Name: Jamie Oliver Fish and Chips Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 300g beef steak (thinly sliced); 2 tablespoons cornflour; 1 teaspoon Chinese five-spice powder; 2 tablespoons vegetable oil; 1 red chili (sliced, optional); 1 thumb-sized piece of ginger (grated); 2 cloves garlic (minced); 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 100g mixed salad leaves; 1 cucumber (thinly sliced); 1 carrot (julienned); 1 red bell pepper (sliced); Handful of fresh coriander (chopped); 1 tablespoon toasted sesame seeds; Lime wedges (for serving)

Jamie Oliver’s Fish and Chips is a classic British dish with a crispy, golden batter and perfectly cooked fish served alongside crunchy chips. This homemade version brings out the best flavors with fresh ingredients and a light, crispy coating.

Why This Recipe Is a Must-Try

Crispy and flavorful – The batter gives the fish a perfect crunch.
Homemade and fresh – No preservatives, just fresh ingredients.
Perfectly golden chips – Cooked to crispy perfection.
Healthier than takeaway – Control the ingredients and oil quality.
Easy to make at home – No special equipment needed.

What Is Jamie Oliver Fish and Chips?

Jamie Oliver’s Fish and Chips is a homemade version of the British classic, featuring crispy battered fish and golden fries. The fish is coated in a light, airy batter, fried until crispy, and served with thick-cut chips and a side of mushy peas or tartar sauce.

Jamie Oliver Fish and Chips Ingredients

For the Fish

4 fillets of cod or haddock
150g plain flour
1 tsp baking powder
200ml cold sparkling water
½ tsp salt
½ tsp black pepper
Vegetable oil for frying

For the Chips

4 large potatoes (Maris Piper or Russet)
2 tbsp olive oil
Salt to taste

Optional Toppings

Malt vinegar
Tartar sauce
Lemon wedges
Mushy peas

Other Recipes

Step-by-Step Instructions to Prepare Jamie Oliver Fish and Chips

Step 1: Prepare the Chips

Peel and cut the potatoes into thick chips.
Soak them in cold water for 30 minutes to remove excess starch.
Drain, pat dry, and toss with olive oil and salt.
Bake at 200°C (400°F) for 30-35 minutes, flipping halfway, until crispy.

Step 2: Make the Batter

In a bowl, mix flour, baking powder, salt, and pepper.
Gradually whisk in cold sparkling water to form a smooth batter.
Let it rest for 10 minutes.

Step 3: Heat the Oil

In a deep pan, heat vegetable oil to 180°C (350°F).
Test by dropping a bit of batter—if it sizzles and rises, the oil is ready.

Step 4: Coat and Fry the Fish

Lightly coat fish fillets in flour, then dip into the batter.
Carefully place in hot oil and fry for 5-7 minutes until golden and crispy.
Remove and drain on paper towels.

Step 5: Serve and Enjoy

Plate the fish with crispy chips.
Serve with tartar sauce, mushy peas, and a squeeze of lemon.

What to Serve with Jamie Oliver Fish and Chips

Mushy peas – Classic British side dish.
Tartar sauce – Adds a creamy, tangy element.
Lemon wedges – Enhances the flavor of the fish.
Pickled onions – Add a sharp contrast.
Coleslaw – Provides a fresh crunch.

Expert Tips for Mastering Jamie Oliver Fish and Chips

Use cold sparkling water – Helps create a light, airy batter.
Let the batter rest – Improves texture and crispiness.
Cook chips separately – Prevent them from becoming greasy.
Pat fish dry – Ensures batter sticks properly.
Double-fry chips – First fry at 150°C (300°F), then finish at 180°C (350°F) for extra crispiness.

Variations of Jamie Oliver Fish and Chips

Gluten-free version – Use gluten-free flour and baking powder.
Healthier alternative – Air-fry the fish instead of deep-frying.
Spicy kick – Add paprika or cayenne to the batter.
Panko-crusted – Use breadcrumbs instead of batter for a crunchy texture.
Vegan option – Substitute fish with battered tofu or banana blossoms.

How to Store Leftovers Jamie Oliver Fish and Chips?

Refrigerate – Store in an airtight container for up to 2 days.
Freeze – Freeze fish separately for up to 3 months.

How to Reheat Jamie Oliver Fish and Chips?

Oven – Bake at 180°C (350°F) for 10 minutes.
Air Fryer – Heat at 180°C (350°F) for 5-7 minutes.
Stovetop – Reheat in a dry pan for crispiness.

Nutrition Value (Per Serving)

Calories: 520
Protein: 32g
Carbohydrates: 60g
Fat: 18g
Fiber: 5g

FAQs

What is the best fish to use for fish and chips?

Cod and haddock are the most popular choices for fish and chips due to their mild flavor and flaky texture. Other options include pollock, halibut, or tilapia.

How do you make fish batter crispy?

For an extra crispy batter, use cold sparkling water and let the batter rest for a few minutes. Frying at the correct temperature (180°C / 350°F) also ensures a crispy texture.

Can I make fish and chips without deep-frying?

Yes, you can bake or air-fry the fish for a healthier version. Coat the fish with breadcrumbs instead of batter and bake at 200°C (400°F) for about 15-20 minutes.

Why do my homemade chips turn out soggy?

Soggy chips are often due to excess moisture. Soaking the potatoes in cold water for 30 minutes before cooking helps remove starch, and double-frying ensures crispiness.

Final Words

Jamie Oliver’s Fish and Chips is a crispy, golden delight that brings British pub flavors to your kitchen. With a light batter and perfectly cooked chips, this homemade version is both satisfying and easy to make. Enjoy your next fish and chips night at home!