Is there anything better than perfect Fish & Chips, you know the sort, where the batter is crisp, and the fish is chunky, and flaking out of the batter. Our Catch of the day box always has the perfect fish for this, such as Cod, Haddock, Whiting or Ling, Click here to view the Fish Box
Check the below recipe, or watch our short and simple step by step recipe on YouTube. Click here to watch the video.
- Eight tbsp of Plain White Flour
- Extra flour for dusting fish
- One tsp of Bi Carbonate of Soda
- 350ml Ale (I use Butcombe)
- Lots of Vegetable Oil
- Four Fillets of White fish (Cod, Haddock, Ling, Whiting, Pollack etc)
- 800g Unpeeled Maris Piper Potatoes
- 200g Mayonnaise
- Two tbsp Capers (drained and chopped)
- ½ Red Onion (finely diced)
- Handful of fresh Dill (roughly chopped)
- Juice of ½ Lemon
- Pre heat the oven to 150 degrees Celsius.
- Keep the skin on your potatoes, cut them into nice chip shapes, keep it nice and thick and add to a pan of salted water. Par Boil the potatoes for 8-12 minutes. Until they have slightly softened.
- Whilst potatoes are boiling, make the beer batter. Add the flour into a mixing bowl, add one TSP of salt & bi carb, and then pour in the beer and whisk well until the batter is smooth. Drop some batter from the whisk into the bowl, you want the drops to leave an imprint for around 4-8 seconds, if it does, your consistency of the batter is perfect.
- When the potatoes have finished par boiling, drain, and run under a tap of cold water, this will wash away excess starch, and stop the cooking process so they don’t overcook.
- Drain the chips of any water and pat try on a towel of kitchen paper, you want them as dry as possible before frying.
- Pour the oil into your deepest pan you have, you want to fill up the deepest pan by half, and get the oil to 180 degrees Celsius (if you do not have a temp probe, then I recommend buying one, if not then drop a chip into the fryer and if it bubbles at the top nicely then it should be fine)
- Whilst the oil is heating up, it is a good time to make the tartar sauce. Add the chopped Red Onion, Dill and Capers into a bowl. Add the Mayonnaise, lemon juice, and a pinch of salt, give it all a good mix and leave to one side.
- Now it is time to cook the chips, add them into the oil and make sure they are submerged in the oil. Deep fry until they start to get that nice dark chip colour, this will take 5-7 minutes.
- When the chips are cooked, remove from the oil, onto a tray, and pop in the oven.
- Place your fish in flour, dust, and put into the batter, dunk it in and cover it all in batter.
- Carefully place the fish into the hot oil, working the fish into the oil carefully, do not just drop it in there.
- Deep fry your fish for 4-5 minutes. Take out and drain the excess oil in paper towel.
- Take your chips out the oven, and serve this wonderful, gourmet Fish N Chips
Jonny B x