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, then wash until the water runs clear. Place the chips in a pan of cold water with a pinch of salt and 1 tsp malt vinegar. Bring to a simmer, then reduce heat and simmer gently for 10-12 minutes until cooked through but not falling apart. Drain gently and spread on a tray in a single layer. Chill until needed; this can be done a day ahead.

Step 2: To make the tartare sauce, finely chop the cornichons, capers, and shallot (or chop finer for a smooth sauce). Combine with chopped parsley, mayonnaise, and a pinch of salt. Keep chilled for up to 24 hours.

Step 3: Prepare the batter by mixing self-raising flour, cornflour, ground turmeric, and a pinch of salt in a bowl. Pour in the cold lager or fizzy water and mix quickly until just combined to a double cream consistency; lumps are fine. Keep the batter chilled.

Step 4: Heat the sunflower oil in a deep, wide pan or deep-fat fryer to 180°C. If using a wok or pan, fill it no more than two-thirds full. Carefully lower the chips into the hot oil with a slotted spoon and fry for 8-10 minutes, stirring gently occasionally, until golden and crisp. Remove and drain on kitchen paper.

Step 5: Place some extra flour in a dish. Increase the oil temperature to 185°C or test by dropping a drizzle of batter into the oil; it should sizzle and crisp quickly. Dust the fish fillets lightly in flour, then dredge through the batter, letting excess drip back into the bowl.

Step 6: Carefully lower the fish into the hot oil. After about a minute, when the batter starts to set, spoon extra batter over the fillets for a crispier coating. Fry for around 4 minutes, turning once, until the fish is deep golden and crisp. Drain on kitchen paper for a minute.

Step 7: Serve the crispy fish with the golden chips and tartare sauce. Add plenty of salt and malt vinegar to taste.

Tips & Variations

Use a thermometer to maintain steady oil temperatures for perfect crispiness and less greasy results.

Maris Piper potatoes are best for chips due to their fluffy texture, but other floury potatoes can work well too.

For a lighter batter, substitute half the flour with rice flour for extra crunch.

The tartare sauce can be customized with lemon juice or chopped gherkins for extra zing.

FAQs

Can I use a different type of fish?

Yes, whiting, ling, pollock, haddock, or cod are all great options. Choose thick, skinless fillets for best results.

What can I use if I don’t have malt vinegar?

You can substitute malt vinegar with white wine vinegar or apple cider vinegar, though malt vinegar has a distinct flavor often preferred with fish and chips.