Fish and Chips

Fish and Chips
Fishboxer Fish is the Dish from Edinburgh

A classic comfort food that's both easy to make and delicious.


  • 4 x 150g cod fillets (or any white fish fillets)
  • 2 litres sunflower or vegetable oil (for frying)
  • 4 tbsp olive oil
  • 115g plain flour
  • 115g cornflour
  • 350ml iced sparkling water
  • 600g potatoes
  • Salt and pepper (to taste)
  • 1 lemon  (to serve, optional)
  • 4 pickled onions (to serve, optional)
  • 4 tsp tartare sauce  (to serve, optional)
  • 4 tsp tomato ketchup  (to serve, optional)


  1. Preheat the oven to 200°C.
  2. Wash the potatoes and dry them with kitchen paper.
  3. Cut the unpeeled potatoes into 1cm thick chip wedges.
  4. Place on a non-stick baking tray, drizzle with olive oil and season.
  5. Bake the chips for approximately 35 minutes, turning halfway through cooking.
  6. Cut the lemon into wedges.
  7. Pour the sunflower or vegetable oil into a deep-sided pan (making sure it's only half full).
  8. Heat the oil to 180°C or until a cube of bread browns in 20 seconds.
  9. Mix the flour and cornflour together thoroughly, then whisk in the iced sparkling water.
  10. Dip the cod fillets straight away into the batter and lower them into the hot oil.
  11. Cook on one side for 3-4 minutes, then turn over and cook on the other side for a further 3-4 minutes, until crisp and golden.
  12. Remove the cod fillets from the pan and blot them on kitchen paper.
  13. Place them on a non-stick baking tray and warm in the over for 2 minutes so that the batter stays crisp.
  14. Place the fish and chips on a plate and serve with the pickled onions, tartare sauce, ketchup and lemon wedges.