Fish & Chips
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
Use a blend of neutral frying oil and beef tallow for the frying oil to impart traditional richness and depth of flavour.
Double-fry the chips: first at a lower temperature to cook through, then a second fry at a higher temperature until golden brown and crispy.
Prepare the fish batter using all-purpose flour, potato starch, baking powder, salt, white pepper, mustard powder, a pinch of smoked paprika, cold beer, and cold sparkling water.
Season fresh cod fillets with sea salt, white pepper, and potato starch before dipping in the batter to ensure proper adhesion.
Double-fry the battered fish fillets until the exterior is shatteringly crisp and deeply golden brown.
Make homemade tartar sauce by combining mayonnaise, Dijon mustard, chopped gherkins, capers, shallot, parsley, lemon zest, lemon juice, white pepper, and salt.
Prepare a quick curry sauce using mayonnaise, honey, lemon juice, curry powder, salt, and a pinch of turmeric.
Prep and Soak Chips
Peel potatoes, cut into batons, rinse until the water runs clear, and soak in water for at least 30 minutes, then dry extremely well.
First Fry Chips
Heat a blend of neutral oil and beef tallow, fry the potato batons at a lower temperature until cooked through but not browned, then drain on a wire rack.
Make Beer Batter
Whisk together all-purpose flour, potato starch, baking powder, salt, white pepper, mustard powder, smoked paprika, cold beer, and cold sparkling water, then let rest.
Season and Batter Fish
Trim cod fillets, season generously with sea salt, white pepper, and potato starch, dip into the rested beer batter, and carefully lower into the hot oil for an initial fry.
Make Sauces
Whisk together the tartar sauce ingredients in one bowl and the curry sauce ingredients in another bowl, then chill both in the refrigerator.
Final Fry Chips and Fish
Heat the oil to a higher temperature, give the chips and fish their second fry for 3 to 5 minutes until deeply golden brown and shatteringly crispy, then drain and season with salt.
Serve
Plate the crispy fish and chips alongside mushy peas, homemade tartar sauce, curry sauce, lemon wedges, and malt vinegar.
Share this Recipe
Ingredients
| Potatoes | 1000 g |
| Cod Fillets | 600 g |
| Potato Starch | 2 tbsp |
| All-purpose Flour | 150 g |
| Potato Starch | 30 g |
| Baking Powder | 1 tsp |
| Salt | 1 tsp |
| White Pepper | ½ tsp |
| Mustard Powder | ½ tsp |
| Smoked Paprika | 1 pinch |
| Beer | 120 ml |
| Sparkling Water | 120 ml |
| Mayonnaise | 120 g |
| Dijon Mustard | 1 tsp |
| Gherkins | 2 |
| Capers | 1 tbsp |
| Shallot | 1 |
| Fresh Parsley | 15 g |
| Lemon Zest | ½ lemon |
| Lemon Juice | 1 tbsp |
| White Pepper | ¼ tsp |
| Salt | ¼ tsp |
| Mayonnaise | 120 g |
| Honey | 1 tbsp |
| Lemon Juice | 1 tsp |
| Curry Powder | 1 tbsp |
| Salt | ¼ tsp |
| Turmeric | 1 pinch |
| Neutral Oil | 1000 ml |
| Beef Tallow | 200 g |
| Sea Salt | To taste |
