Fish & Chips
Serves 2
Directions
- 1Peel potatoes, cut into chunky chips and rinse until water runs clear.
- 2Add to salted cold water, bring to the boil and cook until just tender.
- 3Drain, steam dry, then fry at 135°C, then remove and cool completely.
- 4Make mayo by blending egg yolks, Dijon mustard, lemon juice, chardonnay vinegar, sugar and salt, then slowly add vegetable oil and rapeseed oil.
- 5Mix 6 tablespoons of the mayonnaise with chopped cornichons, capers, additional lemon juice, parsley and tarragon, then chill.
- 6Whisk flour, cornflour, turmeric, baking powder and salt. Add beer and sparkling water to form a loose batter.
- 7Lightly flour and batter cod fillets.
- 8Fry chips again at 185°C until golden and crisp, then season.
- 9Fry fish at 180°C until crisp and golden, then season.
- 10Warm curry sauce and serve with fish, chips and tartare sauce.
Ingredients
- 5–6 whole Maris Piper potato
- 2 whole egg yolk
- 1 tsp Dijon mustard
- 0.5 whole lemon juice
- 2 tbsp chardonnay vinegar
- sugar (optional)
- salt (optional)
- 150 g vegetable oil
- 100 g rapeseed oil
- cornichon, chopped
- capers
- lemon juice
- parsley
- tarragon
- 200 g flour
- 100 g cornflour
- 1 tsp turmeric
- 1 tsp baking powder
- salt
- 200 ml cold beer
- 200 ml sparkling water
- 2 whole cod fillet
- 1 serving Waitrose Chip Shop Curry Sauce
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