Classic Fish and Chips - Just Fish/Seafood Recipes

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Classic Fish and Chips

2 lg Floury potatoes
2 175 g cod fillets; (from the middle of the fillet) skin-on
Sunflower oil; for deep frying

For the Batter:
4 tb Plain flour; extra for dusting
1 ts Bicarbonate of soda
100 ml Cold water
1 Lemon; juice of
Salt and pepper

For the Tartare Sauce:
2 tb Capers
4 Cornichons; (4 to 5)
1 tb Chopped flat leaf parlsey
6 tb Mayonnaise
1 Pinches cayenne pepper
Lemon wedges; to serve

1 Cut the potatoes into fingers and wash well, rinsing off excess starch to stop them sticking together. Dry thoroughly with kitchen paper.

2 Heat the sunflower oil in a frying pan until a bread cube turns brown in about a minute. Cook the chips for five minutes until pale golden. Remove with a slotted spoon and drain on kitchen paper.

3 Dust the cod in flour, shaking off any excess. For the Batter: Put the flour and bicarbonate of soda in a bowl and whisk in the water. Stir in the lemon juice and a pinch of salt.

4 Dip the dusted cod into the batter, shaking off any excess and deep fry in the hot oil for five minutes until the batter is deep golden and the fish is cooked through. Drain on kitchen paper and keep warm.

5 For the Tartare Sauce: Finely chop the capers and cornichons and mix with the mayonnaise and parsley. Stir in the cayenne.

6 Raise the heat slightly and when the oil is hot enough to brown a cube of bread in 30 seconds, return the chips to the pan for 1-2 minutes until crisp.

7 Drain on kitchen paper and sprinkle with salt. Serve the crispy fish and chips with a good spoonful of tartare sauce and lemon wedges for squeezing over.