Jack Stein’s top tips for cooking fish and chips at home


If fish and chips is your go-to Friday night treat, have a go at recreating the nation’s favourite takeaway at home. These are Jack Stein’s top tips to make them as good as your local chippy, and with a slight twist, which will really impress your friends and family.

Jack’s top tips

1. Fry your fish and chips the traditional way, in beef fat. It helps to create the ultimate pairing of flavour and crispiness.

2. If you can’t get enough beef fat to fill your fryer, try drizzling a little bit on top before you serve.

3. Instead of traditionally rich battered fish, make goujons with a panko breadcrumb coating for a lighter (slightly healthier) option. Lemon sole is perfect for this recipe – as shown below in a video with Rick.

4. Use nori, normally used when making sushi, to add extra savoury, umami flavour. Blitz up a few sheets with a sprinkle of sea salt in a blender and sprinkle over your fish and chips

Rick’s lemon sole goujon recipe


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