Sometimes the simple classics are the best, although taking your time to get these fish and chips right and you will transport you from standard fish ‘n’ chips to a world-class dish! Halibut is the ideal fish to use, but any good quality white flat fish will be fine.
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Tom Kerridge’s Fish ‘N’ Chips
Print RecipeIngredients
- 4 halibut fillets, about 180g each
- Sea salt flakes, to taste
- Table salt, to taste
- Lemon wedges, to serve
- 4 large potatoes for chipping, such as Maris piper vegetable oil for deep-frying
- 3 egg yolks
- 1 tbsp Dijon mustard
- 4 tsp white wine vinegar
- 500ml vegetable oil
- 2 hard-boiled eggs, shelled and grated
- 1 shallot, finely chopped
- 2 tbsp finely chopped gherkins
- 2 tbsp capers in brine, drained and finely chopped
- 2 egg whites
- 240ml beer or sparkling water
- 350g self-raising white flour
- Large pinch of bicarbonate of soda
- 25g butter
- 1 shallot, finely chopped
- ½ tsp sea salt flakes
- 100ml chicken stock
- 1 tbsp finely chopped mint leaves
- 350g frozen peas, defrosted
- 4 tsp caster sugar
Instructions
Step 1. To make thick chips, top and tail each potato, then use an apple corer to cut out the centres. Bring a large saucepan of salted water to the boil, adding the potatoes, before returning the water to the boil and cook for about 5 minutes until tender, but still holding their shapes. Remove from the water and leave to drain, then dry well on a wire rack.
Step 2. Now heat enough oil for deep-frying in a heavy-based saucepan until it reaches 140°C. Add the potatoes and fry for 8–10 minutes until the oil stops bubbling. Remove the potatoes and return them to the wire rack to cool completely.
Step 3. For the tartare sauce, place the egg yolks, Dijon mustard and white wine vinegar in a food processor and blend until smooth. Now add the oil until the mixture emulsifies and thickens. Stir in the remaining ingredients and season, then cover and keep in the fridge until needed.
Step 4. For the pea purée, melt the butter in a saucepan over a low heat. Add the shallots and sea salt and fry for at least 5 minutes until softened, but not coloured. Add the chicken stock and mint and bring to the boil. Add the peas and sugar, return the stock to the boil and boil for 5–6 minutes until the peas are tender. Strain the peas and shallots over a bowl to catch the liquid, then transfer to a blender. Add 2 tablespoons of the cooking liquid and blend until smooth, and season.
Step 5. To make the batter, mix the egg whites and beer together until fluffy. Mix the flour and bicarbonate of soda together in a large bowl and add the mix.
Step 6. Fry the potatoes for a second time (2-3 minutes), reheating the oil to 180°C, draining on kitchen paper, then keep hot in a low oven. Reheat the oil to 180°C, if necessary, dipping the fish into the batter, then add to the oil and fry for 3–5 minutes until crispy and golden brown. Drain on kitchen paper.
Step 7. Finally, sprinkle with sea salt flakes and serve immediately with the chips, pea purée, tartare sauce and lemon wedges for squeezing over.
