The Fish Society's Ultimate Fish and Chips with Tartare Sauce
Indulge in the quintessential British dish with our Ultimate Fish and Chips, featuring beer-battered fish fried to crispy perfection, served with chunky chips, and a side of freshly made tartare sauce. This recipe offers a gourmet twist on the beloved classic, promising a deliciously satisfying meal.
BUY SKINLESS COD LOIN STEAKS
What you’ll need
- FOR THE FISH:
- 4 thick white fish steaks (such as cod or haddock), boneless and skinless
- 200g plain flour
- 250ml beer
- 1 teaspoon baking powder
- Sea salt and freshly ground black pepper
- Vegetable oil for deep-frying
- FOR THE CHIPS:
- 4 large potatoes, peeled and cut into thick chips
- Vegetable oil for frying
- FOR THE TARTAR SAUCE:
- 200g mayonnaise
- 2 tablespoons capers, finely chopped
- 2 tablespoons gherkins, finely chopped
- 1 small shallot, finely chopped
- 1 tablespoon fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- FOR THE GARNISH
- Lemon wedges
- Fresh parsley, chopped
Let's Cook!
Step 1
Start by making the tartare sauce. Mix together the mayonnaise, capers, gherkins, shallot, parsley, and lemon juice. Season with salt and pepper, cover, and refrigerate.
Step 2
Heat the oil for the chips in a deep fryer or large, deep pan to 160°C (320°F). Fry the potatoes in batches until soft but not coloured. Drain and set aside.
Step 3
Increase the oil temperature to 180°C (356°F). Fry the chips again until golden and crispy. Drain on kitchen paper and sprinkle with sea salt.
Step 4
For the fish, mix the flour, beer, and baking powder in a bowl with some salt and pepper until it forms a smooth, thick batter.
Step 5
Heat the oil to 180°C (356°F) in a deep fryer or large, deep pan. Dip each fillet into the batter to coat entirely, letting the excess drip off.
Step 6
Carefully lower the fillets into the hot oil. Fry for 5-6 minutes until the batter is golden and crisp.
Step 7
Drain the fish on kitchen paper and season with a little more salt.
