Antony Worrall Thompson’s Recipe for Codfish & Chips

Antony Worrall Thompson

Antony Worrall Thompson dedicates himself to showing people that eating well and eating healthy does not mean that food does not need to be any less exciting or tasty. This is Worrall Thompson’s recipe for a classic Fiah & Chips meal, with his own unique approach.

Ingredients Needed:

  • 4 x 175g/6oz chunky pieces of cod fillet from the loin end, not the tail
  • 40g/1½oz plain flour, seasoned with salt and freshly ground black pepper
  • 1 large egg, beaten
  • 75g/3oz fresh white breadcrumbs
  • sunflower oil, for deep frying

For the garlic and chive butter

  • 15g/½oz flatleaf parsley, chopped
  • 15g/½oz chopped chives
  • 2 large cloves of garlic, chopped
  • 50g/1¾oz butter, softened
  • 1 tbsp lemon juice
  • 1 tsp salt

For the chips

  • 900g/2lb of Maris Piper potatoes
  • enough vegetable oil to deep-fry

How to Cook Antony Worrall Thompson’s Fish & Chips:

1. First make the garlic and chive butter. Put the parsley, chives and garlic in a bowl and mix in the butter and lemon juice.
2. Spoon the butter onto a sheet of cling film and roll into a sausage shape. Refrigerate.
3. To stuff the cod, make a pocket in each piece by making a deep cut, approximately 7.5cm/3in long, in the side of each piece of fish with a small, sharp knife, taking care not to cut through to the other side.
5. Remove the butter from the fridge, unwrap and cut into slices, 1cm/½in thick. Poke two pieces of butter into each pocket in the cod and close tightly.
6. To cook the fish, pour the oil into a large pan so that it is one-third full and heat to 180C/360F/Gas 4. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
7. Dip the cod pieces into the seasoned flour, making sure they are well coated.
8. Dip them into the beaten egg and lastly the breadcrumbs.
9. Deep-fry the fish two pieces at a time, until golden brown.
10. Lift out and drain on kitchen paper.
11. To cook the chips, peel the potatoes then cut into chunks and put them in a bowl of water.
12. Heat the oil to 160C/320F/Gas 2, for deep-frying.
13. Drain the potatoes and dry thoroughly.
14. Place a few potato chunks at a time in the hot oil and cook until limp but not browned.
15. Drain the chips and place in a container until you are ready to serve. The chips can be prepared to this point 12 hours in advance. Repeat until all the potatoes are cooked.
16. Increase the temperature of the oil to 190C/375F/Gas 5.
17. Return the blanched chips to the oil and cook for 2-3 minutes until golden and crisp.
18. Drain the chips on kitchen paper, season with salt and pepper and serve immediately with the cod.

For more Antony Worrall Thompson recipes be sure to check out his bestselling books. More detail below:

UK: The People’s Cookbook: A Celebration of the Nation’s Life Through Food:

USA: The People’s Cookbook: A Celebration of the Nation’s Life Through Food:

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