I came across a recipe today in an old copy of OK! Magazine for Tom Aikens’ version of the nation’s favourite fish and chips and thought I would share the recipe here with you
4 King Edward or red Desiree potatoes, peeled
Oil for frying
4 x 100g / 4oz fillets of white fish such as cod or pollock
50g / 2oz flour
Lemon wedges to serve
For the batter:
300g / 11oz high-gluten bread flour
60g / 2 1/2oz cornflour
15g / 1/2oz sugar
Salt and freshly ground white pepper
500ml / 18fl oz Heineken beer
30g / 1 1/4 oz yeast
For the tartar sauce:
4 egg yolks
1/2 – 1 tsp English mustard
Salt and freshly ground black pepper
750ml / 1 1/4pt vegetable oil
Juice of half a lemon
1 tbsp white wine vinegar
75g / 3oz gherkins, drained and chopped
15g / 1/2oz fresh parsley, chopped
75g / 3oz shallots, peeled and chopped
Start by making the batter. Sieve the flour, cornflour, sugar and salt and white pepper together in a bowl. Pouring slowly, whisk in all the beer then mix in the yeast. Leave to sit for 15 minutes before using.
Cut the peeled potatoes into 1cm / 1/2inch square batons the length of the potato so they are all the same size. Rinse well to wash off the starch, then place in a pan of lightly salted water and boil rapidly for 1 minute. Drain, then immediately plunge them into iced cold water to stop them cooking any further. Dry them off well with a tea towel.
Heat the oil in a large, heavy-based pan to 150C / 275F, add the chips and blanch for 2-3 minutes, then drain. Reheat the oil back up to 180C / 350F, then plunge the chips back into the pan and cook until they are golden brown – about 3-5 minutes. Remove from the pan with a slotted spoon and sprinkle with sea salt.
Dip the fish into the flour then into the batter and then fry in the hot oil at 180C / 350F until the fish is cooked through and the batter golden and crisp.
While the fish is cooking make the tartar sauce. Whisk the egg yolks, mustard and salt and pepper together in a bowl, then slowly trickle in the oil, whisking well, until all is incorporated. You may need to add a little water to the mayonnaise as it may get too thick and split. Add the remaining ingredients, mix well to combine and spoon into a serving bowl.
Serve the fish and chips with the tartar sauce on the side and with lemon wedges for squeezing.
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