Fish and Chips at Home in Spain: A Proper British Friday Supper

Batchelors Mushy Peas 420g
Recipe · 50 minutes

Fish and Chips at Home in Spain: A Proper British Friday Supper

Fish and chips is the British takeaway everyone misses when they live abroad. The good news: you can build a proper fish and chip supper at home in Spain, and the bit that is hard to find here, the sides and the sauces, is exactly what you can order in one go. Here is how we do it on a Friday night.

What you'll need

  • 2 thick white fish fillets (cod, hake or haddock all work), patted very dry
  • 4 large floury potatoes, such as Monalisa or Kennebec, for the chips
  • 150g plain flour, plus a little extra for dusting the fish
  • 1 teaspoon baking powder
  • 200ml ice-cold sparkling water
  • Plenty of oil for frying
  • Salt, malt vinegar and tartare sauce to serve
  • One tin of mushy peas

For the batter, plain flour does the job well: a tub of McDougalls Plain Flour is all you need. The sides are where the supper really becomes British, so these are the pantry items we keep for it:

Step by step

1. The chips

  1. Peel the potatoes and cut them into fat chips, about 1.5cm thick.
  2. Rinse them in cold water until it runs clearer, then dry them thoroughly with a clean tea towel.
  3. Fry them once in oil at a gentle heat until soft but still pale, then lift them out and let them rest on kitchen paper.
  4. Turn the heat up and fry them a second time until golden and crisp. Season straight away.

2. The batter

  1. Whisk the flour and baking powder together in a bowl.
  2. Pour in the ice-cold sparkling water and stir briefly. A few lumps are fine; overmixing makes a heavy batter.
  3. Keep the bowl in the fridge until the very last moment.

3. The fish

  1. Dust each fillet lightly with flour, which helps the batter cling.
  2. Dip the fish into the batter, let the excess drip off, then lower it into the hot oil away from you.
  3. Fry for about 5 to 7 minutes, turning once, until deep golden. Drain on kitchen paper and salt lightly.
Tip: Fry the fish in batches and keep the first one warm in a low oven. Crowding the pan drops the oil temperature and gives you pale, greasy batter.

The sides that make it British

Mushy peas. Batchelors describe their Mushy Peas as a classic British side with a smooth texture, made for fish and chips. Warm them gently in a small pan and serve in a generous spoonful. The Marrowfat Peas are the softer, more traditional take if you prefer them with a little more body.

Vinegar and salt. Sarson's Malt Vinegar is the classic chip shop splash, and a pinch of Saxa Coarse Sea Salt gives the large crystals that stick nicely to hot chips.

Tartare sauce. Colman's Tartare Sauce is made with pickles, capers and mustard, so it brings a tangy contrast to the crisp fish.

Make it a proper chippy night

If you want to go a step further, add a little pickle on the side and a bag of crisps for the table, the way a pub supper often ends up. A spoonful of chunky pickle next to the fish works better than you might expect.

Common mistakes

  • Wet fish. Moisture is the enemy of crisp batter. Dry the fillets well before dusting.
  • Warm batter. Keep it cold; the contrast with the hot oil is what makes it puff.
  • Skipping the second fry. One fry gives you soft chips, two give you chippy chips.
  • Salting too early. Season the chips and fish just after frying, not before.

Frequently asked questions

What is the difference between mushy peas and marrowfat peas?

Both are traditional British sides for fish and chips. The mushy peas are the smoother, spoonable version, while the marrowfat peas are sold as soft, hearty peas with a little more texture. Both are served hot.

Which fish is best for fish and chips in Spain?

Any firm white fish that holds together in hot oil. Cod is the traditional choice, and hake is a very good alternative that is easy to find at Spanish fishmongers.

Can I make the batter ahead of time?

It is best made just before frying, so the sparkling water keeps its fizz. You can prepare the dry ingredients earlier and add the cold water at the last minute.

What do the British put on their chips?

Salt and malt vinegar are the classic pair. Tartare sauce is for the fish, and mushy peas sit on the side of the plate.

Can I bake the chips instead of frying?

You can, with a hot oven and a good coating of oil, but they will taste more like roast potatoes. For a true chippy feel, shallow or deep frying wins.

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