Tom Aikens’ Fish ‘N’ Chunky Chips Recipe

Posted on May 26th, 2011 in Recipes by Stephanie

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 :)

Serves 4

INGREDIENTS
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.

Fish and chips - Tom Aikens’ Fish ‘N’ Chunky Chips Recipe

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10 Comments »

2011-05-27 06:46:56

I love eating fish and always looking for some new and yummy recipes to cook fish in a new way and with some new and yummy combination. This recipe is very yummy. I will try it out today and will let you know the taste :). Thanks for sharing a wonderful recipe

 
2011-05-28 01:38:11

I love this!! Thank you so much!!
I made it last night, and the family absolutely loved it!!

 
Comment by baking supplies
2011-05-30 16:06:45

wow. love this one. this is a great entree dish especially for special occasion. thanks for sharing.

 
2011-06-02 10:56:00

mmmm posh fish and chips! Thanks for sharing – it doesn’t look too difficult so maybe I will be able to do it!

 
Comment by Pakistan Business
2011-06-03 08:29:32

This is a very tasty recipe. I tried this recipe couple of days back. My complete family was so happy as it tasted to yummy. I loved this recipe alot

 
Comment by Anna
2011-06-04 15:11:29

mmmm…I have just made a dish and ate it all by myself….I think I’ll go and make myself another one :) so good!

 
Comment by Eric
2011-06-04 15:13:24

This is defently one of the best recepies I tried for a long time! thank you

 
Comment by Clayton Rice
2011-06-04 18:50:46

That looks soo good! I will have to try that out in the near future. Thanks for the great recipe, Stephanie! Cheers

 
Comment by Revistas Masculinas
2011-06-06 19:13:22

Sounds good but it´s maybe a little complex to me. I will give it a try anyway ehehe

 
Comment by Lex
2011-06-09 15:56:22

Classic! Ok I have to stop looking at this page. It is making me crave fish n chips. I am crazy about tartar sauce, especially when made fresh. Best fish n chip recipe I’ve come across.

 
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