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The Culpeper Pub Classics:Fish and Chips, Cheese Croquettes, and Grilled Chicken

Recipe from Bon Appétit, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover. Added 24 October 2026.

30 minutes to prep, 2 hours to cook. Experience three of The Culpeper's signature pub dishes: crispy triple‑cooked fish and chips with a fragrant lemon‑verbena batter, indulgent cheese croquettes that pull apart with every bite, and tender half‑chicken finished on the rooftop grill. Each recipe showcases fresh, farm‑grown ingredients and classic British flavors with a modern twist.

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The Culpeper Pub Classics: Fish and Chips, Cheese Croquettes, and Grilled Chicken by Bon Appétit, a frame from the YouTube video

Method

Fish and Chips

  1. Trim and cut the potatoes, wash off excess starch, steam for 25 minutes, then chill. Fry the potatoes three times – first steam, second fry, and final fry at 180‑375°F until crisp, finishing with a sprinkle of herb‑infused salt.

  1. Prepare the fish batter by whisking lemon verbena, cornflour, plain flour, baking powder, and cold lager until lightly combined; keep the batter chilled.

  2. Dust the plaice fillets lightly with flour, dip into the cold batter, let excess drip off, and fry at 180‑375°F for about 4 minutes until golden and floating.

  3. Serve the fish with crushed peas and a tartar sauce made from chopped parsley, tarragon, and seasonings.

Cheese Croquettes

  1. Cut Comté cheese into bite‑size pieces, coat each piece in flour, dip in beaten egg, then roll in breadcrumbs; repeat the egg‑breadcrumb step for a double coating.

  1. Fry the coated cheese in hot oil until golden, then finish in a pre‑heated oven for 2 minutes to melt the interior.

  2. Serve the croquettes with Dijon mayonnaise and an extra sprinkle of grated Comté.

Grilled Chicken

  1. Brine the half chicken in a mixture of salt, sugar, water, and fresh herbs for 12 hours.

  1. Slow‑cook the brined chicken at 300°F in chicken stock until partially cooked.

  2. Finish the chicken on a hot grill for under 15 minutes, basting lightly with oil.

  3. Plate the grilled chicken with a simple aioli, a light salad of mixed greens, and watercress; season with a pinch of salt and toss gently.

Tips while you cook

Keep batter cold
After whisking the batter, store it in the refrigerator until ready to fry.
Rest potatoes after steaming
Allow the steamed potatoes to chill before the first fry.
Double‑coat cheese for extra crunch
Repeat the egg‑breadcrumb step.
Finish chicken on high heat
Grill the partially cooked chicken for under 15 minutes, basting lightly with oil, to develop a crisp exterior.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Bon Appétit’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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