Ahead of National Fish and Chips Day on 6th June, expert chef Sophie Nahmad from recipe box service Gousto has unveiled an unexpected and controversial ingredient that she claims creates the perfect fish and chips batter.
The ingredient, known for its distinct and polarising flavour, has long been a staple in many households, but its inclusion in batter recipes is uncharted territory for most. Sophie, however, swears by it, citing Marmite, the iconic British yeast extract as her secret ingredient to enhance the batter’s taste and texture.
So, what makes Marmite such a game-changer in fish and chips batter? According to Sophie, the answer lies in its unique flavour profile “Marmite adds a subtle, savoury depth to the batter that complements the fish beautifully,” she explains. “It’s not overpowering, but it adds a rich umami flavour that’s truly delicious.”
Beyond flavour, Marmite also contributes to the batter’s texture. The yeast extract helps achieve a crispier, more golden crust, which is essential for that quintessential fish and chips experience. “The key to great fish and chips is in the crunch,” says Sophie. “Marmite helps create a batter that fries up perfectly every time.”
Sophie’s Recipe for the Perfect Fish and Chips Batter
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient
Cooking for 4? Double each ingredient
Ingredients:
· 50ml mayonnaise
· 2 x 100g cod fillets
· 4 white potatoes
· 160g blanched peas
· 8g Marmite
· 30ml red wine vinegar
· 30ml tomato ketchup
· 1 shallot
· 1 lemon
You’ll also need: butter, flour, salt, vegetable oil
Method:
Instructions for 2 portion recipe
1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle
Peel the potatoes and chop them into chunky chips, then add them to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 6-8 min or until slightly softened
2. Meanwhile, add 1 tbsp vegetable oil to a deep baking tray and put the tray in the oven for 5 min or until the oil is hot
Peel and finely chop the shallot
Combine the chopped shallot with the mayo and the juice of 1/2 lemon in a small bowl
Season with a pinch of salt and give everything a good stir – this is your lemon mayo
3. Once done, drain the softened chunky chips and reserve the pot, give them a shake in the colander until the edges have fluffed up a little
Carefully remove the baking tray of hot oil from the oven and add the fluffed chunky chips
Season them with salt and turn them a few times until they’re fully coated in the oil
Put the tray in the oven for 30 min or until golden and crisp
4. Meanwhile, combine the Marmite and 80ml very cold water in a small bowl, stirring continuously until fully combined – this is your Marmite water
Add 60g flour to a separate large bowl with half of the red wine vinegar (save the rest for later!), a generous pinch of salt and the Marmite water
Stir everything together thoroughly until there are no lumps, then set aside for later – this is your batter
5. Pat the cod fillets dry with kitchen paper.
Season the cod with a pinch of salt and sprinkle both sides with flour until fully coated, then tap off any excess
Reboil a kettle
6. Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to coat the base of the pan) over a high heat
Once the pan is hot, dip the floured cod into the batter and turn it several times until fully coated, then add the coated cod to the pan and cook for 3-4 min on each side until cooked through, golden and crispy – this is your battered fish
Tip: Your fish is cooked once it turns opaque and flakes easily
7. Add the blanched peas to the reserved pot, cover them with boiled water and bring to the boil over a high heat
Cook for 1 min or until they’re warmed through, then drain and return to the pot with a knob of butter
Mash the peas until they come together nicely – these are your mushy peas
Cut the remaining lemon into wedges
Serve the battered fish with the chunky chips and mushy peas to the side
Sprinkle the chips with the remaining red wine vinegar – these are your salt & vinegar chips
Serve with the ketchup and lemon mayo to the side for dipping, and garnish with a lemon wedge
Enjoy!