VICE Fish’n’Chips – A Delicious Edition


After last year’s Major fell victim to the pandemic, we wanted to create a special British edition for this year, a tribute to the unofficial English national dish: Fish’n’Chips!


The Vice Golf Fish’n’Chips Edition consists of a headcover and a cap, available in strictly limited quantities of 333 each at A glance at the Fish’n’Chips newspaper cone reveals that with a little creativity and skill, a headcover can be fashioned from it. 

The classic among classics – whether before or after the party, Fish’n’Chips always tastes great. When you smell ‘em, you have to have ‘em.. Popular with the Brits, this national dish is casually plucked from a bag, more traditionally a bag usually folded from newspaper. We took it as an excuse to enjoy fish’n’chips ourselves, not so easy in Germany, but the result speaks for itself. By the way, you can find our recipe at the end of the post – credits go to our foodie contributor Alex. 

The newsprint is replaced by a leather cone printed with various newspaper material about Vice Golf – press reviews, pictures, articles. The fries and cod sewn firmly into the bag complete the maximum Fish’n’Chips experience and make the club cover look like a Fish’n’Chips bag. The detailed Fish’n’Chips headcover is not a culinary treat, but it is an eye-catcher and your driver is securely anchored in a Fish’n’Chips bag that is soft on the inside so that it does no damage to the club head.

The edition is completed by a summery cap in coral red, which shows an illustration of the Fish’n’Chips bag as a rubber patch on the front of the cap. The VICE CREW Cap Fish´n´Chips can be worn curved or with a straight visor without getting out of shape, and can be comfortably adjusted with a snapback closure. A tasty accessory on the golf course, at the bar or on a weekend getaway.


Grab your Fish´n´Chips edition now – available at!

We have to confess that the research was a lot of fun on this one, and we just have to share our current favorite fish’n’chips recipe with you. It breaks down into three key elements: the fish, the chips, and the mushy peas – if anyone would like to recommend other ideas or variations, please feel free to do so by emailing to

Recipe for 8 people:

  • 2 lbs cod
  • 3 lbs potatoes
  • 1 lb flour
  • 15 oz milk
  • 12 oz lager beer
  • 1 lb fresh peas
  • 4 tablespoons white vinegar
  • 2 onions
  • 1-2 lemons
  • Chili

The dough

Step 1/4: Mix the flour with a pinch of salt in container #1 and form a well in the center

Step 2/4: Mix the milk with the beer with a whisked egg yolk and the white vinegar in container #2 (anyone who wants to drink it this way can do so, but it has nothing to do with fish’n’chips!)

Step 3/4: Gradually pour the contents of #2 into the well of #1

Step 4/4: Mix this amount until a dough forms – let sit for about 20-30 minutes

The fish

Step 1/1: Dry, debone, salt and dip the cod in the batter (see above). Deep fry in fat at 170°C for about 4 minutes until the batter layer is shiny golden brown 

The chips (for our American readers, think “chunky fries”)

Step 1/2: Cut firm potatoes into 2cm thick sticks and cook in boiling water for 10 minutes.

Step 2/2: Dry potato sticks and deep fry in portions in fat at 170°C for about 4 minutes until golden brown. (After three portions we used the fresh fat). 

Pea paste

Step 1/3: Steam fresh peas in water for about 5 minutes, then let cool.

Step 2/ 3: Saute two diced onions until they shine golden brown. 

Step 3/3: Mix peas and onions with a little butter, lemon juice, a pinch of chili and salt and puree.

Enjoy your meal & embrace your vice!