Traditional Fish and Chips

Prepare the Potatoes:

• Cut the Potatoes: Begin by peeling the Maris Piper potatoes. Cut them into even chips, about 1-2 cm thick, ensuring they cook evenly. Aim for uniformity in size to achieve consistent cooking results.
• Soak the Chips: Place the cut chips in a large bowl and cover them with cold water. Soak for about 5 minutes. This step helps to remove excess starch, resulting in crispier chips.
• Rinse Thoroughly: After soaking, drain the water and rinse the chips under cold running water. Keep rinsing until the water runs clear. This ensures that any remaining starch is washed away.
• Parboil the Chips: Transfer the rinsed chips to a pan filled with cold water, adding a pinch of salt and 1 teaspoon of malt vinegar. Bring the water to a gentle simmer over medium heat. This step is crucial for partially cooking the chips.
• Simmer Gently: Reduce the heat and let the chips simmer for 10-12 minutes. You want them to be tender but not falling apart. The vinegar helps to maintain the structure of the potatoes.
• Drain and Chill: Gently drain the chips and spread them in a single layer on a tray lined with paper towels. Allow them to cool and chill in the refrigerator for at least 30 minutes. This helps further firm them up before frying, which results in a better texture.

Make the Tartare Sauce:

• Chop Ingredients: Using a sharp knife, finely chop the cornichons, capers, and shallot. If you prefer a smoother sauce, chop the ingredients very finely or pulse them briefly in a food processor.
• Combine Ingredients: In a mixing bowl, add the chopped cornichons, capers, and shallot to 5 tablespoons of mayonnaise. Stir in the roughly chopped parsley and a pinch of salt.
• Mix Thoroughly: Mix all the ingredients together until well combined. Taste and adjust seasoning if necessary.
• Chill: Cover the sauce and refrigerate until ready to serve. This allows the flavors to meld together.

Prepare the Batter:

• Combine Dry Ingredients: In a large mixing bowl, sift together 75g of self-raising flour, 25g of cornflour, and a small pinch of ground turmeric. The self-raising flour will provide a light texture, while the cornflour adds crispiness.
• Add Salt: Sprinkle in a pinch of salt to enhance the flavor of the batter.
• Add Liquid: Pour in 125g of cold lager or fizzy water. The carbonation helps make the batter light and airy.
• Mix Until Just Combined: Using a whisk, mix quickly until the batter comes together. It should resemble double cream—do not over-mix, as a few lumps are perfectly fine.
• Keep Chilled: Cover the batter and store it in the refrigerator until you are ready to fry. This keeps the batter cold, which is key for achieving a crispy texture when frying.

Fry the Chips:

• Prepare the Oil: In a deep, wide pan (like a wok), pour about 1 liter of sunflower oil. Ensure the oil is not more than two-thirds full to prevent overflow when frying.
• Heat the Oil: Heat the oil over medium-high heat until it shimmers and reaches a temperature of around 180°C. If you have a thermometer, this is the ideal temperature for frying.
• Fry the Chips: Carefully lower the chilled chips into the hot oil using a slotted spoon. Fry the chips for 8-10 minutes, stirring gently and occasionally to prevent sticking. They should turn golden brown and crisp up nicely.
• Drain: Once cooked, use the slotted spoon to transfer the chips to a plate lined with kitchen paper to drain any excess oil. Season with salt while still hot for maximum flavor.

Fry the Fish:

• Prepare for Frying: Before frying the fish, place a little flour in a shallow dish. This will help the batter stick better to the fish.
• Heat the Oil Again: Bring the oil used for frying the chips back up to 185°C (or until a drop of batter sizzles immediately).
• Dust the Fish: Lightly dust the fish fillets in the flour, shaking off any excess. This helps create a barrier that keeps the batter on the fish.
• Dredge in Batter: Dip each fillet into the chilled batter, letting the excess drip off before carefully lowering the fillet into the hot oil. Fry one or two fillets at a time to avoid overcrowding.
• Add Extra Crunch: Fry the fillets for about 1 minute, allowing the batter to set. For an extra crunch, use a spoon to drizzle additional batter over the fillets while they fry.
• Continue Frying: Cook the fish for about 4 minutes total, turning once, until it is deep golden and crisp. Use a slotted spoon to lift the fish out and place it on kitchen paper to drain.

Serve:

• Presentation: Serve the crispy fish alongside the golden chips. Arrange on a plate and add the homemade tartare sauce in a small bowl on the side.
• Garnish: Optionally, garnish with lemon wedges and extra malt vinegar for drizzling. Enjoy your homemade Traditional Fish and Chips!