600g flour
90g eggs (2)
30g granulated sugar
15g salt
100g butter
150g milk, warm
9g dried yeast
200g baked mashed potatoes
160g plain flour
100ml olive oil
350ml sparkling water
2 egg whites
2g salt
1 medium potato per person
Maris Piper potatoes, washed and dried, skin on
4 x 130g portions white fish (cod, pollock, hake or haddock)
50g mayonnaise
1 tsp chopped gherkins
1 tsp chopped capers
1 tsp chopped parsley
1 tsp finely chopped shallots
1 x portion cooked fish
1 x portion chips
2-3 leaves soft butterhead lettuce
1 tbsp tartar sauce
Few slices dill pickle
1 x potato bun
Bake the potatoes (such as Maris Piper or King Edward) at 180°C until just baked — don’t overcook, as they will turn out starchy.
Place the flour, yeast, sugar, salt, mashed potato, eggs and milk into a mixer bowl.
Mix with a dough hook until a rough dough forms.
Mix at a steady speed for 8-10 minutes until smooth, gradually adding the butter, and continue mixing until the dough is glossy, elastic and slightly tacky — it should pass a windowpane test.
Cover and prove until doubled in size, approx. 1-1.5 hours at room temperature.
Divide into 12 equal balls (approx. 90g each), shape tightly, and place on parchment-lined trays with enough space between.
Flatten slightly with your palm.
Prove until puffy inside a bin bag, until almost doubled, 60-75 minutes.
Brush gently with egg wash (egg yolk and milk), then sprinkle with sesame or poppy seeds.
Bake in a 190°C oven for approx. 12 minutes, then place onto a cooling wire.
Sieve the flour into a bowl and make a well in the centre.
Add the olive oil and 300ml of the water, then whisk to combine into a thick, smooth batter.
In a separate, clean bowl, whisk the egg whites with a pinch of salt until they hold stiff peaks.
Fold the egg whites into the batter, adding more water if needed to loosen to a thick batter.
Cut the potatoes into long fries, as long as the potato and 0.3cm square in width, then dry out on a cloth before cooking.
Fry at 140-160°C until semi-blanched, cooking for approx. 5 minutes, then drain on a wire rack.
Turn up the heat, then deep fry at 180°C for 2-3 minutes until golden and crisp.
Drain and season with salt.
Season the fish with salt and pepper, then submerge into the batter.
Fry at 180°C until golden and crispy, approx. 6-8 minutes.
Drain onto kitchen paper, then add a little lemon juice and seasoning.
A traditional sauce always served with fish and chips — make your own mayonnaise, or use shop-bought and add the extras.
Add all of the ingredients into the mayonnaise.
Spread the tartar sauce on both sides of the toasted bun.
On the bottom, add the salad leaf, then the chips placed across, then the fish and dill pickles on top.
Cut in half directly through the middle.
600g flour
90g eggs (2)
30g granulated sugar
15g salt
100g butter
150g milk, warm
9g dried yeast
200g baked mashed potatoes
160g plain flour
100ml olive oil
350ml sparkling water
2 egg whites
2g salt
1 medium potato per person
Maris Piper potatoes, washed and dried, skin on
4 x 130g portions white fish (cod, pollock, hake or haddock)
50g mayonnaise
1 tsp chopped gherkins
1 tsp chopped capers
1 tsp chopped parsley
1 tsp finely chopped shallots
1 x portion cooked fish
1 x portion chips
2-3 leaves soft butterhead lettuce
1 tbsp tartar sauce
Few slices dill pickle
1 x potato bun
Bake the potatoes (such as Maris Piper or King Edward) at 180°C until just baked — don’t overcook, as they will turn out starchy.
Place the flour, yeast, sugar, salt, mashed potato, eggs and milk into a mixer bowl.
Mix with a dough hook until a rough dough forms.
Mix at a steady speed for 8-10 minutes until smooth, gradually adding the butter, and continue mixing until the dough is glossy, elastic and slightly tacky — it should pass a windowpane test.
Cover and prove until doubled in size, approx. 1-1.5 hours at room temperature.
Divide into 12 equal balls (approx. 90g each), shape tightly, and place on parchment-lined trays with enough space between.
Flatten slightly with your palm.
Prove until puffy inside a bin bag, until almost doubled, 60-75 minutes.
Brush gently with egg wash (egg yolk and milk), then sprinkle with sesame or poppy seeds.
Bake in a 190°C oven for approx. 12 minutes, then place onto a cooling wire.
Sieve the flour into a bowl and make a well in the centre.
Add the olive oil and 300ml of the water, then whisk to combine into a thick, smooth batter.
In a separate, clean bowl, whisk the egg whites with a pinch of salt until they hold stiff peaks.
Fold the egg whites into the batter, adding more water if needed to loosen to a thick batter.
Cut the potatoes into long fries, as long as the potato and 0.3cm square in width, then dry out on a cloth before cooking.
Fry at 140-160°C until semi-blanched, cooking for approx. 5 minutes, then drain on a wire rack.
Turn up the heat, then deep fry at 180°C for 2-3 minutes until golden and crisp.
Drain and season with salt.
Season the fish with salt and pepper, then submerge into the batter.
Fry at 180°C until golden and crispy, approx. 6-8 minutes.
Drain onto kitchen paper, then add a little lemon juice and seasoning.
A traditional sauce always served with fish and chips — make your own mayonnaise, or use shop-bought and add the extras.
Add all of the ingredients into the mayonnaise.
Spread the tartar sauce on both sides of the toasted bun.
On the bottom, add the salad leaf, then the chips placed across, then the fish and dill pickles on top.
Cut in half directly through the middle.
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