Fat chips and a minty pea puree bring a modern feel to this old favourite by James Tanner. It's an easy recipe to pull off and a good choice if you are cooking for friends as, let's be honest, everyone loves fish and chips.


  • For the batter

  • 250ml lager

  • 100g yeast

  • 150g plain flour

  • ¾ tsp sugar

  • pinch of salt

  • For the peas

  • 200g garden peas

  • knob of butter

  • Water

  • 4 sprigs mint

  • For the fish

  • 4 fillets plaice

  • For the fries

  • 2 Cara potatoes

  • 2 cloves garlic

  • 1 sprig thyme

  • 1 sprig rosemary

  • 40g butter

  • 40g olive oil

  • Rock salt to season

  • ½ lemon to serve


  • 1.

    Mix all the batter ingredients together in a large bowl and leave to prove for 20 minutes at room temperature.

  • 2.

    Square off the potatoes until they are rectangular – and about 4inches long by 1 inch wide. Heat the olive oil in a pan and add the potato chips along with the garlic, thyme and rosemary. Cook on all sides for about 2 minutes, then add a knob of butter and cook for 1 minute. Put the whole pan into a preheated oven (180c) for 6 minutes, turning halfway through cooking. When done, remove from the pan and drain on kitchen paper.

  • 3.

    Blanch the peas in boiling salted water for 30 seconds. Lightly drain them, then blend them with the seasoning, mint leaves and a knob of butter.

  • 4.

    Flour the fillets of plaice. Dip them into the beer batter and then deep fry at 180c until golden brown and risen (this will take about 3 minutes).

  • 5.

    Place the pea puree onto a plate, stack the fries on top in a tower, sprinkle with salt, then lay the battered fish on top. Serve with ½ lemon.

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