Classic British Fish and Chips

Ingredients

For the Crispy Fish

• 4 x 180-200g skinless, boneless white fish fillets (cod, haddock, or pollock are ideal)
• 200g plain flour, plus extra for dusting
• 50g cornflour (cornstarch)
• 1 tsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• 300ml very cold lager or sparkling water
• 1.5 - 2 litres vegetable oil or sunflower oil, for deep frying

For the Chips

• 1 kg Maris Piper or King Edward potatoes, peeled
• 1.5 - 2 litres vegetable oil or sunflower oil, for deep frying (can share with fish if careful)
• Sea salt, to taste

For the Homemade Tartare Sauce (Optional)

• 150g good quality mayonnaise
• 2 tbsp capers, finely chopped
• 2 tbsp gherkins (cornichons), finely chopped
• 1 tbsp fresh dill or parsley, finely chopped
• 1 tsp lemon juice
• Pinch of salt and black pepper

Instructions

Prepare the Chips

1. Cut the Potatoes: Cut the peeled potatoes into thick-cut chips, approximately 1-1.5 cm thick. Rinse them thoroughly under cold water until the water runs clear to remove excess starch.
2. Blanch the Chips: Place the rinsed chips in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 5-7 minutes until they are slightly tender but still firm. Drain well and spread them out on a clean tea towel or baking tray to dry completely. This step is crucial for crispy chips.
3. First Fry: Heat the vegetable oil in a large, heavy-bottomed pot or deep-fryer to 130°C (265°F). Fry the chips in batches for 5-7 minutes until they are cooked through but still pale. Remove with a slotted spoon and drain on paper towels. Let them cool completely, at least 30 minutes, or even chill in the fridge for an hour.

Prepare the Fish Batter

1. Combine Dry Ingredients: In a large bowl, whisk together the plain flour, cornflour, baking powder, salt, and black pepper.
2. Add Wet Ingredients: Gradually pour in the very cold lager (or sparkling water), whisking until you have a smooth batter with no lumps. Be careful not to overmix; a few small lumps are fine. Place the batter in the fridge to keep it cold while you prepare the fish.
3. Prepare Fish: Pat the fish fillets very dry with paper towels. Lightly dust each fillet with a little extra plain flour. This helps the batter adhere better.

Cook the Fish and Finish the Chips

1. Heat Oil for Second Fry: Increase the oil temperature to 180-190°C (350-375°F). This is the temperature for both the final chip fry and the fish.
2. Final Chip Fry: Fry the blanched and cooled chips in batches for a second time, for 3-5 minutes, or until they are golden brown and deliciously crispy. Remove with a slotted spoon, drain on paper towels, and season immediately with sea salt. Keep warm while you cook the fish.
3. Batter and Fry Fish: Dip each flour-dusted fish fillet into the cold batter, ensuring it's completely coated. Carefully lower the battered fish into the hot oil. Fry one or two fillets at a time, depending on the size of your pot, for 6-8 minutes, turning occasionally, until the batter is golden brown, puffed up, and crispy, and the fish is cooked through.
4. Drain Fish: Remove the cooked fish with a slotted spoon and place on a wire rack over paper towels to drain any excess oil.

Make the Tartare Sauce (if using)

1. In a small bowl, combine the mayonnaise, chopped capers, gherkins, fresh dill/parsley, and lemon juice. Mix well and season with a pinch of salt and black pepper to taste.

Serving Suggestions

Serve your classic fish and chips immediately, piping hot. A squeeze of fresh lemon juice over the fish is essential. Don't forget a generous sprinkle of sea salt and malt vinegar over both the fish and chips. Serve with a side of mushy peas and the homemade tartare sauce.

Pairing Tips

Classic Fish and Chips demand a classic pairing! A traditional British Pale Ale or Best Bitter works wonderfully, cutting through the richness of the fried food with its hoppy bitterness and malty backbone. For something lighter, a crisp, clean Lager or a Pilsner is a fantastic choice, providing a refreshing contrast. If you're feeling adventurous, a dry, sparkling cider can also be a delightful accompaniment, offering a sharp, fruity counterpoint.