Fish and Chips

Serves 2
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Directions

  1. 1Peel Maris Pipers and cut them into thick cut chips.
  2. 2Peel Maris Pipers and cut them into thick cut chips.
  3. 3Peel Maris Pipers and cut them into thick cut chips.
  4. 4Put potatoes in a bowl and rinse away the starch until the water turns from cloudy to clear.
  5. 5Put potatoes in a bowl and rinse away the starch until the water turns from cloudy to clear.
  6. 6Put potatoes in a bowl and rinse away the starch until the water turns from cloudy to clear.
  7. 7Add a generous amount of sea salt, bring to the boil, simmer for 7 minutes.
  8. 8Add a generous amount of sea salt, bring to the boil, simmer for 7 minutes.
  9. 9Add a generous amount of sea salt, bring to the boil, simmer for 7 minutes.
  10. 10Place potatoes on a tray to steam dry.
  11. 11Place potatoes on a tray to steam dry.
  12. 12Place potatoes on a tray to steam dry.
  13. 13Add vegetable oil to a pan and fry potatoes for 6 minutes at 135°C.
  14. 14Add vegetable oil to a pan and fry potatoes for 6 minutes at 135°C.
  15. 15Add vegetable oil to a pan and fry potatoes for 6 minutes at 135°C.
  16. 16Remove and leave chips to cool (fry number one).
  17. 17Remove and leave chips to cool (fry number one).
  18. 18Remove and leave chips to cool (fry number one).
  19. 19For mayonnaise, blend 2 egg yolks, 1 tsp Dijon mustard, ½ lemon juice, 2 tbsp chardonnay vinegar, pinch sugar and salt.
  20. 20For mayonnaise, blend 2 egg yolks, 1 tsp Dijon mustard, ½ lemon juice, 2 tbsp chardonnay vinegar, pinch sugar and salt.
  21. 21For mayonnaise, blend 2 egg yolks, 1 tsp Dijon mustard, ½ lemon juice, 2 tbsp chardonnay vinegar, pinch sugar and salt.
  22. 22Slowly add 150g veg oil and 100g rapeseed oil to the mayonnaise mixture while blending.
  23. 23Slowly add 150g veg oil and 100g rapeseed oil to the mayonnaise mixture while blending.
  24. 24Slowly add 150g veg oil and 100g rapeseed oil to the mayonnaise mixture while blending.
  25. 25Mix 6 tbsp of mayonnaise with chopped cornichons, capers, lemon juice, parsley and tarragon to make tartar sauce.
  26. 26Mix 6 tbsp of mayonnaise with chopped cornichons, capers, lemon juice, parsley and tarragon to make tartar sauce.
  27. 27Mix 6 tbsp of mayonnaise with chopped cornichons, capers, lemon juice, parsley and tarragon to make tartar sauce.
  28. 28Chill the tartar sauce.
  29. 29Chill the tartar sauce.
  30. 30Chill the tartar sauce.
  31. 31Start with a nice, fresh, thick piece of cod.
  32. 32Start with a nice, fresh, thick piece of cod.
  33. 33Start with a nice, fresh, thick piece of cod.
  34. 34For the batter, whisk 200g flour, 100g cornflour, 1 tsp turmeric, 1 tsp baking powder and salt in a bowl.
  35. 35For the batter, whisk 200g flour, 100g cornflour, 1 tsp turmeric, 1 tsp baking powder and salt in a bowl.
  36. 36For the batter, whisk 200g flour, 100g cornflour, 1 tsp turmeric, 1 tsp baking powder and salt in a bowl.
  37. 37Add 200ml cold beer and 200ml sparkling water to the dry batter ingredients and mix.
  38. 38Add 200ml cold beer and 200ml sparkling water to the dry batter ingredients and mix.
  39. 39Add 200ml cold beer and 200ml sparkling water to the dry batter ingredients and mix.
  40. 40Dust your fish with flour and salt.
  41. 41Dust your fish with flour and salt.
  42. 42Dust your fish with flour and salt.
  43. 43Place the floured fish in the batter.
  44. 44Place the floured fish in the batter.
  45. 45Place the floured fish in the batter.
  46. 46Fry the chips again at 185°C for 5 minutes until golden and crisp.
  47. 47Fry the chips again at 185°C for 5 minutes until golden and crisp.
  48. 48Fry the chips again at 185°C for 5 minutes until golden and crisp.
  49. 49Immediately season the chips with fine salt.
  50. 50Immediately season the chips with fine salt.
  51. 51Immediately season the chips with fine salt.
  52. 52Gently lower the fish into the oil, moving it around so it doesn't stick to the pan.
  53. 53Gently lower the fish into the oil, moving it around so it doesn't stick to the pan.
  54. 54Gently lower the fish into the oil, moving it around so it doesn't stick to the pan.
  55. 55Fry fish at 180°C for 5 to 8 minutes depending on size and remove.
  56. 56Fry fish at 180°C for 5 to 8 minutes depending on size and remove.
  57. 57Fry fish at 180°C for 5 to 8 minutes depending on size and remove.
  58. 58Season the fried fish.
  59. 59Season the fried fish.
  60. 60Season the fried fish.
  61. 61To plate, add a generous layer of chips.
  62. 62To plate, add a generous layer of chips.
  63. 63To plate, add a generous layer of chips.
  64. 64Put the fish on top of the chips.
  65. 65Put the fish on top of the chips.
  66. 66Put the fish on top of the chips.
  67. 67Warm Waitrose Chip Shop Curry Sauce and serve with fish, chips, and tartare sauce.
  68. 68Warm Waitrose Chip Shop Curry Sauce and serve with fish, chips, and tartare sauce.
  69. 69Warm Waitrose Chip Shop Curry Sauce and serve with fish, chips, and tartare sauce.

Ingredients

  • 5 –6 Maris Piper potatoes
  • 5 –6 Maris Piper potatoes
  • 5 –6 Maris Piper potatoes
  • sea salt
  • sea salt
  • sea salt
  • 150 g vegetable oil
  • 150 g vegetable oil
  • 150 g vegetable oil
  • 100 g rapeseed oil
  • 100 g rapeseed oil
  • 100 g rapeseed oil
  • 2 cod fillets
  • 2 cod fillets
  • 2 cod fillets
  • 200 g flour
  • 200 g flour
  • 200 g flour
  • 100 g cornflour
  • 100 g cornflour
  • 100 g cornflour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • salt
  • salt
  • salt
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 200 ml cold beer
  • 200 ml cold beer
  • 200 ml cold beer
  • 200 ml sparkling water
  • 200 ml sparkling water
  • 200 ml sparkling water
  • Waitrose Chip Shop Curry Sauce
  • Waitrose Chip Shop Curry Sauce
  • Waitrose Chip Shop Curry Sauce
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 2 tbsp chardonnay vinegar
  • 2 tbsp chardonnay vinegar
  • 2 tbsp chardonnay vinegar
  • pinch sugar
  • pinch sugar
  • pinch sugar
  • chopped cornichons
  • chopped cornichons
  • chopped cornichons
  • capers
  • capers
  • capers
  • parsley
  • parsley
  • parsley
  • tarragon
  • tarragon
  • tarragon

Equipment

bowltraypanblenderwhisk

Tips

  • Rinse away potato starch until water turns clear.
  • Steam dry potatoes after boiling for crispier chips.
  • The key to good tartar sauce is homemade mayonnaise.
Fish and Chips | Clip Recipe