Chinese-style Fish and Chips

Every Friday at school we had fish and chips on the menu. Although not very healthy, I looked forward to it with a passion. Nothing beats crisp chunky homemade French fries and of course homemade batter makes all the difference too, especially with some baking powder added to make the batter rise. I like to marinate the cod with some shaosing rice wine (which gives it a sweet edge), ginger and spring onion for as long as possible.

Preparation: 15 minutes plus marinating
Cooking time: 30 minutes


  • 2 x 6 oz whole cod fillets, about 1 in thick
  • peanut oil for deep frying
  • 2 large potatoes, cut into chunks
  • all-purpose flour

For the Marinade

  • 2 teaspoons shaosing rice wine or dry sherry
  • 1 tablespoon freshly grated ginger
  • 1 spring onion, finely chopped
  • salt
  • ground white pepper

For the Batter

  • scant ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • cup plus 1 tablespoon water
  • 1 teaspoon peanut oil

For the Chili Ketchup


  1. Marinate the fish in the marinade ingredients for as long as possible, overnight is best.
  2. For the batter, combine the flour, baking powder, water and mix well. Then stir in the peanut oil and leave to stand for 1 hour.
  3. In a small pan combine the chili jam and ketchup. Set aside.
  4. Heat a wok and add enough oil for deep frying (about cups). Heat to 180°C/350°F or until a small piece of bread turns golden brown in 15 seconds. Be careful when deep frying in a wok. Place the potatoes in a colander and rinse under cold water then pat really dry with paper towels. Deep fry the potatoes in batches for about 3-4 minutes until golden brown. Then drain any excess oil from the potatoes on paper towels and keep warm.
  5. Remove the cod from the marinade and sprinkle some flour over the fillets, shake off any excess and dip into the batter and deep fry for 3-4 minutes until golden brown. Drain any excess oil on paper towels.
  6. Serve with chunky French fries and chili ketchup.