISH ‘N’ CHIPS Recipe Rating: 5 out of 5
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