Fakeaway Fish & Chips

Steps

1. 1Prepare and parboil chips7 min

   Peel and cut the potatoes into thick chips. Parboil the chips in salted boiling water for 5-7 minutes, then drain and let them dry completely on a wire rack.

   Potato
2. 2First fry the chips4m 30s

   Heat vegetable oil in a deep pan or fryer to 160°C (320°F). Fry the chips in batches for 4-5 minutes until pale and soft but not golden. Remove and drain on paper towels.

   Vegetable oilPotato
3. 3Second fry the chips2m 30s

   Increase the oil temperature to 190°C (375°F). Fry the chips a second time for 2-3 minutes until golden and crispy. Drain again and sprinkle with salt.

   Vegetable oilPotatoSalt
4. 4Make the tartare sauce

   Combine mayonnaise, capers, gherkins, mustard, lemon juice, parsley, salt, and pepper. Mix well and refrigerate until serving.

   MayonnaiseCapersPickled cucumberDijon mustardLemon juiceParsleySaltBlack pepper
5. 5Prepare the batter

   In a mixing bowl, combine flour, cornflour, baking powder, salt, and paprika (if using). Gradually whisk in the beer or sparkling water until smooth.

   Sparkling water works too if you prefer non-alcoholic

   All-purpose flourCornstarchBaking powderSaltPaprikaBeer
6. 6Coat and fry fish5 min

   Pat the fish fillets dry with kitchen paper and lightly dust with flour and salt. Dip into the batter, coating completely. Heat the oil to 180°C (350°F). Fry the fish for 4-6 minutes until golden and crispy. Remove and drain on paper towels.

   White fishAll-purpose flourSaltVegetable oil
7. 7Serve

   Serve the crispy fish with double-fried chips, tartare sauce, and lemon wedges.