Jamie Oliver’s Fish and Chips is a modern take on the classic British comfort food but with his signature fresh and simple twist. It’s more than just deep-fried fish and potatoes-Jamie brings out the best in the ingredients, making sure everything is flavorful, crispy and light. What sets his version apart is the use of high-quality fish (often sustainable) and the homemade chips, giving the dish a fresh, hearty vibe rather than the typical greasy takeaway you might be used to.
This recipe also introduces a little flair in terms of seasoning, from the batter to the optional tartar sauce. It’s comforting but also a bit more elevated than what you might find at your average fish-and-chips shop.
Jamie Oliver Fish And Chips Recipe
Ingredients Needed
To make Jamie Oliver’s Fish and Chips, you’ll need a handful of basic but quality ingredients. Here’s a breakdown:
- Fresh white fish fillets – Cod or haddock are the go-to fish for this, though you can use other firm white fish. The fillets should be skinless and boneless.
- Flour – Plain all-purpose flour works best for the batter.
- Baking powder – This helps the batter become nice and crispy.
- Beer – A good quality beer adds to the crunch and flavor of the batter. Some people use sparkling water for a lighter batter but Jamie sticks with beer for that rich, deep flavor.
- Salt and pepper – These are a must for seasoning the fish and the batter.
- Potatoes – For the chips, you’ll want starchy potatoes (like Maris Piper or King Edward) as they crisp up well.
- Vegetable oil – For frying. You’ll need a decent amount but don’t worry, you can reuse it!
- Lemon – A squeeze of fresh lemon elevates the whole dish.
- Optional extras – Jamie’s recipe often includes a simple tartar sauce or mushy peas as a side which gives that true British pub experience.
Equipment Needed
To get the best results, you’ll need a few key pieces of equipment:
- Deep frying pan or deep fryer. A large pan with high sides works but a deep fryer is definitely the easiest option.
- Large pot – If you don’t have a deep fryer, use this for frying the chips.
- Large mixing bowl – For preparing the batter and seasoning the fish.
- Slotted spoon or tongs. To carefully remove the fish and chips from the oil once they’re cooked.
- Thermometer – This isn’t strictly necessary but helps you keep the oil at the right temperature (around 180°C / 350°F).
- Tray lined with paper towels. This will help drain the excess oil from the fish and chips after frying.
- Knife and chopping board. For cutting the potatoes and preparing the fish.
How To Make Jamie Oliver’s Fish And Chips
Now for the fun part-cooking!
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Prepare The Chips
- Start by peeling and slicing your potatoes into chunky chips (about 1 cm thick).
- Parboil them in salted water for about 5 minutes. This softens them up and makes them fluffier on the inside.
- Drain them well and let them steam for a minute or so to dry out. This step is key for crispy chips.
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Prepare The Batter
- In a large bowl, mix your flour, a pinch of salt, a pinch of baking powder and your beer. The consistency should be like thick cream.
- Dip the fish fillets into the batter, coating them evenly.
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Heat The Oil
- While you’re making the batter, heat the oil in your pan or fryer to around 180°C / 350°F.
- Fry the chips first for about 3-4 minutes, until they’re golden but not fully crispy yet. Remove them and set them aside.
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Fry The Fish
- Now, drop the battered fish into the hot oil. Fry them for about 5-6 minutes or until golden brown and crispy on the outside. Remove and drain on paper towels.
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Finish The Chips
- Return the chips to the hot oil for another 3-4 minutes until they’re golden and crispy.
- Remove and drain again.
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Serve
- Serve the crispy fish and chips with a squeeze of lemon and if you like, a side of mushy peas or homemade tartar sauce. Enjoy!
What I Learnt
Making Jamie Oliver’s Fish and Chips taught me a lot about the importance of technique and quality ingredients. First off, parboiling the chips is crucial-doing this step right makes all the difference in getting those golden, crispy edges while keeping the inside soft and fluffy.
The batter, too, was surprisingly simple but effective. Using beer instead of water gave it this incredible crunch and the fish stayed light and moist inside. It’s a bit more work than just throwing everything in the fryer but the end result is totally worth it.
Lastly, I learned that it’s all about timing. getting the fish and chips cooked just right takes a bit of practice. But once you get the hang of it, the process flows.
