Ultimate Fish and Chips

Ingredients

• 800 g Maris Piper potatoes (peeled and cut into thick chips)
• 2 tbsp Salt (for boiling water) (adds flavor to the chips while boiling)
• 2 L Beef dripping (for deep‑frying chips and fish)
• 600 g Cod fillets (skin removed, pin‑bones taken out)
• 1 tsp Kosher salt (for fish) (lightly season fish 1 hour before cooking)
• 60 g Plain flour (for dusting the fish before batter)
• 45 g Rice flour (sifted, 1/3 of the flour blend)
• 90 g Self‑raising flour (sifted, 2/3 of the flour blend)
• 200 ml IPA beer (cold) (provides flavour and lightness to the batter)
• 25 ml Vodka (high‑alcohol spirit that evaporates instantly for extra crunch)
• 30 ml Double cream (helps achieve a ribbon‑like batter consistency)
• 3 pieces Anchovy fillets (canned) (finely diced for tartar sauce)
• 4 pieces Gherkins (finely diced for tartar sauce)
• 2 tbsp Capers (finely chopped for tartar sauce)
• 4 pieces Shallots (diced; used in tartar sauce and mushy peas)
• 2 tbsp Flat‑leaf parsley (finely chopped for tartar sauce)
• 2 pieces Soft‑boiled eggs (diced; adds richness to tartar sauce)
• 4 tbsp Mayonnaise (base of tartar sauce)
• 0.5 lemon Lemon (zest and juice of half a lemon for tartar sauce)
• 1 pinch Salt & pepper (to taste, used in several components)
• 300 g Frozen peas (thawed before cooking)
• 28 g Butter (for sautéing shallots in mushy peas)
• 10 leaves Mint leaves (fresh, chopped; adds brightness to mushy peas)
• 30 ml Double cream (for peas) (adds indulgent richness to mushy peas)
• 1 pinch Salt & pepper (for peas) (to taste)

Instructions

1. Prep the potatoes

   Peel the Maris Piper potatoes (no need to remove every bit of skin), cut them into thick chips, place them in a bowl of cold water to prevent browning.

   Time: PT5M

2. Rinse and soak

   Drain the water, then run the chips under cold running water for 3‑4 minutes until the water runs clear, removing excess starch. Drain again and let sit for 2 minutes.

   Time: PT4M

3. Par‑boil the chips

   Bring a large pot of salted water to a gentle simmer (not a rolling boil). Add the chips and cook for about 10 minutes, until they are just tender and beginning to fall apart.

   Time: PT10M

   Temperature: ~95°C

4. Cool and chill

   Using a slotted spoon, transfer the chips to a tray, spread them out to cool, then place the tray in the refrigerator for at least 30 minutes (longer if possible).

   Time: PT30M

5. Heat oil for first fry

   Pour beef dripping into the fryer/pot, heat to 150 °C (use a thermometer).

   Time: PT5M

   Temperature: 150°C

6. First fry the chips

   Add the chilled chips in batches, fry for about 6 minutes until they are pale golden and just starting to set. Remove with a slotted spoon and let rest on paper towels.

   Time: PT6M

   Temperature: 150°C

7. Increase oil temperature

   Raise the oil temperature to 180 °C and allow it to come back up fully (about 5 minutes).

   Time: PT5M

   Temperature: 180°C

8. Second fry the chips

   Return the chips to the oil for a quick 1‑minute blast until deep golden and ultra‑crunchy. Drain on paper towels and keep warm.

   Time: PT1M

   Temperature: 180°C

9. Season and rest the fish

   Pat the cod fillets dry, lightly sprinkle with kosher salt and let rest in the refrigerator for 1 hour to firm up the flesh.

   Time: PT1H

10. Make the beer batter

    In a bowl sift together rice flour and self‑raising flour (1/3 to 2/3 ratio). Gradually whisk in the cold IPA beer, 25 ml vodka, and 30 ml double cream until the batter has a thick, ribbon‑like consistency that coats the back of a spoon.

    Time: PT5M

11. Prep the fish for frying

    Dust each cod fillet lightly with plain flour, shaking off excess. Dip the fillet into the batter, allowing excess to drip off, then carefully lower into the 150 °C oil for the first fry (about 2 minutes).

