National Fish & Chip Day: How to prepare the ULTIMATE chippy tea (2024)

Did you know that the nation's best-loved dish has a day all its own? Usually, on the first Friday of June each year, we come together to celebrate our amazing national dish.

However this year, it was moved to coincide with D-Day to recognise the importance of fish and chips during the war... and there’s only one way to do it!

Yes, it’s chippy teas all round – succulent, chunky fish wrapped in the lightest, crispiest batter, big, fat, crunchy chips that melt in the mouth, and mushy peas to add an extra zing. There’s simply nothing better. Especially when it’s done right.

To help celebrate the occasion, Morrisons are here to make sure you have an incredible dinner with advice from their Market Street experts - from how to choose the freshest fish to chopping the tastiest chips...

FIRST, THE FABULOUS FISH

Cod and haddock are go-tos when a chippy tea is called for, but any white fleshy fish will work well – why not try pollock? Not only is it tasty, it's also good value for money.

However, if you do want to push the boat out then turbot is a delicious alternative.

Top tip for picking your fish, from the Morrisons Market Street Experts: Whichever you choose, it must be fresh. So make sure it smells like the sea, is firm to the touch, has a bright sheen to its skin, and is translucent with no blemishes.

And don’t worry about filleting it yourself – things can get messy. Let Morrisons fishmongers do the fiddly work for you instead: they’re specially trained at the hard stuff, sowhy not go for Morrisons Market Street 2 Cod Filletsor head to Market Street in store where the fishmongers will prepare your fillets for you.

Top Market Street tip: If you're planning ahead and shopping before your big dinner, when you get home, wrap your fillets in a piece of parchment or waxed paper before popping it in the fridge where it’ll keep for a day or two.

Now it’s time to get frying. For the best batter, use half plain flour to half corn flour to make it lighter and crispier and add a teaspoon of baking powder to help it puff up even more.

And using a mix of lager and icy sparkling water as your liquid will make it fluffier as well as tastier.

Once mixed, pop it in the fridge for at least an hour – the colder the better.

For the deep frying, heat a vegetable or sunflower oil to 180°C – check it’s at the right temperature by dropping a bit of batter in. If it immediately floats to the surface, it’s ready.

Dust your fillet in flour, coat it in batter then place it carefully in your fryer away from yourself to stop splashing.

Cook for five to ten minutes – you'll know it’s done when it rises to the surface. Drain any excess oil. Delicious!

SECOND, THE GLORIOUS CHIPS

Forget French fries – big, fat chip shop style chips are the only way to go. And you’ve got to start with the right kind of potato – Maris Piper or King Edwards are best – to make them crispy on the outside and melty on the inside according to Market Street experts.

When it comes to portioning, make sure you have at least one big potato per person. Cut Morrisons Market StreetMaris Pipersinto chips at least a centimetre thick (skins on or off – it's up to you, just make sure they’re well washed if they’re on).

Soak in cold water for a few minutes to remove any excess starch (this’ll make them crispier) before popping them into boiling water for five minutes, draining and patting dry.

In a deep fat fryer or an oil-filled deep pan, bring some beef fat (for extra flavour) to 150°C and fry them, whacking it up to 190°C for the last few minutes for a fantastic result.

Or, for an even more luxurious chip, why not triple cook them? Boil your potatoes until they’re fully cooked, dry them off and cool them thoroughly.

Pop into a fryer at 130°C for about eight minutes (they should have a crust but no colour) then take them out and cool. Then, in small batches so the oil stays hot, cook them for about five minutes at 180°C or until they’re a beautiful brown.

Add salt or do something a bit different. Morrisons Market Street’s experts recommend making a mix of what they call ‘chip spice’ - a mix of salt, paprika, garlic and onion powder.

FINALLY, THE MUSHY PEAS....

A celebration of fish and chips would be nothing without some Yorkshireman’s caviar. While you can buy cans of mushy peas, the experts from Morrisons Market Street recommend making your own using garden peas for a lighter, sweeter version.

British fresh peas are great when they are in season, but frozen are just as good!

Simply boil either fresh peas or frozen Morrisons Garden Peas in salted water until they’re cooked, drain, then put back on the heat. Stir in some butter then mash before adding a tablespoon or two of double cream then mashing again. Perfection.

If you’re feeling adventurous, why not add some lemon salt and black pepper, sea salt and fresh mint or maybe a touch of chilli?