Recipe Tweaks For Jamie Oliver’s Fish And Chips
Jamie Oliver’s fish and chips are already pretty amazing but there are a few tweaks you can make to elevate them even more.
- Batter Perfection: Instead of the usual flour and beer batter, try swapping in sparkling water or club soda for that extra crunch. The bubbles help the batter puff up and crisp, giving you that golden, airy texture that’s so irresistible. For a more seasoned twist, add a pinch of paprika, garlic powder or even a bit of ground mustard to the batter for added flavor.
- Fish Variety: While Jamie recommends cod or haddock, don’t be afraid to experiment with other white fish. Try using pollock which has a slightly firmer texture but still holds up well in batter or even tilapia for a milder taste. If you’re feeling adventurous, add a little citrus zest (lemon or orange) to the fish for a fresh pop of flavor.
- Crispier Chips: Double frying the chips is the secret to getting them perfectly crispy. Fry them at a lower temperature (about 325°F) first to cook them through, then crank up the heat (around 375°F) for the second fry to get that golden brown crunch. This method ensures that your chips stay crispy for longer.
- Seasoning the Chips: After frying, give your chips a good sprinkle of sea salt and a dash of malt vinegar right away. If you’re feeling fancy, toss them with a little fresh chopped rosemary or thyme for a fragrant twist.
- Tartar Sauce: Jamie’s tartar sauce is classic but you can mix things up by adding a little dill or capers for more depth. For a spicy kick, try a bit of horseradish or sriracha. If you want something creamy and zesty, blend in some avocado for a smoother, richer texture.
Storage Tips For Leftovers
If you’ve got leftovers from your fish and chips feast, don’t worry. Here’s how to store them so they stay as fresh as possible:
- Fish: To keep the fish from getting soggy, wrap it loosely in foil or parchment paper and place it in an airtight container. Try to eat it within 1-2 days as the fish will start to lose its crispiness over time. When reheating, avoid using the microwave. Instead, place the fish on a baking sheet in a preheated oven at 350°F for 10 minutes to help regain its crunch.
- Chips: Chips can be tricky but they can be revived with the right care. Store them in a paper bag or a breathable container so they don’t get too soft. To reheat, spread them out on a baking sheet and pop them in a hot oven (375°F) for about 5-10 minutes. This will crisp them up without turning them into mush.
- Tartar Sauce: You can store leftover tartar sauce in a sealed container in the fridge for up to 3-4 days. If it starts to separate, just give it a good stir before serving again.
- Don’t Freeze: Fish and chips don’t freeze well due to the batter and texture of the chips. It’s best to enjoy them fresh for the ultimate crispiness.
What To Eat With Jamie Oliver’s Fish And Chips?
Fish and chips are iconic on their own but adding a few sides can turn this simple dish into a full-on meal. Here are some perfect pairings:
- Mushy Peas: You can’t go wrong with the classic side of mushy peas. They’re rich, creamy and add a nice contrast to the crispy fish and chips. Add a little mint or lemon zest to give them a refreshing twist.
- Pickled Onions: A sharp, tangy bite of pickled onions works beautifully with the richness of the fish. The vinegar balances out the heaviness of the batter and adds a zesty kick.
- Coleslaw: A crunchy, tangy coleslaw is another great side. You can make it classic with cabbage and mayo or add shredded carrots and a dash of apple cider vinegar for extra flavor.
- Grilled Corn: For a bit of sweetness to balance the salty fish, grilled corn on the cob is an awesome choice. Slather it in butter and sprinkle with some chili flakes for a little heat.
- Crispy Salad: If you’re looking for something lighter, a fresh salad with mixed greens, cucumber and a lemon vinaigrette will cut through the richness and add a fresh element to the plate.
FAQs
What Type Of Fish Does Jamie Oliver Use For Fish And Chips?
Jamie recommends using a firm white fish like cod or haddock for the best texture and flavor.
How Do You Get Crispy Batter For Jamie Oliver’s Fish And Chips?
The key to crispy batter is using cold sparkling water and a little bit of flour to get that light, crunchy texture.
Can You Make Jamie Oliver’s Fish And Chips Gluten-free?
Yes, you can use gluten-free flour and gluten-free breadcrumbs to make the recipe suitable for those with gluten sensitivities.
