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Fish & Chips, the British Seaside Classic

United Kingdom — see all United Kingdom recipes
  • Main course
  • For 2 people
Crispy Fish & Chips with tartare sauce on a blue plate

A British classic of crisp battered fish, golden twice-cooked chips and homemade tarragon tartar sauce.

Ingredients

For the fish

  • 400 g white fish fillets — hake, cod or haddock
  • 100 g plain flour
  • 50 g cornflour
  • ½ tsp baking powder
  • ½ tsp salt & pepper
  • 200–250 ml very cold sparkling water
  • 1 tsp white vinegar, optional
  • Extra plain flour for dusting
  • Vegetable or sunflower oil, for frying (use the same oil for the chips)

For the chips

  • 600 g floury potatoes
  • 1.5 – 2 L vegetable or sunflower oil, for frying
  • Salt

For the Tarragon tartar sauce

  • 150 g of greek - low fat yogurt
  • 2 cornichons, finely chopped
  • 1 tbsp capers, finely chopped
  • A small handful of fresh tarragon, finely chopped
  • 1 tsp Dijon mustard
  • 1 lemon juice & zests
  • Salt & Pepper
  • Any additional herbs like dill, parsley or coriander, optional

Method

  1. Prepare the chips Peel the potatoes and cut them into thick chips, approximately 1–1.5 cm wide. Rinse under cold water until the water runs mostly clear, then soak in cold water for 20–30 minutes. Drain and dry thoroughly.

  2. First fry the chips Heat the oil to 150–160°C. Fry the chips in batches for 5–7 minutes until cooked through but still pale. Remove and drain on a wire rack or paper towels, then leave to rest for at least 10 minutes.

  3. Prepare the tartar sauce Combine the mayonnaise, chopped cornichons, capers and fresh tarragon. Add the Dijon mustard and lemon juice, season with black pepper and mix well. Refrigerate until ready to serve.

  4. Make the batter Mix the flour, cornflour, baking powder, salt and black pepper. Gradually whisk in the very cold sparkling water until you have a smooth, thick batter. Add the vinegar if using and avoid overmixing. Keep the batter cold.

  5. Prepare the fish Pat the fish completely dry and cut into portions. Season lightly with salt and pepper, then dust each piece lightly with plain flour, shaking off any excess.

  6. Fry the fish Heat the oil to 175–180°C. Dip each piece of fish into the cold batter, making sure it is completely coated. Carefully lower into the hot oil and fry for approximately 5–7 minutes, depending on thickness, until the batter is golden and crisp and the fish is cooked through. Drain on a wire rack and season lightly with salt.

  7. Second fry the chips Increase the oil temperature to 185–190°C. Fry the chips again for 2–4 minutes until deeply golden and crisp. Drain well and season with salt.

  8. Serve Arrange the crispy fish and golden chips on plates. Serve immediately with the tarragon tartar sauce, lemon wedges and malt vinegar.

  9. Chef's Note The secret to great fish & chips is the contrast between a light, crisp batter and fluffy fish, paired with properly twice-cooked chips. Keep the batter very cold and the frying oil hot to achieve the characteristic British seaside crunch. The tarragon tartar sauce adds a fresh, aromatic twist to the classic preparation.

I cook dishes like this one in people's homes across Cape Town.

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