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. Wash until the water runs clear, then place 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 but still firm. Drain carefully and lay the chips out in a single layer on a tray. Chill until needed. This can be done a day ahead.

Step 2: For the tartare sauce, finely chop the cornichons, capers, and shallot (or chop more finely for a smoother sauce). Combine these with the chopped parsley, mayonnaise, and a pinch of salt. Keep chilled until serving, up to 24 hours.

Step 3: Prepare the batter by mixing the self-raising flour, cornflour, 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. A few lumps are fine. Keep the batter chilled.

Step 4: Pour the oil into a deep, wide pan or deep-fat fryer and heat to 180°C. If using a pan, fill no more than two-thirds full with oil. 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: Place some flour in a dish. Increase the oil temperature to 185°C or test by dropping a drizzle of batter, which should sizzle and crisp within a minute. Dust the fish fillets lightly in flour, then dip in the batter, letting excess drip off. Carefully lower the fillets into the hot oil. Fry for 1 minute until the batter sets, then spoon extra batter over the fish to create an even crunchier coating.

Step 6: Continue frying the fish for about 4 minutes, turning once, until deep golden and crisp. Remove and drain briefly on kitchen paper.

Step 7: Serve the fish and chips immediately with tartare sauce, plenty of salt, and extra malt vinegar to taste.

Tips & Variations

Soaking the chips and chilling them before frying helps achieve a crisp exterior and fluffy interior.

Use sparkling water instead of lager for a lighter batter without alcohol.

Double fry the chips for extra crunch: fry once at a lower temperature, then again at 180°C.

Try adding a squeeze of lemon juice to the tartare sauce for a fresh twist.

Storage

Fish and chips are best enjoyed fresh. If needed, store leftover chips and fish separately in airtight containers in the refrigerator for up to 1 day. Reheat chips in a hot oven or air fryer to regain crispness. Reheat fish gently in the oven to avoid drying out the batter, but note it may lose some crispness.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish fillets can be used. Make sure to thaw them completely and pat dry before battering to avoid excess moisture causing soggy batter.

What oil is best for frying fish and chips?

Sunflower oil is ideal due to its high smoke point and neutral flavor. Other good options include vegetable or canola oil. Avoid olive oil as it has a lower smoke point and can affect taste.