    Time: PT5M

    Temperature: 150°C

12. Finish frying the fish

    Raise the oil back to 180 °C and fry the fish for an additional 3‑4 minutes until the batter is deep golden and the fish flakes easily. Remove and drain on paper towels.

    Time: PT4M

    Temperature: 180°C

13. Prepare tartar sauce

    In a small bowl combine diced anchovies, gherkins, capers, shallots, parsley, diced soft‑boiled eggs, mayonnaise, lemon zest and juice, then season with salt and pepper. Mix until chunky and well combined.

    Time: PT10M

14. Make mushy peas

    Melt butter in a pan, sauté diced shallots until translucent. Add thawed peas, a handful of chopped mint, and enough water to cover; bring to a boil, then simmer until peas are tender (≈5 minutes). Drain, return to pan, stir in double cream, season with salt, pepper, and a pinch of sea salt, then mash to desired consistency.

    Time: PT10M

    Temperature: ~100°C

15. Plate and serve

    Arrange a generous mound of double‑fried chips on a plate, place a battered cod fillet on top, add a dollop of tartar sauce and a side of mushy peas. Serve immediately while hot.

    Time: PT2M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

85 g

Fat

38 g

Fiber

7 g

Ingredient Substitutions

• Instead of Maris Piper potatoes: Russet potatoes
• Instead of Salt (for boiling water): sea salt
• Instead of Beef dripping: vegetable oil, clarified butter
• Instead of Cod fillets: pollock, haddock
• Instead of Kosher salt (for fish): sea salt
• Instead of Plain flour: all‑purpose flour
• Instead of Rice flour: cornstarch
• Instead of Self‑raising flour: all‑purpose flour + 2 tsp baking powder
• Instead of IPA beer (cold): pale ale
• Instead of Vodka: dry gin
• Instead of Double cream: heavy cream
• Instead of Anchovy fillets (canned): anchovy paste
• Instead of Gherkins: cornichons
• Instead of Capers: green olives
• Instead of Shallots: red onion
• Instead of Flat‑leaf parsley: cilantro
• Instead of Soft‑boiled eggs: hard‑boiled egg
• Instead of Mayonnaise: Greek yogurt
• Instead of Lemon: lime
• Instead of Frozen peas: fresh peas
• Instead of Butter: margarine
• Instead of Mint leaves: dried mint
• Instead of Double cream (for peas): heavy cream

Equipment Needed

• Cutting board
• Chef's knife
• Vegetable peeler
• Large bowl
• Colander or strainer
• Large pot (for boiling chips)
• Tray or baking sheet
• Refrigerator
• Deep‑fat fryer or heavy pot
• Thermometer (oil)
• Slotted spoon or spider
• Paper towels
• Sieve (flour)
• Whisk
• Mixing bowls (small)
• Tongs
• Fork
• Spoon

Critical Steps — Do Not Skip

• Double‑fry the chips (first low‑temp, then high‑temp)
• Maintain precise oil temperatures (150 °C then 180 °C)
• Achieve ribbon‑like batter consistency with beer and vodka
• Salt the fish and let rest for 1 hour before frying
• Remove all pin‑bones from the cod

Chef Tips from the Video

• A splash of vodka is the secret to an ultra‑crunchy batter because the alcohol evaporates instantly.
• Double‑frying the chips creates a fluffy interior and a glass‑like crust.
• Using beef dripping gives a richer flavour than most vegetable oils.
• For extra minty peas, add a few whole mint leaves during the final mash and remove before serving.

Troubleshooting

Storage

Refrigerator: Fish can be kept 2 days; chips stay crisp for up to 1 day if reheated; tartar sauce 3 days; mushy peas 2 days.

Freezer: Raw cod fillets freeze up to 3 months; uncooked chips freeze for up to 1 month (re‑heat by double‑frying).

Room temperature: Do not store cooked fish or chips at room temperature for more than 2 hours.

Make-Ahead Tips

• Par‑boil and refrigerate chips the day before; they’ll be firmer for frying.
• Batter can be prepared up to 2 hours ahead and kept chilled.
• Tartar sauce improves after a few hours in the fridge.
• Mushy peas can be made ahead and reheated gently before serving.