Ingredients

About 1 litre sunflower oil, for frying

2 thick skinless fillets of whiting, ling, pollock, haddock or cod (about 150g each)

2 large Maris Piper potatoes

1 tsp malt vinegar, plus extra to serve

75g self-raising flour, plus extra for dusting

25g cornflour

Small pinch of ground turmeric

125g cold lager or fizzy water

4 cornichons

1 tsp capers

1 shallot

Handful of parsley leaves, chopped

5 tbsp mayonnaise

Instructions

Step 1: Cut the potatoes into chips and soak them in cold water for 5 minutes. Rinse until the water runs clear, then transfer to a pan of cold salted water with 1 tsp vinegar. Bring to a simmer and cook gently for 10-12 minutes until tender but not falling apart. Drain carefully and spread on a tray in a single layer to chill. This can be done a day ahead.

Step 2: Prepare the tartare sauce by chopping the cornichons, capers, and shallot (finely if you want a smooth sauce). Mix these with the parsley, mayonnaise, and a pinch of salt. Keep chilled for up to 24 hours.

Step 3: For the batter, combine the self-raising flour, cornflour, turmeric, and a pinch of salt in a bowl. Gradually pour in the cold lager or fizzy water, mixing quickly until the batter is smooth and thick like double cream. Do not overbeat; a few lumps are fine. Keep this batter chilled until ready to use.

Step 4: Heat the sunflower oil in a deep, wide pan or deep-fat fryer to 180°C. Fry the chips in batches for 8-10 minutes, stirring gently until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.

Step 5: Increase the oil temperature to 185°C. Lightly dust the fish fillets in flour, then dip each into the batter, letting excess drip off. Carefully lower into the hot oil. After about one minute, drizzle extra batter over the fillets to form a crisp, wispy coating. Continue frying for 4 minutes, turning once, until deep golden and crispy. Drain on kitchen paper briefly.

Step 6: Serve the crispy battered fish with the golden chips, a generous dollop of tartare sauce, and plenty of malt vinegar.

Tips & Variations

Use cold beer or sparkling water to keep the batter light and crispy.

Marinate the fish briefly in a little lemon juice for extra flavor before battering.

Try adding a pinch of cayenne pepper or paprika to the batter for a slight kick.

Use freshly cut potatoes for the best texture rather than frozen chips.

Serve with mushy peas or a simple green salad to balance the meal.

Storage

Leftover fish and chips are best eaten the same day for maximum crispiness. Store any leftovers in an airtight container in the fridge for up to 1 day. To reheat, place chips and fish on a baking tray in a preheated oven at 180°C for 10-15 minutes to help them crisp up again. Avoid microwaving as this will make them soggy.

FAQs

Can I use other types of fish?

Yes, white flaky fish such as haddock, cod, pollock, whiting, or ling all work well. Choose thick fillets for the best results.

How do I know when the oil is the right temperature?

If you have a thermometer, heat the oil to 180-185°C. Alternatively, drop a little batter into the oil—it should sizzle and crisp up within a minute.