Mains
British
BritishFish and Chips
The British chippy classic done three ways, from oven-baked frozen fish to a beer-battered sustainable cod with triple-cooked chips and homemade tartare. The tiers step up the fish, the batter and the chip technique.
Nut-free
Contains alcohol
Ultimate version
Sustainable line-caught cod in a beer batter, triple-cooked chips and homemade tartare sauce.
Per serving£8.00
Total cost£16.00
Time1 hr 15 min
Ingredients for 2
- Fish
- 2 line-caught cod loin , skinless
- Batter
- 120 g plain flour
- 30 g cornflour
- 180 ml cold lager
- ½ tsp baking powder
- Triple-cooked chips
- 900 g Maris Piper potatoes , cut into thick chips
- 1.5 l beef dripping or sunflower oil , for frying
- Tartare
- 4 tbsp mayonnaise
- 1 tbsp capers , chopped
- 2 cornichons , finely diced
- 1 tbsp fresh dill , chopped
Method
- Simmer the chips in salted water for 8 minutes until just tender, drain and steam-dry, then chill.
- Fry the chips at 130C for 6 minutes until pale, lift out, drain and chill again.
- Make the tartare by stirring the mayonnaise with capers, cornichons, dill and a squeeze of lemon.
- Whisk the flour, cornflour, baking powder and a pinch of salt with the cold lager to a smooth batter.
- Heat the fat to 190C. Fry the chilled chips again for 4-5 minutes until golden and crisp, then keep warm.
- Dust the cod in flour, coat in batter and fry at 180C for 6-7 minutes until deep golden and crisp.
- Drain the fish on a rack and serve with the triple-cooked chips and tartare sauce.
Equipment
- deep fryer or large heavy pan
- thermometer
- slotted spoon
The three ways, side by side
Budget
Oven-baked breaded fish fillets with frozen chips and tinned mushy peas.
Better
Fresh cod in a crisp homemade batter, shallow-fried, with oven chips and minted crushed peas.
Ultimate
Sustainable line-caught cod in a beer batter, triple-cooked chips and homemade tartare sauce.
