Description
Classic fish and chips recipe featuring crispy, golden battered fish fillets paired with perfectly cooked chips and homemade tartare sauce. This traditional British dish is deep-fried to achieve a crunchy coating and served with malt vinegar and a tangy tartare for an authentic taste experience.
Ingredients
Scale
For the Chips
- 2 large Maris Piper potatoes
- 1 tsp malt vinegar, plus extra to serve
- Pinch of salt
For the Fish
- 2 thick skinless fillets of whiting, ling, pollock, haddock, or cod (about 150g each)
- 75g self-raising flour, plus extra for dusting
- 25g cornflour
- Small pinch of ground turmeric
- 125g cold lager or fizzy water
- About 1 litre sunflower oil, for frying
For the Tartare Sauce
- 4 cornichons
- 1 tsp capers
- 1 shallot
- Handful of parsley leaves, chopped
- 5 tbsp mayonnaise
- Pinch of salt
Instructions
- Prepare the Chips: Peel and cut the potatoes into chips. Soak them in cold water for 5 minutes, then rinse until the water is clear. Transfer the chips to a pan of cold water with a pinch of salt and 1 tsp malt vinegar. Bring to a simmer, reduce heat, and cook gently for 10-12 minutes until tender but not falling apart. Drain carefully and spread chips out on a tray in a single layer. Chill until ready to fry; this step can be done a day ahead.
- Make the Tartare Sauce: Finely chop the cornichons, capers, and shallot (or chop coarsely for a chunkier texture). Mix with chopped parsley, mayonnaise, and a pinch of salt. Refrigerate and keep chilled for up to 24 hours, allowing flavors to meld.
- Prepare the Batter: In a bowl, combine self-raising flour, cornflour, turmeric, and a pinch of salt. Pour in the cold lager or fizzy water and mix quickly but gently until the batter has the consistency of double cream. Do not overmix; some lumps are fine. Keep batter chilled until ready to use.
- Fry the Chips: Pour sunflower oil into a deep, wide pan or wok, or heat a deep-fat fryer to 180°C (350°F). The oil should fill no more than two-thirds of the pan. Heat until shimmering. Carefully lower the chips into the oil using a slotted spoon. Fry for 8-10 minutes, stirring gently occasionally, until golden and crisp. Remove chips with a slotted spoon and drain on kitchen paper.
- Fry the Fish: Place a little flour in a dish. Heat the oil to 185°C (365°F) or test by dropping a drizzle of batter into the oil—it should sizzle and crisp quickly. Lightly dust the fish fillets in flour, then dip into the batter, allowing excess to drip back into the bowl. Carefully lower the fillets into the hot oil. After about one minute, when the batter starts to set, drizzle extra batter over the fillets with a spoon to create a crispier, wispy coating. Continue frying for about 4 minutes, turning once, until the batter is deep golden and crisp. Remove and drain on kitchen paper.
- Serve: Serve the crispy fish alongside the golden chips with tartare sauce and extra malt vinegar and salt to taste. Enjoy immediately for the best texture and flavor.
Notes
- Using Maris Piper potatoes is ideal for fluffy and crispy chips.
- Chilling the chips before frying helps them hold their shape and achieve a crisper texture.
- Keep batter cold and avoid overmixing to maintain a light, crispy coating on the fish.
- You can prepare chips and tartare sauce a day ahead to save time on serving day.
- Maintain oil temperature carefully for best frying results and safety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: fish and chips, battered fish, classic British recipe, fried fish, homemade tartare sauce
