The Ultimate Fish and Chips

Ingredients

• 4 pieces Maris Piper Potatoes (peeled and cut into 4 cm squares)
• 2 liters Neutral Oil (vegetable or canola) (mixed with beef tallow to 70/30 ratio)
• 300 ml Beef Tallow (rendered beef fat) (provides authentic chippy flavor)
• 800 g White Fish (Haddock or Cod) (skin removed, pin bones removed, cut into 2‑3 inch pieces)
• 2 tablespoons Coarse Sea Salt (for dry curing the fish)
• 200 g Plain All-Purpose Flour (for batter and light dusting of fish)
• 50 g Rice Flour (adds extra crunch to the batter)
• 30 g Potato Starch (helps achieve a light, crispy crust)
• 200 ml Golden Ale (cold) (adds flavor and carbonation to the batter)
• 1 large Egg White (room temperature)
• 1 large Egg Yolk (room temperature)
• 1 teaspoon Dijon Mustard (for tartar sauce)
• 1 teaspoon White Wine Vinegar (for tartar sauce)
• 1 tablespoon Capers (rinsed and patted dry)
• 2 tablespoons Pickled Gherkin (finely diced)
• 1 tablespoon Fresh Dill (chopped)
• 1 tablespoon Fresh Parsley (chopped)
• 1 teaspoon Coleman's Horseradish (optional, adds a pop)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 1 teaspoon Fine Sea Salt (for seasoning chips before serving)
• 1 tablespoon Malt Vinegar (optional, drizzle before serving)
• 300 g Frozen Peas (defrosted)
• 30 g Unsalted Butter (for pea puree)
• 2 small Shallots (thinly sliced for pea puree)
• 200 ml Chicken Stock (low‑sodium, for pea puree)
• 5 leaves Fresh Mint Leaves (for pea puree)

Instructions

1. Cut and Soak Potatoes

   Peel the potatoes and cut them into roughly 4 cm squares. Rinse under cold water until the water runs clear, then place the pieces in a bowl of cold water to soak and remove excess starch.

   Time: PT15M

2. First Fry (Blanch) the Chips

   Heat the neutral oil mixed with beef tallow in the deep fryer to 90 °C. Add the soaked potatoes in batches and fry for about 30 minutes until they are soft but have not taken any colour. Remove with a slotted spoon and drain on a wire rack.

   Time: PT30M

   Temperature: 90°C

3. Cool the First‑Fried Chips

   Spread the blanched chips on a tray and place them in the refrigerator for at least 20 minutes until completely cold.

   Time: PT20M

4. Dry‑Cure the Fish

   Scale the haddock (or cod) inside a zip‑lock bag, rinse, and pat dry. Sprinkle the fillets evenly with coarse sea salt and let them rest for 30 minutes at room temperature to draw out surface moisture.

   Time: PT30M

5. Prepare Homemade Tartar Sauce

   In a mixing bowl whisk together the egg yolk, egg white, Dijon mustard, white wine vinegar, a pinch of salt, and a splash of caper brine. While whisking, slowly drizzle in a neutral oil until a thick mayo forms. Fold in rinsed and dried capers, diced gherkin, chopped shallots, dill, parsley, horseradish, and lemon juice. Adjust seasoning and set aside.

   Time: PT15M

6. Make Pea Puree (Alternative to Mushy Peas)

   Melt butter in a saucepan over medium heat, add sliced shallots and sweat until translucent. Add the defrosted peas, a handful of fresh mint leaves, and enough chicken stock to just cover. Simmer 5 minutes, then blend until smooth with a hand blender. Pass through a fine mesh sieve for a velvety texture.

   Time: PT10M

7. Prepare the Beer Batter

   In a large bowl combine plain flour, rice flour, potato starch, a pinch of salt, and a drizzle of honey. Whisk in the cold golden ale gradually until the batter is thick enough to coat the back of a spoon but still fluid. Keep the batter chilled; reserve about one‑fifth of it in a squeeze bottle for the final spritz.

   Time: PT10M

8. Second Fry the Chips

   Heat the oil to 170 °C. Fry the chilled chips for 3‑4 minutes until a light golden crust forms. Remove and drain on paper towels.

