Fish and Chips

Location: Llandudno
1940 onwards

“We always went to Llandudno on holiday. We stayed at a place called Quinta Cottage which was near Little Orme and was owned by two ladies who lived there and let out two rooms. You would buy your food, take it back and these ladies would cook it. I suppose we would have fish and chips on holiday too. The great treat on the last day was to be taken on to the Great Pier, all wearing our best outfits.”
Vivien Small


  • 4 large chipping potatoes
  • 2 large fillets of cod
  • 125g plain flour
  • 120ml milk
  • 120ml water
  • 55g baking powder
  • 1 teaspoon salt
  • Oil for frying
  • Salt, pepper, vinegar

Whisk the flour, milk, water, baking powder and salt in a bowl until smooth.

Prepare your fish.

Chop your potatoes into chip shapes – skin on or off, it’s up to you.

Pat the potatoes dry and get your oil up to a good frying temperature.

Begin frying your chips, regularly shaking to mix them well.

Dip your fish into the batter, coating thoroughly, and add into
the oil.

When everything is golden brown and cooked, remove and
drain well.