Fish and chips and mushy peas – Heston Blumenthal
The best fish and chips recipe nominated by Tom Conran is by Susan Campbell and Caroline Conran for fish and chips from their ‘Family Cook’ cookbook , as featured in The Observer’s Top 50 favourite recipes.
Home cooked fish and chips are so much nicer and healthier than the ones bought from the corner grease up shop. They’ll provide you with a ridiculous amounts of chips that are copiously seasoned with salt.
The secret to good chips is that they are cooked twice at a precise temperature.
The trick with beer batter is much like that used with tempura batter: it needs to be cold. Make sure your beer is chilled.
If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose fish which are ranked “Green – Better choice”, such as Australian Bonito, Bream, Luderick, mullet, tailor and whiting.
For choosing sustainable seafood:
- Australia’s Sustainable Seafood Guide and app – Australian Marine Conservation Society
- FishBase – search to find out more about the fish on your plate
- Good Fish Bad Fish
- Good Fish Guide (UK) – Marine Conservation Society
- Greenpeace’s International Seafood Red List of seafood that is sourced from unsustainable fisheries and sustainable seafood
- Sustainable Seafood Product Finder – Marine Stewardship Council(MSC)
- Fish and chips video – Sue Pearson
- Beer-battered fish and chips – Sarah Hobbs
- Fish and chips – Jo Pratt
- Fish fingers – Mark Hix
- How to cook perfect battered fish – Felicity Cloake
- Lemon sole goujons with mushy peas and sweet potato chips – Gizzi Erskine