Beer battered Fish and Chips with Tartare Sauce

A classic fish and chip recipe, just like you'd find in your favourite pub.

Recipe Ingredients

• 6 white fish fillets (hake)
• 3 sweet potatoes, peeled and cut into chips
• 3 potatoes, peeled and cut into chips
• Sunflower oil, for deep frying
• 250g flour and extra for dusting
• 285 ml cold beer
• 1 tsp baking powder

For the tartare sauce

• 1 cup of good quality mayonnaise
• ¼ red onion, finely chopped,
• 3 large gherkins, finely chopped
• 2 tbsp capers, chopped
• 2 tsp lemon juice
• 1 tsp Dijon mustard

Recipe Method

1. Pour the sunflower oil into a large pot and heat to 190 degrees Celsius.
2. Whisk the flour, cold beer and baking powder together until smooth.
3. Season the fish fillet and coat them in the batter.
4. When the oil is hot, dip the fish in the batter, allowing the excess batter to drip off.
5. Carefully lower the fish in the oil and deep fry for about 5 minutes until golden brown.
6. Place the fish in the oven to keep warm.
7. Meanwhile, par-boil the chips (a mix of potato and sweet potato) in a pot of salted water.
8. When they are almost cooked through, strain them and let them cool to let the steam dry.
9. Then deep fry them for about 4 minutes in the same oil you used for the fish.
10. Place the chips in a bowl lined with paper towel so that the excess oil will drip off.
11. As soon as the chips are cooked, serve the fish and chips with the tartare sauce and lemon wedges