Serves 2
Directions
- 1Peel Maris Pipers and cut them into thick cut chips.
- 2Put potatoes in a bowl and rinse away the starch until the water turns from cloudy to clear.
- 3Add a generous amount of sea salt, bring to the boil, simmer for 7 minutes.
- 4Place potatoes on a tray to steam dry.
- 5Add vegetable oil to a pan and fry potatoes for 6 minutes at 135°C.
- 6Remove and leave chips to cool (fry number one).
- 7For mayonnaise, blend 2 egg yolks, 1 tsp Dijon mustard, ½ lemon juice, 2 tbsp chardonnay vinegar, pinch sugar and salt.
- 8Slowly add 150g veg oil and 100g rapeseed oil to the mayonnaise mixture while blending.
- 9Mix 6 tbsp of mayonnaise with chopped cornichons, capers, lemon juice, parsley and tarragon to make tartar sauce.
- 10Chill the tartar sauce.
- 11Start with a nice, fresh, thick piece of cod.
- 12For the batter, whisk 200g flour, 100g cornflour, 1 tsp turmeric, 1 tsp baking powder and salt in a bowl.
- 13Add 200ml cold beer and 200ml sparkling water to the dry batter ingredients and mix.
- 14Dust your fish with flour and salt.
- 15Place the floured fish in the batter.
- 16Fry the chips again at 185°C for 5 minutes until golden and crisp.
- 17Immediately season the chips with fine salt.
- 18Gently lower the fish into the oil, moving it around so it doesn't stick to the pan.
- 19Fry fish at 180°C for 5 to 8 minutes depending on size and remove.
- 20Season the fried fish.
- 21To plate, add a generous layer of chips.
- 22Put the fish on top of the chips.
- 23Warm Waitrose Chip Shop Curry Sauce and serve with fish, chips, and tartare sauce.
Ingredients
- 5 –6 Maris Piper potatoes
- sea salt
- 150 g vegetable oil
- 100 g rapeseed oil
- 2 cod fillets
- 200 g flour
- 100 g cornflour
- 1 tsp baking powder
- salt
- 1 tsp turmeric
- 200 ml cold beer
- 200 ml sparkling water
- Waitrose Chip Shop Curry Sauce
- 2 egg yolks
- 1 tsp Dijon mustard
- 0.5 lemon juice
- 2 tbsp chardonnay vinegar
- pinch sugar
- chopped cornichons
- capers
- parsley
- 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.
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