Where have all the local Chippy's gone? My recipe for Home Made Fish and Chips with Mushy peas!

Living in London I cant remember the last time I saw a local fish and chip shop. When I was growing up we used to have fish a chips on the last Friday of every month and it was such a treat. The thought that children are now growing up without this pleasure in life makes me very sad indeed.  So firstly I am writing to find support in bringing back the local chippy, 'i'll have fish and chips, loads of salt and vinegar, oh and a saveloy while your there!!...(mouth dribbling as i'm writing!) and secondly to show you how to make it yourself. 


Any-who, as I don't have a local chippy and desperately wanted fish and chips last night i decided to make my own..... I added some chili and coriander to give it a bit of a kick but if you fancy the good old classic then just leave this out. 


Home Made Fish and Sweet Potato Chips with Mushy Peas and Tartar sauce
(feeds 4)

For the Fish:
4 Large Cod Fillets cut in half - You can use Pollock or haddock instead of cod!
Flour to coat 
Vegetable Oil for frying


For the Batter:
100g Plain Flour
pinch of Bicarb of Soda (if you don't have this don't worry it will be fine without it)
1 Egg
1/2 pint sparkling water
1/4 pint beer
1 Red Chili finely chopped
1 handful of coriander finely chopped
1 lemon juice and zest
Salt and Pepper


Whisk up the egg, add the flour, bicarbonate of soda, lemon juice and zest and season. Mix in the sparkling water and beer until you have a light, fairly runny consistency. Add the chilli and coriander. 


For the Tartar sauce:
2 Gherkins very finely chopped
4-5 Capers finely chopped
1/2 Tsp English Mustard 
3 tbsp Mayonnaise
1 Lemon juice and zest
Salt and pepper


Just mix up all the ingredients and pop in the fridge til its ready to serve.


For the Chips: 
6 Sweet Potatoes peeled and cut into thin chip shapes
Olive oli
Salt and Pepper


Add the sliced sweet potato to boiling water and boil for about 5 minutes. Drain and pat dry. Cover in olive oil and season and give then a good pricking with a fork to make them fluffy. Place on a baking tray in a pre heated oven for 30 minutes. 


For the Mushy Peas: 
300g Frozen Petit Pois
Big Knob of Butter
Salt and Pepper


Boil the peas, drain and mash up as much as you can with the butter. Season. 


Bring it all together:


So firstly prepare the potatoes and place in the oven. Then make the batter and set to the side. Then make the tartar sauce and pop it in the fridge.  Once the chips are almost cooked start the cod. Put the oil in a large frying pan and heat on a medium - high heat. Lightly coat the cod in flour then pop into the batter and straight into the hot oil . Fry on each side for about 3-4 minutes until golden brown. Take out of oil and place on kitchen towel. You will probably have to do two batches. Place the cod on an oven proof plate and place in the oven to keep warm with the chips. 


Boil the peas, drain and mash. Take everything out of the oven and plate up. Pop the chips at the bottom, the cod on top and the mushy peas on top again. Serve with a slice of lemon and  a sprinkle of coriander.