fish & chips with tartare sauce

Fish and chips is one of those dishes that everyone thinks they know – until they taste a version done with care. It’s not about being fancy, it’s about getting the fundamentals right: crisp, golden batter, perfectly cooked flaky fish, and tartar sauce that actually tastes of something. This is my take on the classic – proper comfort food, done properly.

Ingredients

50g rice flour

50g ‘00’ flour, plus extra for dusting

200ml larger

salt and freshly ground black pepper

300g Fillet of Cod or Haddock

4 large potatoes, Dutch cream or Marias piper

METHOD

Peel and wash your potatoes. Bring them to the boil in salted water and par cook them until the knife slips in the outside but there is still a little resistance in the middle

When you strain them off in your collider let the outside ruffle a bit, this will enable you to get a crispier chip. Set to one side until needed

To make your batter, mix your flours together and slowly pour in your beer. Combine well and season lightly with salt and pepper.

Bring your oil to 180* first fry of your chips until nice and golden and crispy on the outside. Then dip your fish into your batter and place into your hot oil carefully releasing it away from yourself. Repeat this process until all the fish is done and beautifully cooked.