Description
Classic fish and chips featuring crispy beer-battered fillets served with fluffy homemade chips and tangy tartare sauce. This traditional British favorite is cooked by deep frying to achieve a golden, crunchy exterior and tender, flaky fish inside. Perfect for a comforting meal with a crisp homemade side and vibrant flavors.
Ingredients
Scale
For the Chips
- 2 large Maris Piper potatoes
- 1 tsp malt vinegar, plus extra to serve
- Pinch of salt
For the Fish Batter
- 75g self-raising flour, plus extra for dusting
- 25g cornflour
- Small pinch of ground turmeric
- 125g cold lager or fizzy water
- Pinch of salt
- 2 thick skinless fillets of whiting, ling, pollock, haddock or cod, about 150g each
For Frying
- About 1 litre sunflower oil
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 thick chips. Soak them in cold water for 5 minutes, then rinse under running water until the water runs clear to remove excess starch.
- Parboil the Chips: Place the soaked chips into a pan of cold water with a pinch of salt and 1 tsp malt vinegar. Bring to a gentle simmer, then reduce heat and cook for 10-12 minutes until they are cooked through but still firm and not falling apart. Drain gently and lay in a single layer on a tray. Chill in the refrigerator until needed; this step can be done a day ahead.
- Make the Tartare Sauce: Finely chop the cornichons, capers, and shallot (or blitz for a smoother sauce). Combine with chopped parsley, mayonnaise, and a pinch of salt in a bowl. Cover and chill; it will keep for up to 24 hours.
- Prepare the Batter: In a bowl, sift together the self-raising flour, cornflour, ground turmeric, and a pinch of salt. Pour in the cold lager or fizzy water and mix gently until the batter just comes together with a consistency similar to double cream. Do not overmix; a few lumps are fine. Keep the batter chilled until ready to use.
- Heat the Oil and Fry the Chips: Pour sunflower oil into a deep, wide pan or wok, filling it no more than two-thirds full, or use a deep-fat fryer. Heat the oil to 180°C (350°F). Carefully lower the chips into the oil using a slotted spoon and fry for 8-10 minutes, stirring gently occasionally until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
- Batter and Fry the Fish: Place some flour in a shallow dish. Heat the oil to 185°C (365°F) or test by dropping a drizzle of batter in the oil to see if it crisps in less than a minute. Dredge each fish fillet lightly in flour, then dip into the batter allowing excess to drip off. Carefully lower the fillets into the hot oil. Fry for one minute until the batter just begins to set, then spoon extra batter over the fillets to create a crisp, wispy coating. Continue frying for about 4 minutes, turning once, until golden and crisp.
- Drain and Serve: Remove the fish onto kitchen paper to drain for a minute. Serve immediately with the hot homemade chips, tartare sauce, and plenty of salt and malt vinegar to taste.
Notes
- Soaking and rinsing the potatoes removes starch, resulting in crispier chips.
- Parboiling before frying ensures chips cook through without burning in the oil.
- Use cold beer or fizzy water in the batter for a light, crispy texture.
- Adjust the frying temperature carefully to avoid greasy or undercooked fish and chips.
- The tartare sauce can be made a day ahead to enhance flavors.
- For best results, use fresh white fish fillets like cod or haddock.
- Keep batter cold and avoid overmixing for optimal crispiness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: classic fish and chips, beer battered fish, homemade chips, tartare sauce, British recipe, fried fish, traditional fish and chips
