Fish & chips recipe

Learn how we make our batter to fry your own fish at home, or book a table and eat overlooking the horizon as the sun sets out at sea.

Making your batter

400g self-raising flour
Bottle of beer (we use Harbour Brewery Helles Lager)

Tip. Alcohol gives the batter its crispiness and bubbles give the batter a light and airy texture. You could use your own alcohol of choice, such as a stiff gin and tonic...

Start with 400g self-raising flour in a bowl, gradually adding your beer of choice and whisking until a double cream consistency is reached. Add a pinch of salt and let it sit for 30 minutes.

Choosing your fish

We use local fish suppliers who source from Cornish waters. The fish in our fish and chips will depend on what has been caught that day and is always delivered fresh to the restaurant. It might not be your traditional cod catch as increasingly cod isn't found in Cornish waters, it's far more likely to be hake, pollock or one of the many other great white fish options found in abundance here in Cornwall.

When you choose your fish to buy at home, try to find a sustainable fish supplier. Buy direct from the fishing vessels if you can, but if they are a bit far away then try The Cornish Fishmonger who does this bit for you. Their knowledge of the fishing industry, seasonality of the fish supplies and awareness of sustainable fish stocks means you can trust that what has been caught is from a well-stocked and healthy supply.

Battered fish at home

You'll need 600ml sunflower oil and a heavy, medium non-stick wok or wok shaped pan.
Pat the fillets of fish dry.
Place some flour on a plate and use it to coat each fillet, patting off the excess
Dip each fish fillet into the batter, let them drip off, and then lower into the hot oil using a slotted spoon.
If you have a thermometer, try to keep the oil at 200°C
Fry for 6 minutes and turn halfway through.