# Fish and Chips

A quintessential British classic featuring crispy, golden cod, double-fried chips, and homemade tartare sauce, served with curry sauce.

- Servings: 2 servings
- Cuisine: British
- Category: Snack
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- tray
- pan
- blender
- whisk

## 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.

## Source

- Original video: https://www.facebook.com/share/v/18QdqRMB94/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/6b61ffa9-4bca-4b12-980b-7581818bc18e
- Extracted: 2026-03-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt