Fish and Chips with Tartar Sauce

By Andy Cooks · 60 min

Ingredients

Instructions

1. Make the chips: peel the potatoes, rinse them and cut into thick chips about 2 cm (¾ inch) square. Soak in cold water for 10–15 minutes, rinse, then cover with cold water in a large pot with a large pinch of salt. Simmer until soft and nearly falling apart. Drain onto a wire rack over a tray and refrigerate until completely cool.
2. Make the tartar sauce: in a small bowl combine the mayonnaise, lemon zest, shallots, dill, cornichons and capers. Mix well, cover and refrigerate until needed.
3. First fry: heat the oil to 140°C (285°F). Fry the cooled chips in batches for 6–7 minutes, until the outsides are set but not coloured. Drain on paper towels and let cool.
4. Make the batter: whisk the plain flour, rice flour and baking powder in a large bowl. Gradually whisk in the lager, vodka, honey and a pinch of salt until smooth and about the consistency of pouring cream. Chill until needed.
5. Cook the fish: heat the oil to 180°C (350°F). Lightly salt the fillets on both sides. Mix seasoned flour with salt and white pepper, coat each fillet in it, shake off excess, then dip in the batter until well coated.
6. Lower each fillet into the oil, holding it halfway in for a few seconds before fully submerging. Fry for 8–10 minutes until golden and crisp. Drain on a wire rack, season with salt, and keep warm in a 70°C (160°F) oven if cooking in batches.
7. Second fry: keep the oil at 180°C (350°F) and fry the chips in batches for 8–10 minutes until golden and crisp. Drain well and season generously with salt.
8. Serve the fish on scrunched parchment paper with the chips, tartar sauce and lemon wedges.

Summarized from Andy Cooks's video. Watch it for the details.

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