Seafood Made Simple: How to make a classic fish and chips

This weekend, I’m sharing my preferred method for making chips at home. I’ve opted for some skin-on wedge-shaped chunks, but slice as you wish if you’d prefer a typical chip.

Dory, wedges and salsa verde. Picture: Chani Anderson

Sun, 15 Jun, 2025 - 17:23

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

Fish and chips, in any of its forms, is always a winner.

This weekend, I’m sharing my preferred method for making chips at home. I’ve opted for some skin-on wedge-shaped chunks, but slice as you wish if you’d prefer a typical chip.