Advance Preparation:


  • Sea salt 2.0 g
  • Lemon 1.0 pc
  • Plain flour 300.0 g
  • Ale 300.0 ml

Triple cooked chips:

  • Sea salt 3.0 g
  • Potatoes 1.7 kg

Crushed Peas

  • Frozen peas 525.0 g

Frying the fish:

  • Plain flour 150.0 g

To serve:

Classic fish and chips with Coleman's Tartare Sauce.



  1. Advance Preparation:

    • Make up the KNORR Professional Vegetable Bouillon by boiling the water and whisking in the jelly.
    • Check that the fish has been scaled, pin boned and cut into 150g portions
  2. Batter:

    • Whisk together the plain flour, juice of lemon and ale until a smooth batter is formed. Season the mix.
  3. Triple cooked chips:

    • Wash and peel the potatoes.
    • Cut them into equal sized large chips.
    • Leave them in cold water for 1 hour.
    • Blanch them in boiling water for 5 min. and then drain.
    • Put thechips into the deep fat fryer for 5 min. at 120°C. Then remove and drain.
    • When ready to serve, cook the chips at 180°C until crisp and golden.
    • Season to taste.
  4. Crushed Peas

    • Put the peas into the boiling vegetable stock for 2 minutes.
    • Lightly crush the peas.
  5. Frying the fish:

    • Put the remaining flour in a deep tray.
    • Add the cod pieces and coat them evenly.
    • Take each cod piece and place into the batter and coat them.
    • Gentle place the cod in the fryer at 180°C taking care that they don't stick together and fry until cooked.
    • Drain on a wire rack then serve immediately.
  6. To serve:

    • Put the battered cod on the plate.
    • Add a portion of chips, wedge of lemon, crushed pea and COLMAN'S Tartare Sauce.