AGA Fish and Chips

The AGA is perfect for cooking Britain's favourite dish and it's easier than you might think - we were utterly staggered at how easy it is to make beer batter. Really, it's easier than pancakes. Many thanks to Laura James for sharing this great recipe with us. 

AGA Fish and Chips


4 haddock fillets

225g (8 oz) of self-raising flour

300ml of lager (organic if possible)

Salt and black pepper

Lemon wedges

8 large, floury potatoes

2 tablespoons of sunflower oil

Serves 4


1. Cut the potatoes into chips. Cover in a sprinkling of sunflower oil and place on a baking tray on the floor of the roasting oven for 30-40 minutes. Set aside a couple of spoonfuls of flour. Mix the rest of the flour, lager and salt and pepper together in a mixer.

2. The batter should be thick and gloopy - if it feels too thin add some more flour. Dip the cod in the flour and then the batter. In a large frying pan, heat 1cm (1/2 in) of oil until it's smoking. Add the fish to the pan and cook for a few minutes until the batter turns golden.

3. Carefully lift out the fish and place it on a baking sheet (hard-anodised if possible). Put the baking sheet on the grid shelf on the third set of runners in the baking oven. And cook for a further 10-15 minutes. Accompany with a good portion of mushy peas.

From 'The New AGA Cook' by Laura James published by Absolute Press.

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