Classic Pub Fish and Chips
A traditional British pub classic featuring crispy battered plaice seasoned with lemon verbena. Served alongside thick-cut double-fried chips tossed in herb salt, crushed peas, and fresh herb tartar sauce.
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🍳 Cooking Flow
1. Coat plaice in batter and deep-fry in 180-190°C oil for 4 minutes with extra batter drizzled on top. → 2. Deep-fry pre-steamed and chilled potato chips until golden and crispy. → 3. Toss the hot chips with herb salt. → 4. Plate fish and chips with crushed peas and homemade tartar sauce.
Cooking Steps
Brief Cooking Order
1. Coat plaice in batter and deep-fry in 180-190°C oil for 4 minutes with extra batter drizzled on top. → 2. Deep-fry pre-steamed and chilled potato chips until golden and crispy. → 3. Toss the hot chips with herb salt. → 4. Plate fish and chips with crushed peas and homemade tartar sauce.
Introduction
A traditional British pub classic featuring crispy battered plaice seasoned with lemon verbena. Served alongside thick-cut double-fried chips tossed in herb salt, crushed peas, and fresh herb tartar sauce.
Step 1
Dip the plaice fillet into the thin batter and gently shake off the excess.
Step 2
Carefully lower the battered fish into oil heated to 180-190°C, laying it away from you to prevent splashing. Drizzle small spoonfuls of batter over the top to create extra crispy, craggy bits, and fry for about 4 minutes until golden brown and floating.
Step 3
Take the pre-steamed and chilled potato chips and fry them in hot oil until they achieve a glassy, crispy exterior.
Step 4
Lift the fried chips from the oil, transfer immediately to a bowl, and toss with herb salt for an umami boost.
Step 5
Plate the crispy chips, place the fried fish on top, add a generous spoonful of crushed peas, and serve with homemade herb tartar sauce and a lemon wedge.
Ingredients List
Important Notes
Keep the oil temperature consistent at 180-190°C to ensure the batter puffs up crisp without absorbing excess oil.
Always drop the battered fish away from you into the hot oil for safety.
Pre-steaming and thoroughly chilling the chips allows the surface starches to break down, resulting in maximum crunch upon frying.
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