   Time: PT5M

   Temperature: 170°C

9. Batter‑Coat the Chips

   Using the reserved batter in the squeeze bottle, drizzle a thin layer over the partially fried chips, then quickly return them to the oil for another 2 minutes until the batter crisps. Drain on paper towels and set aside.

   Time: PT5M

   Temperature: 170°C

10. Batter and Fry the Fish

    Lightly dust each fish piece with a little plain flour, tapping off excess. Dip the floured fish into the cold batter, allowing excess to drip off. Carefully lower the fish into oil heated to 180 °C. Fry 3‑4 minutes, turning once, until the coating is deep golden and the fish reaches an internal temperature of 63 °C.

    Time: PT5M

    Temperature: 180°C

11. Plate and Finish

    Arrange the battered fish and double‑crisped chips on a serving plate. Add a generous dollop of tartar sauce, a spoonful of pea puree, and sprinkle the chips with fine sea salt. Finish with a splash of malt vinegar if desired.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

78 g

Fat

38 g

Fiber

9 g

Ingredient Substitutions

• Instead of Maris Piper Potatoes: Russet potatoes
• Instead of Neutral Oil (vegetable or canola): sunflower oil
• Instead of Beef Tallow (rendered beef fat): pork lard
• Instead of White Fish (Haddock or Cod): pollock, halibut
• Instead of Coarse Sea Salt: kosher salt
• Instead of Plain All-Purpose Flour: bread flour
• Instead of Rice Flour: cornstarch
• Instead of Potato Starch: tapioca starch
• Instead of Golden Ale (cold): pale lager
• Instead of Egg White: egg white paste
• Instead of Egg Yolk: egg yolk paste
• Instead of Dijon Mustard: English mustard
• Instead of White Wine Vinegar: apple cider vinegar
• Instead of Capers: green olives, chopped
• Instead of Pickled Gherkin: cornichons
• Instead of Fresh Dill: tarragon
• Instead of Fresh Parsley: cilantro
• Instead of Coleman's Horseradish: prepared horseradish
• Instead of Lemon Juice: lime juice
• Instead of Fine Sea Salt: kosher salt
• Instead of Malt Vinegar: apple cider vinegar
• Instead of Frozen Peas: fresh peas
• Instead of Unsalted Butter: margarine
• Instead of Shallots: white onion
• Instead of Chicken Stock: vegetable stock
• Instead of Fresh Mint Leaves: basil

Equipment Needed

• Deep Fryer or Large Heavy Pot
• Thermometer (oil‑proof)
• Slotted Spoon or Fry Basket
• Wire Rack
• Mixing Bowls
• Hand Blender
• Fine Mesh Sieve
• Squeezy Bottle or Small Jug (optional)
• Paper Towels
• Knife
• Cutting Board
• Colander (optional)
• Scale (optional)

Critical Steps — Do Not Skip

• Soaking potatoes until water runs clear
• First fry at low 90 °C to soften chips
• Dry‑curing the fish with salt
• Keeping the batter cold before frying
• Second fry at 170 °C for chips
• Batter‑coating chips before final fry
• Frying fish at 180 °C for a short, crisp finish

Chef Tips from the Video

• Using 30 % beef tallow in the oil adds authentic chippy flavour and a richer mouthfeel.
• Reserve a small amount of batter in a squeeze bottle for a final spritz on the fish – it creates a beautiful, extra‑crisp crust.
• Cold batter meeting hot oil creates rapid steam expansion, giving the signature jagged edges.
• For extra crunch, lightly dust the chips with a pinch of rice flour before the second fry.

Troubleshooting

Storage

Refrigerator: Fish and chips are best eaten immediately; leftovers can be stored in an airtight container for up to 2 days. Reheat chips in a hot oven (200 °C) to regain crispness.

Freezer: Do not freeze fried fish; chips can be frozen after the first fry and reheated directly from frozen.

Room temperature: Serve at room temperature; do not leave out for more than 2 hours.

Make-Ahead Tips

• Soak cut potatoes in cold water overnight for extra starch removal.
• Prepare tartar sauce up to 24 hours ahead; keep refrigerated.
• Pea puree can be made earlier and gently reheated before serving.
• Keep the batter chilled; you can store it covered in the fridge for up to 2 hours.

Frequently Asked Questions