A Taste of Summer – Classic Fish Supper

We’re delighted to continue this special chapter of our WeeBlether with another recipe from Scotland’s National Chef, Gary Maclean. With a lifelong passion for Scottish food heritage and a career dedicated to championing local ingredients and everyday cooking, Gary brings traditional flavours into the modern kitchen with warmth and care.

Few dishes are as iconic in Scotland as a fish supper. Found everywhere from seaside towns to Highland Games and summer festivals, it’s a true classic that’s as much about the experience as it is the food. Whether enjoyed from a paper parcel on the shore or shared at home, it carries a sense of occasion in its simplicity.

Traditionally made with haddock in Scotland, the fish is coated in a light, crisp batter and served with golden chips, salt, and plenty of vinegar. It’s a dish that has remained largely unchanged over time, and for good reason. When done well, it’s hard to beat!

Serves 4

Ingredients

For the batter

• 400ml (14fl oz) beer or water
• 50ml (2oz) vinegar
• 250g (9oz) plain flour
• 100g (3½oz) cornflour
• 1 tsp baking powder
• ½ tsp salt

For the chips

• 1kg (2lb 3oz) potatoes (Maris Piper or Rooster work best)
• Cooking oil for frying

For the fish

• 4 x 200g (7oz) white fish fillets (such as haddock)
• Pinch of salt
• 200g (7oz) plain flour

Method

Start by preparing the batter. In a large bowl, combine the beer (or water) and vinegar. Gradually sift in the plain flour, cornflour, baking powder, and salt, whisking as you go to create a smooth batter. The cornflour helps give a crisp finish, while the vinegar keeps the batter light. Set aside to rest.

Peel and cut the potatoes into chips, then rinse under cold water. Place in a pan of cold salted water, bring to the boil, and cook briefly until just tender. Drain well and allow to steam dry.

Heat your oil in a deep fryer or heavy pan. Fry the chips until lightly golden, then remove and set aside. Increase the heat and fry again until crisp and golden.

Lightly season the fish and dust in flour, shaking off any excess. Dip into the batter, allowing any excess to drip away, then carefully lower into the hot oil. Fry until golden and crisp.

Serve immediately with salt, vinegar, and if you like, a wedge of lemon or tartar sauce.

Crisp, comforting, and full of tradition, this classic fish supper is best enjoyed fresh, shared, and savoured.